Thank you! Very helpful. I have started doing this with the rising meat prices, wasn’t quite sure how. I love this cut of meat! Very economical and good if prepared correctly.
OH MY GOD-I finally found your channel! You changed the name. Seriously, I love your videos and I was worried you had left RUclips or something. Great to see that your channel is still here and with a ton of new content.
I'm confused. At 2:10 you refer to the 'other half' of a whole sirloin tip and state that it typically used to make petite sirloin steaks. Then at 10:15 you address the other half of the knuckle. So there are THREE HALVES?
Thank you so much for these videos! Can I ask you about the gloves you are wearing? It appears on the left hand -you are wearing a rubber glove covered over by a second protective glove. Can you tell us what those gloves are? Sincere thanks!
I am actually wearing 3 gloves on my left hand. First glove is just a basic cotton glove for warmth. The second glove is an extra large nitrile glove to protect meat and myself from making contact. The third glove is a metal mesh cutting glove to protect myself from getting cut in case of a slip or accident. Knives won’t penetrate the mesh glove.
@@StraightOffTheBlock Wonderful! Thank you! The size you wear are Xtra Large? I have a problem getting my hands into the typical sizes of gloves. They appear to be made for tiny hands. :-] Thank you very much!!!
Its insane that what we consider the inferior meat is now priced higher than expensive cuts were priced just two years ago. Cube steak, hamburger and skirt steak used to be poor man's meat, now, it's higher than New York strips and other cuts once were. I couldn't afford New York strip and other nice cuts of meat before, now I can't afford hamburger and cube steak. I have done a few of these knuckle pieces that Sam's sells, just so I can afford some kind of beef. Tired of eating chicken (which has also gotten crazy expensive). I paid $3.49/LB the other day. Its seems to have different names each time I get one. First time, it was labeled knuckle, then it was called Tri Tip, then Round, then the other day I grabbed two and they were called Sirloin Tip. Are these all the same thing? They've all looked the same and been the same price. It's some work getting it all cut, especially when you don't have any descent knives, but seems this is the route we will be taking from now on, until these bigger hunks of meat become too expensive as well. These are also great for people canning their own meat. Just watching your videos to better learn what if I am cutting it correctly and what all I can do with it. Thanks for the help. By far, your videos offer the most information and you aren't cutting so fast I can't keep up.
What brand of knife are you using? Any other knife brands you recommend? And, what kind of sharpener do you recommend to keep your knife sharp like yours? Thanks, great videos!
You probably been ordering select meat, sometimes that happens. But what I did was instead of buying select peeled knuckles I upgraded to choice peeled knuckle is a bit pricier but worth it 👍👍 or it might be the brand so just ask for national or excel brand
I dislike round part of the cow. and I got my sirloin tip and top sirloin mixed up. I did not think i was buying any part of the round part of the cow. When i cooked it the taste and the chew i thought i was fooled and they named my roast sirloin instead of round. Now i know what happened i got round instead of top sirloin. I mostly buy chuck and blade from the front of the cow. It is more juicier and tastes better and does not feel like your eating shoe leather. Yes i cooked it rare still no good for me
Sirloin tip is the same muscle as the ball tip (bottom sirloin). Tri tip is together with ball tip on the loin. The whole knuckle is on both loin and round. What is shown here is the knuckle from the round. Ball tip is knuckle from the loin.
Why not break down Sides of Beef and bone out the individual cuts? That is butchery skills. All you are doing is using boneless cuts and slicing them. There is a massive difference in skill between a professional butcher and a Grocery store meat slicer like yourself.
These videos are not for demonstration of skills it is for customers who shop retail to know what to do with a piece of meat they buy at a grocery store. Customers will never be able to walk into a grocery store and buy a side of beef. Lol
I bought an 11.3 lbs loin for $45. I'm using it all for roast and stew, so I just removed all the fat. With the fat removed, it's 8.3 lbs of meat. That makes the price closer to $5.50 a pound. For $5.00 a pound, I can buy top sirloin on sale. I never see buying whole loins as much of a deal.
Just became a meat cutter a few months ago, your videos are some of the most helpful out there.
Glad to be of some help Brandon. Good luck in your new career!
Amazing to watch the artistry of a professional butcher. Thanks for thi informative video.
Best video that I did see for this cut
Thank you! Very helpful. I have started doing this with the rising meat prices, wasn’t quite sure how. I love this cut of meat! Very economical and good if prepared correctly.
Your very welcome!
Bought a sirloin tip tonight and followed your instructions! Thanks!
Great! Hope it saved you some money!!
OH MY GOD-I finally found your channel! You changed the name. Seriously, I love your videos and I was worried you had left RUclips or something. Great to see that your channel is still here and with a ton of new content.
I opened a butcher shop so I renamed it to match. We are on tiktok and facebook as well. Lots of funny content haha
@@StraightOffTheBlock That is fantastic. The best of luck!
While I enjoy all your videos this one has been one of my favorite, enjoyed the beef trivia facts 👍👍👍
Thanks! I figure adding a few trivia facts couldn’t hurt. Lol
nice cut proof glove where did you get that from?
