80/20 is a not a good bled at all you should be at the very least 85!!

“Customers have choices. What are you going to do the get the customers to choose you?” I used to train restaurant managers and preached this constantly. Very well said.

17:15 bullshit.....way too much!!!!

16:36 don't throw anything, even that part can be used!!!

That fat can be saved up and added to other beef fat trimmings, that you can render for tallow which can be used for cooking the pieces of beef that do not have enough fat to stay moist when cooking.

Can you share a link for the knives you use?

Picanha, or Culotte steak should be cut with the grain into steaks, and anything beyond the third vein from the tip is not Picanha. Much tougher. Other than that though, Good video. Thanks

Big family, tight finances, I am just starting our journey of butchering commercial cuts of beef. Thank you very much for this wonderfully taught video. This is a craft of great skill, handing it down like this is of great value.

Never underestimate a good stew❤

Strip steaks come from the short loin. Putting the name "sirloin" in front of it is just deceptive. It's a sirloin steak with too much fat on it.

After cleaning it, can also be tied and used for roast beef..

Why jet net if you are cutting the beef for steaks. In my 45+ years as a chef, I have never jet netted.

be careful with meat glue. You do not want to inhale it or get it in your eyes. That would be VERY bad!

I was always told that the chain is real tough and it is only good for grind. I've never actually tried it as a steak or a kabob or anything. How tough is it in relation to the rest of the tenderloin or like a ribeye or strip?

This is amazing. I am not a restaurant owner, but definitely looking to save money wherever I can. I love the Coulotte steaks, also known as Picanha, or Top Sirloin Cap. I recently bought 2 of them in a vac seal bag from Costco, thinking I was getting a good deal. When I opened them up I saw that I had to do a ton of trimming to get them into steaks. I put most of it into my grind pile, that I freeze and when I have enough, I make burgers. However, I think maybe I should be getting the whole top sirloin, as there is so much more I can do with it. For $77 I can feed my family steak for a month!

One of my favorites pieces to carve up

Is this the same as a BJs whole Top Sirloin? Cryovac ?

For health reasons I had to change my diet to Carnivore. Learning how to break down primal cuts into useable cuts has been an absolute game changer. Just from that one cut I also get a 500ml jar of rendered beef tallow.

By far the most informative video for those passionate about butchery (and for many like me that aren’t even in the restaurant industry!) Thank you so much!

I hope that you disclose the fact that you use meat glue in your tenderloin steaks, and you really should sell them for cheaper than tenderloin typically commands.

Thank you for not playing music.

There parts in the middle of the ribs are called "bananinhas" in Brazil, in english its sounds like little bananas and are so good to make like an "aperitif" in the brazilian/argentine barbecue!

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.

Excellent explanation!

Thank You SIR. You teach with such amazing passion.

You shouldn't throw anything away. Put the fat in a vacuum bag and save it frozen until you can make tallow. Use the tallow as a replacement for vegitable oils (horrible stuff) and even butter, this will make the cooked food taste even better. Everything else vacuum seal until you have enough to make broth. Bones, connective tissue, and silver skin all work great along side the vegitable cuttings that you probably throw away. After cooking the broth you will filter out all the byproducts used to make it. This real broth will taste better than what you buy. Look at the ingrediants of powdered "broth" and you will find it is high cost salt and nasty ingediants. Making tallow and broth are both easy and will make the food taste better. They are nearly free to make, replacing products that you pay for and possibly turning normal dishes into premium dishes. Less cost of goods sold and higher retail prices of your products makes the accountants/owners happy and customers happy. A win-win.

I just found a 28lb one for 50% off... 2 bucks a lb...

Why would you cut steaks at an angle. Each side will cook differently since they are not the same side..smh

That 3 lbs of fat can be rendered easily to make tallow. Awesome video!

"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.

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.

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.

Cut a lot of these in my beginning days..

I think he's a putz

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!

Stop voting Democrat and you'll be in much better times.

I just bought a cash cow. Let’s see if I can cut these out👍

I really like the way you laid everything out and had a roast option. Than you.

Thanks for showing what a true filet mignon is. Comparing the trimmed filet to the PSMO clearly shows why true filet mignons are so expensive. When did it become standard for grocery stores to sell tenderloin at the same price as a filet mignon? It's becoming rare to find grocers that sell both tenderloins and filet mignons as it would seem they don't want consumers seeing the comparison. Thank goodness I have a local butcher that actually knows how to properly cut/trim. Well worth the minimal extra cost.

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".

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

Hoorah, Hoorah!!

Cut cases of these in the past

This is disgusting. I paid $59 for one of these glue steaks at Disney. They should have to disclose that I feel. They’ve taken it beyond cheap.

Excellent, thank you.

A wonderful presentation. Anyone that opens a small restaurant should cherish the chance to follow your guidance. Well done, sir.

Great skills 👏Would be safer wearing a steel glove!.☘️

Roast for restaurant 😂😂

It's fascinating to watch a master at his craft. And I'm not even in the industry.

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.