How to cut Top Sirloin Steaks |Whole Top Butt/Sirloin (Cap On) Cutting Tutorial | & Picanha

[Music] what's up you guys welcome back to another episode of munchies for lunches I'm your host Kyle lunch today is a great day it's a very important day because this is episode two of meat school if you haven't seen my video on how to cut a whole beef tenderloin and deflate and yawn you want to go check that out today we're gonna cut a top butt cap on into top sirloin steaks top sirloin filet steaks we're gonna do shell steaks some places call them top sirloin shell steaks top sirloin strip steaks whatever I'm gonna break down this entire piece right here this is thirteen and a half pounds thirteen point five nine pounds of Certified Angus beef top sirloin steak so if you want to zoom in here and check this logo out well these two logos if it doesn't have that logo that stamp it's not certified angus beef okay it's like ten and a hundred cattle make the cut for Certified Angus the best you can get all right so when you open this up you want to do a diagonal slice apparently I need for sure okay diagonal slice and then really careful when you take it out you want to keep all of the blood inside the packaging that's the goal so try to like fold it out and then do what I like to call the the old alligator flip alligator roll all right so here's the top sirloin cap on top sirloin on the bottom here you'll see what they call the Brazilian roast I believe some people call it picanha unless that's a dish of sorts anyway this part here that's all your top sirloin steaks so I'm gonna show you how to take this monstrosity and carve it out utilize the excess Foresters rice to me that type of thing and show you how beautiful you can make this big ugly thing I'm gonna do that I'm going to start at the top I kind of just glide my knife along and come down and just to figure out where I'm at you can peel you see how that easy that peels off there I'm just gonna come down make that cut so you know exactly where you need to break this fat out and it's basically here so be it cut in a little bit up under come out all the way basically all the way and throw the fat on the ground that's what we do in the butcher shop and the heavy fat I'm just throwing away some people use as coyote faded god knows what I'm going to save all the good pieces for stir-fry I'll show you later we're not gonna mess with that right now so you see this beautiful piece of meat right here that is the beginning of your sirloin shell stick okay so that's what we're trying to separate right now after you think that you got it beat out good enough you start to see it separating see that peel it's really starting to peel off I try to get this so the camera can see it died see how it's separating right there you could just push the cap away from the bottom of the sirloin section this is the fun part because once you start hacking away at that fat it just peels off right by itself come down with your knife separated you have your top sirloin and your shell I'm gonna start with the shell because it's the easiest actually it's a couple important things you got a note this is the beautiful piece this is the knots of beautiful peace your steaks do not want to cut be cut this way if you do that the steaks are gonna look terrible they're gonna look ugly this looks pretty that's what you want right there so all this fat you'll see how thick it is take that right off put it in scrap pile maybe I'll harvest this a little bit here for later there's not that much meat there though but you see where the top of this fatty part connects to the meat this is actually kind of like a silver seen tendon and I'll show you underneath look at that it's like on a tenderloin that's silver seam it's so tough let's you don't want that some stores they leave it alone when they cut it it's terrible it's tough so to remove it it's kind of like skinning the fish just come up run your knife right along the bottom of it try not to carry any meat along with it take it off red like that so after you have that ugly piece off there I like to pre trim the fat on these steaks a little bit sometimes this fat is super hard to trim evenly this you can tell us a little bit older cow comes apart a little bit more nicely so now I'm going to show you how to cut the steaks which we call the shell steaks you can stop it there let's come straight now the you usually get about four of them and get like two real nice looking ones that and then two smaller ones another small fit and that would be it thanks that's it right there get four nice ones I'm start frost do me and then we'll tackle this top sirloin so there's multiple ways to cut this thing I'm sure I'm not being to show you how I cut it you see this this garbage little piece of skin right here whatever that is you don't want that I come up just get rid of it right off the rib goes in the trash pile okay there it sits right up on the side and what that does it gives you a good start after you take that off into taking off basically this entire muscle right here so I'm going to show you how to do that it's really just like anything else you follow the line see that seam you cook you'll be able to find that scene and don't be afraid you'll think going into this sprite here you don't think Oh cutting too much I'm gagging it you're not this whole muscle is tough makes good stew maybe stir-fry I'm gonna use it for stew probably but it comes right off the top and some top sirloins actually some sir ones actually come just pre-packed in this form I know this is what acne gets right here just this cryovac and then you cut your top sirloin steak so again this muscle that was sitting right on top of there I just removed and now we're gonna cut our top sirloin steaks out of this piece right here real quick I'm gonna brush over the stir-fry stew meat type of thing I mean if you have hunks of meat left over of course it's gonna have this scragga lot just take off everything that does not look done the fat the gristle the garbage the stuff you would not want your stew and make it a nice clean cut of meat and just take it down and you have perfect stew meat so that's what I'm gonna do with all this stuff all these items just cut it into chunks stew me on the backside here and see these tendons all of these tendons that rough tough stuff that's gonna be your top sirloin steaks this beautiful guy right here the first first entire piece that's your top sirloin filet that's one of the most tender pieces of the top sirloin imaginable so we're going to separate that we're gonna take them off there and what we're gonna do you're gonna see this see this little maybe maybe I'll make a crisper for you peel this a little bit with my knife this white line right there you're gonna kind of want to use that as a guide draw your line straight across from that white line and that's where your top sirloin filet is gonna be when I say I mean you know it was like that take it off and so now that we have our top sirloin filet about our steaks how else would we do it other then usually what I like to do is what I call face it off take a thin steak right off the outside use this for stir-fry whatever throw it in the trash pile and then cut my steaks about inch and a quarter see what they look like they really do look like filet mignons hence the name top sirloin filet one you know I don't ever everyone cut like a lucky no real quick need to just throw this in the trash pile I usually get five thick Center cuts and there's your fillets top sirloin fillets okay so you're left with the hunk of top sirloin it's just gonna be standard regular top sirloin steaks I'm gonna take all this fat I'll clean it right up take the fat off right off the RIP fell off underneath some people would leave a little bit on I might throw away money down the drain but now that it's cleaned up I want to emphasize this some people might get confused on which way you know they should be cutting with the green against the grain look at this look at how horrible this was just ask yourself what you want a steak cut in that direction no you would not look at this look how nice that looks do a little face off here to me look at that look at the difference between with the game grinning against the grain I mean just amazing so that is going to be where I'm gonna cut my top sirloin steaks just right on down like that some stores they actually would cut it this way and then separate the two have two other little circle steaks I like big steaks with bigger stakes you know bigger the better America okay so you just come on down I'll cut your top sirloins ladies and gentlemen I like me about an inch and a half look at that dude when you get down to the end like that you see all the tendons right up in there you can just cut it straight down cut it straight down pick your tendon inside all that put it in the junk pile and then take one last night's top sirloin filet and there it is we get em we got four regular top sirloin steaks real thick we got two four six top sirloin fillets a whole big beautiful pile of what's going to be stew meat and stir fry meat and four thick sirloin shell steaks 60 bucks can't be [Music]

Channel: Untch's For Lunches

Views: 85,961

Keywords: Meat cutting, meat school, meat training, how to cut top sirloin steaks, how to cut a TOP butt primal, Certified Angus Beef, Untch's for Lunches, how to butcher top sirloin steaks, Picanha, Kyle Untch, A day in the life of a meat cutter, how to cut Picanha, Where does Picanha come from?

Id: A13gTqRg248

Length: 13min 29sec (809 seconds)

Published: Fri Jul 17 2020