Jason is a bad ass butcher. Hope dude owns his own butcher shop by now. I've had this video saved for years and always refer to it when I forget how to fabricate a whole sirloin.
Chuck meat is a very good choice for making burgers, it's about 80% lean 20% fat. If you prefer something leaner then that go with sirloin for a burger its 90% lean 10% fat. I prefer Chuck meat as it cooks out real juicy and tender, hope that helped.
@@moncarlomillor3293 you can take my advice to heart, I work in a meat department as a manager. I've been cutting meat for a long time. The best meat is the fresh ground beef from the butcher block or shop. That has the beef trimmings from all types of beef and it's really flavorful.
1:04 That steak (with cap on) looks just like the size I buy from the butcher that typically weighs 3 1/2 to 4 pounds. In my mind THAT steak is the perfect size and cut for a Top Sirloin as it will feed 3-6 folks which would be from one to three meals depending upon size of your family. As an example I bought one today at the local Safeway as Prime Top Sirloins were on sale at $8.99/lb. Total cost of the steak (similar to that photo) was $34.00.
Whats a tastier cut of beef ? At my local Costco there was a nicely marbled Prime trimmed Tri Tip . There was also trimmed Prime Top Sirloin for about the same price . Between the two , what is a tastier cut for grilled steak ?
The more marbling the more flavor, that is why ribeyes are one of the most expensive steaks. So I would say the tri-tip would make for a tastier grilled steak.
I must say... I work as a meat cutter in the Midwest and I have never seen such worn down knives before. How long does it take to get them to that point, I wonder?
I work at Mexican butcher shop all we cut is Chuck, Shoudler Clod, inside and outside skirt. In each we cut them in Finely thin slices for a Perfect Carne Asada. USDA Choice/Prime always!
No such thing as a "Prime Shoulder Clod". that is the absolute WORST cut of beef I have ever eaten. Even when slow smoked (with briskets) it STILL has the same chew as leather with little flavor.
hello, my name is diego, and i would love some help. im sorta a butcher, but i cant make any tipe of steak, i can work in every single area when seperating pieces and muscles and more, nut i cant get to make a good, thin and good stake. any help?
Get a job at a butcher shop or meat market. The only way to learn a "trade" like this is to PRACTICE it while getting training from a master. Good luck.
We use to cut bone-in sirloins- The old days a lot more bone-in red meat. Which you need a lot more skill than a boneless piece of meat. I own a farm now after cutting meat since 1983. I was a Meat Cutter and not a damn Butcher. Since I have raised Pigs and Chicken and a few cattle over the last nine years and I have butcher a few animals. Meat Cutter and a Butcher are two different levs of skill.
top sirloin is the cap, aka petite sirloin steak, regular sirloin is without the cap on, if you leave the cap on and cut it from there its a full cut sirloin steak.
dude...you're a good meatcutter...but ya need to peel that cap...those coulottes turn faster than the heart of the sirloin...because I can tell you're a really good meatcutter, I'll share my 2 mottos with you..."your first lost is your best lost"...and "which time do you want to sell it"...your welcome..34 yrs. in the biz and wish there was a tournament cause i'd be there...
You missed the cut for the sirloin fillet! You are suppose to remove the dorsal portion of the Gluteus Medius by cutting with the seam and remove the connective tissue!!
I've seen guys cut the whole thing right down into steaks. Cap, mouse and all. All depends on three things 1. How much you care about the customer 2. How much time / how fast you are 3. Customers standards / if they never complain. I've gotten into the habit of trimming it bald and taking the mouse out just because it's easier not having to saw through the junk. I've been thinking about removing that seam on the "filet" side but my company is all about profit. They'd prefer if I didn't even take the mouse out. I'll probably still do it anyway.
In my store all we did was take off the cap if it came with it. Then cut cross grain inch steaks from the heart. You did way too much with that Top Sirloin.
I agree top sirloins can be cooked with just a little trimming. Back in the day Top Sirloin was ALWAYS cut with the cap on because folks didn't give a crap about the way the grain ran BECAUSE it did not matter with this cut as it does with cuts like skirt or flank. I ALWAYS order my Top Sirloins from the butcher "2 inches thick, 1/4 inch trim, with cap ON" and grill those 3 1/2 - 4 pounders whole. After they come the grill the "cap" is MY first steak and everybody else gets their choice after than.
