Cutting the Top Sirloin

Cutting the Top Sirloin
B
A
100%
Y I ELD
1
tart with a whole 184 Beef Loin, Top Sirloin Butt,
S
Boneless. Trim fat and connective tissue to specification.

2
ocate and remove Top Sirloin Cap (A) from center porL
tion of Top Sirloin (B). Trim and remove any unwanted
fat and connective tissue.
C
B
B
A
74 %
Y I ELD
18 %
Y I ELD
3
ollow the natural seam and remove “mouse muscle” (C)
F
from the center portion of the Top Sirloin (B). Use “mouse
muscle” for trim, stir-fry or fajitas.
4
84D Beef Loin, Top Sirloin Cap (IM) (A)
1
184B Beef Top Sirloin Butt, Center-Cut, Boneless,
Cap-off (B)
BEEF TRIM
8% YIELD
BE E FFOODSE RV ICE.COM
Funded by the Beef Checkoff.
Cutting the Top Sirloin Petite Roast and the Top Sirloin Filet
74%
B
YIELD
52%
YIELD
1
tart with the center portion of the
S
Top Sirloin (B) by following steps 1-3
above for cutting the Top Sirloin.
4
eave whole as a 2½ to 4 pound roast.
L
184B Top Sirloin Petite Roast.
2
5
ocate and remove tendon and any
L
unwanted fat and connective tissue.
ptional: Tie sirloin sections to form or
O
maintain shape.
3
6
tart with center portion of the Top
S
Sirloin (B), cut into two or three
smaller sections.
Portion into 4 to 8 ounce filets. 1184F
Top Sirloin Filet.
BEEF TRIM
22% YIELD
BE E FFOODSE RVICE.COM
Funded by the Beef Checkoff.
Cutting the Coulotte Roast and Coulotte Steak
A
18%
YIELD
1
urchase the 184D Beef Loin, Top
P
Sirloin Cap (IM) or remove the cap
from the center-cut portion of the sirloin by following steps 1-3 above for
cutting the Top Sirloin.
4
ortion into 6 to 8 ounce steaks, or to
P
specification. 1184D Coulotte Steak.
2
eave whole for a 184D Coulotte
L
Roast.
3
r, cut across the grain at an
O
aggressive bias to improve portion
yields.
BE E FFOODSE RV ICE.COM
Funded by the Beef Checkoff.