In the old days we left most of the tail on our loin steak, for you younger cutters I thought I would show you what comes off the short loins you cut, at .14 on the time frame he will cut off the tail, we use to V the fat and curl the tail up to the filet. I miss the tail part because of the taste to it.
Some meat cutters use to slice a beef kidney and wrap the tail around it back up to the filet. myself I never want to taste a beef kidney LOL
The first part he took off is the bone in sirloin, that is boned out and you get as top sirloins. the bone in would have more favor than the top loins you get because of the fat & bone.
I love seeing these videos, Leon....After watching some of them I realize that after seven years, I have NOTHING on these guys! I wouldn't even know where to start if it didn't come in a box. I've got a lot to learn, my friend. Keep posting these...I'll watch them all.
I worked with those long tails too. i used to use curl them up in there ..never cut them off but we were also selling them really cheap then too. Dont think they'll fly so well at the price we got them at now.
a guy i used to work with kept them long and made a salsbury dsteak patty and stuck it next to the meat and wraped the tail around it. the people liked, they also paid 9 dollars a pound for a meatloaf patty too.
I couldn't sell any of the shortloin if I kept the tail on.
Me either. I wish I had a saw like that. Our cheap Hobart knock-off saws suck. When I chine a shortloin like that, the blade bends, even with a brand new blade.
I enjoy the taste of the tail myself, I think one reason we can't sell them now is the dumb asses upstairs screwed things up with the close cut crap and no fat.
so many steaks today taste so dry, why the hell they ever wanted to take it off far.
up until about 6 years ago I was cutting whole beef loins, sirloin still on it, tail still on it watching young bucks who thought they could do what I do cut canoe paddles I miss my 2 inch thick b/i sirloin with the tenderloin still on it
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
I always cut shortloins from the box - so they almost never have tails on them .. and when they do it's only maybe an inch or two. The lamb loins (picks, as we call them) do have the tails on, and I do wrap them around the tenderloin, still trimming off the excess. I wonder if my customers would buy a porterhouse with the tail wrapped...
you would be surprized at what they will buy if it is explain to them what they are missing in bone and fat. tell them to give it a try, they can always trim it after cooking.
I have always been able to sell top sirloin steaks with a 1/4 trim and v any tail fat. Because I take time to educate my customers to the taste of bone & fat.
up until about 6 years ago I was cutting whole beef loins, sirloin still on it, tail still on it watching young bucks who thought they could do what I do cut canoe paddles I miss my 2 inch thick b/i sirloin with the tenderloin still on it
I agree with you on the BI sirloin. So good on the grill or broiled. I used to buy sides of beef from a local farmer and when he sent them to the locker I'd ask them to keep the sirloin bone in with the stub end of the tenderloin. I'd eat the sirloin, my wife ate the tenderloin and my dogs fought over the leftover bone!
That tail part which goes all the way down to the haut surlonge (top butt) which you call in the States ,is what we call (Bavette steak) here in Montreal....still available,its best marinaded..and grilled rare to medium rare...what a taste!
this is CRAP, no taste.
This is BETTER, TASTE MMMM 
