Cash Cow, Ep. 1 Top Sirloin Butt
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- Опубліковано 6 лют 2022
- Cash Cow is a series of videos produced by the New York Beef Council. They are educational and offer insights on ways to optimize the profitability of having beef on restaurant menus and getting the most out of your beef menu items.
I'm not a restaurant owner, but for a single dad on disability with zero money, this is awesome for me. Thank you
Your dogs will love all the silverskin and connective tissue, the fat pile you should render into tallow (think lard but from beef instead of pork) - perfect for frying, most expensive cosmetics are made from it. If you have pieces with bone - bone broth is nutritional and delicous
As the other person said, render that fat for tallow! Tallow is king of cooking fats! I do the same for fatty pork - that lard is solid gold!
What a fascinating insight!!!
Likewise time to stop buying from supermarkets...
And start purchasing whole joints...
"Your Customers have Choices - What are you going to do to make them choose you" 40 years in business, years of marketing studies/tests/books/classes you name it, and it all boils down to just this. Well Said.
The Coulotte is more well known nowadays as Picahna. And if you cut your steaks with the grain, then after cooking your last cuts are against the grain which makes it more tender. Definitely one of the best tasting parts of the cow. I pay $30-$40 for a 2.5 lb Picahna(Prime grade), so buying this whole primal is something I am going to look into
I was thinking the same thing 😎
Presentation = Cooked on a Sword… $28-32 ❤️‼️
😮
They sell this primal with the picahna already removed so watch out for that. I was going to try the same thing.
A wonderful presentation. Anyone that opens a small restaurant should cherish the chance to follow your guidance. Well done, sir.
Growing up We had a Butcher that When anyone asked for hamburger, He would say, “I don’t have hamburger, I have Ground Beef “. It was always 80/20 very little grease in the pan. Test come back from the weights and measure (?) Who ever does the test. No fillers, dies just 100% Ground Beef. It was Mr. Helm, and His Son Tim at Helms Grocery in Mabelvale, Arkansas. Good Folks.
You’re definitely a teacher, and I learned a lot from you. Thank you!
Hey Mark! I am a consumer/amateur cook (American living in Spain for 30+years), not a producer/professional chef, but I really appreciated this vid about how to break down a sirloin butt primal (called by many names depending on the culture.) FYI, a top sirloin cap is called a "picaña" or "picanha" in Latin cultures, "picata" refers to ground product. NEVER trim off the fat cap from a picaña - silver skin yes into the trash, never in grind - considered a culinary sin in our cultures (fat is flavour...Don't want it? Don't eat it.) Well done, and thank you. HeHe..."red is bread"...love it!
I am also a semi-retired educator/tutor in a completely different set of fields (math, economics, business), and I learned a lot from you. Kudos.
Tnx...Steve
I really like the way you laid everything out and had a roast option. Than you.
I just became a meat cutter at work. This guy explains the statis quo of portioning a top sirloin out better than my manager. This video is very helpful!!
This was so incredibly helpful. And you are clearly a very, very knowledgeable man who also enjoys his craft. Will be a follower!
I worked in a steak house back in the 50's and I wished they would've taken the time to explain this to me. Thank you now I'm goinig to get a top sirloin for my bbq and cut it up just like you!
Thank you very much for this thorough demonstration. I got turned on to buying the top sirloin butt at a Costco I was living near in 2011. I could buy prime top sirloin for cheaper than I could get choice New York strip roasts. I've always bought the cryovac packs and trimmed out my own steaks. I was blessed to grow up where we did a lot of our own butchering, be it pork, chicken, venison. I never trimmed my top sirloin down as much as you did here, but I did pretty close. This was a fantastic demonstration. There's so much good meat in one of those butts
Thank you for not playing music.
I make my $$$ in metal fabrication... THIS I do for my own table.
It's always better to have skill sets, otherwise you're paying others.
Thank you for sharing your knowlege.
Thank You SIR. You teach with such amazing passion.
Thank you. I don’t have a restaurant I just love to feed my family steaks and in times like today every little bit helps. Iv been cutting up my own animals for about 6mths now and I’m loving it. I’m so glad I came across this video. I’ll bring watching this video again tomorrow when I portion out this cut tomorrow
What a pro! As an amauter cook I was fasdcianted by your craftsmanship. I have learned from watching similar videos how little my local store butcher knows. Thank you for this! Bravo.
This was an AMAZING video which taught me a lot. Thank you Chef 🙏🏾
I've been looking on here for good videos of how to break down big primal cuts. This is definitely one of the best I've seen! In depth explanation and good camera angles. Please do more
Thank you sir for this video. I wish i saw yours before i processed my first one.