Petite sirloin you mentioned, to make it easier, I suppose it is the bottom sirloin or ball tip on the loin part.
Correct. Ball tip.
I'm confused. At 2:10 you refer to the 'other half' of a whole sirloin tip and state that it typically used to make petite sirloin steaks. Then at 10:15 you address the other half of the knuckle. So there are THREE HALVES?
You are correct, I should of said this half, instead of this “other” half.
Super informative. Thank you.
Thank you so much for these videos! Can I ask you about the gloves you are wearing? It appears on the left hand -you are wearing a rubber glove covered over by a second protective glove. Can you tell us what those gloves are? Sincere thanks!
I am actually wearing 3 gloves on my left hand. First glove is just a basic cotton glove for warmth. The second glove is an extra large nitrile glove to protect meat and myself from making contact. The third glove is a metal mesh cutting glove to protect myself from getting cut in case of a slip or accident. Knives won’t penetrate the mesh glove.
@@StraightOffTheBlock Wonderful! Thank you! The size you wear are Xtra Large?
I have a problem getting my hands into the typical sizes of gloves. They appear to be made for tiny hands. :-]
Thank you very much!!!
Can you use everything you trimmed off for grinding?
Its insane that what we consider the inferior meat is now priced higher than expensive cuts were priced just two years ago. Cube steak, hamburger and skirt steak used to be poor man's meat, now, it's higher than New York strips and other cuts once were. I couldn't afford New York strip and other nice cuts of meat before, now I can't afford hamburger and cube steak. I have done a few of these knuckle pieces that Sam's sells, just so I can afford some kind of beef. Tired of eating chicken (which has also gotten crazy expensive). I paid $3.49/LB the other day. Its seems to have different names each time I get one. First time, it was labeled knuckle, then it was called Tri Tip, then Round, then the other day I grabbed two and they were called Sirloin Tip. Are these all the same thing? They've all looked the same and been the same price. It's some work getting it all cut, especially when you don't have any descent knives, but seems this is the route we will be taking from now on, until these bigger hunks of meat become too expensive as well. These are also great for people canning their own meat. Just watching your videos to better learn what if I am cutting it correctly and what all I can do with it. Thanks for the help. By far, your videos offer the most information and you aren't cutting so fast I can't keep up.
A knuckle and sirloin tip are the same. A tri-tip is an entirely different cut.
What brand of knife are you using? Any other knife brands you recommend? And, what kind of sharpener do you recommend to keep your knife sharp like yours? Thanks, great videos!
Forschner / victrinox fibrox for knives and I use a Waring WKS800 for a sharpener.
Nice looking tip, knuckles we been receiving are horrible lately, flattening out like pancakes cant do shit with them, this looks like nice and round
You probably been ordering select meat, sometimes that happens. But what I did was instead of buying select peeled knuckles I upgraded to choice peeled knuckle is a bit pricier but worth it 👍👍 or it might be the brand so just ask for national or excel brand
Are Petite sirlion or knuckle tip or sirlion tip or ball tip are all same ..???
No views Dec 11, 2021
Sirloin tip... I'm up for it.
My experience is only with whitetail deer.
Thanks
Thank you
Comes from the round !
I dislike round part of the cow. and I got my sirloin tip and top sirloin mixed up. I did not think i was buying any part of the round part of the cow. When i cooked it the taste and the chew i thought i was fooled and they named my roast sirloin instead of round. Now i know what happened i got round instead of top sirloin. I mostly buy chuck and blade from the front of the cow. It is more juicier and tastes better and does not feel like your eating shoe leather. Yes i cooked it rare still no good for me
Did You Know.... 😂😂
Great vid
Is this a ball tip..?? Is the ball tip is topside of knuckle near under the tri tip..??
No, a whole sirloin tip is shaped like a football. This is the backside of the sirloin tip after the front side (ball tip) has been removed.
@@StraightOffTheBlock ok but the ball tip is sits under the tri tip on the kunckle ..??
Sirloin tip is the same muscle as the ball tip (bottom sirloin). Tri tip is together with ball tip on the loin. The whole knuckle is on both loin and round. What is shown here is the knuckle from the round. Ball tip is knuckle from the loin.
2,000 qtr # in one cow!!! That has been added to my vast knowledge of useless info!!!!
Good instructions.
Why not break down Sides of Beef and bone out the individual cuts? That is butchery skills. All you are doing is using boneless cuts and slicing them. There is a massive difference in skill between a professional butcher and a Grocery store meat slicer like yourself.
These videos are not for demonstration of skills it is for customers who shop retail to know what to do with a piece of meat they buy at a grocery store. Customers will never be able to walk into a grocery store and buy a side of beef. Lol
@@StraightOffTheBlock Ingles and food lion will sell the whole pieces
Toilet paper?🤣
I bought an 11.3 lbs loin for $45. I'm using it all for roast and stew, so I just removed all the fat. With the fat removed, it's 8.3 lbs of meat. That makes the price closer to $5.50 a pound. For $5.00 a pound, I can buy top sirloin on sale. I never see buying whole loins as much of a deal.
And what does that come to after you cut the fat off of the Top Sirloin?