This is a fantastic tutorial. Here in the Bay Area CA, the Top Sirloin can be purchased at Costco for around $50 to $55. Buying it and cutting your own steaks yields $80+ worth of trimmed steaks and a roast easily.
*Brian Gill* thanks for the tip on Cosco. Thinking of getting a membership to them. I have one to Sam's but a Costco Business Center would be better I think. Happy Thanksgiving my friend.
They got this cut at Sam's club here in Florida Clearwater area Tampa Bay, I think I paid 30-35 bucks for mine, no pecania, unfortunately. But definitely very good still and I get a ton of steaks
So glad I found your channel. I am a DIY type and with the cost of meat and the uncertainty of what's in our prepackaged meat nowadays, I have to cut costs where I can and feel good about the meat I am feeding my family. Your video was so easy to follow for the average person. Definitely subscribed.
Nicely done. I'm juat barely starting out as a butcher in a local ma&pa butcher shop, so I'm brand new to this sort of thing, and I find your videos to be very helpful and informative. You take your time and explain well as you go along which is crucial for someone like myself who us still learning basics. One thing I did find fascinating was that butterflying technique you used for the cap steak. At our shop, we always just placed that tip piece as is at the top of our tray. No butterflying. I'm going to have to demonstrate this technique and see what the other guys think. Thanks again. Awesome work........
Yes! I have Umai system and it works pretty damn good dry aging at home. Gonna start a whole ribeye in about 2 weeks. Already did a whole Strip and it was wonderful
Just butchered a 12.68lb top sirloin butt select. Yield was about 67%. Made a steak sandwich after I trimmed the silversides of meat. Thanks for the video.
Unlike Dry-Aging, which requires careful control of the humidity and the environment the beef is aged in, Wet-Aging is a simple process. Beef subprimals are vacuum packed in a thick plastic cryovac bag. All you need to wet-age is the beef in the cryovac bag and refrigeration to store it. Ask the retailer for the original Pack Date on the box the meat came in and use that date as your starting point to age the beef for up to six weeks before opening the bag. The meat will release moisture in the bag as it ages. The liquid is called purge, and may have a funky odor when the bag is opened. Just rinse, pat dry, and process. While wet-aging doesn’t develop the more complex flavor of dry-aged beef, it does add to the overall tenderness. Longer wet-aged beef will have a shorter shelf life, so cook or freeze the beef after processing. I like to buy Beef Eye of Round in the bag at Costco and age them before roasting. I have a terrific recipe for Deli style roast beef, using Eye of Round, in my book.
Pretty good job, but before trimming anything off I remove the cap. We clean them up about the same way except I take the cap fat off whole since my top sirs have no fat. But that's for retail. By the way, a meatcutter always gets the first pick for markdowns and that coulotte is about my favorite. Well done vid. Thanks!
I find you get better flavour by keeping the fat on the coulotte steak while cooking. It is the most sought after cut amongst Brazilians, where they call it picanha.
Yeah I almost had a heart attack when I saw what he did to the picanha! It’s one of the most delicious pieces of meat that you can get from this part of the cow and he totally failed to get picanhas
Miguel Barreñada what I was trying to say is that I don't think he was trying to cut the cap the way Brazilian folk cut it. He simply is demonstrating the typical way that cut of beef is cut here in the states. That's all ..👍👍 we know how to cut it if you want to make picanha.
I don't know why everyone teaches to cut that top cap/Picanha against the grain. WRONG, WRONG! When you are cutting those steaks you always cut WITH the grain and keep that fat on the meat. After its cooked then you cut your slices against the grain and you are left with something amazing. It is possibly the most tender piece of meat on the entire cow. Hidden GEM of beef. Even some Brazialian restaurants cut it wrong. When it is treated properly you can literally cut it with a spoon.
I think that steak you're talking about did get marketed, that is a spider steak I think. I've heard them sell it in the UK or talk about it, since there are only 2 on the cow its a limited cut.
