BBQ Butcher
« Top Sirloin Pictorial »

Welcome Guest. Please Login or Register.
Sept 3, 2010, 3:10am




BBQ Butcher :: Tutorials :: Photo Essays & Videos :: Top Sirloin Pictorial
   [Search This Thread][Send Topic To Friend] [Print]
 AuthorTopic: Top Sirloin Pictorial (Read 600 times)
BBQ Butcher
Administrator
*****
member is offline

[avatar]


[homepage]

Joined: Jun 2005
Gender: Male
Posts: 1,652
Location: Ft. Myers, Fl
 Top Sirloin Pictorial
« Thread Started on Dec 15, 2007, 7:57am »

There is a video in the 'video' section down below.

No steaks with this one, I want to make a nice Top Sirloin Roast for a party.

Here is the whole thing right out of the cry-o-vac bag. The cap meat on the bottom and top butt on the top ;)
[image]

I've taken the liberty of pre-trimming it before I separate the two pieces of muscle.
[image]

It's pretty easy by following the natural seam
[image]

I've taken about 1½" of meat off the front. It's loaded with sinew, etc, so I like to use it for stew or grinds.

[image]

Top Sirloin Roast on the left, Cap meat (partial tri-tip), a little bitty Sirloin Steak in the front and the trimmings for grinds in the back.
[image]

Roast has been seasoned with Dale's Sauce and my steak seasoning. It really doesn't need to be tied, but I'd like it to keep a uniform size while cooking. I normally would add a layer of thick cut bacon to the top to help keep it moist and add some flavor, but will leave it naked this time.
[image]
Link to Post - Back to Top  IP: Logged

How I age my beef....

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

\|||/
(@@)
ooO_(_ )_Ooo_______ _________ _________ _______
_____|_____|


   [Search This Thread][Send Topic To Friend] [Print]

Google
Webaskabutcher.proboards.com
Click Here To Make This Board Ad-Free

Terms of Service | Privacy Policy | Report Abuse | Mobile