Does anyone sell bone in sirloin steaks anymore? You would have to be careful with the angle you start cutting the loin at. If you got on a bad angle, you get boat oar sirloin bones, a big no no.
I really hate when butchers say you save money buying the bigger piece. It costs the same. You cut off fat and the price goes up to what they sell it for.
In this case you would have to cut away 16.67% of it's weight, before you hit the same price. If that is how much you waste by cutting pieces yourself, then don't do it :). Let people do their own math and figure out whether it's profitble or not. Not all butchers and prices are the same all over the world.
They process a large cut of meat which has several different muscles into uniform steaks, that is what makes it cost more money. He isn't only trimming fat. Which, if he didn't trim all that fat off you would complain the cut/roast has too much fat on it.
PLEASE! You went thru all that to show how many steaks you can make, but why not weigh the steaks to see how much weight was lost to trim? Then we would know if it's worth the money, time, and effort to buy a primal cut.
With a cap on sirloin such as in the video you will lose about 25-30%. You dont need to break it down the same as he does, you can even leave the cap on if you want. Its just important to get the bone felt off and the gristle portion out.
When you are teaching people to do something you need to slow the tasks down. Everyone knows you can cut meat fast if you are in the business. Doubtful anyone got much out of your video.
Rick Ross I enjoyed watching it, but you make a great point. No one is going to be able to figure out how to trim meat from watching this. Guy has some skill though.
Rick Ross guy, you're not his apprentice so he's not obligated to please you. Second, he did demonstrate how to merchandise the top sirloin slowly. I know as I'm a master butcher. Third, there is not right or wrong way to merchandise meat as every country has its unique methods.
@@disingenuousfriend8511 are you a master butcher or a master meat cutter working in a super market. If you aren't harvesting live animals, skinning them and breaking them down you are a meat cutter not a butcher.
I agree. Back in the day Top Sirloin was ALWAYS cut with the cap on because folks didn't give a crap about the way the grain ran BECAUSE it did not matter with this cut as it does with cuts like skirt or flank. I ALWAYS order my Top Sirloins from the butcher "2 inches thick, 1/4 inch trim, with cap ON" and grill those 3 1/2 - 4 pounders whole. After they come the grill the "cap" is MY first steak and everybody else gets their choice after than.
@@jaysantos536 When in Brazil, having churrasco with friends, most of the time it is picanha, chicken, chicken hearts, sausage and garlic bread. People will always say, keep the fat on every slice of meat because it gives the meat all of it's flavor.
Its WHOLE FOODS where 90% of the people that shop there dont even walk by the meat case and 99% of those that actually buy meat of ANY kind would drop dead if they accidently ate a piece of fat or gristle.
Ciccio, you are making people paranoid with the music!!! cannot focus on the explanation. You are supposed to teach something not to show off your Country side. Sorry but I had to watch something else...
I watched it and I loved it. Just the music was distracting. Believe me when I say thst I have watched at the least 200 videos in order to learn about beef cuts, anatomy of the animsls snd so on. Yours is definitely among the best 5. Just the music but, on the other side, perhaps, I am getting old faster than expected. Good job, I will use it as a reference in my researches
Maybe you need to stop saying "no body wants to eat that or inedible" other country are starving to death. Good example kids in Africa are eating cookies made out of 100% clay.
Yeah he should have said "Nobody shopping at whole foods would eat meat of any form but if they did they wouldnt get within 10 miles of a piece of fat or gristle because it would kill them."
Jason is a bad ass butcher. Hope dude owns his own butcher shop by now. I've had this video saved for years and always refer to it when I forget how to fabricate a whole sirloin.
Your awesome dude thanks for doing it all the way anyone should learn I’m new in being a meat cutter 9 months now and just wanna get better
Yessir
I didn't know all this cut tho I want to try this tomorrow to my work. I'm a senior meat clerk ...and after seeing this makes me want to try it lol
GREAT VIDEO...! This IS Spot- On! Thank you.
Great video you are a craftsman, beautiful meat case as well.I know that takes a lot of work.
Beautiful steaks and brilliant job cutting those steaks!
Thank u. I work in the meat Dept and needed this today. About to give it a try.
Idk why but I love how he slapped the meat together at 3:58 xD
I really wanna learn how to do this from a sirloin roast, I’ll have to practice, I definitely didn’t trim my sirloin roast enough before I smoked it
Thank You! And yes I know they been sharpened for a while. I just couldn't remember the brand.
