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This video is all about sirloin! You'll get to see bone-in sirloin first, then boneless sirloin. You'll also see where picanha steak comes from, what's a baseball cut, and even a special surprise muscle you've never heard of. Grab your gear and follow along!
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Latex Free Food Prep Gloves https://amzn.to/3quiP28
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Index:
1:20 - Starting with a whole hindquarter, break the beef short loin off the round.
2:22 - Starting with bone-in sirloins. Cut the sirloin steaks to 1-1.25 inches thick. Stop once you get to the pin bone. Any further and you'd get to the portherhouse and the t-bone steaks. Filet and strip if it was boneless.
5:10 - Remove the bones and trim up the sirloin. Some bones can be left in.
5:45 - The small sirloin cap is the picanha steak. Sirloin is big portion in the middle. Near the bone is the filet mignon.
9:00 - Boneless sirloin breakdown is next. Start the same but no bandsaw this time. Just a 6" boning knife. Follow the vertebrae down and remove the whole tenderloin.
10:52 - At this point, the sirloin still has a bone. Time to make it boneless.
11:48 - What is a beef mouse muscle 🐭
12:10 - Next, remove the cap and extract the picanha. You can leave the picanha as a roast or cut it into steaks.
13:38 - The sirloin and how to remove the baseball cut from the sirloin.
14:57 - Cut some nice, 1.25" sirloin steaks.
15:46 - One more time, this time, Seth will leave the entire sirloin intact and cut some steaks.
16:56 - The difference between an entire sirloin steak and the different cuts from a sirloin.
17:32 - Every beef sirloin cut laid out on a table, explained, and compared.
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