Yessir

No prob i buy them all the time great knifes lol have too many I collect and use them daily

The more marbling the more flavor, that is why ribeyes are one of the most expensive steaks. So I would say the tri-tip would make for a tastier grilled steak.

That's not tri-tip. It's Picanha.

@@desertfox3860 Correct they look the same Thanks

Yes a sirloin tip is a whole different muscle.

Diego Torres Padilla time and practice bro. That's the hardest part imo

Get a job at a butcher shop or meat market. The only way to learn a "trade" like this is to PRACTICE it while getting training from a master. Good luck.

1:04 That steak (with cap on) looks just like the size I buy from the butcher that typically weighs 3 1/2 to 4 pounds. In my mind THAT steak is the perfect size and cut for a Top Sirloin as it will feed 3-6 folks which would be from one to three meals depending upon size of your family. As an example I bought one today at the local Safeway as Prime Top Sirloins were on sale at $8.99/lb. Total cost of the steak (similar to that photo) was $34.00.

Those diamond honing rods wear down blades crazy quick, probably just over sharpening

@@thegamingexec I think they use those grinders instead of using stones

Thats because most grind the shit out of them on a belt or electric sharpener. Use a stone and the steel is where the magic is

Chuck meat is a very good choice for making burgers, it's about 80% lean 20% fat. If you prefer something leaner then that go with sirloin for a burger its 90% lean 10% fat. I prefer Chuck meat as it cooks out real juicy and tender, hope that helped.

@@TheCruelbeans ok but I want American burger simple very tasty and juicy exactly cook inside and out

@@TheCruelbeans thanks i will try it buy chuck meat thank you

@@moncarlomillor3293 you can take my advice to heart, I work in a meat department as a manager. I've been cutting meat for a long time. The best meat is the fresh ground beef from the butcher block or shop. That has the beef trimmings from all types of beef and it's really flavorful.

@@TheCruelbeans thank you sir I will try it thank you for your advice

Bob Wilson he sayz 11.99 a pound thays crazy isnt it

$11.99/lb for cut sirloin. $8.99/lb for the slab. $5/lb off *one day only* for sirloin.

top sirloin at whole foods these days is $19,99/lb.

thats because your cutting different steaks then he is, that would be a full sirloin steak cut, which is great! i love them!

top sirloin is the cap, aka petite sirloin steak, regular sirloin is without the cap on, if you leave the cap on and cut it from there its a full cut sirloin steak.

NaTosha Evinrude so is top sirloin the same as picanha or is it a totally different cut?

@@abmtz8537 Same.

I get the first motto but please elaborate on the second one please

No such thing as a "Prime Shoulder Clod". that is the absolute WORST cut of beef I have ever eaten. Even when slow smoked (with briskets) it STILL has the same chew as leather with little flavor.

I've seen guys cut the whole thing right down into steaks. Cap, mouse and all. All depends on three things 1. How much you care about the customer 2. How much time / how fast you are 3. Customers standards / if they never complain. I've gotten into the habit of trimming it bald and taking the mouse out just because it's easier not having to saw through the junk. I've been thinking about removing that seam on the "filet" side but my company is all about profit. They'd prefer if I didn't even take the mouse out. I'll probably still do it anyway.

The nearest bone would be the spine.

😂

Breaks its heart 💔

No.

Not as much as it hurts your ma

Hahhaa

In this case you would have to cut away 16.67% of it's weight, before you hit the same price. If that is how much you waste by cutting pieces yourself, then don't do it :). Let people do their own math and figure out whether it's profitble or not. Not all butchers and prices are the same all over the world.

They process a large cut of meat which has several different muscles into uniform steaks, that is what makes it cost more money. He isn't only trimming fat. Which, if he didn't trim all that fat off you would complain the cut/roast has too much fat on it.

Awesome, you've got no pride. Makes it easier for the rest of us.

I agree top sirloins can be cooked with just a little trimming. Back in the day Top Sirloin was ALWAYS cut with the cap on because folks didn't give a crap about the way the grain ran BECAUSE it did not matter with this cut as it does with cuts like skirt or flank. I ALWAYS order my Top Sirloins from the butcher "2 inches thick, 1/4 inch trim, with cap ON" and grill those 3 1/2 - 4 pounders whole. After they come the grill the "cap" is MY first steak and everybody else gets their choice after than.

@@descripto2586 Spoken like a true ignorant whole foods snob with a lot more money than sense.

guncrazy55 no he didn't

Its WHOLE FOODS where 90% of the people that shop there dont even walk by the meat case and 99% of those that actually buy meat of ANY kind would drop dead if they accidently ate a piece of fat or gristle.

I asked myself what did he do with Picanha? Gosh!!!!!!

he cut it the wrong way.. bye picanha :(

That's not picanha, it's the tri tip.

@@descripto2586 No it was Picanha from 2:58 till 3:55, the Tri Tip had already been removed before he even started this video.

@@descripto2586 Tri tip is part of the bottom sirloin not the top. That's picanha he wrecked.

With a cap on sirloin such as in the video you will lose about 25-30%. You dont need to break it down the same as he does, you can even leave the cap on if you want. Its just important to get the bone felt off and the gristle portion out.

If you are losing 25 to 30 percent something is wrong. Every butt I break down is maybe 10 or 15 percent purge...

Al Bullock purge is 2% at most, I was talking about the fat and trimmings

Rick Ross I enjoyed watching it, but you make a great point. No one is going to be able to figure out how to trim meat from watching this. Guy has some skill though.

Rick Ross guy, you're not his apprentice so he's not obligated to please you. Second, he did demonstrate how to merchandise the top sirloin slowly. I know as I'm a master butcher. Third, there is not right or wrong way to merchandise meat as every country has its unique methods.

I think his point was more of "demonstrating" than "teaching". It's too fast for teaching, for sure, but fine for a demo.

@@disingenuousfriend8511 are you a master butcher or a master meat cutter working in a super market. If you aren't harvesting live animals, skinning them and breaking them down you are a meat cutter not a butcher.

This is for marketing not for actual teaching. Just giving people a little inside on what they eat

I agree. Back in the day Top Sirloin was ALWAYS cut with the cap on because folks didn't give a crap about the way the grain ran BECAUSE it did not matter with this cut as it does with cuts like skirt or flank. I ALWAYS order my Top Sirloins from the butcher "2 inches thick, 1/4 inch trim, with cap ON" and grill those 3 1/2 - 4 pounders whole. After they come the grill the "cap" is MY first steak and everybody else gets their choice after than.

@@jaysantos536 When in Brazil, having churrasco with friends, most of the time it is picanha, chicken, chicken hearts, sausage and garlic bread. People will always say, keep the fat on every slice of meat because it gives the meat all of it's flavor.

I watched it and I loved it. Just the music was distracting. Believe me when I say thst I have watched at the least 200 videos in order to learn about beef cuts, anatomy of the animsls snd so on. Yours is definitely among the best 5. Just the music but, on the other side, perhaps, I am getting old faster than expected. Good job, I will use it as a reference in my researches

Enz o Pignoli

That is an idiotic statement. There are many different qualities of meat. You are obviously buying the cheapest shit, from worn down dairy cows.

Clinton Huntley It's both.

Yeah he should have said "Nobody shopping at whole foods would eat meat of any form but if they did they wouldnt get within 10 miles of a piece of fat or gristle because it would kill them."