เนื้อแม็คโคร Harvey reserve

Today we have two secondary cuts: Brisket and Picanha, sponsored by Harvey Reserve. Both of these cuts are naturally not as tender as primary cuts like tenderloin or ribeye. However, it would be too hasty to conclude that they are too tough to eat. We have a solution. The Brisket is smoked for 24 hours from start to finish, while the Picanha is sous vide three times with tomato sauce, chili sauce, and the regular salt and black pepper sauce until tender, for a total of 9 hours. I saw people bragging online about who discovered Picanha first, and I laughed so hard that I made the joke, "I've been eating it since I was in my mother's womb." If you've read this far, please type this for me, it would be funny: "Oh, Picanha, I've been eating it since the late Cretaceous period, Mr. Mustache." #meatnerd #steak #Harveyreserve #Makromeat #harvey