Beef Sirloin Steak | The Bearded Butchers

[@justinwelch9356]

I just gotta say. Most KZbinrs 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.

[@bmwbaker]

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.

[@mikemorris1760]

You will rarely see a bone-in sirloin. Generally the tenderloin (filet mignon) and Hip bone is removed leaving boneless top sirloin. For the novice the Bearded Butchers are the best this old retired butcher has seen on KZbin. Keep up the good work young men. What you are doing is becoming a dying art.

[@clintjohnson4947]

The best butchers iv ever seen love watching y’all.

[@robertdean9392]

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.

[@PeachandTree]

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!

[@cmorrison5466]

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!

[@AndyB718]

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.

[@spacehorsewvu]

Great explanation and teaching. Breaking the sirloin down yourself saves so much money and most butchers locally haven’t heard of a picanha

[@gristlepounder]

This is honestly my favorite channel over the last couple years!

[@MDMiller60]

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.

[@richpoulson2281]

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! 👍👍

[@HendersonHinchfinch]

Is it a good career. I’m a sous chef and thinking about transitioning. I would love it I feel

[@shanemn123]

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!!

[@pamc.7049]

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.🙂🥩

[@shaaaakezula]

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

[@palmettodachshunds8157]

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.

[@TheBeardedButchers]

You can do it!

[@leefreyenhagen1998]

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

[@johnknorr1140]

I learned so much about the different cuts watching you guys thank you you are truly professionals

[@TheBeardedButchers]

Such an honor to share our knowledge to our community 🙏

[@djboyd4k]

@@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

[@The_Life_Of_BenjaminFitness]

Same

[@JustTheGuysAndI]

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

[@nathaneyears508]

Would love to see you guys do a video on knife sharpening and maintenance!

[@DareDog.]

They have one. Older video. Look back.

[@TheBeardedButchers]

Watch it here, my guy! kzbin.info/www/bejne/Z6mQfoCOjpKEnrs

[@petersalls4083]

Thanks for this video. It really helped me understand the different cuts within the sirloin.

[@davidbuben3262]

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.

[@TheBeardedButchers]

Must've been amazing! What's the mom and shop restaurant name?

[@davidbuben3262]

@@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.

[@Chicanoverland]

My dad was a master like yourselves from 1963-2001. Love your techniques and methods.

[@TheBeardedButchers]

Awesome! Care to share some stories of your pops? 😉

[@Chicanoverland]

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!

[@davidbuben3262]

@@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.

[@DukeJimmyJones]

Your dad was a master but I bet you don't know how to cut s***

[@desertfox3860]

I've watched this a couple of times now so I believe I'm ready to solo! Thanks for sharing!

[@TheBeardedButchers]

Have fun!

[@shaunmalone5406]

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😬

[@cmuchmore]

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.

[@pamelaparsons9046]

We did that too. I miss it. Can’t find a good sirloin to save my soul.

[@cmuchmore]

@@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.

[@pamelaparsons9046]

@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 .

[@garyhostetler3800]

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.

[@bodgevideos5144]

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

[@DareDog.]

They filmed a video on pork today.

[@andrewseamans1419]

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.

[@TheBeardedButchers]

YUM!

[@MrDyslexicCrayon]

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.

[@andrewcoash9598]

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!

[@sdmarciano19]

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!

[@TheBeardedButchers]

Glad it was helpful!

[@atbsigma]

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.

[@cindybonem494]

Guess what I did this afternoon, I bought a whole sirloin and cut it up while watching this KZbin video, I stopped and backed it up several times to figure it out, (I missed the mouse)I finally got it cut up and feel pretty good with my first attempt, I’ll definitely do it again. Thank you, Cindy

[@TheBeardedButchers]

Good luck on your next experience, and thank you for sharing this one with us, Cindy!

[@bizzie1956]

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

[@thatsTylerDurden]

So what would I ask for if I wanted the bone in sirloin?

[@tacticlSport]

In America people that say things like that are called Red coats which is a slang term for losers

[@thatsTylerDurden]

@@tacticlSport this comment makes me wanna fill my bathtub, and throw all the tea I have in the house in it.

[@kelliekells404]

​@@thatsTylerDurden😂

[@brbob4934]

Had no idea a sirloin was connected to the filet. Learn something new every day. I'm imagining each one of these steaks over hot fire with salt, pepper and garlic....and a side of garlic mashies. Dig this channel, gents. A lot.

[@belkhan7766]

I have to watch your methods, over and over. I'm in retail @ metro, but I learn so much. Thank u

[@ahmadelchami5431]

I just want to say. You are the best of all, you make me understand what is the meaning of steak thank you.

