How to Butcher: Beef Top Sirloin

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[@IAmNoeyes]

I really love a Good baseball cut.

[@cannabeezy420]

Thank You. I had a customer ask for baseball steaks. I'm new to the cutting game and this was very helpful.

[@casiopea1953]

Very interesting Butcher update, thank you for your help and Teach us, have a blessed day

[@TheJonny2you]

But the cap is the best part? Where did it go?

[@musialrocks6]

Where's the Pichana? It's the best part!

[@jamesheder8091]

That was a great video. Thank you.

[@JerryAulenbach]

Excellent explanation, and I learned how to do a baseball steak. Thanks!

[@jeffsmith2022]

40 years in the meat business and I never heard the term 'baseball' steak...

[@CornFedZ06]

Really?

[@Opethianaut]

Great tutorial! Thank you!

[@AntonyBrayley]

Very helpful video. Thank you!!

[@gotrescuedauto3584]

NNNIIICCCEEE THX SIR

[@netinterested8634]

Why tie the meat? What does it do?

[@filmdude9970]

Same idea with a roast, you're helping condense all the meat together so that it gets a nice even cook all throughout, if it was kept loosey goosey it would be hard for the temperature to travel to the center of the meat and may end up with a burnt exterior and under-done interior.

[@13leafs]

slow down and explain better please.

[@avega2792]

I lost interest when I saw the cap removed.

[@Mauitaoist]

As a carnivore it really saddens me to see all the fat removed that is essential nutrients and delicious should be left on the meat so the person can enjoy eating the fat