Beef Sirloin Steak | The Bearded Butchers
HTML-код
- Опубликовано: 13 апр 2022
- bit.ly/4055z2n Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
This video is all about sirloin! You'll get to see bone-in sirloin first, then boneless sirloin. You'll also see where picanha steak comes from, what's a baseball cut, and even a special surprise muscle you've never heard of. Grab your gear and follow along!
Stuff you might need if you're following along:
Bone Dust Scraper amzn.to/3CaJXW6
Meat Saw meat-your-maker.pxf.io/0JB6rR
Latex Free Food Prep Gloves amzn.to/3quiP28
________________________________________________________________________
*For all things Bearded Butcher be sure to FOLLOW US on social media*
________________________________________________________________________
🍖 FACEBOOK / beardedbutcherblend 🍖
🍖 INSTAGRAM / thebeardedbutchers 🍖
🍖 TIKTOK / thebeardedbutchers 🍖
🍖 TWITTER / _beardedbutcher 🍖
Index:
1:20 - Starting with a whole hindquarter, break the beef short loin off the round.
2:22 - Starting with bone-in sirloins. Cut the sirloin steaks to 1-1.25 inches thick. Stop once you get to the pin bone. Any further and you'd get to the portherhouse and the t-bone steaks. Filet and strip if it was boneless.
5:10 - Remove the bones and trim up the sirloin. Some bones can be left in.
5:45 - The small sirloin cap is the picanha steak. Sirloin is big portion in the middle. Near the bone is the filet mignon.
9:00 - Boneless sirloin breakdown is next. Start the same but no bandsaw this time. Just a 6" boning knife. Follow the vertebrae down and remove the whole tenderloin.
10:52 - At this point, the sirloin still has a bone. Time to make it boneless.
11:48 - What is a beef mouse muscle 🐭
12:10 - Next, remove the cap and extract the picanha. You can leave the picanha as a roast or cut it into steaks.
13:38 - The sirloin and how to remove the baseball cut from the sirloin.
14:57 - Cut some nice, 1.25" sirloin steaks.
15:46 - One more time, this time, Seth will leave the entire sirloin intact and cut some steaks.
16:56 - The difference between an entire sirloin steak and the different cuts from a sirloin.
17:32 - Every beef sirloin cut laid out on a table, explained, and compared.
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
____________________________________________________________________________________________
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you. 
Хобби
Skill and knowledge. I have been a meat eater 75 years but until I discovered your channel, I didn’t know exactly how much skill and knowledge . It took to be a good butcher. Keep it up. We love your videos.
I just gotta say. Most RUclipsrs have random ads of other companies in the middle of their videos. Nah. These dudes have THEIR OWN ad in the middle of THEIR OWN video. That's just too effin cool.
I learned so much about the different cuts watching you guys thank you you are truly professionals
Such an honor to share our knowledge to our community 🙏
@@TheBeardedButchers I also have learned so much here. We are starting the GAPS diet which is really heavy on bone broth. Meat is great but there so much to be gained from the bones which are often overlooked and discarded! Can you do a video on bones and maybe the fat used for tallow etc ? The often discarded parts that can be put to use. I want to use the entire cow and avoid as much waste as possible. Thanks
Same
Where we live, none of the grocery stores have the ability to do custom cuts. No bandsaw in any of the meat department. All their meats are cut and packaged at a central location and sent to stores, weighed and put in case for purchase. We travel to Costco to get 99% of our meat. Wish you were closer, I would purchase from you. Favorite beef cut for is is sirloin and london broil. We do the london broil on smoker cut at 3" thick using your seasonings with a thin layer of teriyaki glaze to finish it.
In England what you call Sirloin is known as Rump Steak and the rest of the loin we call Sirloin and you will only ever see it boneless in this country and I was a butcher for over 20 years
So what would I ask for if I wanted the bone in sirloin?
This video is a national meat loves treasure- We love you guys.
We only get the Top Butt in boneless at our meat market so it was great to see the bone in version!
It makes sense to me from a retail perspective to only sell the boneless version, because there is almost no demand for a bone-in variety that I have seen and it also allows the packing house to be able to extract that tenderloin steak for more $$$.
We do not separate the baseball portion from the rest of the sirloin.
We cut the cap on sirloin steaks not squared off (and they are marketed as Top Sirloin Steak Bnls). The other variety is to remove the picanha and the cut the sirloin into steaks and then in half and that leaves you with two "Top Sirloin Fillets" from each steak cut.
