Cash Cow, Ep. 1 Top Sirloin Butt

[@clifbradley]

I'm not a restaurant owner, but for a single dad on disability with zero money, this is awesome for me. Thank you

[@1DEADBEEF1]

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

[@bierbrauer11]

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!

[@coolerkin]

What a fascinating insight!!! Likewise time to stop buying from supermarkets... And start purchasing whole joints...

[@ThomasMalz]

For those that don't know, this is Mark Elia. He was my mentor, and both a butchery instructor at the Culinary Institute of America and also owned his own shop in Highland, NY. This man is a living legend and trained a generation of American butchers, many who have gone on to compete in the world butcher championships on Team USA. Amazing to see him here, get it Chef!

[@johnhubbard6262]

"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.

[@harveymyers6391]

“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.

[@johnkilcher477]

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

[@steverussell1500]

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

[@eliascarrillo4974]

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!!

[@brada1997]

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

[@pops71]

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.

[@KamaJiuJitsu]

You’re definitely a teacher, and I learned a lot from you. Thank you!

[@mikemarch1004]

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!

[@allenscott1705]

A master class in sirloin. I was trained wrong and cut them wrong for thirty years. No store is doing what you’ve done and perhaps no restaurants either. I’m better now thanks!

[@Isaiah88p]

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

[@nateb2715]

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

[@darinbaxter8224]

I was thinking the same thing 😎 Presentation = Cooked on a Sword… $28-32 ❤️‼️

[@bobsummers3592]

😮

[@carvedwood1953]

They sell this primal with the picahna already removed so watch out for that. I was going to try the same thing.

[@tdtommy196]

I love Picahna. Probably my favorite steak next to ribeye. I also love cooking it like a roast as well. I will slice it thin, like 1/4 inch, and it is super tender and flavorful!

[@ericwallen]

@@carvedwood1953 Same thing happened to me, and I asked where it was, they acted like they didn't know about it. So, I rephrased it as the Sirloin cap and they knew, and yea it was sold separately.

[@darrensherley7996]

Thank you, Mark, thabk you very much. This is adding to my pursuit of cutting my own meat and fortified my carnivor lifestyle.

[@juanasearcy]

This was so incredibly helpful. And you are clearly a very, very knowledgeable man who also enjoys his craft. Will be a follower!

[@jeancarloperez7729]

Thank you! This was so satisfying and therapeutic! I’m a chef from Florida and I love this video so informative.

[@bluefalconssuck5881]

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.

[@tracydee4681]

We are such a wasteful society, in general. What a great video. Thanks for sharing your hard earned experience!!

[@let7771]

Excellent tutorial. I learned a lot from your video, practical as well as conceptual. Thank you!

[@_SurferGeek_]

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".

[@markboyer4221]

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 👍👍👌👌👏👏👏👏👏👏👏👏

[@janicesmyth2183]

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!

[@Garth2011]

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.

[@88KeysIdaho]

@Garth2011 True! 09/16/24 I paid $4.99 at the Chef Store for a 16 lb Sirloin Sub Primal (as shown in the video). Hamburger at the grocery store, is easily $4.99/lb for 80/20 grind. I'm gonna buy a grinder and start making my own Ground Beef.

[@RichardStafford-px7sd]

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.

[@georgeparrault9945]

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.

[@aarons5724]

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.

[@AKAtAGG]

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.

[@ecurrie4549]

This was THE BEST demo of how to remove silver skin. Awesome job!!!

[@TheOCTAVIUS72]

This was an AMAZING video which taught me a lot. Thank you Chef 🙏🏾

[@compscript7973]

Thank you for not playing music.

[@davidpetrus1748]

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

[@geostall]

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

[@GeoffreyFlores]

Great tutorial! 'this is a getnetter... eyeballs perfect length' - love watching an artist work

[@TheRavenzAshes]

Mark I just found this on KZbin. I absolutely love home butchering, to get the maximum yield and more bang for my buck. I would love to land a job doing it honestly It's a great skill to have. But I have learned more from you recently! I love your channel! I recently acquired a top sirloin roast and thanks to you I REALLY made it go far!! I NEED more of you! Have you any other shows? Books? A school I can come be a Mentee under you?!

[@alain3163]

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.

[@ttirrem]

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

[@darrenj9013]

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

[@b0lobattali0n78]

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.

[@utkbyuca89]

Thank You SIR. You teach with such amazing passion.

[@tdtommy196]

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!

[@whiskybrush3219]

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.

