How to Break Down a Beef Sirloin
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- čas přidán 28. 07. 2024
- In this Test Kitchen Tutorial, Chef Gavin shows you how to break down a whole sirloin into smaller pieces. Sometimes the best bang for your beef buck is to buy the larger cut and slice it yourself. Store in the freezer for future dinners.
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Someone please tell me that I'm not the only one who is fascinated and satisfied by this.
Thanks, first time bying a whole sirloin tip. The exact video i was looking for. 👍🏻
Very nice! Last week, I was tasked with breaking down 135 pounds of top sirloins into roasts, seasoning, roasting and slicing them for a wedding reception. Ended up with forty roasts. Because I followed the process outlined here, I was able to slice every roast cross grain, and all of it was moist and perfect, tender, medium rare. I used a utility knife to score the fat cap on the picanha into diamonds, and I tied the picanhas so they cooked more evenly.
For me, perfectly isolating the sirloin fillet from the two thirds was difficult, even though I could see the seam easily from the top. Thanks for your pointers on this, I will follow your advice on my next sirloin!
I followed this as a guide last time I bought a top sirloin and I'm so glad I did. I just bought another and will do the same.
Thanks for the detailed explanations! Just broke one down with these instructions and these are by far the cleanest steaks I've ever produced. :)
So easy to follow and had zero waste by saving the fat for tallow! Thank you!
Thank you for that... Best Breakdown of the Sirloin I have seen
I broke one down yesterday. Totally worth buying. Very enjoyable to cut, just make sure your knife is SHARP!
Wow, now that's how you cut beef lol. Thanks dude, that was AWESOME!
Love the information! Thank you!
I have a prime uncut sirloin dry aging currently, this info is what I was looking for when it is time to get it out and cut the portions. I'm thinking I'll follow this exactly for all these different cuts... all should be great after the 45 day dry age.
They ran out of Top Sirloin stakes at the local so I grabbed a roast. This video is quite helpful in turning it into lots of cuts for steaks, stews and soups. Thanks.
Good Stuff, Great Tips😃👍🏿
Just bought an 8lb top sirloin center cut today at BJs..and before seeing this gave my wife the small pieces for stir fry 💪
fantastic explanation!!!!
Thanks for sharing and to give you an idea of the potential savings... I see the whole sirloins go on sale for under $5/lb all the time and usually just grind it all up into hamburger and portion out in 1 lb packages and freeze for future use. However, I purchased (just) a Picanha the other day to try out on my new Argentinian grill but paid $10/lb. Will be going the route you showed us here from now on. Thanks again!
The entire sirloin is my favorite cut. Besides the whole Chuck.
Awesome video thanks
this is very useful, especially in Eid al-Adha.
Been doing this for a couple years now and I love it. I will only buy a t-bone or a Porterhouse from the store otherwise I'm cutting it. Easy to cut Ribeye and NY steaks too and cheaper.
I regularly get NY at 7 a lb buying whole in bag and cutting myself, which is great because it's my favorite steak. I now cut all the steaks for my family lol
Thank you.
Picania is my favorite cut after living in Florida the last 2 years.
I did this once, mainly so I could finally try the culotte! I enjoy getting the whole cuts, factory packed and breaking them down myself.
I'm dry aging a whole sirlion for 2 weeks, and will be trying out your ideas.
Good luck!
this is awesome! can the individual cuts be frozen?
Thank you so much for this video. I purchased an Angus Top Sirloin Butt from Restaurant Depot today for about $65 and I followed your video and was able to get a lot of steaks. Thank you so much.
Love a bit of Steak joey be lucky mate
Excellent!!
Glad you like it!
What is mouse stake..??
Great video, what brand knifes would you recommend??
We recommend our home butchery set! shop.certifiedangusbeef.com/products/home-butchery-set
I'm in the market for a new boning knife. Which one are you using? Or could you recommend a good one. Thanks.
I'm a butcher, and Victrinox are my go-to brand.
I have a Victrinox steak knife which has lasted me for over a decade.
Scott Rea is a pro butcher here on CZcams who has a great video about butchery equipment for home use.
Super nice video, thanks! But, as a Brazilian, I must say that cutting the grease from the picanha is a capital sin. ;)
I have see the sirlion cap cut down into steaks, both ways, with grain, and across grain, any recommendations?
Thanks for your question!
From Gavin: Cut against the grain if planning on using as small steaks. Only reason I see slicing them with the grain is for skewering like Churrasco where it will be portioned and sliced.
Your first cut should be WITH the grain, that way when you are eating the steak each bite size cut is AGAINST the grain
@nateb2715 this is only if he is cooking it low and slow. For steaks it's against the grain
What i never knew this as a butcher i mean i know the cap but multiple cuts on that sirloin i never knew
Thanks for sharing, Salvador. We do our best here!
Where can I find a whole sirlion? I see sam's club has a Top Center cut, but I saw a comment that says it did not include the Picanha.
if you give a grocery store (including Sam's) a call or visit the butcher counter they will often times sell you the whole sirloin
I’ve seen them at Smart and Final
What should I search for to find gloves like that?
Try "nitrile gloves"
Pretty easy to find online or even Home Depot, Lowes. Etc
What’s the sirloin puck?
Just from the sound of it, it's probably just a steak from the 1/3 section, also known as a "baseball steak."
How do you break down a sirloin? You eat 'em
In New Zealand we call this a rump. And the rump cap is the picanha. You cut off way too much fat on the picanha
Fajitas are the inside skirts section( fajita meaning belt in Spanish). Jack in the box came out with their interpretation of what fajitas mean...strips. there is no such thing as chicken fajitas and cutting up sirloin or any other meat into strips are not fajitas. Fajitas (inside skirts) have a unique taste which made it rave that tore through the country. When you go to the butcher shop or meat market, ask or look for inside skirts. Add season all or your favorite ingredients and throw them on the pit. Once you taste them, you will never order fajitas north of San Antonio, and maybe that's too far nowadays.
By sirloin he means rump
This video is a little bit too fast paced, I think the chuck roll and rib eye video are a lot better at allowing me to visualize where each piece is pulled from and where the seams connect. I'm totally lost watching this video once the top sirloin is removed. The music is distracting as well.
No butcher would ever break down a sirloin like this. Its a Cook/'Chef thing
I think he made this video for the home not butcher shops.
In my meat market, this is how we break down the sirloin. This is the only way we cut the sirloin.
I was just thinkin that. If I broke it down that far, my manager would look at me like I was crazy. 😂
Therefore, it is bad?
You’re actually wrong
Lose the music
So much wasted
Only silver skin
i'd rather just pay someone to do it for me...