The fat is then removed from the cap and cut into steaks as "Top Sirloin Cap Steaks" or (more often) it is turned into stir-fry or kabobs.
Unless you get a knowledgeable manager or veteran cutter, most people in the grocery store meat industry don't know these differences.
But I do thanks in part to the work you guys do!
Thanks fellas! Keep it up!
There’s just something about watching an expert practice their craft. The guy is an artist and I’m here for it!
This is honestly my favorite channel over the last couple years!
Great explanation and teaching. Breaking the sirloin down yourself saves so much money and most butchers locally haven’t heard of a picanha
Hey Bearded Butchers. Hope you & the family had a blessed Easter. Gents I’ve watched almost all of your videos, multiple times, I particularly enjoy your carcass breakdown & venison field dressing videos. I’m from South Africa & would like to know if y’all could do a series in curing meat “old school” style without refrigeration technology? If you don’t get many requests for such techniques, it may not be viable for you to prepare a video. As a South African, check out preparing Biltong. Respectfully you will not go back to jerky😬
Another great lesson was taught on sirloins today. You guys did a great job explaining.
I've been a hunter most of my life. This channel has given me more confidence in breaking down my own animals and buying whole cuts for the house.
You can do it!
I love watching these videos. Very informative!
I have to watch your methods, over and over. I'm in retail @ metro, but I learn so much. Thank u
Thanks for what y'all do! My 2 1/2 yr old daughter loves to watch y'all breaking down different cuts of meat and also when y'all do the cooking videos as well. - Kurt
Your professionalism and knowledge are top of the chain Seth and Scott! I learn "stuff" every video...mouse muscle this time. The entertainment is priceless...thanks again!
The best butchers iv ever seen love watching y’all.
Thank You for this educational video!!! When I was a apprentice we got in the Primal cut Sirloin with caps on them I never seen the bone in. I honestly hated doing the sirloins with the caps on them until they started removing the Picanha stripping the fat off of them and putting them 4 in a bag 2 bags in a box with the sirloins (capless) to produce the boneless capless sirloins we call Sirloin Petites or Sirloin Fillet(Baseball Bat Steak). Thanks again for the education!!
My dad was a master like yourselves from 1963-2001. Love your techniques and methods.
Awesome! Care to share some stories of your pops? 😉
My dad was proud to be called a Butcher, not just a Meat Cutter. The latter is fine, but there is a difference! I remember when he was still able to process home butchered animals in the grocery store. He was just so darn fast. It took two people to keep up.
He worked 6 days a week most of his life, from 5AM to 5PM then in the fall go back to process wild game till midnight. He and a crew of 4-5 would hammer out ten to fifteen head of elk a night! He taught me from age 8 through college, and I’ve carried that knowledge and appreciation with me since. He had the old sawdust on the floors and two maple butcher blocks and of course Victorinox Forshner rosewood handled knives. A Biro grinder and Hobart band saw, slicer, and tenderizer. I was 10 when he let me use a knife and the grinder and 16 when he let me use the bandsaw. I started wrapping and pricing while standing on a milk crate at 8yo.
He was a teacher and mentor to well over twenty guys and gals over the years and consultant to a local outfit trying to start a meat processing operation. One heck of a business man as well racking in over 30% of the grocery store revenue.
Sadly he passed this February 2022 at 85yo, but his reputation will forever endure!
@@Chicanoverland Fantastic story! Sorry for your loss. We lost our father a few years ago, a legendary welder, he never had to look for work. I love these kind of stories. Thanks for sharing.
Your dad was a master but I bet you don't know how to cut s***
The local supermarket used to sell a large NY Sirloin Steak. My Mother would put it under the broiler, flip it, then add butter mushrooms and onions and it was pure magic. Who needs filet or porterhouse.
YUM!
as a meat cutter for Albertsons/Safeway we take that cap off (top fat side) and make taco..kabaobs..pepper steak, strogganoff ect..and the bottom piece we cut into 1in steaks..makes it look nice and neat for the customers..and the baseball cut..we shove thru the jet-net or tie them and make them "fillet of sirloin" ..so enjoy watching you all
Thank you for this! My grandpa owned his own butcher shops for many years, but he'd never let me around when he was cutting. I loved the smells and coldness of his processing space with the big freezer and sawdust on the floor. My mom grew up thinking everyone had two t-bone steaks a piece for Sunday dinner! LOL. You took me back. Thanks for all the sharing of your knowledge.🙂🥩
Thank you. I've bought and processed 3 sirloin roasts and never been able to do it the same way twice. The way you did it makes it look simple. I'll give it another go
For years I had dinner at a restaurant on Gull Lake in Michigan that served a Baseball Cut Steak as they called it. The restaurant always said it was a type of fillet. Thank you so much for this video as I have sent it to all of my golfing buddies on this yearly trip as we all ordered it but none of us really ever understood the cut.