I got a packer from Costco yesterday and cut one for the first time last night. I got plenty of steaks and some scrap meat out of this.
My processing isn’t as clean as yours, but for 60 bucks it was well worth it. I do wish that i cut the picanha portions a little bit bigger than an inch.
Also don’t do shoulders and tris at the gym the day before. Sharpen your knives well before as well.
This was THE BEST demo of how to remove silver skin. Awesome job!!!
This guy sounds like Guiliani. This is very educational, now if only I had $80+ to go to a butcher and buy one.
Excellent, thank you.
Thank you! This was so satisfying and therapeutic! I’m a chef from Florida and I love this video so informative.
Great educational video. Thank you so much for posting.
Excellent tutorial. I learned a lot from your video, practical as well as conceptual. Thank you!
Really enjoyed your video on turning the sirloin top into many opportunities, really liked your technique and the simplistic example showing us how to manage this task. Nicely done. Thank you.
Thank you for this video! Yes, please do more!
Wow .. I’m from England.. not a professional chef ( but I was trained , can’t do it because of hip replacements and arthritic knee ) or a butcher just a home cook now.. this was amazing and the half hour flew past so quickly.. well done amazing 👍👍👌👌👏👏👏👏👏👏👏👏
Great tutorial! 'this is a getnetter... eyeballs perfect length' - love watching an artist work
I found this fascinating. Loved it
Thanks for the demo
I agree with high yields on top butts, but it always depends on your cost no matter what cut you produce. If I can get a great cost on shoulder clods then I'm making the most money off clods that week.
This video was so helpful. Thank you!!
Excellent explanation!
amazing video, and super informative. great video!
Excellent instruction. Thank you.
Excellent video. I learned a lot... Thanks!
Great video, very informative. Thanks
U am a butcher and this is an exellwnt video. Good job. Lookig foward to more
WOW! So glad your video came up on my feed!
Yahoooooooo!
What a fascinating video! When with just a little wise time and effort, you can turn $75 into $500, that's a business that stays in business. Even if you go super conservative on revenue projection, consider that turning $75 into only, say, $250 is still a tremendous profit. Shoot, you could buy the sirloin butt at a butcher, trim it all up, then cook on the side of the road, making enough money to live. And if you did that as a side hustle, then, along with your regular job, you could substantially better your situation.
Thank you, Mr. Butcher Man, for a truly informative--and persuasive!--video.
Thanks for sharing Mark!
Absolutely masterful!!
Thanks for teaching me how to affordably feed my family of 7 nice tasting beef.
This is 2 years old, at the time of my comment, and the price of beef has increased by almost 40-50% at this point.
Eating out at a restaurant is becoming a luxury event for more and more families that used to eat out 2-5 times a month.
And it's only getting worse with minimum wage being increased in most states. Dinning out will become a thing of the "good ole days".
amazing video, and super informative. great video!. Great educational video. Thank you so much for posting..
Thank you so much for putting this out Mark. I wasn't sure if it was your name or face which looked very familiar to me. At the end when you mentioned the CIA, that's where I believe I may have met you or at a Food Show at the Javits Center. Great knife skills and demonstrating where additional revenue can be found by fabricating a subprimal into retail cuts. God Bless you
that was a great lesson on that cut of meat i have been cutting deer for 35 yrs and dont cut cow that much they are alittle different because of the size this video definitely helps
We are such a wasteful society, in general. What a great video. Thanks for sharing your hard earned experience!!
Awesome video!
Very interesting, informative and entertaining. Thank you.
Love Red is Bread, but that fat cap you trimmed and put in the throw pile hurt just a little, I render that - it's gold for my kitchen.
Ahhh later I see you have renamed it the fat pile - smacks himself for commenting before video was done.
Fantastic video. Great information. I will use it ty
This is a masterclass. been looking at these Costco sirloin for $CAD100 and wondering how to handle it, well there it is, the full instruction set from a master. Your approach , assessment and execution is nothing short of mastery, not only in butchering but also for 'max bang for your bucks' engineer. Even though I'm not running a restaurant I'm having a fresh new look at these sirloins. Thank You for sharing your knowledge.
Great info here. Thank you sir
Thank you, Great info.
Great content. I’m actually cooking the whole top sirloin for a big crowd. Whenever I do this they think I’m serving them prime rib. Ends being cheaper to make than a couple of pans of lasagna and way more impressive.
Sirloin....soooo underrated!
