Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Keymaster on January 02, 2016, 04:48:05 PM
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Would anyone recommend cutting up a whole top sirloin this way. I picked up a 19 pounder for $2.79/Lb kryopacked and have been hesitant on how I'm going to cut it up.
https://youtu.be/dIyB0X5-gf0
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That looks like an excellent plan to me - but we have our own resident butcher on board - what do you say Rummm?
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I like what he did and how he explained everything. He made it look easy. Thank you for posting.
Art
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I just started buying primals and its not that hard at all.I made a few mistakes but you will catch on real quick and make sure your knife is crazy sharp,makes all the difference.Restaurant Depot has super deals of under 3 dollar/ lb primal cuts of beef,and last one I did,my second Top Sirloin bottom,17 lbs,was surprisingly tender plus great burger meat too.My third attempt should be downright nice,these videos are AWESOME!
Try it ,you might really like it.
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I followed the guys advice in the video. My cuts aren't quite as nice as his but they will cook on the BBQ or broiler. Pictures below.
(http://i159.photobucket.com/albums/t139/asbachman/IMG_0014_zpsdfof2fjl.jpg)
(http://i159.photobucket.com/albums/t139/asbachman/IMG_0016_zpscyx8bcmk.jpg)
(http://i159.photobucket.com/albums/t139/asbachman/IMG_0021_zpszajjywh5.jpg)
(http://i159.photobucket.com/albums/t139/asbachman/IMG_0023_zpsdn0keejs.jpg)
Not Much waste
(http://i159.photobucket.com/albums/t139/asbachman/IMG_0024_zps5med4dpr.jpg)
All done and packaged, I had two roast with stakes.
(http://i159.photobucket.com/albums/t139/asbachman/IMG_0026_zpsccbwgj6x.jpg)
I think if I continue to do this I need a good butchers knife like a scimitar or something.
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Would anyone recommend cutting up a whole top sirloin this way. I picked up a 19 pounder for $2.79/Lb kryopacked and have been hesitant on how I'm going to cut it up.
https://youtu.be/dIyB0X5-gf0
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Nice work! I just love the learning process of butchering meat and have been doing whole beef tenderloin for the past 5 years; thanks to Alton Brown's segment "Tender is the loin".
In the near future, I will be firing up my KitchenAid meat grinder attachment and trying my hand at grinding my own beef.
While I have a good set of knives, I do plan to purchase a set of "butcher knives"...
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Great job. What was the price per pound when you bought it? You got me interested in trying this.
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Great job. What was the price per pound when you bought it? You got me interested in trying this.
$2.79/Lb and that is select and not usda choice. At this point any meat is good meat to me :)
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Great job. What was the price per pound when you bought it? You got me interested in trying this.
$2.79/Lb and that is select and not usda choice. At this point any meat is good meat to me :)
Could not agree more. I don't spend much time in the beef case anymore.....too depressing
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WTG Key,nice job!!! ;)
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Looks good to me..you can only get better with practice. I grind my own sausage with my KitchenAid all the time now..thanks to Cliff , TentHunter, using his sausage seasonings. I cut it into strips to fit in the feeder and just go for it. I do aobut 25 -30 lbs at a time, then package in 1 lb ziploc freezer bags. I should try the beef now. Good price on your beef too..more $$$$ly here. .☆´¯`•.¸¸. ི♥ྀ.
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Looks good to me..you can only get better with practice. I grind my own sausage with my KitchenAid all the time now..thanks to Cliff , TentHunter, using his sausage seasonings. I cut it into strips to fit in the feeder and just go for it. I do aobut 25 -30 lbs at a time, then package in 1 lb ziploc freezer bags. I should try the beef now. Good price on your beef too..more $$$$ly here. .☆´¯`•.¸¸. ི♥ྀ.
You betcha Pam.I havent bought burger meat in forever now.KA grinder and all burger,sausage home made now,well,I do buy some sausage.
Once you make your own burger you never go back,burger made from one cut,not 500 cows at once,so much safer.And cheaper.And tastier.