I sure do wish you guys would open a online shop and sale these awesome meat online and to be shipped. I bet these meats will be great with my Bearded Butchers season. Hmmmm
You have some incredible knife skills. You don't over explain your actions. You don't constantly rub the meat while your talking. Great work. Now a full subscriber
Im 55 yrs old and went through phases of whats my favorite.
Ribeye right now and Texas Roadhouse sirloin for some reason is just freaking awesome.
Ty for this lesson and man it looks good.
The exact video I was looking for! I frequently buy whole sirloins because of the economical cost. My daughter and I had no idea how to break it down. We tried our best to figure it out. We ended up pulling them apart at the seams and cutting them into steaks. We labeled them with a generic "steak" before freezing them. Thanks to your expertise, we not only learned how to cut it properly, but we now know the names of the cuts! So excited knowing there are two whole Picanhas in my freezer that we had no idea what they were! Thanks so much for your clear instructions!
This is a great tutorial. I have never been able to wrap my head around sirloin and now it's crystal clear. You guys are master educators!
Glad it was helpful!
Many years ago, I used to buy bone in sirloins all the time. That was always my favorite steak. You just can't find them in the grocery stores anymore.
Excellent explanation of a lost cut of steak. My dad used to do the sirloins on the bbq when I was a kid in the 60s. He'd marinate them in oil and red wine vinegar and put garlic cloves in stab wounds in the steak. The would generously salt and pepper them. They were great. Thanks for the memories.
We did that too. I miss it. Can’t find a good sirloin to save my soul.
@@pamelaparsons9046 I actually found some nice sirloins at Costco. I say they're nice. Haven't tried them on the grill yet. They are Choice. I know that Costco "tenderizes" their NY Strips by making almost invisible razor cuts. I don't mind that at all and hope they have done that to the sirloins.
@crunchmore I have bought steaks at Costco but I only buy Prime. Sometimes they will have Prime sirloin but not too often. I have bought Choice but there is no comparing. Thank you for the suggestion though .
My brother in law and I were just at a Texas De Brazil. We talked about the Pecanha cut and now I know exactly where it came from. It also gave me a better appreciation of how good sirloin steak can be.
I've watched this a couple of times now so I believe I'm ready to solo! Thanks for sharing!
Have fun!
I've been a meat cutter for 37 years and I enjoy watching your videos. You guys do an outstanding job explaining everything you do. Great job guys! 👍👍
Is it a good career. I’m a sous chef and thinking about transitioning. I would love it I feel
I just want to say. You are the best of all, you make me understand what is the meaning of steak thank you.
Really appreciate that you would retail those smaller steaks as a single senior 1 of those smaller steaks would make two meals quite nicely.
surprised and delighted to see your interview with Tucker ! great job
Am beginner in butcher field am praised with your services guy's salute
Love learning something new every night before work then being super hungry for meat lol, I really personally think how much information and education you guys put into these videos they should be shared in a school type educational setting to teach the importance of where meat comes from and the whole break down process just my own opinion, great video
Quite honestly, the sirloin is my favorite of all steaks. Wonderful flavor and surprisingly tender for a very lean steak.
Thanks for this video. It really helped me understand the different cuts within the sirloin.
Always enjoy watching you guys do your craft
Also, I had a sirloin steak at a very good mom and pop restaurant years ago, and it was one of the best ever. After seeing this, I realize it was a baseball cut, 2" thick. You guys are the best.
Must've been amazing! What's the mom and shop restaurant name?
@@TheBeardedButchers Hey! Thanks for the response. It was some dudes name. However the restaurant changed hands four or five times in the 17 years I lived in Shelton Washington. It had to have been amazing, yup, I still remember it.
You guys have more than a craft or trade going here. You are greatly appreciated. Thank you for your videos.
You are appreciated for keeping your trade honorable and intact.
I bless you with a good full life and your generations to teach and train.
Wow, thank you!