[@1DEADBEEF1]

My dogs got mad every time you threw out the connective tissue and silver skin 😢

[@WillShattuck]

Thanks for teaching me how to affordably feed my family of 7 nice tasting beef.

[@tiagoj8020]

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.

[@MiyagiNariyoshi]

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

[@robstarr6817]

Very interesting, informative and entertaining. Thank you.

[@NainaKhare-s5p]

amazing video, and super informative. great video!. Great educational video. Thank you so much for posting..

[@liltonysoprano]

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

[@dianecooper7502]

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.

[@imabinthekitchen]

Just discovered this cut of meat. I was very pleased with this cut of meat.

[@jlrobwil]

WOW! So glad your video came up on my feed! Yahoooooooo!

[@ruthstory2277]

Thank you for this video! Yes, please do more!

[@bluebunny2343]

Great educational video. Thank you so much for posting.

[@joy2440]

Excellent instructor - plain everyday language- also applications for everyday living ..,

[@fastbackmopar7223]

One of my favorites pieces to carve up

[@redskins17084]

Fantastic Channel, beyond Professional.

[@5695q]

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.

[@johnhubbard6262]

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.

[@johnhubbard6262]

Ahhh later I see you have renamed it the fat pile - smacks himself for commenting before video was done.

[@DatHoodCook]

Awesome video!!! I'm not a restaurant owner but just a home cook. Very valuable information.

[@deedeemarsh-kk2pl]

U am a butcher and this is an exellwnt video. Good job. Lookig foward to more

[@johnroy4508]

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.

[@timlewis5096]

I found this fascinating. Loved it Thanks for the demo

[@tofinoguy]

Starts at 2:43.

[@robcook2775]

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?

[@GWLM]

amazing video, and super informative. great video!

[@jimervin2472]

Sirloin....soooo underrated!

[@henryw5762]

This guy loves being a butcher. You can just see how perfectly he works!

[@MRT-vy2hm]

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.

[@blinkhornklinkhammer999]

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!

[@dylanmorrison2994]

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.

[@cahoonm]

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.

[@DavidMoriconiM3inspect]

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.

[@montedyoung3247]

Great demo Chef…reminds me of Chef Sartori’s demos, in SA!

[@jeffsmith2022]

Nice video Mark, 40 yrs. in the meat business...

[@myrnapaltza2513]

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. :)

[@jamesbell5793]

Yes I'd like to know too

[@johnconnolly3635]

Fantastic video. Great information. I will use it ty

[@kimwood3635]

Great video, very informative. Thanks

[@tiagoj8020]

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

[@carvedwood1953]

Unfortunately I see this sold often with the coulotte already removed.

[@ecurrie4549]

Exactly and that what I want is the coulotte.

[@jimpederson1328]

Excellent video. I learned a lot... Thanks!

[@JerseyArkansas]

Thanks for sharing Mark!

[@secrandell]

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!

[@jaysantos536]

When I buy Top Sirloin at the grocery store I ONLY buy two inch thick steaks WITH the CAP on...

[@brikkijim]

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.

[@unidielts]

​@@jaysantos536 he did but with another name they call it coulotte or top sirloin cap.

[@blinkhornklinkhammer999]

@@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.

[@lisainpalmdesert]

Excellent explanation!

[@Calijeepgirl25]

This video was so helpful. Thank you!!

[@kurtgellert9166]

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.

[@c_y_n_i_c_3822]

jesus that intro music almost knocked me off my couch

[@rickross199]

$27 bucks for a sirloin steak? Good Lawd!

[@tiagoj8020]

I agree I will never pay $27 for sirloin!

[@joedennehy386]

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

[@markopalikko6986]

Excellent, thank you.

[@Richard-me2pq]

He said, "butt" on a KZbin video! Ommmm!! I am telling on you because that's not keeping with KZbin community guidelines! Right, KZbin?

[@3681pokey]

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

[@SweetCheeks27100]

Awesome video!

[@phillipsmith770]

Hoorah, Hoorah!!

[@tyme2boggie]

Excellent instruction. Thank you.

[@jessegpresley]

This guy's an artist.

[@PirateRo333]

I’m delighted this is such a profitable cut of meat, but please explain how, as a consumer, I can afford beef, of any kind, for dinner? I grew up on beef but it has become so expensive, I can no longer afford to feed even myself, let alone my family. With automation raging everywhere, please explain how it is beef is so ridiculously priced!?

[@chasekemp4982]

Never underestimate a good stew❤

[@TCTAkilla187]

I would suggest saving and rendering the fat. Steaks finished in garlic and herb infused tallow is delicious

[@evelynggomezdebourne8297]

Thanks Mark!