Cash Cow is a series of videos produced by the New York Beef Council. They are educational and offer insights on ways to optimize the profitability of having beef on restaurant menus and getting the most out of your beef menu items.
Your dogs will love all the silverskin and connective tissue, the fat pile you should render into tallow (think lard but from beef instead of pork) - perfect for frying, most expensive cosmetics are made from it. If you have pieces with bone - bone broth is nutritional and delicous
"Your Customers have Choices - What are you going to do to make them choose you" 40 years in business, years of marketing studies/tests/books/classes you name it, and it all boils down to just this. Well Said.
The Coulotte is more well known nowadays as Picahna. And if you cut your steaks with the grain, then after cooking your last cuts are against the grain which makes it more tender. Definitely one of the best tasting parts of the cow. I pay $30-$40 for a 2.5 lb Picahna(Prime grade), so buying this whole primal is something I am going to look into
Hey Mark! I am a consumer/amateur cook (American living in Spain for 30+years), not a producer/professional chef, but I really appreciated this vid about how to break down a sirloin butt primal (called by many names depending on the culture.) FYI, a top sirloin cap is called a "picaña" or "picanha" in Latin cultures, "picata" refers to ground product. NEVER trim off the fat cap from a picaña - silver skin yes into the trash, never in grind - considered a culinary sin in our cultures (fat is flavour...Don't want it? Don't eat it.) Well done, and thank you. HeHe..."red is bread"...love it! I am also a semi-retired educator/tutor in a completely different set of fields (math, economics, business), and I learned a lot from you. Kudos. Tnx...Steve
I just became a meat cutter at work. This guy explains the statis quo of portioning a top sirloin out better than my manager. This video is very helpful!!
Growing up We had a Butcher that When anyone asked for hamburger, He would say, “I don’t have hamburger, I have Ground Beef “. It was always 80/20 very little grease in the pan. Test come back from the weights and measure (?) Who ever does the test. No fillers, dies just 100% Ground Beef. It was Mr. Helm, and His Son Tim at Helms Grocery in Mabelvale, Arkansas. Good Folks.
Thank you very much for this thorough demonstration. I got turned on to buying the top sirloin butt at a Costco I was living near in 2011. I could buy prime top sirloin for cheaper than I could get choice New York strip roasts. I've always bought the cryovac packs and trimmed out my own steaks. I was blessed to grow up where we did a lot of our own butchering, be it pork, chicken, venison. I never trimmed my top sirloin down as much as you did here, but I did pretty close. This was a fantastic demonstration. There's so much good meat in one of those butts
I worked in a steak house back in the 50's and I wished they would've taken the time to explain this to me. Thank you now I'm goinig to get a top sirloin for my bbq and cut it up just like you!
I make my $$$ in metal fabrication... THIS I do for my own table. It's always better to have skill sets, otherwise you're paying others. Thank you for sharing your knowlege.
I've been looking on here for good videos of how to break down big primal cuts. This is definitely one of the best I've seen! In depth explanation and good camera angles. Please do more
Thank you. I don’t have a restaurant I just love to feed my family steaks and in times like today every little bit helps. Iv been cutting up my own animals for about 6mths now and I’m loving it. I’m so glad I came across this video. I’ll bring watching this video again tomorrow when I portion out this cut tomorrow
What a pro! As an amauter cook I was fasdcianted by your craftsmanship. I have learned from watching similar videos how little my local store butcher knows. Thank you for this! Bravo.
Thank you sir for this video. I wish i saw yours before i processed my first one. I got a packer from Costco yesterday and cut one for the first time last night. I got plenty of steaks and some scrap meat out of this. My processing isn’t as clean as yours, but for 60 bucks it was well worth it. I do wish that i cut the picanha portions a little bit bigger than an inch. Also don’t do shoulders and tris at the gym the day before. Sharpen your knives well before as well.
Wow .. I’m from England.. not a professional chef ( but I was trained , can’t do it because of hip replacements and arthritic knee ) or a butcher just a home cook now.. this was amazing and the half hour flew past so quickly.. well done amazing 👍👍👌👌👏👏👏👏👏👏👏👏
I agree with high yields on top butts, but it always depends on your cost no matter what cut you produce. If I can get a great cost on shoulder clods then I'm making the most money off clods that week.