I just wanted to take a minute out and tell you how much information and what memories I get when watching your channel. I not only enjoy watching your skills and hearing your explanations, but you also recall memories of when I was learning to be a butcher in my father-in-law's shop and and later becoming a meatcutter in a couple of large supermarkets. Meatcutter meaning breaking down sides of beef, trimming everything and sending them on to the wrappers for the case.
This started for me around 1970 and we did not receive any pre-packaged meat or fowl. My father-in-law had been cutting for about 40 years and I learned a lot from him. I also credit meatcutting for getting me through college.
BTW, he bought corn fed beef from Dubuque, Iowa. I don't know the plant. I did think it was very tasty, though.
All the information you provide is amazing. I would love to learn more about the other parts of the Beef. Heart, liver best bones for marrow, checks, sweetbread. I think it would be interesting information and something not everyone has tried.
Check out our other videos in the meantime, Dave: ruclips.net/video/wazg6u3ESco/видео.html
In Canada, the local stores sell sirloin steak, sirloin tip and top sirloin. I am guessing, the sirloin is the larger centre cut, the sirloin tip the picania and the top sirloin what you cut into the baseball steak? Any ideas for the translation to Canada speak? To add, your channel is a constant source of knowledge and learning, many thanks. My son is in a pretty low wage job and he and his buddies butchered four deer in his buddies garage based on your videos. Saved them hundreds in butchering fees and the meat is awesome, as I can attest directly.
Baseball cut is from center cut sirloin.
*The Bearded Butchers* Thank-you sir for always taking the time to show us how its done. God Bless.
God bless you too and your fam!
I am just a meat cutter at a local grocery store so sadly I cannot do proper butchery but your guys videos have defiantly helped me learn about cuts. Keep up the good work.
Meat cutter at the grocery store is front line work and where I will go to better understand what I've seen in the video. Don't sell yourself short, what you do is awesome!
Outstanding! I just became a butcher by apprentice a little over a year ago. I soaking this all up!
Watching you cut that up never gets a old!!
So relaxing 😉
Brilliant. I'm in Australia, but shop at Costco. We call it rump here, but it's Sirloin at Costco and the cuts are exactly as you've explained. Thankyou so much, that was so informative. I've just bought a whole Sirloin and I'm about to break it down. Cheers
That looks amazing! You guys make it look so easy, but if I tried this, it would look like a complete mess lmao. The labels at the end were a great idea! Thank you so much for this 🙏
No worries! We're sure with enough practice and experience, your muscle memory will do the work and you'll nail it in no time 😉
@@TheBeardedButchers Hey, I see what you did there.
"Muscle memory"
Thank you! Have been searching info on the sirloin and trims! ❤
Wow, nicely done. Sirloin is my favorite cut. Thanks for the demonstration!
You're welcome, Edro!
Enjoyed the breakdown. You guys make butchery an art. Very informative.
Definitely an art 💪
So glad I came in the day after this was filmed. I had been looking for Picanha, and unable to find it. Lucky for me you had one left. Hope it is something you guys start cutting more regularly. Definitely one of my favorite cuts to grill.
Enjoy your Picanha! 🔥
Great overview, thanks!
I live in berea and i love driving down to you guys and buying steaks
Bone-in sirloin is my favorite steak. Best beefy flavor. I'll never turn down a Porterhouse, but I will pick a sirloin if I'm buying it for myself.
Love sirloin, we pretty much need to go to butcher to get good cuts, you guys are awesome.
Always enjoyed y’all from the beginning with RUclips. Also loved seein you during the tv show ‘the butcher’ (which you should have won easily!) Now I just seen you both on Tucker Carlson and it makes me even more proud watching your videos and using you seasoning. Best seasoning on the market! Congrats to Bearded Butchers and keep it up!
🇺🇸 🔪
You rock!
I didn't even know that , that's awesome! I have too look those up now.
Excellent. i love learning about what I have seen in the grocery store for over 60 years and had no idea where it came from or how it was cut.
Always a pleasure to teach!
Seeing you guys doing what you do is such a art form. My brother is a butcher also.
We definitely treat each cut as art. Cheers to you and your brother! 💪
I wish I had an opportunity, or get one, to learn how to cut/butcher like you guys. Amazing.
Keep up the great work.👍👍
A true master with that blade.
Practice goes a long way!
