16/06/2026
🚨 The number 3 will impress you : Try it !!
1. The 3 Veins — the 3rd vein marks where the Picanha muscle ends. Anything past it? Not Picanha.
2. Press the fat — real fat stays down.
3. Before it hits the fire — massage fine salt into the fat cap until it turns into a paste. The salt draws the moisture out through osmosis. No moisture = deep crust, crispy fat, maximum flavour. Coarse salt won’t do this. It has to be fine.
🔖 Save this for your next BBQ.
💬 Share with someone who needs to know this.
👇 Type MASTERCLASS — I’ll see you around the fire. 🔥