[@cergiecergnul4916]

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!

[@davewinter9216]

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.

[@TheBeardedButchers]

Check out our other videos in the meantime, Dave: kzbin.info/www/bejne/rZLdmGmraKqGmdE

[@jimykabowa307]

Am beginner in butcher field am praised with your services guy's salute

[@bryanlednik7807]

I can’t tell you how much I despise using those metal bone dust scrapers. Much rather prefer that hard plastic ones that are more rigid. Never cut a bone in sirloin before though so this was enlightening for me.

[@deltaf222]

This video is a national meat loves treasure- We love you guys.

[@onesetmax]

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.

[@ryanscott1316]

Watching you cut that up never gets a old!!

[@TheBeardedButchers]

So relaxing 😉

[@MarshallTaylorMusic]

There’s just something about watching an expert practice their craft. The guy is an artist and I’m here for it!

[@rwilson208]

Another great lesson was taught on sirloins today. You guys did a great job explaining.

[@georgemorrison1888]

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.

[@TheBeardedButchers]

Always a pleasure to teach!

[@kurttrzeciak8326]

Quite honestly, the sirloin is my favorite of all steaks. Wonderful flavor and surprisingly tender for a very lean steak.

[@CherokeesJeepLife]

You guys are my go to butchers. You are the most knowledgeable, out of anybody else I've found on KZbin. It sucks yall are in Ohio. I guess 1 good thing in Ohio if yall. Great video.

[@jonaswaltman7359]

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

[@joshsos5541]

I love watching these videos. Very informative!

[@velvetjones1856]

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.

[@TheBeardedButchers]

Nice! Butter+Black combo for the win!

[@donandersonanderson1595]

I started cutting meat in 1977 at my Dad's grocery store. I started by breaking beef, no box beef at his store yet. I retired from the retail business in 2021. BOY have things changed. Watching you guys breaking down the different cuts brings back memories of the old days. Thanks!

[@llEverydayCarnivorell]

Your video is smooth, no bullshit, and easy to follow for the noob or the chef, without all the chit chat! Thx!

[@VanguardSys]

surprised and delighted to see your interview with Tucker ! great job

[@wrathchild37jones51]

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

[@Justin-b9y]

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

[@guillaumeSONY]

Super interesting, have you done a video to compare French Boucherie cuts and American cuts? Should be interesting to see!

[@antonygattis1211]

Outstanding! I just became a butcher by apprentice a little over a year ago. I soaking this all up!

[@dannoble8662]

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.

[@DareDog.]

Baseball cut is from center cut sirloin.

[@apostolicwatchman8824]

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.

[@zachmoyer1849]

PEE-AYYY woot woot im in the valley

[@apostolicwatchman8824]

@@zachmoyer1849 garnett or Lehigh?

[@zachmoyer1849]

@@apostolicwatchman8824 lehigh

[@bigbird5142]

Love sirloin, we pretty much need to go to butcher to get good cuts, you guys are awesome.

[@Jcs57]

Really appreciate that you would retail those smaller steaks as a single senior 1 of those smaller steaks would make two meals quite nicely.

[@justindearmond1]

sirloin is definetly my favorite cut. we have a local wagyu farm here just outside manhattan kansas and while their ribeyes are amazing, the sirloin is the way to go especially the higher the marbeling score. if im eating steak i want a meal not just a few tid bits....no matter how good they are! I also like the sirloins because i personally think they take on smoke better than a ribeye, i love an oak and cherry wood smoked steak....in fact im making some as i type this!

[@Userconcubinexp]

Justin , for some reason I have always ignored the Sirloin Steaks . At Costco I was trying to decide what was a better steak between the Prime Sirloin Steak or the Prime Tri Tip ( what would you buy ? , if both were same price point )

[@justindearmond1]

@@Userconcubinexp sirloin for sure

[@joshyenter2990]

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

[@garyethridge3431]

Seeing you guys doing what you do is such a art form. My brother is a butcher also.

[@TheBeardedButchers]

We definitely treat each cut as art. Cheers to you and your brother! 💪

[@twspma3549]

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.

[@TheBeardedButchers]

Wow, thank you!

[@jpl8911]

The best Sirloin breakdown I've ever seen.

[@NeutralGenericUser]

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 🙏

[@TheBeardedButchers]

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 😉

[@davidbuben3262]

@@TheBeardedButchers Hey, I see what you did there. "Muscle memory"

[@Old_Sailor85]

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.

[@tapwater9843]

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

[@aldpag88]

I must admit, I had never heard of these guys until the Brock Lesnar video last year. So glad I have come across their vids - love their work 👍

[@buddyz100]

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.