I am a meat cutter. I have only been cutting meat for about 5 years. I was shown as a meat wrapper how to cut Beef sirloin. There are 3 muscles in a top butt. I am a meat cutter not a butcher. If you want to be a butcher do what this video tells you to do. This guy butchered this piece of meat. Most meat shops do. The first shop I worked in. I...... I because of the way I cut top butt increased our sales of that cut of meat to the point of cutting one every 2 days. to cutting 2 every day. And I have done the same in the shop I work at now. I however do trim all fat from it. Fat is flavor but when my customers are buying sirloin they want and expect LEAN. not saying this guy don't know what he is doing. he is just old school. and them guys got fast putting out crap product or cutting corners.
How did he find that piece for $2.49 per pound? I just bought a slightly more trimmed sirloin with cap for $4.99 per pound and thought I was getting a great deal.
Muy buena calidad de la carne,ya reposada y madurada al vacio,se ve apetitoso.I sorry but idont undustant ingles enougth. De todas maneras un placer compartir tu charla,
I buy whole butts in order to keep the fat. Fat is flavor and energy. The only reason to trim fat is to render for suet to cook beef in it. It's sacrilege to discard that beef fat.
That muscle on top of the coulotte is called the mouse muscle. A tip for cooking/prepping it is to use a hand tenderizer (sometimes called a Jaccard) or a fork and tenderize the literal shit out of it and then sear it with butter/seasoning on both sides for 1 min at 400 to solidify that collagen band around the muscle. (Allows the center to cook slower than the outside so its more tender inside) Then straight to the grill cooked medium rare is an absolutley amazing steak and it is sold in restaurants already you just don't know you're eating it because of the way they prepare it.
I wet aged the unwrapped (still in the cryovac wrap) in the refrigerator for 28 days. The pack date is on the box the meat was processed in. Unless you had the box, the date is difficult to descern. Because of the turns and the additional shrink (loss), most beef processed at retail level is rarely over three weeks old.
Mr A If it’s packaged in the original packing plant cryovac thick plastic, I would “Wet Age” it in the refrigerator for 4 to 6 weeks from the pack date. It will accumulate some moisture (purge). Rinse and pat dry after pouring off the purge. Conventional store packages have a shelf life of about 5 days from the pack date.
No, the flap meat steak or bavette steak is nearby but not part of the top sirloin. Bavette steak is somewhat like a thicker skirt steak with a horizontal grain.
Prior to being “discovered” as a steak cut, flap meat was just part of the ground beef trim produced when separating the beef into primals and sub primals. You can google whether the USDA has given it a sub primal designation. Thanks for your interest.
@@jimmykerstein2049 any idea if your boning knife is the flexible or the semi-stiff one? I saw your replies above and was thrilled to order both of these at Amazon for well less than the price of 1 Shun knife I wanted but couldn't justify the cost of. That allowed me to get their breaking knife and a set of their steak knives, to finish what I didn't have in my ancient mix of knives. I got the semi-stiff curved boning knife, reviews said it was better for beef & pork, and ok for chicken. Your thoughts/advice?
@@user-jy1md7vk1w Thank you for your interest. My favorite boning knife is the flexible model. It’s really just personal preference. My butchering experience started in the days of breaking down full quarters of hanging beef. The flexible blade made the job easier. The real secret of enjoying using a good knife is to keep it sharp. PS, I have several beautiful Shun knives, gifts from my wife. They rarely make it out of their presentation box. My go to tools are my trusty Forschners and a couple of good quality chef knives.
Try cutting the coulotte with the grain. That way when you slice to eat it you are cutting against the grain. Just try it one time and see the difference. The steak at the large end (past the 3rd vein) won't be as tender -just a warning.
