How to Cut Sirloin Steaks, Sirloin Steak.
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- Опубліковано 9 вер 2024
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In this video, ill go over the details/features of the top sirloin, how to cut the top sirloin steak, and how you can save money cutting these sirloin steaks yourself. This cut is also know as the Sirloin Butt, Bottom Sirloin and the Rump/Butt Sirloin. You will also get a few tip on how to cook it and the butchers take and the top Sirloin Steak.
As always, I enjoy your feed back to make the video's better and to answer your guys questions.
If you feel up to it here is a link to Patreon:
www.patreon.co...
Hello guys, my goal is to make a video series sharing all the information I have gathered in the meat industry in my career. Like and subscribe if you'd like more meat shop videos!
Thanks, very useful video.
Love this instructional video!
Working on improving skills and begin processing for others.
One of the best "how to's" I've seen on Sirloin!
Just found your channel, and it’s a winner! I just subscribed after looking through your recipes on this channel. Once the winter sets in here in Canada, I plan on testing out my meat grinder on some of your sausage recipes! One request I do have; can you make more videos on how to butcher more Costco large cryovac meat packs. This current video is by far the easiest to visually follow along! I’ve watch others, and I have so much difficulty actually seeing what I’m suppose be looking for when making my cuts! Awesome job!
Top sirloin is such an amazing cut. Infinitely more affordable compared to other steak cuts, big cut sizes, and is packed full of flavor and still tender.
I had to let you know, that I bought a bag of Sirloin for the first time and challenged my self to learn how to cut it.When I opened the bag,It ended up having two Sirloin Caps.The hardest thing for me was trying to identify the grain and cutting against it.I found your video and you have so much patience teaching.You do such a great job.Next time I'll buy the bigger part Top Sirloin, and I'll try cutting it with your video.I am going to hit like and subscribe.I give training in the pharmacy where I work at preparing Iv's,Chemos,and baby Iv's.And I teach with patience to make the person feel comfortable.And that's how you make us feel.God Bless You
Thanks for “Marinski March”. Years ago I worked for a custom/ ranch/game butcher, and we made a great 2# stick. Since then I’ve tried making my own sausages and have found it difficult to find good recipes. It seems that family recipes are not ever meant to be shared! If a recipe is shared, they seem to be incomplete. You channel has motivated me to get after it again.
I cut steaks like this at home. Best ever. Easy to learn and a great money saver. Thanks!
A great video and exactly what I was hoping for when I read the description. I see these top primals at the store and compare the price per steak vs the total weight price of the primal especially after watching this video. What a bargain, I just have to find the space to keep the whole while it ages. Thanks again for a great instructional video.
Top sirloin is my favorite cut of steak along with the flank.
Yes sir both of those have BIG flavor!
Coulotte, 😉 Really well done video, thanks!
Fantastic video Duncan! Thank you for being so thorough in showing us exactly how you break down the Sirloin. Please continue doing your very informative videos for us newbies to learn proper meat cutting techniques and processing procedures.
What you call the garbage pile I crisp up in the oven. It gets really hard and tough and makes for excellent chewy dog treats.
Just mentioning it in case somebody
reading this is a dog owner.
Ya absolutely, better than wasting it! Keep the dog happy!
Picanha is the new rage now. Buy the whole top sirloin for a good price and then you get the picanha roast or coulotte steaks for a third of the price
@james morgan You are absolutely right.
Watching your videos show a way to improve the price and quality with a little work! I just finished my first kielbasa adventure. I was worried that I would waste my money trying to make the sausage. It came out pretty good. Stuffing will take a little more time and we'll be good.
With a grinder you can make sausage and hamburger while saving money. When I got ready to make the kielbasa I needed some beef to add in. While at the store I compared the price of the chuck roast with some 85% fat ground beef. The difference is better than a dollar a pound! Buy the meat on sale and freeze it until you need more ground beef.
Thanks Dunkin
Needed to know this butchery. I will do it now on my own. I already breakdown Standing Rib Roasts and get ribs, cap meat and great steaks. Keep up the good work
Howdy..
I really like all your videos.
Your how to home butchering tutorials are my favorite. If you could do more of these that would be great. Eg. Beef loin, pork etc. Keep up the great work.
Thank you very much. There will be more to come!
Duncan, I find your videos very informative and I've learned a lot, especially making homemade sausages, which I really enjoy doing. Thank you for making them!
I would also like to see you make more videos like this one on breaking down primal's and sub-primal's into different cuts and explaining them.