Truely a thing of beauty young man, great presentation. One thing some of us old school natural bodybuilders learned is that you can't cut fat out of your diet completely. Bring on the gristle, remember if you eat like a bird you'll be a bird. PS Scott should be put on KP duty for sure.
THANK YOU so much, I’ve learn so much about the different cuts of meat and were they come from thanks to your videos and how well you explain everything. Amazing content 🔥 btw your knife skills are amazing.
Really appreciate your kind words.
Thank you so much for teaching us about the different parts of the beef.
My pleasure, Mindy 😊
This is truly an art. Master of your craft!
Thanks heaps, Brett!
@@TheBeardedButchers for sure! Thank you guys for the education!
The best Sirloin breakdown I've ever seen.
Thank you , great video. I didn't get a 1/4 of beef again because of the way they cut. Not a hind quarter just a 1/4 of the total yield.. I had some sirloin that was more bone than meat. And what I would call a ribeye was cut in half for 2 steaks. Then when I questioned it was told that's how they do in there area
I’ve always seen the cap on boneless sirloins called top sirloin. Never seen them called cap on but makes sense.
Love your videos here in the UK, hopefully will be getting some of your seasonings shipped over here for use
These guys are as savage as it gets. Straight bad asses.
Being a subscriber and an aussie i like researching the different names for the same cuts of meat. For example i think that what you call picanha or cap we call rump
Your knife skills are inspirational
Super interesting, have you done a video to compare French Boucherie cuts and American cuts? Should be interesting to see!
Cooked a boneless pork roast tonight using your butter and black seasonings. The aroma while it was cooking in the oven drove me crazy as I was anxious to have it for dinner. It did not disappoint. First time on pork, usually on beef.
Nice! Butter+Black combo for the win!
Our local store sells
Bacon wrapped sirloin filets. The said part is a lot of people think they are filet mignons. Lol
Thanks for another great Vlog. I have learned so much about meat since I first heard about your guys and started watching. Always look forward to new vlogs from you guys. Thanks for the great content as always!!
Welcome aboard! Stay tuned for the next one 😉
@@TheBeardedButchers Have been a fan ever since I heard you guys on the Black Rifle Podcast.
Would love to see you guys do a video on knife sharpening and maintenance!
They have one. Older video. Look back.
Watch it here, my guy! ruclips.net/video/1x-MMXY-QhY/видео.html
Excellent job explaining that ,thank you
Hi hello from the uk….fantastic videos great content…as a butcher myself of 46 years I am intrigued by your cutting skills and also your names for certain cuts ….in my last message I told you that the cut you call sirloin in the uk we call rump….I would be intrigued to know what you call the rump of pork….and also the loin of pork….I have worked all my work life as a butcher in the uk from supermarket to food processing factory and also farm butchery I still love the job after all these years ….shame you are not in the uk lol….got any jobs…….many thanks John
They filmed a video on pork today.
Thank you sir for your excellent cutting skills, presentation and narration.
Another awesome video! Great job describing everything once again!
Glad you liked it, Nick!
Superb Quality you guys are amazing to watch thanks for sharing your knowledge 👍
I just recently bought that same knife he's using to cut the sirloins. By far the nicest scimitar I've owned. Fellow meat cutter in PA.
PEE-AYYY woot woot im in the valley
@@zachmoyer1849 garnett or Lehigh?
@@apostolicwatchman8824 lehigh
My son is a butcher in a grocery store. They used to do custom cuts and also ranch beef but the new store isn’t set up for taking in beef off the range.
Love all the content. Have learned a lot especially from your deer butchering tutorials. Wish l had half of your knife skills when processing my own …..
You could totally pull it off, John
Those two are so good they should be cast guests on next John Wick Chapter film as Butcher Bros assassins.
Ty for making this and all videos
The Bearded Butchers
number 1
Watching your channel has made me aware that being strong is an asset for a butcher.
What a great lesson guys! Thank you
This video makes me love sirloin way more..... always thought the tendloin was in another primal
Love baseball cut steaks
Oh heck no that’s just perfect. That little piece of fillet is just perfect for my wife or my child.
Love sirloin steak with the bone in. Just save me all the bone for me, any type of meat. Thanks for the update love knowing what I am buying.
Alright guys, what's it gonna take to get the outro music available as a ring tone......gotta have it man!!!! Love the vid, Love the channel...Keep it up boys!!!!
How many steers do you process in a year? You make things look so easy but as in most things, there is an art to this. Maximizing yield while meeting the customer’s desires. Very interesting.