How to process a whole top sirloin

[@positivelysimful1283]

Local family butcher shop has these on sale for $5 per pound, I got a nice 14 pounder. Can't beat that price for beef. I'm in a carnivore phase for a few weeks and this along with some butter & a couple dozen soft boiled eggs will feed me for almost a month. Appreciate this video to learn to process it better, I'm cutting mine up into meal sized steaks for the freezer.

[@themeatcuttingacademy7613]

Awesome, I'm doing about the same but because I'm diabetic and it makes my sugars better. I'm glad it helped. Make sure you have a good knife and a safety glove. Thanks for watching

[@positivelysimful1283]

I'm also diabetic; I got off daily insulin & sulfonylurea by lowering carbs. Still take metformin but only half the dose I used to have, I have been weaning off it. A1C is 5.3 now. It has helped other health issues as well, I feel best physically when I'm doing pure carnivore but it gets a little boring so I alternate every 6-8 weeks between keto @20 g. carbs per day or less, and strict carnivore @zero carbs. I'm 54 and better now than in my 30s. @@themeatcuttingacademy7613

[@justDavidThanks]

Really great tutorial. I cut the coulotte into picanha steaks

[@themeatcuttingacademy7613]

Awesome, thank you!

[@Metalman750BC]

Enjoyable video. Keep em coming!

[@themeatcuttingacademy7613]

Thank you. I will for sure. I have a boneless porkloin cutting video I'll put out next week.

[@whitebmw528i]

Thanx for the info wish I watched this before I hacked up mine 😂 definitely will try again

[@themeatcuttingacademy7613]

Thank you, I'll do another video where I specifically cut it for steaks. The cap is the best part. When I did the video I made the bacon wraps at work but never ate them till after this video, lol. I think they are too much of a pain what they are. It takes a good knife to cur these. If you don't have a good one I have a link to some of the best ones you can get in the description. They are what I use, just FYI. Thanks for watching

[@jsimon2110]

best way to cut a TS that i have seen nice job.

[@themeatcuttingacademy7613]

Thank you I appreciate that

[@johnnyripple8972]

This is exactly what I needed after buy a “whole” tri tip. Thank you for this knowledge!!

[@themeatcuttingacademy7613]

Just making sure you got the right name. This is top sirloin not tri-tip. I'm glad I could help.

[@johnnyripple8972]

@@themeatcuttingacademy7613 I started trimming as I was watching and figured it out. Haha. It was still helpful however watching how you were trimming it.

[@themeatcuttingacademy7613]

@johnnyripple8972 awesome, glad to hear it.ive been busy with work but I'll upload more soon.

[@StacyFults-un6xn]

Thank you so much! Yes I found the links and ordered. Great video

[@themeatcuttingacademy7613]

Thank you for watching and ordering. I plan to do kind of a part 2 to this video at some point. hope you have a great weekend!

[@louiswebb1845]

Glad to see you posting these meat trimming videos again…hope you do a tenderloin soon 👍

[@themeatcuttingacademy7613]

Thank you Louis! Good to see you as well. Doing a tenderloin will be a quick video because there isn't much if anything at all to trim so I'll probably make that a cutting/cooking video. I have a short pork loin video next.

[@cookinmum]

Once again great tutorial. I purchased the gloves as per your suggestion. Thank you

[@themeatcuttingacademy7613]

Thank you. I'm sure you will like it as long as it fits.

[@MadPick]

Great video! Thank you for sharing your experience with us.

[@themeatcuttingacademy7613]

Awesome, thank you. Another video coming next week.

[@3681pokey]

Over 20 years of meat cutting and cutting dozens of cases of top sirloins, strip loins and filet mignons, I was taught to remove the fat in one whole piece then turn the top over an remove the grizzle as well as other parts and Jaccard for tenderness..

[@themeatcuttingacademy7613]

There are a lot of ways to cut. The shops I worked at always wanted to trim after you cut the steak so you can leave some fat for your profit margin. Now on tops I leave the fat cap on the coulotte for better flavor but I clean the reat up pretty good. This is just one method, I might do another one and just do normal steaks and not bacon wraps.

[@fidelkisic6756]

The sirloin filet is the only part you take off. Sirloin steak Sirloin filet Coulotte

[@Superman-xr1oh]

​@@fidelkisic6756Some retail supermarkets don't even take any of that off. They're cut as whole steaks.

[@jrussell5243]

Do a test - weigh up the waste from the whole joint then compare the price per lb of the processed whole primal after waste to the pre cut. See if you really are saving anything

[@DirtBandit]

Or not trim very much, lol. Stores like to merchandise so they leave fat on, as much as they can get away with. Good idea though, I'll do that anyway

[@88KeysIdaho]

I do this. I recently bought a Sirloin Butt for $5.99/lb. My yield came up to $6.98/lb, and that's not counting the fat that I could have used, but threw away. In the future, I'll use the fat for Tallow, or for mixing into ground beef. So, I expect my yield to be higher, once I get a grinder.

[@judgetoogood1033]

Awesome

[@themeatcuttingacademy7613]

Thank you

[@TimMaynard-u9l]

I call the roast that looks like a tri tip, picanha. Very good as a whole roast on the Traeger. Taste like ribeye, but as tender as filet.