bjs was high customer service and custom cutting but I think now that after 9 years it hindered me from learning beef cutting how it was done or done in supermarkets. I'm not good at skinning. My time there was awesome but now i'm not sure if I ever want to do that job again even though on off days I would rather be at work when it was good to be there until it went bad with management. great place to work but it wont help you with beef primals cause everything comes in cleaned up. When I started it wasn't as much like that sirloin inside bottom were not cleaned up. We just cut sirloin tips except for thin on the round side all the way through. Cut trim thats it but it's clean and looks good. But won't help me in another company not knowing beef cutting like it used to be done. My pork is great and lamb also bnls or bi
For the cap, or the Picanha, you want to slice with the grain, so that after it’s cooked, the diner will then cut across the grain into smaller pieces. A Brazilian butcher or BBQ master would have cringed to see it cut that way. th-cam.com/video/5kLSy6bPWnk/w-d-xo.html
Using the Top Sirloin Cap for Picanha style preparation is a wonderful way to enjoy it. I checked out the link and was surprised that the cooking method was with a Sous Vide and blow torch, something that a real fire Brazilian BBQ Master would also cringe at. The end product is similar but I would prefer that my Picanha was prepared the old fashioned way, by a skilled live fire expert.
Your skill with that cut is beautiful but I have been Dry Aging beef up to 2 full months that’s 60 days always untrimmed primal cuts in my garage refrigerator 35° for the last 25 years. The meat flavor and tenderness can’t be matched
Have these people who cut everything into steaks forgotten the London Broil method of cooking beef? I think the cap on the Top Sirloin as well as the Under Bladed Chuck (Denver cut) should be cooked whole, and sliced after cooking.
skrasnitski The video is intended to help folks navigate their way in processing a top sirloin butt. How you slice or not slice the cap, etc is up to the person with the knife. Have you tried the reverse sear method of cooking thicker steak cuts? It’s worth a try.
And, cut the wrong way for steaks (should be with the grain so the final cut on the plate is against the grain) since those are obviously not for skewers (which would be cut against the grain since when carved off the skewer, it's in parallel to the skewer, so again, the final cut is against the grain) given that he hacked the fat cap off!
Since Jimmy knows how to carve a steak, I’m betting he doesn’t start at one end of the sirloin cap steak when eating it. I think he slices bites from the long edge and works his way back to the fat, instead of slicing from the short edge and eating the fat at the same time like the picanha preparation. Actually I found this video while searching for videos cutting sirloin butt into steaks for this very reason. Somehow, because of the orientation of the muscle without the cap, I cut steaks where the orientation is such that the diner, likely to start at a shorter side, is chewing bites sliced with the grain. So I’m trying to get it in-grained in my head, pun intended, to stop doing that.
Glad I found your vids. Your presentation is that of an experienced teacher. Great stuff, but your close-ups are blurry. Also, your book is listed for $899 on Amazon. Can I get 1 from you directly?
Steve C Thanks for your nice comments. The videos were just an extension of using the camera we bought to photograph recipes for the book. They were never intended to be of professional quality. Just a fun way to share information and promote sales of the book. I have no idea of who or what thinks that a copy of my book is worth $899. Unfortunately or fortunately for me we had a sell through of the hard copies. The ebook is the only available purchase.
Thank you for you information. Was wondering for your next video if you could be a little slower and more clear when pointing out different steaks in the meat. You love the meat too much and do not point out clearly for new people. Thanks 😊
Jimmy Jimmy Jimmy got to say “ You are the man might “ Period !! I have to say that after whaching so many people with all source of knifes and Skewers and barbecues on one side and show boat full of excitement on the other side also so many other things for showoff and act like surgeon or something I don’t know I don’t get it , All the sudden I see you Simply simple only one knife and not much of a talk . We have expression in our language which translate like this if a man or I should say a person haven’t open up mouth to say anything, you can’t tell or guessing the level of IQ !!
Roasting at a lower temperature 225 to 250 degrees is a terrific way to roast a tender cut. That’s exactly how I roast my Christmas prime rib. I pull mine just below 130 degrees. It finishes at 135 degrees. I should have been more clear that the finished temperature of the sirloin roast should be 135 degrees. Meaning that you would want to remove it from the heat at 125 to 128 degrees. Keep in mind that the higher the cooking temperature, the more the roast will gain in resting temperature. Pulling the roast at 120 in a 250 degree oven will most likely finish at less than 130 degrees. More rare than medium rare. Certainly done well enough for me, however, too rare for some of the guests at my dinner table. Thanks for your input. Happy Holidays to you and yours.