As I get into making more and more stuffed products I've found buying the larger primal's from my restaurant supply store is saving me a ton of money. The problem is learning how to cut them up, other than just cubing for the grinder. Keep up the great work!
Thank you very much L J I appreciate that and am pumped you find these useful.
Ya it literally will save you hundred to thousands over the course of a year. Also you'll be eating great food if you starting with raw fresh meat and fixing it up yourself.
I have had a couple people ask for some value added stuff so I will have to do some of that in the future.
Thanks again L J
I watched this video several weeks ago, and liked it originally. After watching a lot of other similar videos, this is NOT a great example of how to cut up this sub-primal. He might as well have just sliced the whole butt into "steak" slices. One major point of contention- you should cut the Picanha (Culotte) muscle WITH the grain, so the final consumer (diner) can cut the steak against the grain to get the most tender chew. Also, rather than just hacking the main sirloin into thirds along that thick strip of connective tissue, the smaller muscle should be separated cleanly to remove that connective tissue, and yield "baseball" steaks, which are delicious by themselves. Maybe his way of cutting this is based on Canadian preferences, and I do appreciate his quality video, even though it results in a different style of cuts.
Thank you! This is the best video I've seen on the topic. I'll be referencing THIS one, when I start cutting up my first Angus Top Sirloin. And, looking on Amazon for a grinder, knowing I can make some pretty good ground beef :-)
Thanks for sharing your video. Very informative.
I enjoyed your video, I just found that my sirloin tip roast looked different than yours. That's the only issue I had couldn't find the seam for 5he two muscles. I am definitely not a butcher. My dad was though, I might get him to show me what I'm missing.
Hey Kelly thanks for watching.
A sirloin tip and a top sirloin are different muscles. They are often mixed up so don't worry about that.
Love these sub primals
Could you split the top sirloin in the two muscles and remove the hard connective tissue before steaking it rathe than cutting it in threes and digging a hole in the middle piece to remove the connective tissue.
love it love it
Thank you Gilbert.
Thank you
Most tender steaks:
Tenderloin
Flat iron
Ribeye
New York strip
Pulling on the silverskin, rather than holding it, causes that chopped up look. More important for the Coulotte roast...
I cut the top sirloin cup against the grain for the first time , big mistake!
Cut it against the grain when eating, you won’t regret it !
Of course all other cuts should be cut against the grain.
Thanks for this very informative video. I like saving money and actually enjoy processing the large sub-primals that I get at my store (even own some Victorinox butchering knives so I can do it right) and videos like this really help keep me from ruining the meat as it gets more and more expensive. You mentioned wet ageing, so I have a question. I don't have room in my refrigerator for a whole top sirloin to reside for 30 days, but I do have a chest freezer and a vacuum sealer. I always cut my steaks right away and individually vacuum seal and freeze them. I know that beef will age in the freezer, but I want to know if the beef would age even more if I took a steak out of the freezer several weeks before I intended to eat it and let it sit in the refrigerator or would it spoil or go down in quality since it was frozen for maybe a year or 18 months? I don't really want to experiment and ruin a steak or maybe even get food poisoning, LOL, so if you know, I'd like your help.
In NEW Zealand we have a long fillet Sirloin ,What do you American s call that?
Is that what we call rump or D- rump in Australia
Where does the petite sirloin come from?
Hey buddy gil here would you do a show of breaking down a side of pork belly chops ribs loin?
You bet, I got some really nice pigs coming in this fall I'm waiting on but it is on the list.
Also cold you do a knife sharpening show ?
Sure thing Gilbert. I got a couple methods I'll put up.
I have a whole top sirloin in my garage refrigerator from Costco when they were an additional $8 off per pack but the best before date is only about 5 days from packing date. Can I just continue to let it age past that date?
I actually work in a Costco meat department. For Costco, the sell by date on cryovac pack meats is set to a default number of days from the pack date (the date the tag was printed out and marked for sale). As long as your refrigerator is as close to freezing (0 degrees celcius or 32 degrees farenheit) as possible and the packaging is airtight with no leaking, it should be fine to wet age in your refrigerator. Also, thank you for supporting my career! Aloha from Hawaii🤙
Wait, you just gonna give the bad stuff to the dog, ha?
The problem with wet aging is; that the meat sits in its own toxins. Dry aging lets the fluid that contains the toxins drain out and the meat is so much better tasting!! They have conditioned young people to like that nastiness.😢