When buying picanha, the three things to look out for are its size, fat content and excess liquid. Generally smaller cuts are best – around 1kg to 1.5kg in size. Anything larger is likely to contain parts of other cuts as well, including the tougher outer-thigh region that runs below the rump. A good picanha will never be too big. You also want at least a 1.5cm fat cap, and not too much visible liquid in the packaging.

Roasting the picanha whole then slicing it into steaks afterwards will allow you to enjoy the steak fairly rare. First, preheat the oven to 180°C / 355°F and put a cast iron pan on high heat. Score the fat cap slightly and rub it in with coarse salt. Sear the picanha, fat side down, without any added oil. As it cooks, beef fat will continue to be released into the pan. Drain out some of the fat (but don’t throw it away) and continue to render the fat until the outside is beautifully crisp. Turn over the meat and baste it with the reserved fat.

When it comes to seasoning, picanha is a prized cut that produces a robust beefy flavour, so simple really works best, with just some coarse salt. And don’t forget to arm yourself with a good meat thermometer to get the cooking time perfect.

Picatinny pronunciationin english

The HSM includes high speed roughing for continuous 5-axis machining of pockets with curved floor surfaces. This high level of automation mirrors 3+2 axis machining in that it works with minimal inputs and does collision checking.

It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked.

Picatinny pronunciationspanish

If cooking on an outdoor grill, make sure it is preheated and as clean as possible. (Pro tip: use tongs to wipe it with a wet paper towel so you don’t burn yourself.) To help ensure the steaks don’t stick, take a small piece of fat and rub it on the grill. Place the picanha steaks in a circular motion on the outer edges furthest away from the blazing heat – otherwise, the outside will overcook before the inside is done. Close the hood and cook the steaks at 120°C / 248°F for 6 minutes, then flip them. After 6 more minutes, bring the steaks to the centre of the grill and sear on both sides. Check the internal temperature with a meat thermometer, aiming for around 54°C 130°F for medium rare.

PicatinnyDefinition

Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak.

Although you probably won’t find it at your local supermarket, picanha is usually available at any good butcher. If you do get your hands on one – and we insist that you do – read on to learn how to cook picanha.

Mike Gayette is a marketing professional and freelance writer based in North Dakota. He writes about engineering software, marketing technology, customer service, and team building. He also spends time at the local humane society as a dog walker and cat entertainer.

Picatinny pronunciationbritish

Whichever way you choose to cook it, the taste, texture and presentation of picanha is fantastic. Pair it with a brightly coloured with a brightly coloured chimichurri sauce and a nice glass of red, and your dinner guests will be asking you for more of this ultra-flavourful steak.

PicatinnyRail

The deburring options in HSM have evolved. Instead of manually defining trajectory toolpaths to do deburring, now the edges are automatically detected, along with auto tilting, linking, and collision checking. This automatic detection significantly cuts the setup time, too. Automating processes that used to be manual saves time during manufacturing and reduces the amount of training needed to get employees up to speed. To use the automated edge detection, the reference model is required. Once this is set, you can define the edges you want deburred, edges not to be deburred, the minimal length of edges that should be detected, and the edges by minimum edge angle. All that was just a surface-level overview. Watch the video to get a deeper look and begin your journey into a new level of subtractive manufacturing.

The HSM milling modules simplify and improve 5-axis programming making it easy to create simultaneous 5-axis and 3+2 axis collision-free toolpaths. These can be used for both mold & die and production parts. The extensions complement your existing 5-axis Creo toolpaths, and they work on full B-Rep solid geometry as well as faceted and imported tessellated objects (think repetitive, polygonal features). The toolpath algorithm has a lot going on under the hood. It automatically checks for the maximum rest machining area and selects the largest area to be machined along the Z axis. It also selects the tool direction with the best access. After that, it machines the area, then repeats until the stop condition set by the user is met. And that’s not all. Here’s a rundown of the major features in HSM and HSM Plus:

Transfer the picanha to the oven and cook it for 30 minutes until the internal temperature reaches 50°C / 122°F. Use a good meat thermometer to get it perfect. Remove the beef from the oven and let it rest for 10-15 minutes. Once rested, carve it into steaks, then slice each steak against the grain and serve.

Can the HSM detect machining directions? Yes, and with minimum orientations. It includes automatic collision checking with the in-process stock, as well as the part itself. This even works with complex parts that have undercut areas. All the system requires is the tool definition and the stock/part definition as input surfaces.

Forget the painstaking manual conversion of 3-axis toolpaths to 5-axis toolpaths. Let the HSM extension take care of it for you. The main reason for 5-axis is to use shorter tools, resulting in a toolpath that is fully collision checked and to avoid the chatter and deflections that tend to happen with longer milling tools.

HSM Finish and Rest Finish toolpaths can accurately finish complex parts while keeping a high surface quality. This feature is designed for high-speed finishing with smooth cutting and linking passes. The capability comes with a host of finishing options, including:

Picatinny pronunciationamerican

Realizing high levels of efficiency in your subtractive manufacturing might be easier than you think with High Speed Milling (HSM) and High Speed Milling Plus. These new Creo extensions include a pile of features that enhance your mold and die work and production parts.

Hugely popular in Brazil, picanha (pronounced “pee-kahn-yah”) is one of the most flavourful cuts of beef you will find. The beauty of a picanha is that it is an impressive, but relatively cheaper cut that can feed plenty and impress your guests at the same time.

Place seasoned steaks in a heavy-based frying pan on high heat, fat side down first to render, before searing on both sides. Once a rich, golden crust has formed on both sides, turn the heat down to medium and cook for 3-4 minutes on each side for medium rare.

Traditional Brazilian barbecues, known as churrasco, call for the picanha to be sliced, skewered and grilled over a barbecue. The picanha is cut into 3 or 4 thick pieces, with each piece folded over onto itself in a crescent shape and skewered with a long metal skewer. Think of it like Japanese yakitori but on a larger scale. The seasoned skewers are cooked over a charcoal cooker, known as churrasqueira, for about 15-20 minutes, turning two or three times to ensure even cooking and then carved to order.

However you choose to cook it – traditional barbecue rotisserie, grilled or roasted whole – bring the meat to room temperature and pat it dry with a paper towel first, just like a regular steak. Lightly trim off any visible skin or membrane from the bottom or sides.

Creo offers a spectrum of machining extensions to help you create high-quality, precision products fast. Find the ones that will best serve your business.

The Mold Machining Extension is now the HSM Plus extension. Same part number, same price. So, if you purchased the Mold Machining when it was 3 axis only, and renew its subscription to Creo 8, you’ll automatically get HSM Plus including 3-axis and 5-axis toolpaths.

Placing it fat side down will make for an easier slice. When cutting a whole picanha into steaks, it’s important to always cut with the grain. Let’s repeat that. Always cut with the grain. That is, cut the meat in the same direction as the fibres. This will probably go against everything you know about steak, but trust us – once cooked and rested, what really matters is the final cut of the steak, which will be sliced against the grain for maximum tenderness.