How to cut a whole sirloin for its best use

The sirloin is one of the tastiest and most tender pieces of beef (veal, yearling, beef) and for this reason it is one of the most expensive when we buy it cut. One way to save money is to buy the entire piece, thus obtaining a more favorable price both in butchers and online stores, but this option scares those who do not know how to cut a whole sirloin for its best use.

In the same way that I explained how to cut the salmon to take advantage of it, today you are going to see how easy it is to prepare the beef or beef sirloin, distinguishing its parts, removing the cord and cutting the central area on one side or tournedo with which we will make the medallions for the iron, the tip or filet mignon with which we will prepare the best burgers and steak tartares in the world and the large end or chateaubriand that we will use to cook roasted in the oven. Graphically and with photos of all the steps, today we will learn to take advantage of this piece when we buy it whole.

One-piece whole sirloin

A whole sirloin, weighs about two and a half to three kilos, is over a meter tall and looks somewhat strange. At one end it appears to be shaped like an arrow (the one I grab in the photo, and at the other, it is very fine almost like a point. It also has a piece attached to the side -called cord-) and greasy ribbons that make it ugly However, with a sharp knife and a board, it is easy to prepare this piece of meat to take advantage of all the pieces.

Remove the sirloin cord

The first task is to remove the so-called cord. It is like a very thin cylindrical piece, glued to the sirloin and a little more fat. Simply if we put our hand between the lean area of ​​the sirloin and the cord and slide from one side to the other, it will separate without problem. If necessary we can help ourselves with the knife.

In the image above you see perfectly how easy it separates. This piece is very tender and after removing the fat and ribs, it is excellent to chop and make homemade hamburgers, cut into tacos to make skewers or strips to make fajitas and other similar recipes that use small and thin pieces of meat.

Separation of Chateaubriand

Once the cord is separated, we are going to cut the widest part of the sirloin, the one that looks like an arrow, making a cut with a sharp knife. This piece, called Chateaubriand It is excellent for roasting in the oven.

Once this piece is cut, it weighs approximately a kilo or a little more, making it perfect for feeding six people. As it is a lean cut of meat and very tender, I recommend you make it with a foie sauce or with a mushroom sauce, in the same way that we have done with other cuts of meat.

Sirloin cleaning

The resulting piece after cutting the Chateaubriand, contains a cylindrical part that in its final section decreases until it becomes a point. The first thing we do is clean this part well, removing all skin and remaining fat to have a clean and attractive sirloin to the eye. Behind the clean piece, -in the photo-, you can see the cord that we removed before folded in half.

Separation of tournedós of the filet mignon

As shown in the image, the next step is to cut the clean piece, separating the cylindrical area from which we will remove the medallions from the conical area at the end. The first zone is called tournedó and from there comes the name of the classic sirloin steaks wrapped in bacon or bacon and tied with a cord.

The other zone, called filet mignon, it can be roasted, braised or cut into fillets. It can also be opened in half as if we were making a book, a cut known as a butterfly cut, a very rich cut to make on the grill.

Filleting tournedó or use without filleting

This area can be used without filleting to roast in the oven in one piece, and of course it is also excellent for cutting into medallions about two cm thick (next photo), with which we will make the classic grilled sirloin recipes with Garrison.

The whole sirloin already broken up

On these lines, you can see how the sirloin looks once it has been cut. In the foreground the cord and from left to right, the chateaubriand, the filet mignon and the tournedó before breaking it into medallions. Isn't it true that now they are very appetizing pieces?

As you have seen, now that you know how to cut a whole sirloin for its best use, it is not a difficult task and it is worth buying the whole piece on these dates when we can use it in many recipes, saving the chateaubriand for our roasts, the tournedós and filet mignon for grilling and cordon to prepare hamburgers, fajitas and other quick recipes with the world's most tender meat.

Tags:  Meats And Birds Vegetables And Legumes Fish 

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