@@PlainVidz I sometimes do the same. Occasionally I sear it in a hot oven at the beginning. Sometimes I’m happy with the crust after low and slow roasting. The one thing that I have discovered after roasting and smoking a lot of meat is every cut, even similar cuts, have different cook times. A good meat thermometer is the equalizer. I’m sure you roast a delicious Roast Beast! Enjoy your holiday dinner!
@Jimmy Kerstein Try the low and slow then pull it out, let it rest for half an hour to one hour and then baste with butter and put it in an oven at 400- 500 for about 10 minutes Then carve and serve. have a merry Christmas thanks for your video.
The meat turns out way tougher on the cap steak with how you cut it. Next time cut with the grain - your mouth will thank you with each bite. Unless you're skewering it, then just continue cutting the way you did here.
This is a fantastic tutorial. Here in the Bay Area CA, the Top Sirloin can be purchased at Costco for around $50 to $55. Buying it and cutting your own steaks yields $80+ worth of trimmed steaks and a roast easily.
*Brian Gill* thanks for the tip on Cosco. Thinking of getting a membership to them. I have one to Sam's but a Costco Business Center would be better I think. Happy Thanksgiving my friend.
They got this cut at Sam's club here in Florida Clearwater area Tampa Bay, I think I paid 30-35 bucks for mine, no pecania, unfortunately. But definitely very good still and I get a ton of steaks
@@cfaz6763 I refuse to buy Top Sirloin steaks unless the CAP has been left on.
This is the best tutorial by far. You can see everything.
So glad I found your channel. I am a DIY type and with the cost of meat and the uncertainty of what's in our prepackaged meat nowadays, I have to cut costs where I can and feel good about the meat I am feeding my family. Your video was so easy to follow for the average person. Definitely subscribed.
Nicely done. I'm juat barely starting out as a butcher in a local ma&pa butcher shop, so I'm brand new to this sort of thing, and I find your videos to be very helpful and informative. You take your time and explain well as you go along which is crucial for someone like myself who us still learning basics. One thing I did find fascinating was that butterflying technique you used for the cap steak. At our shop, we always just placed that tip piece as is at the top of our tray. No butterflying. I'm going to have to demonstrate this technique and see what the other guys think. Thanks again. Awesome work........
Not only a skilled expert,but easy to watch. Many thanks!
Very nice. Definitely an experienced professional butcher. Thank you for the video!
Glad you enjoyed it! Thanks for the nice comment.
Dang you've got some skill,I recently rejoined the butcher life and I'm getting back to cutting meat this as been a great help THANKS Jimmy
its nice to see someone who is good at this, doing it right
You can definitely dry age in a refrigerator. Look up the Umai bags.
Really did love the video. Thank you very much. It was very informative.
Yes! I have Umai system and it works pretty damn good dry aging at home. Gonna start a whole ribeye in about 2 weeks. Already did a whole Strip and it was wonderful
Just butchered a 12.68lb top sirloin butt select. Yield was about 67%. Made a steak sandwich after I trimmed the silversides of meat. Thanks for the video.
That is some impressive knife skills and an incredibly sharp instrument.
Just learning to cut and I have to tell you I love your videos.
I would be very interested in an in-depth tutorial on wet-aging. I bet I’m not the only one. Great vid! 🤙🏽
Unlike Dry-Aging, which requires careful control of the humidity and the environment the beef is aged in, Wet-Aging is a simple process.
Beef subprimals are vacuum packed in a thick plastic cryovac bag. All you need to wet-age is the beef in the cryovac bag and refrigeration to store it.
Ask the retailer for the original Pack Date on the box the meat came in and use that date as your starting point to age the beef for up to six weeks before opening the bag.
The meat will release moisture in the bag as it ages. The liquid is called purge, and may have a funky odor when the bag is opened. Just rinse, pat dry, and process.
While wet-aging doesn’t develop the more complex flavor of dry-aged beef, it does add to the overall tenderness. Longer wet-aged beef will have a shorter shelf life, so cook or freeze the beef after processing.