Great video!
Awesome video.
Excellent instructor - plain everyday language- also applications for everyday living ..,
Great Video!
Fantastic Channel, beyond Professional.
This guy's an artist.
Awesome info
Great demo Chef…reminds me of Chef Sartori’s demos, in SA!
Loved the video. I have a primal cut I need to break down and this video helped. With the fat, could you render it down into tallow?
jesus that intro music almost knocked me off my couch
Great video
Thanks Mark!
Hoorah, Hoorah!!
This guy loves being a butcher. You can just see how perfectly he works!
Got a what i thought was a whole sirloin butt last week. I cut open the vac sealed bag and to my surprise no cap steak or coulotte as u called it.
Nice video Mark, 40 yrs. in the meat business...
I keep an eye out for sirloin roast on sail. Often times there’s a picahna still attached I separate that and grill with a chimichurri sauce on the side.
Well done.
Fantastic video! Thank you for you detailed easy to understand information to help individuals learn how to maximize our hard earned meat investments and deliver a supreme product to our customers.
Thank you vary much
What are you thoughts about taking the whole top sirloin butt, removing all the connective tissue, nerves, excess fats, and then tying all the main pieces together into a massive roast? Would matching up the grains be a problem during carving?
Thanks for making this video, really enjoyed it!
I'm a British (catering) butcher. I don't want chefs learning all this stuff. edit: 13:22 as a butcher I agree that seam butchery is tedious but you're 100% correct that if you're doing a job, no matter how tedious, you do it 100% right every time, or go do something else for a living.
You should do a cost to yield analysis on the meat that you cut to show the audience actually how much they can possibly make
$27 bucks for a sirloin steak? Good Lawd!
I agree I will never pay $27 for sirloin!
Thank you
That a great knife 🔪
ty Sir!!
Awesome video!!! I'm not a restaurant owner but just a home cook. Very valuable information.
With the price of that primal, you could grind the entire thing into hamburger and still make the same profits because most hamburger today is sold for $4.99. We have seen it as much as $7.99 for lean and as low as $3.29 for 70/30.
When hamburger prices are up, we can buy steaks for the same price/lb or close to it. When on sale, we see our petite sirloin steaks selling for $5.99/lb.
As a consumer, this just confirmed my suspicion the public is being over charged to increase your profit , line your pockets when our dollar is eroding every day.
Can you please tell us what size Net Applicator Tube and net socks you are using here? You are by far, the best I have ever seen. With these instructions, anyone can learn to cut whole primal cuts. :)
Yes I'd like to know too
That 3 lbs of fat can be rendered easily to make tallow. Awesome video!
The rest of the English-speaking world calls this the rump. And the smaller steaks are Picanha. I break down one of these a month. In New Zealand for about $14.00 nz per kilo, so similar to what you paid
I would suggest saving and rendering the fat. Steaks finished in garlic and herb infused tallow is delicious
Do you recommend a book or guide for beginner butchering. Cutting without waste.
You are a professional but not many people have a clue. IDE like to learn. Gil
You shouldn't throw anything away.
Put the fat in a vacuum bag and save it frozen until you can make tallow. Use the tallow as a replacement for vegitable oils (horrible stuff) and even butter, this will make the cooked food taste even better.
Everything else vacuum seal until you have enough to make broth. Bones, connective tissue, and silver skin all work great along side the vegitable cuttings that you probably throw away. After cooking the broth you will filter out all the byproducts used to make it.
This real broth will taste better than what you buy. Look at the ingrediants of powdered "broth" and you will find it is high cost salt and nasty ingediants.
Making tallow and broth are both easy and will make the food taste better. They are nearly free to make, replacing products that you pay for and possibly turning normal dishes into premium dishes. Less cost of goods sold and higher retail prices of your products makes the accountants/owners happy and customers happy.
A win-win.
I’m delighted this is such a profitable cut of meat, but please explain how, as a consumer, I can afford beef, of any kind, for dinner? I grew up on beef but it has become so expensive, I can no longer afford to feed even myself, let alone my family. With automation raging everywhere, please explain how it is beef is so ridiculously priced!?
11:49 this is the right knife to use on trimming off fat that small. Using a 10-in knife to skim off little bit of fat is dangerous!
Why not leave the fat cap on the Top Sirloin? Excellent Roast!
Is this the only part of the beef where sirloin steaks come from?
One of the biggest challenges as a consumer is understanding the anatomy cuts when the names vary so often. Minimizing confusion helps the consumer see the value.
What restaurant(s) have you owned?
you are a bad ass !