My jerky trim ALL of it makes burger,2/3rd jerky,1/3rd burger,ZERO waste.
Oh,we do 1lb ziplocks too! ;D
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Looks good to me..you can only get better with practice. I grind my own sausage with my KitchenAid all the time now..thanks to Cliff , TentHunter, using his sausage seasonings. I cut it into strips to fit in the feeder and just go for it. I do aobut 25 -30 lbs at a time, then package in 1 lb ziploc freezer bags. I should try the beef now. Good price on your beef too..more $$$$ly here. .☆´¯`•.¸¸. ི♥ྀ.
You betcha Pam.I havent bought burger meat in forever now.KA grinder and all burger,sausage home made now,well,I do buy some sausage.
Once you make your own burger you never go back,burger made from one cut,not 500 cows at once,so much safer.And cheaper.And tastier.
My jerky trim ALL of it makes burger,2/3rd jerky,1/3rd burger,ZERO waste.
Oh,we do 1lb ziplocks too! ;D
Very nice..I have learned so much from this forum and still learning..might not be perfect but getting better all the time. I am a work in progress. lol .☆´¯`•.¸¸. ི♥ྀ.
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Looks good to me..you can only get better with practice. I grind my own sausage with my KitchenAid all the time now..thanks to Cliff , TentHunter, using his sausage seasonings. I cut it into strips to fit in the feeder and just go for it. I do aobut 25 -30 lbs at a time, then package in 1 lb ziploc freezer bags. I should try the beef now. Good price on your beef too..more $$$$ly here. .☆´¯`•.¸¸. ི♥ྀ.
You betcha Pam.I havent bought burger meat in forever now.KA grinder and all burger,sausage home made now,well,I do buy some sausage.
Once you make your own burger you never go back,burger made from one cut,not 500 cows at once,so much safer.And cheaper.And tastier.
My jerky trim ALL of it makes burger,2/3rd jerky,1/3rd burger,ZERO waste.
Oh,we do 1lb ziplocks too! ;D
I am a work in progress. lol .☆´¯`•.¸¸. ི♥ྀ.
LOL,me too.I just picked up a Chuck roll from Restaurant depot for 3.55/lb.I joined KCBS just to be able to shop there.Its also select but last one was real tender on most parts,I got a ton of steaks,2 roasts and about 6 lbs of burger from this 23 lb cut.
Dogs got about 1/8 lb of sinew/silver skin trim.They say chuck has even less waste than the Round bottom primal too,I had so little waste on this chuck it was surprising.
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Looks good to me..you can only get better with practice. I grind my own sausage with my KitchenAid all the time now..thanks to Cliff , TentHunter, using his sausage seasonings. I cut it into strips to fit in the feeder and just go for it. I do aobut 25 -30 lbs at a time, then package in 1 lb ziploc freezer bags. I should try the beef now. Good price on your beef too..more $$$$ly here. .☆´¯`•.¸¸. ི♥ྀ.
You betcha Pam.I havent bought burger meat in forever now.KA grinder and all burger,sausage home made now,well,I do buy some sausage.
Once you make your own burger you never go back,burger made from one cut,not 500 cows at once,so much safer.And cheaper.And tastier.
My jerky trim ALL of it makes burger,2/3rd jerky,1/3rd burger,ZERO waste.
Oh,we do 1lb ziplocks too! ;D
I am a work in progress. lol .☆´¯`•.¸¸. ི♥ྀ.
LOL,me too.I just picked up a Chuck roll from Restaurant depot for 3.55/lb.I joined KCBS just to be able to shop there.Its also select but last one was real tender on most parts,I got a ton of steaks,2 roasts and about 6 lbs of burger from this 23 lb cut.
Dogs got about 1/8 lb of sinew/silver skin trim.They say chuck has even less waste than the Round bottom primal too,I had so little waste on this chuck it was surprising.
We had one of the steaks this morning for Breakfast and it was quite tender also. Wife just pan fried them. Go Hawks :)
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Makes you wonder why the ones we cut,as selects,are tender?
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Makes you wonder why the ones we cut,as selects,are tender?
And more flavorful than choice...... Weird