I like to buy Beef Eye of Round in the bag at Costco and age them before roasting. I have a terrific recipe for Deli style roast beef, using Eye of Round, in my book.
Thanks! I work in a meat dept. Always awesome to see/learn more and variations of cuts etc. Thanks
I’m envious of your knife skills. Thanks for sharing.
Fantastic job..
The experience in those hands is amazing. Thanks!
The cap is the best part! Most customer's don't realize what they are missing out on in my experience...
Cutting with the grain is the the best way to do it ! So your final cut would be against the grain . This is for the sirloin cap aka “picanha”
Great job. Beautiful marbling.
I want that knife!
Pretty good job, but before trimming anything off I remove the cap. We clean them up about the same way except I take the cap fat off whole since my top sirs have no fat. But that's for retail. By the way, a meatcutter always gets the first pick for markdowns and that coulotte is about my favorite. Well done vid. Thanks!
Great job. Great skill. Appreciate your demo!!
Thank you, Mr. Kerstein! I was doing it all wrong!
i wish more ppl watch ur video it's great
Oh God how I want that knife!!! Oh my God how it slices through everything like its nothing! Hot knife through butter!
Dexter - Russell
I find you get better flavour by keeping the fat on the coulotte steak while cooking. It is the most sought after cut amongst Brazilians, where they call it picanha.
He also made the steak cuts against the grain where he should have cut it WITH the grain.
Yeah I almost had a heart attack when I saw what he did to the picanha! It’s one of the most delicious pieces of meat that you can get from this part of the cow and he totally failed to get picanhas
London Zef keep in mind he's not Brazilian.
Vincent Pacheco neither do I!
Miguel Barreñada what I was trying to say is that I don't think he was trying to cut the cap the way Brazilian folk cut it. He simply is demonstrating the typical way that cut of beef is cut here in the states. That's all ..👍👍 we know how to cut it if you want to make picanha.
2:50 Mouse is delicious. Just had it for dinner earlier today 😊
I don't know why everyone teaches to cut that top cap/Picanha against the grain. WRONG, WRONG! When you are cutting those steaks you always cut WITH the grain and keep that fat on the meat. After its cooked then you cut your slices against the grain and you are left with something amazing. It is possibly the most tender piece of meat on the entire cow. Hidden GEM of beef. Even some Brazialian restaurants cut it wrong. When it is treated properly you can literally cut it with a spoon.
Ben, is it more flavorful and tender than the cap on the Ribeye? I find that the absolute best
You make it look easy. Excellent skills. Thank you.
I think that steak you're talking about did get marketed, that is a spider steak I think. I've heard them sell it in the UK or talk about it, since there are only 2 on the cow its a limited cut.
Geez I wish I could work with a guy like that thank Ken
I saw the difference between home cutters and this video. Working in the meat department is different in every company i've been at bjs and save a lot
Nice knife work!
I am a meat cutter. I have only been cutting meat for about 5 years. I was shown as a meat wrapper how to cut Beef sirloin. There are 3 muscles in a top butt. I am a meat cutter not a butcher. If you want to be a butcher do what this video tells you to do. This guy butchered this piece of meat. Most meat shops do. The first shop I worked in. I...... I because of the way I cut top butt increased our sales of that cut of meat to the point of cutting one every 2 days. to cutting 2 every day. And I have done the same in the shop I work at now. I however do trim all fat from it. Fat is flavor but when my customers are buying sirloin they want and expect LEAN. not saying this guy don't know what he is doing. he is just old school. and them guys got fast putting out crap product or cutting corners.
u r really good at that cutting
Can you do a video on how you do your ties. You don't so smoothly I'd love to learn you technique, as the holidays are coming
Did one already, How to tie a butcher’s knot, it’s pretty easy once you get the hang of it. 😁
i knew this guy used to be a meat cutter hunkers and chunkers. Old school when it was cheap but now he knows they market different
Great video!
Thanks for the video!
Great job.. great video
Easily the best tutorial on this chunk.
I wish the cap-on culotte was a more popular cut. I can get a whole top sirloin butt at Sam’s Club, but they come with the cap off.