No prob i buy them all the time great knifes lol have too many I collect and use them daily
Can i ask question what kind of meat perfect for burger patties? Can you teach me
Chuck meat is a very good choice for making burgers, it's about 80% lean 20% fat. If you prefer something leaner then that go with sirloin for a burger its 90% lean 10% fat.
I prefer Chuck meat as it cooks out real juicy and tender, hope that helped.
@@TheCruelbeans ok but I want American burger simple very tasty and juicy exactly cook inside and out
@@TheCruelbeans thanks i will try it buy chuck meat thank you
@@moncarlomillor3293 you can take my advice to heart, I work in a meat department as a manager. I've been cutting meat for a long time.
The best meat is the fresh ground beef from the butcher block or shop. That has the beef trimmings from all types of beef and it's really flavorful.
@@TheCruelbeans thank you sir I will try it thank you for your advice
Great help! Thank you 🙏🏼
Do you have other Sirloin clips?
What size was the meat you cut in your video?
1:04 That steak (with cap on) looks just like the size I buy from the butcher that typically weighs 3 1/2 to 4 pounds. In my mind THAT steak is the perfect size and cut for a Top Sirloin as it will feed 3-6 folks which would be from one to three meals depending upon size of your family. As an example I bought one today at the local Safeway as Prime Top Sirloins were on sale at $8.99/lb. Total cost of the steak (similar to that photo) was $34.00.
Funny to hear you talk in Pounds down there in Ohio, but wayyyyy up here in Canada, we have to do everything in kg's because of you guys! Haha.
Whats a tastier cut of beef ? At my local Costco there was a nicely marbled Prime trimmed Tri Tip . There was also trimmed Prime Top Sirloin for about the same price . Between the two , what is a tastier cut for grilled steak ?
The more marbling the more flavor, that is why ribeyes are one of the most expensive steaks. So I would say the tri-tip would make for a tastier grilled steak.
I am in an apprenticeship with Harris Teeter to be a meat cutter this video was very helpful I am going to study it LOL
I must say... I work as a meat cutter in the Midwest and I have never seen such worn down knives before. How long does it take to get them to that point, I wonder?
Those diamond honing rods wear down blades crazy quick, probably just over sharpening
@@thegamingexec I think they use those grinders instead of using stones
Thats because most grind the shit out of them on a belt or electric sharpener. Use a stone and the steel is where the magic is
That's a sharp knife
American sirloin (Top butt) with the Tri-tip. Great work
That's not tri-tip. It's Picanha.
@@desertfox3860 Correct they look the same Thanks
wow you are an absolute inspiration
I work at Mexican butcher shop all we cut is Chuck, Shoudler Clod, inside and outside skirt. In each we cut them in Finely thin slices for a Perfect Carne Asada. USDA Choice/Prime always!
No such thing as a "Prime Shoulder Clod". that is the absolute WORST cut of beef I have ever eaten. Even when slow smoked (with briskets) it STILL has the same chew as leather with little flavor.
Awesome Job!!!
$5 off per pound sale... damn how much is your original mark up price then
Bob Wilson he sayz 11.99 a pound thays crazy isnt it
$11.99/lb for cut sirloin. $8.99/lb for the slab. $5/lb off *one day only* for sirloin.
top sirloin at whole foods these days is $19,99/lb.
Does anybody know if there is any difference from his piece of meat and a sirloin tip whole??
Yes a sirloin tip is a whole different muscle.
hello, my name is diego, and i would love some help. im sorta a butcher, but i cant make any tipe of steak, i can work in every single area when seperating pieces and muscles and more, nut i cant get to make a good, thin and good stake. any help?
Diego Torres Padilla time and practice bro. That's the hardest part imo
Get a job at a butcher shop or meat market. The only way to learn a "trade" like this is to PRACTICE it while getting training from a master. Good luck.
We use to cut bone-in sirloins- The old days a lot more bone-in red meat. Which you need a lot more skill than a boneless piece of meat. I own a farm now after cutting meat since 1983. I was a Meat Cutter and not a damn Butcher. Since I have raised Pigs and Chicken and a few cattle over the last nine years and I have butcher a few animals. Meat Cutter and a Butcher are two different levs of skill.
