Talk:Picanha

Its culotte, not coulotte — Preceding unsigned comment added by 2001:981:3A5E:1:D055:5A55:37AE:96E5 (talk) 16:14, 28 August 2015 (UTC)

Article too US-centric (relevance)
Article too US-centric. Needs edited for relevance. Lower-standard alternative would be to include every non-picanha country's perspective - which would only increase incidences of irrelevance within the article. 2001:818:E356:A00:3945:AC50:4352:72A3 (talk) 16:48, 26 August 2023 (UTC)


 * Formatted: Descriptions relevant to US kept, but moved from main section into newly-created "United States" subsection 2001:818:E356:A00:3945:AC50:4352:72A3 (talk) 16:58, 26 August 2023 (UTC)

A Nutrition and health section is appropriate for this article
Picanha is considered one of the tastiest cuts of beef and a source of protein, iron and B vitamins, which are essential for cell energy production and cell function in general. Picanha, excluding the outside fat layer, is also relatively low in fat compared to other cuts of beef. Fat-free picanha, has around 238 calories per 100 grams. This option has a lower amount of saturated fat than regular picanha cuts with the outside fat layer. Saturated fat is a risk factor for cardiovascular disease and other chronic ailments. Even without the fat, fat-free picanha is a good source of protein, iron and other important nutrients. — Preceding unsigned comment added by A. Landmesser (talk • contribs) 09:54, 5 December 2023 (UTC)


 * of the first 6 citations, only 3 and 4 aren't from blogs
 * even then, 3 doesn't mention picanha at all, so only 4 is actually used properly (though i'm not sure a nutritional table actually counts as a source, i should check that out)
 * citation 7 seems to have actual info buried under vague, flowery wording like "it tastes like a good and... has the nutritions!", so i have no idea what to make of it  cogsan (nag me)  (stalk me) 11:12, 5 January 2024 (UTC)


 * Thanks for engaging on the Talk page.
 * Re "tastiest": I love picanha, but I don't think there's any sort of objective standard to say that one cut is the tastiest. At least a half-dozen cuts are considered tastiest by different writers, so one source doesn't prove much.
 * Re nutrition: all cuts of beef are rich in protein, iron, etc., so there's no point in mentioning that here (it is mentioned twice!).
 * As for "low in fat", other cuts are equally low or lower. Using the same web site, we find that grilled, trimmed picanha has 10.0 g fat / 100 g (4.5 saturated) while grilled, trimmed patinho (top sirloin) has 6.5 g (3.1 saturated) and grilled, trimmed capa de contra filé (ribeye cap) has 8.8 g (4.3 saturated); on the other hand, grilled maminha (bottom sirloin flap / tri-tip / bavette) has 17.6 g (9.7 saturated) (maminha clearly has the most marbling as opposed to surface fat).
 * And I wonder whether people in fact do not eat the fat cap....
 * Again, mentioning that saturated fat is a risk factor etc. doesn't belong in this article. --Macrakis (talk) 20:56, 5 January 2024 (UTC)