[@TheBeardedButchers]

Enjoy your Picanha! 🔥

[@Mindy56743]

Thank you so much for teaching us about the different parts of the beef.

[@TheBeardedButchers]

My pleasure, Mindy 😊

[@MrRebar15]

*The Bearded Butchers* Thank-you sir for always taking the time to show us how its done. God Bless.

[@TheBeardedButchers]

God bless you too and your fam!

[@johnbollinger4896]

I live in berea and i love driving down to you guys and buying steaks

[@RitzWood32]

Always enjoyed y’all from the beginning with KZbin. 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! 🇺🇸 🔪

[@TheBeardedButchers]

You rock!

[@davidtinney9463]

I didn't even know that , that's awesome! I have too look those up now.

[@nim3186]

Seriously you couldn’t find meat that nice at any major grocery store! Learned a lot in just a few mins!

[@howardkoski7420]

Oh heck no that’s just perfect. That little piece of fillet is just perfect for my wife or my child.

[@tonylawrence1814]

I learn a lot watching these videos, and Yes, ppl. call cuts different names..I was a pro butcher in the 70s, and what we called certain cuts are called different cuts than what we had back then..now it can get confusing 😕 🤣

[@kuateric]

very interesting video! I really enjoyed it. can you also please make a video about what cuts can we get from the round?. Greetings from Germany !

[@winglau7713]

Thank you sir for your excellent cutting skills, presentation and narration.

[@davidgrimes4726]

Wow, incredibly informative! I was previously very confused about the baseball cuts, and why "sirloin" steaks could look so different sometimes!

[@kennethbailey2616]

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.

[@geraldinewilliams4906]

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.

[@edro3838]

Wow, nicely done. Sirloin is my favorite cut. Thanks for the demonstration!

[@TheBeardedButchers]

You're welcome, Edro!

[@Bugnetblue]

Excellent as always. Thank you. I now feel quite comfortable cutting up my whole top sirloin purchased from Costco on sale. Will diamond cut the picanha fat and reverse sear on the BBQ. Can taste it already.

[@markjordan1765]

I love sirloin love the taste and am a poor man so money dictates what I can buy. Love it and learn so much so much indeed. I love the other guys come over and clean up the cut offs that team work without talking about it.

[@allenbateman3518]

Wow....im hooked on yall's videos.. never heard of a mouse muscle or a baseball sirloin. Unless they are called something else down south.. About ready to make a road trip to make a visit.. oh, I want that knife.. thanks for sharing!

[@DareDog.]

They sell the knife on their website bearded butchers

[@kennkrizsanitz7820]

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

[@tomekawilliams8599]

Yall are the 🥩 king of cutting meat we love this show

[@brettbeez]

This is truly an art. Master of your craft!

[@TheBeardedButchers]

Thanks heaps, Brett!

[@brettbeez]

@@TheBeardedButchers for sure! Thank you guys for the education!

[@five0pd310]

Sirloin is my favorite steak, by far. I love a dense, beefy steak cooked to blue!!

[@TheBeardedButchers]

Awesome! What's your favorite seasoning to pair with your sirloin? 😉

[@five0pd310]

@@TheBeardedButchers Salt and pepper usually. For a change of pace I'll use Goya's Adobo seasoning.

[@dponzi56]

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.

[@GutsBatman]

Damn...Just damn. Well, I want to buy a sirloin steak now. I've never actually seen a bone in sirloin. I understand why now. The most interesting thing about this episode is the baseball cut. I used to buy sirloin steaks a lot when I ate beef a lot (I eat pork tenderloins a lot now) and I always found the baseball cut "half" the best. I didn't realize it was a different cut within the larger steak. Good show!

[@bryanlednik7807]

In the movie “Training Day” Denzel Washington tells Ethan Hawker’s character to order a “baseball steak” and up until now I had always wondered what that was. Mystery solved.

[@lepricated]

Great, now im hungry. Btw, im really enjoying your original blend and brock's blend. I put it on everything

[@TheBeardedButchers]

Awesome! Perfect for burgers, too! 🍔

[@paultsotetsi3287]

Enjoyed the breakdown. You guys make butchery an art. Very informative.

[@TheBeardedButchers]

Definitely an art 💪

[@supervette9953]

learned a lot and was fun watching, hope to visit you guys someday and get some meat!

[@SableDrakon]

Those stamps are usually inked with, as odd as it is, blueberry juice. I see it all the time at work. I'll always shave it of just to fend off silly questions from customers.

[@gregjorda3080]

It comes in pink as well

[@barryweigle1356]

Always enjoy watching you guys do your craft