[@themeatcuttingacademy7613]

There are a few different names for it. Top sirloin cap, coulotte or picanha. I did make a dedicated video on that cut.

[@RICDirector]

Link please!! 🥰

[@darryldeyerle1596]

If you were going to cut the culotte into steaks, rather than cooking as a whole roast would you cut them with the grain? I’ve been told to do that because you’d be cutting against the grain while cutting your individual bites from the steak. I’ve seen it both ways.

[@themeatcuttingacademy7613]

I've always cut against the grain when I cut them into steaks. It's always worked out fine for me. I just did a video on cooking a cap on the smoker you might enjoy.

[@darryldeyerle1596]

Thank you for the speedy response. I’ll definitely look for your video.

[@themeatcuttingacademy7613]

No problem, I still have to upload it. I'll probably do that tonight. Have a great day!

[@michaelboom7704]

I hate wearing those mesh gloves, where I am now I just dont! You called that piece a kulak but we call it sirloin cap. Those steaks are called medallion steak here and I never cut them and often wondered how they did that, now that I know what you did I will give them a try.

[@themeatcuttingacademy7613]

Hey, thank you. It's called coulotte or a cap. Coulotte is a more common term in Europe I believe. Medallions are what we generally call the smaller end cuts on the tenderloin. Funny how terms differ from region to region. Bacon wraps are good. I recommend searing the bacon first then smoking, it if that's how you are doing it. We sold them like hot cakes at my old job.

[@desertfox3860]

I got here from your recommendation on the other channel. Do you ever separate out the baseball steaks for your bacon wraps?

[@themeatcuttingacademy7613]

Honestly I've done a ton of bacon wraps at my old meat shop and they sold really well but I'm not a top sirloin guy so this was my first time having one but honestly it's kind of a pain to cook. You have to cook the bacon then cook the steak.

[@desertfox3860]

@@themeatcuttingacademy7613 Ok, thanks. That's a deal breaker for me. Too much fiddling around.

[@themeatcuttingacademy7613]

I know, some people like it but o don't really because of how long it takes. They taste great but take too long.

[@philipbrown5497]

Lucky you

[@themeatcuttingacademy7613]

So a lot of people at my meat shop I use to work at loved them...personally I didn't care for it. You have to pre cook the bacon before you smoke them. I like them as steaks better.

[@StacyFults-un6xn]

What kind of knife is that?

[@themeatcuttingacademy7613]

Hey Stacy, so I use 2 knives. the first is a 6 inch stiff boning knife. they make them semi flexible but I've been using these ones for ever so I stick with it. The second knife is a 10 inch scimitar. both knives are made by Victorinox. If you are interested in these knives I should have an Amazon link in the notes below the video. I hope this helps. If you buy a knife I highly recommend a cutting glove!

[@jasonhiggins3941]

What your callling a culotte is the same as a picanha? Or cap?

[@themeatcuttingacademy7613]

That is correct. Many different names for every cut.

[@ReidParkison]

Wow

[@ph00xy]

It seems that after you trim off all the waste, it really cuts into the savings vs buying the finished product.

[@themeatcuttingacademy7613]

I can see why you might think that but the trimmings get turned into grind so really the only waste is the fat which is Minimal. That's a good video idea though. Thanks for the comment.

[@Heybarf]

How’d you lose the finger

[@themeatcuttingacademy7613]

I cut it off in 2006 as an apprentice on the band saw.

[@themeatcuttingacademy7613]

I cut it off as an apprentice on the band saw in 2006

[@Heybarf]

@@themeatcuttingacademy7613 oh man that’s rough! I’m sure you’re use to it by now. I’m a carpenter I’ve a cut three off but had them surgically reattached. I feel you brother

[@themeatcuttingacademy7613]

@Heybarf thank you man. I'm a carpenter also. I took a break from cutting in 2020 to join the carpenters union. I worked on 3 projects and the work dried up in my area so now I'm cutting again since December. I'm pretty use to the injury. I don't think about it anymore.

[@spanthrax]

better when you cut it into 3rds the other direction

[@themeatcuttingacademy7613]

So a thicker cut top sirloin is better?

[@desertfox3860]

I would take it apart at the gristle line and make some baseball steaks.

[@RICDirector]

Picanha...no, no, nooooo!! To cut to cook, cut WITH the grain. To cut to eat, cut ACROSS the grain! If you cut across the grain to cook, it (in my experience) is much less tender.

[@themeatcuttingacademy7613]

Thank you for the advice, I'll experiment and try it that way.

[@jerradsmith5651]

Nice break down but those aren't filets

[@themeatcuttingacademy7613]

I don't recall calling it a filet or tenderloin but I could have slipped up on my words. Thanks for watching.

[@dothedishes3427]

​@@themeatcuttingacademy7613 HELP, how to identify the "bone skin"?

[@philipbrown5497]

When using the steel to sharpen the knife you shouldn't point the knife toward yourself. Alway aim away from yourself health and safety would not be happy lol

[@themeatcuttingacademy7613]

I appreciate that but in 17 years I've yet to have an accident. Just the way I was trained. They do have guards on them for that reason.

[@barryfweldon9040]

20 years here and never seen that seen guys stick themselves with knives in groin you name it never seen that

[@88KeysIdaho]

I noticed the same thing. It would have been better to have been trained to steel the knife with the blade moving AWAY from his hand.