I always get a little irritated when people cut top sirloin this way. The cap muscle or culotte muscle and the heart of the top sirloin both have grains that run in different directions. that is why you separate them and cut them individually.
@@yusufsmother Probably he's referring to how Bob did not separate the cap, from which he could have cut picanha steaks - Brazil's national treasure, and some of the most beefy and tender steaks. To get a better idea, please watch the following videos from Sous Vide Everything (for picanha) and Niman Ranch (for the remaining top sirloin). Both videos and channels are excellent! SVE's picanha: /watch?v=5kLSy6bPWnk Niman Ranch's top sirloin butchery: /watch?v=718Q1_bii10 PS Love Bob's videos too, this video was just more old-school American-style butchery. In fairness, picanha is a contemporary cut that's become popular in the West in just the past 3-4 years, so no hard feelings for Bob's craft.
In the us. Most people don't know about the cap aka picanha. But if you point it out most butchers will be happy to cut it off for you. I live in Alabama and the guy at grocery store cuts this off for me and sells it as top sirloin. I get a 3 to 4 lb picanha for 12 to 15 dollars
I recommend removing the cap (picanha), because 1) it's a great piece to cut into steaks after removing it, and 2) as noted by Gene below, the grain runs different to the rest of the sirloin.
At my store, we take the cap off and cut them into steaks or make Brazilian roasts out of them. Then we have the butt and the filet to make petite steaks and filet steaks out of.
Same, i used to work at a Mexican supermarket and we can get 3 cuts out of this meat. Been looking for videos where others do the same. I now work at regular supermarket but they cut it like this too. Ehh to each there own i say.
You said if I were to cut a "Full Cut Top Sirloin Steak" the serving size would be really big. I was watching this in hopes of learning to cut a 3-4 pound sirloin steak as this is what I ate at Doe's in Little Rock. I've never had a steak that delicious or that big. Could you tell me what would be different in cutting this steak for grilling please?
I was following Mr. Buonomano with a Whole Top Sirloin I purchased and ended up with stew meat. I went against my uneducated intuition, oh well winter will be here before we know it and a good stew is always welcomed.
I would not cut the steaks like that, the grain of the cap muscle runs in a different direction than the rest of the steak and what would of been a tender piece of meat is now a tough piece to chew.
The way he's cut the steak in this video is a common cut here in the UK its called a Popeseye steak. Of course, you can take the cap off but people like a big steak at a low price and that's what the Popeseye is. But then again my family have only been butchers for 130+ years so we don't know much...
@@TraveltheRedRoad meat is cut differently around the world, but now that we're all connected with the internet we'll forever be arguing about the "right way" to cut meat. Lol. I find that British and American style butchers disagree the most often in my experiences as to what things are called or how they are to be processed, but at the end of the day it's mostly just difference of opinion.