Really enjoyed your video on turning the sirloin top into many opportunities, really liked your technique and the simplistic example showing us how to manage this task. Nicely done. Thank you.
that was a great lesson on that cut of meat i have been cutting deer for 35 yrs and dont cut cow that much they are alittle different because of the size this video definitely helps
What a fascinating video! When with just a little wise time and effort, you can turn $75 into $500, that's a business that stays in business. Even if you go super conservative on revenue projection, consider that turning $75 into only, say, $250 is still a tremendous profit. Shoot, you could buy the sirloin butt at a butcher, trim it all up, then cook on the side of the road, making enough money to live. And if you did that as a side hustle, then, along with your regular job, you could substantially better your situation. Thank you, Mr. Butcher Man, for a truly informative--and persuasive!--video.
This is 2 years old, at the time of my comment, and the price of beef has increased by almost 40-50% at this point. Eating out at a restaurant is becoming a luxury event for more and more families that used to eat out 2-5 times a month. And it's only getting worse with minimum wage being increased in most states. Dinning out will become a thing of the "good ole days".
Thank you so much for putting this out Mark. I wasn't sure if it was your name or face which looked very familiar to me. At the end when you mentioned the CIA, that's where I believe I may have met you or at a Food Show at the Javits Center. Great knife skills and demonstrating where additional revenue can be found by fabricating a subprimal into retail cuts. God Bless you
This is a masterclass. been looking at these Costco sirloin for $CAD100 and wondering how to handle it, well there it is, the full instruction set from a master. Your approach , assessment and execution is nothing short of mastery, not only in butchering but also for 'max bang for your bucks' engineer. Even though I'm not running a restaurant I'm having a fresh new look at these sirloins. Thank You for sharing your knowledge.
Great content. I’m actually cooking the whole top sirloin for a big crowd. Whenever I do this they think I’m serving them prime rib. Ends being cheaper to make than a couple of pans of lasagna and way more impressive.
Fantastic video! Thank you for you detailed easy to understand information to help individuals learn how to maximize our hard earned meat investments and deliver a supreme product to our customers.
I keep an eye out for sirloin roast on sail. Often times there’s a picahna still attached I separate that and grill with a chimichurri sauce on the side.
What are you thoughts about taking the whole top sirloin butt, removing all the connective tissue, nerves, excess fats, and then tying all the main pieces together into a massive roast? Would matching up the grains be a problem during carving? Thanks for making this video, really enjoyed it!
Can you please tell us what size Net Applicator Tube and net socks you are using here? You are by far, the best I have ever seen. With these instructions, anyone can learn to cut whole primal cuts. :)
I'm a British (catering) butcher. I don't want chefs learning all this stuff. edit: 13:22 as a butcher I agree that seam butchery is tedious but you're 100% correct that if you're doing a job, no matter how tedious, you do it 100% right every time, or go do something else for a living.
I’m delighted this is such a profitable cut of meat, but please explain how, as a consumer, I can afford beef, of any kind, for dinner? I grew up on beef but it has become so expensive, I can no longer afford to feed even myself, let alone my family. With automation raging everywhere, please explain how it is beef is so ridiculously priced!?
The rest of the English-speaking world calls this the rump. And the smaller steaks are Picanha. I break down one of these a month. In New Zealand for about $14.00 nz per kilo, so similar to what you paid
With the price of that primal, you could grind the entire thing into hamburger and still make the same profits because most hamburger today is sold for $4.99. We have seen it as much as $7.99 for lean and as low as $3.29 for 70/30. When hamburger prices are up, we can buy steaks for the same price/lb or close to it. When on sale, we see our petite sirloin steaks selling for $5.99/lb.
Is this the only part of the beef where sirloin steaks come from? One of the biggest challenges as a consumer is understanding the anatomy cuts when the names vary so often. Minimizing confusion helps the consumer see the value.
Do you recommend a book or guide for beginner butchering. Cutting without waste. You are a professional but not many people have a clue. IDE like to learn. Gil
As a consumer, this just confirmed my suspicion the public is being over charged to increase your profit , line your pockets when our dollar is eroding every day.
The Brazilians cut it against the grain if left thick to rotisserie and shave against it. I cut my steaks with the grain like you say and last cut against it when I eat. Just did two of these tonight.
This guy got it right. You have to understand, inflation is here now and getting worse. His prices are closer to the truth now. Only part I think you missed is the picanha. Trim it with the grain and then the final cut of steak is the most tender. Worth way more than any other cut on the butt!
@@unidielts Nailed it. Every cut has about 6 different names now. In western Canada we typically refer to the Picanha/Coulotte as the Sirloin Cap. Can’t say I’d rank a Cap Steak above a Baseball, but it’s reasonably close.