Great video- Thanks!
Well done sir Well done great cutting
Skills
Nice Video!!!
Thanks!
I cut lots of these in my early days and used a Jacarrd meat tenderizer on them
Dam Jim you do a great job>
How did he find that piece for $2.49 per pound? I just bought a slightly more trimmed sirloin with cap for $4.99 per pound and thought I was getting a great deal.
David Quinn smart an final.. Just got one today. $2.49 lbs
Watch for the sales at wholesale warehouse stores. They are always cryo bagged meats.
I got my grocery store down to $4.55 and thought I got a great deal....well until now. lol But still happy to finally find picanha.
You can tell he knows what hes doing
Muy buena calidad de la carne,ya reposada y madurada al vacio,se ve apetitoso.I sorry but idont undustant ingles enougth. De todas maneras un placer compartir tu charla,
I buy whole butts in order to keep the fat. Fat is flavor and energy. The only reason to trim fat is to render for suet to cook beef in it. It's sacrilege to discard that beef fat.
That muscle on top of the coulotte is called the mouse muscle. A tip for cooking/prepping it is to use a hand tenderizer (sometimes called a Jaccard) or a fork and tenderize the literal shit out of it and then sear it with butter/seasoning on both sides for 1 min at 400 to solidify that collagen band around the muscle. (Allows the center to cook slower than the outside so its more tender inside) Then straight to the grill cooked medium rare is an absolutley amazing steak and it is sold in restaurants already you just don't know you're eating it because of the way they prepare it.
Well done sir!
Can you make a video on cutting Cross rib steaks/roasts!
Can we get the details on that steak knife?
Zachary Benefield It’s an 8 inch Victorinox with a granton edge, available on Amazon for about $50.
wet age 28 days from the day you buy it or the day it was packed?
I wet aged the unwrapped (still in the cryovac wrap) in the refrigerator for 28 days. The pack date is on the box the meat was processed in. Unless you had the box, the date is difficult to descern.
Because of the turns and the additional shrink (loss), most beef processed at retail level is rarely over three weeks old.
Good knife skills.
I finally found where to buy this piece. It has a packing date of 2/3/2020. How long should I keep it on the refrigerator?
Mr A If it’s packaged in the original packing plant cryovac thick plastic, I would “Wet Age” it in the refrigerator for 4 to 6 weeks from the pack date. It will accumulate some moisture (purge). Rinse and pat dry after pouring off the purge.
Conventional store packages have a shelf life of about 5 days from the pack date.
@@jimmykerstein2049 thank you.
There’s is a premium cut unknown in America, it’s called picanha
Hats off to you sir.
burl ives is a butcher ?
I want that knife!,please where we can buy xx
maria billings Amazon, Forschner 8 inch butcher knife with a granton edge.
Impressive! Where does one buy meat similar to this from?
UsChef Stores where I'm at. Maybe Costco?
Did you just ruin those Picanha!?
Why is this so cool though
Master butcher!
Is this the cut where the flap meat comes from?
No, the flap meat steak or bavette steak is nearby but not part of the top sirloin. Bavette steak is somewhat like a thicker skirt steak with a horizontal grain.
@jimmykerstein2049 oh ok, what subprimal would the bavette steak be apart of?
Prior to being “discovered” as a steak cut, flap meat was just part of the ground beef trim produced when separating the beef into primals and sub primals. You can google whether the USDA has given it a sub primal designation.
Thanks for your interest.
thanks for the video
Great job, I was impressed
What kind of knives are you using what (BRAND)?
MrsLady1018 Forschner brand...6 inch curved boning knife and an 8 inch butcher knife with a granton edge.
@@jimmykerstein2049 any idea if your boning knife is the flexible or the semi-stiff one? I saw your replies above and was thrilled to order both of these at Amazon for well less than the price of 1 Shun knife I wanted but couldn't justify the cost of. That allowed me to get their breaking knife and a set of their steak knives, to finish what I didn't have in my ancient mix of knives. I got the semi-stiff curved boning knife, reviews said it was better for beef & pork, and ok for chicken. Your thoughts/advice?
