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good but a lot of fat
this is a great tender cut but tends to come with too much fat for us on the top. I guess that's why its called a ball cap
From: Christopher | Date: 7/4/2020 11:37 AM
this is a great tender cut but tends to come with too much fat for us on the top. I guess that's why its called a ball cap
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Excellent cut!
We cooked this on the grill the South American picanha style, cut into 6 pieces and threaded on a skewer, curved into the shape of a "C".  Amazing that the seasoning was only salt and pepper. And the taste...so awesome. The process was like magic. And so, so easy.
From: Deborah | Date: 9/14/2020 11:22 AM
We cooked this on the grill the South American picanha style, cut into 6 pieces and threaded on a skewer, curved into the shape of a "C".  Amazing that the seasoning was only salt and pepper. And the taste...so awesome. The process was like magic. And so, so easy.
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Picanha!
I've never found this cut in shops — I guess a Brazilian grocer might have it but there aren't any here — and was psyched to see it here. Great beefy taste but texture a little on the tough side. I cut it into 1" steaks with the fat cap left on and grilled them. Maybe too long? Color is medium rare.

Have read that if you want to smoke this roast, remove the fat cap first as it turns rubbery.
From: David | Date: 9/25/2020 5:09 PM
I've never found this cut in shops — I guess a Brazilian grocer might have it but there aren't any here — and was psyched to see it here. Great beefy taste but texture a little on the tough side. I cut it into 1" steaks with the fat cap left on and grilled them. Maybe too long? Color is medium rare.

Have read that if you want to smoke this roast, remove the fat cap first as it turns rubbery.
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Ball Cap Roast
Very tender and flavorful!
From: Lynn | Date: 10/21/2020 12:55 PM
Very tender and flavorful!
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melt in your mouth amazing
I used this for in Cornish pasties, which is just cooking for about forty minutes in a pastry, and without marinade and just some seasoning this was absolutely tasty and tender. Even the fat was like butter, and it fell apart like it had been cooked on low heat for hours.  This will absolutely be my go to for future beef projects.  And what a large amount for the price!
From: Bethany | Date: 11/8/2020 5:38 PM
I used this for in Cornish pasties, which is just cooking for about forty minutes in a pastry, and without marinade and just some seasoning this was absolutely tasty and tender. Even the fat was like butter, and it fell apart like it had been cooked on low heat for hours.  This will absolutely be my go to for future beef projects.  And what a large amount for the price!
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