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  #1  
Old 08-25-2017, 11:46 AM
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Default Breaking down top sirloin

A few of us from work were talking about the top sirloin coulette steak. It gets some high ratings and it is more economical than the standard ribeye or strip steak. I looked in all of the stores and nobody offered them. I looked at my local Sam's Club and they all had "cap removed" for cryo packs. I got off work early yesterday and made a trip to El Paso to visit Costco. I asked for a cryo pack of their USDA prime top sirloin and the guy went back and brought out a package. They said they do not have the cap, but it did have the cap when he brought the cryo package out. I asked for the price and they sold it to me for $7.29/pound so I had then bring me another one. Woohoo I have 30# of prime top sirloin in my cart.

I brought them home and proceeded to break one of them down.





The cap is on the bottom and it is separated by a seam between the rest of the top sirloin. If you look closely you can see the grain runs perpendicular.



It is pretty easy to remove the cap if you just follow the seam.



I trimmed the cap and cut into 8 coulette steaks. I cut the main chuck of beef in half with the grain then cut 13 standard top sirloin baseball steaks by cutting across the grain.



I also had a small pile of trim that will be added to burger at a later time. Not bad to get 23 meals out of one slab of beef. That works out to just under $4.50 per meal for the entre. The top sirloin is not as glamorous as the rib steaks or tenderloin but it is a nice tender tasty cut of meat.
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Old 08-25-2017, 12:29 PM
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Damn but that looks like a whole top round...
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Old 08-25-2017, 06:27 PM
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I thought the top sirloin was similar in shape to a strip loin? That kinda looks like what Sam's calls whole sirloin tip around here.
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Old 08-25-2017, 09:02 PM
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Cutting a Top Sirloin down into that many steaks is an art. I bet the prime are nice and tender.


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Old 08-26-2017, 12:32 AM
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Nice work!
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Old 08-26-2017, 07:38 AM
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Nicely done
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Old 08-26-2017, 08:13 AM
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Nicely done AJ, that be some great knife skills...
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Old 08-26-2017, 08:31 AM
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Gonna be some good eatin...

I'll be cutting up a ribeye tomorrow...That doesn't require the same knife skills that you display
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Old 08-26-2017, 10:35 AM
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Quote:
Originally Posted by Big Andy View Post
I thought the top sirloin was similar in shape to a strip loin? That kinda looks like what Sam's calls whole sirloin tip around here.
The top sirloin starts where the porterhouse/strip steaks stop in the loin section of the carcass. It is a different shape than the backstrap/strip. The sirloin tip which comes from the hind quarter (round) of the cow. The top sirloin is located in front of the hip where the round is behind the hip. The sirloin is more tender and has more marbling (slight) than the round cuts, which are pretty lean. Here is a pretty good diagram of what cuts come from what parts of the cow.
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Old 08-26-2017, 10:38 AM
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Thanks guys, I have to practice my butchering skills as my elk hunt is only 49 days away. Lots of butchering happening then (I hope).
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Old 08-26-2017, 12:29 PM
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Quote:
Originally Posted by AJ View Post
The top sirloin starts where the porterhouse/strip steaks stop in the loin section of the carcass. It is a different shape than the backstrap/strip. The sirloin tip which comes from the hind quarter (round) of the cow. The top sirloin is located in front of the hip where the round is behind the hip. The sirloin is more tender and has more marbling (slight) than the round cuts, which are pretty lean. Here is a pretty good diagram of what cuts come from what parts of the cow.
Thanks for the link AJ...Great info...
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Old 08-26-2017, 12:41 PM
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thanks for the lesson
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Old 08-26-2017, 01:31 PM
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Quote:
Originally Posted by AJ View Post
The top sirloin starts where the porterhouse/strip steaks stop in the loin section of the carcass. It is a different shape than the backstrap/strip. The sirloin tip which comes from the hind quarter (round) of the cow. The top sirloin is located in front of the hip where the round is behind the hip. The sirloin is more tender and has more marbling (slight) than the round cuts, which are pretty lean. Here is a pretty good diagram of what cuts come from what parts of the cow.
Thanks for the link. Interesting stuff to know.
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Old 08-31-2017, 06:06 PM
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AJ, how were the Coulette steaks? I recently read that the Brazilians value that cut even more than Filet Mignon for tenderness and flavor
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Old 08-31-2017, 07:37 PM
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great use of a large cut. Hopefully you kept all that connective tissue and fat. put all that shit in a pan the next time you run a smoker. most of it will render down to a liquid. then strain out all the solids. let it chill into solid. form it into a butter stick shape in a ziplock bag. then then next time you need a lard or something you have this smoky, fatty flavor. My wife does the same with my pork drippings into dishes like baked beans and such and they are awesome. A little tiny bit of that beef fat into a stock pot of stew meat does wonders when you are browning it up.
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Old 09-01-2017, 12:16 PM
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Otis,
The coulette steaks are awesome. Much cheaper than the ribeye/strip/fillet and has as least as much flavor. Here is a package of them from Costco. They had a package of choice that had almost as much marbling as these but were a few dollars per pound cheaper, so I went that route.

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Old 09-01-2017, 12:27 PM
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JW,
Shamefully, I did not do as you recommended. I did not think of it at the time. I will have to do this with the next hunk of beef I play with. I do like that idea though.
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Old 09-02-2017, 11:12 AM
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Quote:
Originally Posted by AJ View Post
Otis,
The coulette steaks are awesome. Much cheaper than the ribeye/strip/fillet and has as least as much flavor. Here is a package of them from Costco. They had a package of choice that had almost as much marbling as these but were a few dollars per pound cheaper, so I went that route.

Thanks AJ.
Good to know I may be able to get them at Costco too. We have a plan to visit a local butcher shop today (Butcher Bob's in Surprise Az) to see if we can get one for a Labor Day cook this weekend. I recently heard about them on a Youtube channel, Sous Vide Everything done by 3 goofy Brazilians. They call it Picanha and did it as a whole SV with the fat cap on, cut it into steaks and torch seared after. Peaked my interest. for a great explanation and pics
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Old 09-03-2017, 01:07 AM
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That's some fine cutting you did there.
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