Is top sirloin the same as regular sirloin
top sirloin is the cap, aka petite sirloin steak, regular sirloin is without the cap on, if you leave the cap on and cut it from there its a full cut sirloin steak.
NaTosha Evinrude so is top sirloin the same as picanha or is it a totally different cut?
@@abmtz8537 Same.
this must be in Toronto, nella knives!
I work at wholefoods in the meat dpt as a cutter and we actually leave the cap on.
thats because your cutting different steaks then he is, that would be a full sirloin steak cut, which is great! i love them!
does this hurt the cow?
😂
Breaks its heart 💔
No.
Not as much as it hurts your ma
Hahhaa
Good job
is that an American Sirloin or English Sirloin.
I want stady in Singapore which place have a school
Why are
sirloin steaks not ever sold with bones?
The nearest bone would be the spine.
In the UK it called rump steak.
Professional,
Nice
Never cut the heart like that before just straight across
Why are people saying there's too much waste? He's a butcher! Do you really think they are throwing away all that hamburger meat?
dude...you're a good meatcutter...but ya need to peel that cap...those coulottes turn faster than the heart of the sirloin...because I can tell you're a really good meatcutter, I'll share my 2 mottos with you..."your first lost is your best lost"...and "which time do you want to sell it"...your welcome..34 yrs. in the biz and wish there was a tournament cause i'd be there...
I get the first motto but please elaborate on the second one please
Well done
Good
Price has more than doubled now
You missed the cut for the sirloin fillet! You are suppose to remove the dorsal portion of the Gluteus Medius by cutting with the seam and remove the connective tissue!!
I've seen guys cut the whole thing right down into steaks. Cap, mouse and all. All depends on three things 1. How much you care about the customer 2. How much time / how fast you are 3. Customers standards / if they never complain. I've gotten into the habit of trimming it bald and taking the mouse out just because it's easier not having to saw through the junk. I've been thinking about removing that seam on the "filet" side but my company is all about profit. They'd prefer if I didn't even take the mouse out. I'll probably still do it anyway.
Whole pay check !!
like you're 6", it bends! I'm a meatcutter
Those knives have been through a lot.
looked good to me
In my store all we did was take off the cap if it came with it. Then cut cross grain inch steaks from the heart. You did way too much with that Top Sirloin.
Awesome, you've got no pride. Makes it easier for the rest of us.
I agree top sirloins can be cooked with just a little trimming. Back in the day Top Sirloin was ALWAYS cut with the cap on because folks didn't give a crap about the way the grain ran BECAUSE it did not matter with this cut as it does with cuts like skirt or flank. I ALWAYS order my Top Sirloins from the butcher "2 inches thick, 1/4 inch trim, with cap ON" and grill those 3 1/2 - 4 pounders whole. After they come the grill the "cap" is MY first steak and everybody else gets their choice after than.
@@descripto2586 Spoken like a true ignorant whole foods snob with a lot more money than sense.
I want all the fats lol
Does anyone sell bone in sirloin steaks anymore? You would have to be careful with the angle you start cutting the loin at. If you got on a bad angle, you get boat oar sirloin bones, a big no no.
Fuckin Artist!
I really hate when butchers say you save money buying the bigger piece. It costs the same. You cut off fat and the price goes up to what they sell it for.
In this case you would have to cut away 16.67% of it's weight, before you hit the same price. If that is how much you waste by cutting pieces yourself, then don't do it :). Let people do their own math and figure out whether it's profitble or not. Not all butchers and prices are the same all over the world.
They process a large cut of meat which has several different muscles into uniform steaks, that is what makes it cost more money. He isn't only trimming fat. Which, if he didn't trim all that fat off you would complain the cut/roast has too much fat on it.
It's a rump or sirloin butt
watch literally anyone else break down a top sirloin = way better.
Lol price is much higher now, but sirloin is a great steak second only in bang for your buck to flat iron
PLEASE! You went thru all that to show how many steaks you can make, but why not weigh the steaks to see how much weight was lost to trim? Then we would know if it's worth the money, time, and effort to buy a primal cut.
With a cap on sirloin such as in the video you will lose about 25-30%. You dont need to break it down the same as he does, you can even leave the cap on if you want. Its just important to get the bone felt off and the gristle portion out.
