Hey all, welcome back to the Fire and Water Cooking Channel. I'm Karen and today we're going to do a little teaching Tuesday's segment on the difference between Pekanya or try tip. Try tip or Pekanya. What's the difference? People get them confused all the time but I'm going to show you the difference. All right guys, one of the reasons I want to go over this is because I see it a lot and even in some of the YouTube videos I've watched where people are cooking what they think is a try tip or what they think is Pekanya and they get the two confused because they do look kind of similar. They do come from a similar part of the cow but they're really not the same. Pekanya or the colette roast or the top sirloin calf roast is what you would normally get if you go to a Brazilian steakhouse like Texas Day Brazil or several others that are around. Very popular in Brazil and it's part of the top sirloin section of the sirloin section. It's actually right at the top and usually they get confused between try tip because they both are triangular looking and if you look at both of those they do look kind of similar. One of the things you can tell with a Pekanya, I'm going to flip this over here, is both of them do have a good fat cap on them. This is the try tip here and this is the Pekanya. So they both have a pretty good fat cap on them. They do look similar so I can understand how people get confused with them and since they do come from the similar part of the cow I'm going to put a link below to this chart. I think everybody should have an understanding of the different parts roast steaks of a cow. If you're going to do any kind of cooking you know you really need to understand the difference between a brisket, full pack of brisket and just a brisket flat or Pekanya and try tip or top round and top sirloin because there are a lot of times there are a lot different. You cook them a lot differently. Top round which sounds like top sirloin is a lot tougher meat. You have to cook it a lot longer than a top sirloin. So I just want to kind of show you this, bring it up close but there'll be a link to this down below. I want to make sure you can see that the section I'm talking about is this sirloin section here. If you can see that this is the sirloin section of the cow. Now sirloin section here if you look in that chart that's the sirloin section and you get all these different kinds of cuts from the sirloin section. So you get a whole wide variety of cuts and they're all different. So you got your top sirloin steak, your top sirloin petite roast, your top sirloin filet and then you got your colette roast which is the top cap of the sirloin, top sirloin. So all this section here all comes from the top sirloin section. Then right below that this is your colette steak. So this would be you know the steaks that are cut from this roast. Then rather than any that you have your tritip roast which this whole piece here is one one whole complete muscle section. All right so the tritip actually sits right next to this muscle. This is one big muscle here that's cut into pieces but your tritip sits right up against it and I'll link to a video that shows somebody butchering the hindquarter of a beef and shows you where they pull the pecania or the top sirloin and the tritip from. So but then you got these here. This is another this is the tritip steak. So it's that roast cut into steaks. Then you got petite sirloins and then you know a sirloin brevet steak. So I'm going to put a link to this chart in the description below as well. So this also goes over you know the other sections of the cow which are your prime ribs, your revise, your New York strips, the shoulder clawed where you get a lot of your top loin roasts and you get your flat iron steaks. It's always good to have that chart. Get back to these roasts real quick. So the pecania like I said this is more of a steak. You want to cut this section. You can do it into a roast but a lot of times you'll find this cut into steaks and served like in the Brazilian steakhouse. They keep this fat cap most of this fat cap on because when this cooks you want some of this fat. This is the good kind of fat that when it renders it makes it very tasty. It's not very chewy. Once you get this cooked the right way it's a it melts in your mouth pretty much. It's a really good kind of fat. So but a lot of times like I said this is cut into strips into steaks and they put it on the skewers and they slow roasted over the fire but the tri-tip this particular cut this particular cut is not very popular in Florida. I live in Florida and it's very hard for me to find this. So I want to thank Matador Prime steaks for sending me this and I'm going to mention them down below. There's going to be a link to their website and for your first order for Matador Prime steaks you can get 10% off by using the code that it's down below. It's hard for me to find tri-tip. It's more of a regional piece of meat. It's usually in the California Arizona area. I don't know why but the West Coast this is this cut is very popular. I don't know why it's not as popular on the East Coast or in the Midwest but it's just not. I guess a lot of times it's hard to cut this piece out of the top sirloin and usually what they'll do is they'll just cut the top sirloin out and then everything else they'll throw into ground beef. So a lot of times this will just get thrown into ground beef but it's a really good but one of the things with this tri-tip you can tell it's a tri-tip is because the way the grain goes. If you look at this look at the grain on the pecania it all goes one way into where the triangular shape kind of goes into a point it all goes one way. On the tri-tip it actually goes two different ways. You got this section here where the grain is going this side and then here it's going this way. So the grains kind of run over into this triangle here. So you got two different grains going into here but this is supposed to be a lot you know pretty tender kind of cut of meat. You just got to cut it the right way same with pecania. When you cut this into steaks you got to cut it with the grain and then when you cut it when you're eating it you're going to cut it against the grain. Both of them are very tender they get cooked a little bit different. You can cut them both into steaks. The tri-tip is usually left as a roast and cooked either with a reverse sear or you can sous-vide and you can cut this in the steaks. You just got to be careful the way you butcher it. Like I said the biggest thing with the tri-tip is you got to look out for the way the grain goes because if you're trying to if you cut the steak with the grain and you try to bite into it it makes it a lot tougher. If you cut it against the grain then you chew it and makes it a lot more tender. I hope this helps guys. I hope you can figure out now like I said there's a lot of confusion out there and since they do look very similar if you can see they're both triangles so people will just see a triangle and go that's a tri-tip because it's got three points that's not a tri-tip. That's a pecania that's a tri-tip. Pecania you can find if you go to a Latin market if you have any Latin markets you can ask in your butcher at your grocery store if they don't know what pecania is they'll know what colette roast is or top-sourling cap you can ask for that you might have to have them cut cut us custom butcher it for you. I know every once in a while you can find it it's a grocery store but if you have any kind of Latin grocery stores in your market they have it usually so tri-tip it's going to be a lot harder to find you it'll be hard to find commercially you know at your local grocery store because the cuts of meat that they get are boxed beef and they usually don't have this particular. Matador prime steaks online has them if you look at the link below you can use the code fire water 10 you get 10% off your first order but they're very fast shipping these they have both the pecania and the tri-tip in stock and they carry a lot of other meats as well prime steaks pork chicken take a look at them I like them the mat the owner is very nice he sent me these to do the video description down below for the meat chart from Matador prime steaks make sure you follow us on Facebook Instagram Twitter and make sure you like this video subscribe and I'll see you on the next video