@@user-jy1md7vk1w Thank you for your interest. My favorite boning knife is the flexible model. It’s really just personal preference. My butchering experience started in the days of breaking down full quarters of hanging beef. The flexible blade made the job easier. The real secret of enjoying using a good knife is to keep it sharp. PS, I have several beautiful Shun knives, gifts from my wife. They rarely make it out of their presentation box. My go to tools are my trusty Forschners and a couple of good quality chef knives.
Me: 40% yield after hacking away for two hours.
I cut up my first one recently- it took about 1/2 hour, and I got a yield of 68% which I didn't figure was too bad 🙂
Cut cases of these in my early meat cutting days..
Well I'm going to be in trouble tomorrow, I fucked up the removal of the cap at my store.
Thank you
Meanwhile, here in Canada, sirloin butt goes for 24-25 dollars a kilogram, which is like 12 bucks a pound. Oh well, I keep buying it.
Try cutting the coulotte with the grain. That way when you slice to eat it you are cutting against the grain. Just try it one time and see the difference. The steak at the large end (past the 3rd vein) won't be as tender -just a warning.
Just ask Guga
@@57Morez lol! True. That's where I learned it from and he is right. Just had pichana steak yesterday and was amazing.
I've had both cuts and against the grain as shown was tougher. Still a tasty steak, but not as tender as it could have been.
Cutting the picanha with grain would be better
3:55 - "Pull the CAP off??" NOooooooooooooooo, leave it on!!!!
bjs was high customer service and custom cutting but I think now that after 9 years it hindered me from learning beef cutting how it was done or done in supermarkets. I'm not good at skinning. My time there was awesome but now i'm not sure if I ever want to do that job again even though on off days I would rather be at work when it was good to be there until it went bad with management. great place to work but it wont help you with beef primals cause everything comes in cleaned up. When I started it wasn't as much like that sirloin inside bottom were not cleaned up. We just cut sirloin tips except for thin on the round side all the way through. Cut trim thats it but it's clean and looks good. But won't help me in another company not knowing beef cutting like it used to be done. My pork is great and lamb also bnls or bi
cool
Does anyone know how to email jimmy?
great taught WELL
For the cap, or the Picanha, you want to slice with the grain, so that after it’s cooked, the diner will then cut across the grain into smaller pieces. A Brazilian butcher or BBQ master would have cringed to see it cut that way. th-cam.com/video/5kLSy6bPWnk/w-d-xo.html
Using the Top Sirloin Cap for Picanha style preparation is a wonderful way to enjoy it. I checked out the link and was surprised that the cooking method was with a Sous Vide and blow torch, something that a real fire Brazilian BBQ Master would also cringe at. The end product is similar but I would prefer that my Picanha was prepared the old fashioned way, by a skilled live fire expert.
Dude! Guga's obviously forgotten more about Brazilian cuisine than you'll ever hope to know.
Your skill with that cut is beautiful but I have been Dry Aging beef up to 2 full months that’s 60 days always untrimmed primal cuts in my garage refrigerator 35° for the last 25 years. The meat flavor and tenderness can’t be matched
Have these people who cut everything into steaks forgotten the London Broil method of cooking beef? I think the cap on the Top Sirloin as well as the Under Bladed Chuck (Denver cut) should be cooked whole, and sliced after cooking.
skrasnitski The video is intended to help folks navigate their way in processing a top sirloin butt. How you slice or not slice the cap, etc is up to the person with the knife. Have you tried the reverse sear method of cooking thicker steak cuts? It’s worth a try.
Did I just watched a piranha being murdered. Trimming the fat out of it it's a crime
And, cut the wrong way for steaks (should be with the grain so the final cut on the plate is against the grain) since those are obviously not for skewers (which would be cut against the grain since when carved off the skewer, it's in parallel to the skewer, so again, the final cut is against the grain) given that he hacked the fat cap off!