If you are losing 25 to 30 percent something is wrong. Every butt I break down is maybe 10 or 15 percent purge...
Al Bullock purge is 2% at most, I was talking about the fat and trimmings
Great videos ty, green board? Tsk tsk ;)
When you are teaching people to do something you need to slow the tasks down. Everyone knows you can cut meat fast if you are in the business. Doubtful anyone got much out of your video.
Rick Ross I enjoyed watching it, but you make a great point. No one is going to be able to figure out how to trim meat from watching this. Guy has some skill though.
Rick Ross
guy, you're not his apprentice so he's not obligated to please you. Second, he did demonstrate how to merchandise the top sirloin slowly. I know as I'm a master butcher. Third, there is not right or wrong way to merchandise meat as every country has its unique methods.
I think his point was more of "demonstrating" than "teaching". It's too fast for teaching, for sure, but fine for a demo.
@@disingenuousfriend8511 are you a master butcher or a master meat cutter working in a super market. If you aren't harvesting live animals, skinning them and breaking them down you are a meat cutter not a butcher.
This is for marketing not for actual teaching. Just giving people a little inside on what they eat
Now I don’t want to cook my sirloin roast whole
yeah you need to slow down. too much waste as well...
Share.
You are destroying it. Never cut off the fat cap. That is the best cut of meat....picanha.
I agree. Back in the day Top Sirloin was ALWAYS cut with the cap on because folks didn't give a crap about the way the grain ran BECAUSE it did not matter with this cut as it does with cuts like skirt or flank. I ALWAYS order my Top Sirloins from the butcher "2 inches thick, 1/4 inch trim, with cap ON" and grill those 3 1/2 - 4 pounders whole. After they come the grill the "cap" is MY first steak and everybody else gets their choice after than.
@@jaysantos536 When in Brazil, having churrasco with friends, most of the time it is picanha, chicken, chicken hearts, sausage and garlic bread. People will always say, keep the fat on every slice of meat because it gives the meat all of it's flavor.
Anyone here from sous vide everything die a little inside because he literally butchered that picanha. RIP in peace 😔
I asked myself what did he do with Picanha? Gosh!!!!!!
he cut it the wrong way.. bye picanha :(
That's not picanha, it's the tri tip.
@@descripto2586 No it was Picanha from 2:58 till 3:55, the Tri Tip had already been removed before he even started this video.
@@descripto2586 Tri tip is part of the bottom sirloin not the top. That's picanha he wrecked.
Whole foods is a scam. 8.99lbs per unprocessed top sirloin. You can get it for half that.
Over trimmed the shit out of it
guncrazy55 no he didn't
Its WHOLE FOODS where 90% of the people that shop there dont even walk by the meat case and 99% of those that actually buy meat of ANY kind would drop dead if they accidently ate a piece of fat or gristle.
The only part i wanted to see was the fist part he skipped fml 🤦♂️
Meat butter
Ciccio, you are making people paranoid with the music!!!
cannot focus on the explanation. You are supposed to teach something not to show off your Country side. Sorry but I had to watch something else...
I watched it and I loved it. Just the music was distracting. Believe me when I say thst I have watched at the least 200 videos in order to learn about beef cuts, anatomy of the animsls snd so on. Yours is definitely among the best 5. Just the music but, on the other side, perhaps, I am getting old faster than expected. Good job, I will use it as a reference in my researches
Enz
o Pignoli
about half of the video was about "nobody wants to eat that" .. that is a good meat not to be wasted .
More fat == more better. I’m not carb eater.
FIRST.
you butchered that in all the wrong ways, you didn't remove the stew or the sciatic nerve and produced way to much trim
Rump steak
Only an idiot would pay $11.99 lb for sirloin
That is an idiotic statement. There are many different qualities of meat. You are obviously buying the cheapest shit, from worn down dairy cows.
No wonder whole foods cost so much to much trim breh
It’s not Sirloin it’s rump
Clinton Huntley It's both.
Maybe you need to stop saying "no body wants to eat that or inedible" other country are starving to death. Good example kids in Africa are eating cookies made out of 100% clay.
Yeah he should have said "Nobody shopping at whole foods would eat meat of any form but if they did they wouldnt get within 10 miles of a piece of fat or gristle because it would kill them."
Tf did you do to your knifes ? Lmao I don't understand why most cutters fuck their knifes up grinding the blade so badly down like that.