Cash Cow, Ep. 1 Top Sirloin Butt
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- Опубликовано: 6 фев 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...
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!!
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.
"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.
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
You’re definitely a teacher, and I learned a lot from you. Thank you!
A wonderful presentation. Anyone that opens a small restaurant should cherish the chance to follow your guidance. Well done, sir.
This was so incredibly helpful. And you are clearly a very, very knowledgeable man who also enjoys his craft. Will be a follower!
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.
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
I really like the way you laid everything out and had a roast option. Than you.
Thank you! This was so satisfying and therapeutic! I’m a chef from Florida and I love this video so informative.
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.
Excellent tutorial. I learned a lot from your video, practical as well as conceptual. Thank you!
This was an AMAZING video which taught me a lot. Thank you Chef 🙏🏾
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.
This was THE BEST demo of how to remove silver skin. Awesome job!!!
Great educational video. Thank you so much for posting.
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
Great tutorial! 'this is a getnetter... eyeballs perfect length' - love watching an artist work
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.
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!
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 👍👍👌👌👏👏👏👏👏👏👏👏
Thank You SIR. You teach with such amazing passion.
Excellent instruction. Thank you.
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 for this video! Yes, please do more!
I found this fascinating. Loved it
Thanks for the demo
This video was so helpful. Thank you!!
Excellent explanation!
Great video, very informative. Thanks
Thanks for sharing Mark!
We are such a wasteful society, in general. What a great video. Thanks for sharing your hard earned experience!!
amazing video, and super informative. great video!
Excellent video. I learned a lot... Thanks!
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
Very interesting, informative and entertaining. Thank you.
This guy sounds like Guiliani. This is very educational, now if only I had $80+ to go to a butcher and buy one.
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
amazing video, and super informative. great video!. Great educational video. Thank you so much for posting..
Absolutely masterful!!
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.
WOW! So glad your video came up on my feed!
Yahoooooooo!
Awesome video!
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.
Thanks for teaching me how to affordably feed my family of 7 nice tasting beef.
Excellent, thank you.
Great info here. Thank you sir
Sirloin....soooo underrated!
Fantastic video. Great information. I will use it ty
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.
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.
Excellent instructor - plain everyday language- also applications for everyday living ..,
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, Great info.
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?
This guy's an artist.
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.
Awesome video!!! I'm not a restaurant owner but just a home cook. Very valuable information.
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!
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.
Great video!
U am a butcher and this is an exellwnt video. Good job. Lookig foward to more
Fantastic Channel, beyond Professional.
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.
Awesome video.
Awesome info
Great Video!
Nice video Mark, 40 yrs. in the meat business...
Thanks Mark!
Thank you vary much
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".
Great video
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.
Well done.
Thank you
Great demo Chef…reminds me of Chef Sartori’s demos, in SA!
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
This guy loves being a butcher. You can just see how perfectly he works!
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.
jesus that intro music almost knocked me off my couch
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
Which cut used to be referred to as a Butt Steak?
What restaurant(s) have you owned?
ty Sir!!
$27 bucks for a sirloin steak? Good Lawd!
I agree I will never pay $27 for sirloin!
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.
This guy got it right. You have to understand, inflation is here now and getting worse. His prices are closer to the truth now. Only part I think you missed is the picanha. Trim it with the grain and then the final cut of steak is the most tender. Worth way more than any other cut on the butt!
When I buy Top Sirloin at the grocery store I ONLY buy two inch thick steaks WITH the CAP on...
Picanha is a restaurant craze right now. It's on the special board everywhere and it's not cheap. Underrated cut. Nobody has heard of it. Great point.
@@jaysantos536 he did but with another name they call it coulotte or top sirloin cap.
@@unidielts Nailed it. Every cut has about 6 different names now. In western Canada we typically refer to the Picanha/Coulotte as the Sirloin Cap. Can’t say I’d rank a Cap Steak above a Baseball, but it’s reasonably close.
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
Such a great man salute to you! Economic times are tough for us most
That a great knife 🔪
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.
What about using the fat to make tallow?
Would you cut a picanha steak with the grain instead of against it so the last cut would be across the grain?
I was exactly thinking the same. Am confused why he would butcher against the grain? Let’s hope we get an answer as am really intrigued to know.
The Brazilians cut it against the grain if left thick to rotisserie and shave against it. I cut my steaks with the grain like you say and last cut against it when I eat. Just did two of these tonight.
Although a lot of steaks are cut against the grain. For example, the fillet, strip, ribeyes are all cut against the grain.
@@charliethao1966 thanks man
I would suggest saving and rendering the fat. Steaks finished in garlic and herb infused tallow is delicious
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
That 3 lbs of fat can be rendered easily to make tallow. Awesome video!
Hoorah, Hoorah!!
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.