That's actually a whole rump and the cap you speak of is the
Piccanah
Since Jimmy knows how to carve a steak, I’m betting he doesn’t start at one end of the sirloin cap steak when eating it. I think he slices bites from the long edge and works his way back to the fat, instead of slicing from the short edge and eating the fat at the same time like the picanha preparation.
Actually I found this video while searching for videos cutting sirloin butt into steaks for this very reason. Somehow, because of the orientation of the muscle without the cap, I cut steaks where the orientation is such that the diner, likely to start at a shorter side, is chewing bites sliced with the grain. So I’m trying to get it in-grained in my head, pun intended, to stop doing that.
Up to 8.99 a lb. 7 years later
You didn't tell us how the little steak was!
Sorry, not an impressive steak. Better added to the ground beef.
The “mouse” as its known isn’t a very marketable name.
Glad I found your vids. Your presentation is that of an experienced teacher. Great stuff, but your close-ups are blurry. Also, your book is listed for $899 on Amazon. Can I get 1 from you directly?
Steve C Thanks for your nice comments. The videos were just an extension of using the camera we bought to photograph recipes for the book. They were never intended to be of professional quality. Just a fun way to share information and promote sales of the book. I have no idea of who or what thinks that a copy of my book is worth $899. Unfortunately or fortunately for me we had a sell through of the hard copies. The ebook is the only available purchase.
@@jimmykerstein2049 Thanks for your quick reply and keep up the good work. No disrespect meant regarding the camera, or Debbie. :-)
Thank you for you information. Was wondering for your next video if you could be a little slower and more clear when pointing out different steaks in the meat. You love the meat too much and do not point out clearly for new people. Thanks 😊
$2.49lb today in 2023 the same top sirloin is $7.00lb
Jimmy Jimmy Jimmy got to say “ You are the man might “ Period !! I have to say that after whaching so many people with all source of knifes and Skewers and barbecues on one side and show boat full of excitement on the other side also so many other things for showoff and act like surgeon or something I don’t know I don’t get it , All the sudden I see you Simply simple only one knife and not much of a talk . We have expression in our language which translate like this if a man or I should say a person haven’t open up mouth to say anything, you can’t tell or guessing the level of IQ !!
350 degrees to 135 internal doesn't sound rare or medium rare through out on that roast. Why not 250 degrees to internal 120?
Roasting at a lower temperature 225 to 250 degrees is a terrific way to roast a tender cut. That’s exactly how I roast my Christmas prime rib. I pull mine just below 130 degrees. It finishes at 135 degrees. I should have been more clear that the finished temperature of the sirloin roast should be 135 degrees. Meaning that you would want to remove it from the heat at 125 to 128 degrees.
Keep in mind that the higher the cooking temperature, the more the roast will gain in resting temperature. Pulling the roast at 120 in a 250 degree oven will most likely finish at less than 130 degrees. More rare than medium rare. Certainly done well enough for me, however, too rare for some of the guests at my dinner table.
Thanks for your input. Happy Holidays to you and yours.
@@jimmykerstein2049 But after I let it rest I would then put it in the oven at a very high temperature to give it a quick sear for a few minutes
@@PlainVidz I sometimes do the same. Occasionally I sear it in a hot oven at the beginning. Sometimes I’m happy with the crust after low and slow roasting. The one thing that I have discovered after roasting and smoking a lot of meat is every cut, even similar cuts, have different cook times. A good meat thermometer is the equalizer.
I’m sure you roast a delicious Roast Beast! Enjoy your holiday dinner!
@Jimmy Kerstein Try the low and slow then pull it out, let it rest for half an hour to one hour and then baste with butter and put it in an oven at 400- 500 for about 10 minutes Then carve and serve. have a merry Christmas thanks for your video.
In Brazil they call this stk picanha.
So this was around 35.00
Bro that's half a sirloin steak
The meat turns out way tougher on the cap steak with how you cut it. Next time cut with the grain - your mouth will thank you with each bite. Unless you're skewering it, then just continue cutting the way you did here.
Zakir Hussain yes, with the grain while cutting out the steaks so that when you cut it on the plate it is short fibers thus making a more tender bite.
@@avega2792 yeah this guy messed them up!!