I often hear that there are LOTS of ways to cut meat. I always respond with "Sure there are lots of WRONG ways to cut meat but only one right way. My way". but in this case this is what I call a filler product. it can be anything. In virginia there is a petite steak and it is what you discribed off the knuckles, In michigan there is another petite steak but its the top blade off the shoulder clod sliced into steaks. If you are going to call it the petite sirloin instead of a petite steak I would use the top butt for that but you could get away with using the knuckles. to me this cut is just something to fill the hole with. Whatever yo cut it out of the idea is to make it look nice and appealing. I would cut the sirloin versions of them a little thicker for grilling as they are also refered to as sizzlers at some stores. I don't think it matters if it comes out of the cap or the center of either the knuckle or the top butt as long as it is a nice neat (cute) little cut about 8 ozs. I like to cut them into squares about an inche thick and completely cleaned off. you might say they kind of resemble a filet mignon the way i cut them

At Safeway it's company policy to remove the cap from all top sirloins.  At Safeway the cap is the petite sirloin.

leon, you are right, we use to call these block sirloins years ago, or chef's cut sirloins,

i've only heard the petite sirloins of these being pushed in flyers and seeing them in the stores,,,,in the last 5 years

in the southern new england area

 

the cap off the top butt is called coulotte steaks or steakhouse strips- many store will slice this thin across the grain and place on wooden skewers and marinade for  teriyaki beef strips



what we called petite steaks years ago, is called shoulder tenders, or chuck medallions today(from the teras major from the top of the clod )

 

In this area. the clod (shoulder arm steak) is what we called london broil, so top blade steaks   sold well too=always on sale

london broil is more of a cooking method than an actual steak, so  we are seeing more top round steak for london broil, and even flank steak  being advertised for london broil

 

years ago, when I was meat manager for hannaford, I'd  get very frustrated by different names, because URMIS was suppose to put uniformity into our retail steak identifications....

but then tourists from down south would start asking for steaks I've never heard - not just  chicken fried steaks, or country fried steaks.. (which I learned to know) .but  chicken little  beef steaks,,,5 people asked me for those???

 

I even got asked for southern belle sirloin steaks... and southern beef tips-the southern beef tips I did figure out  was flap meat- which we didnt sell much ..... up this way years ago, but tourists wanted them

new york beef tips.. was another one. id show them a strip steak,,,they said that wasnt it,,,,then show them flap meat ,,,that wasnt it...

then show them beef tips (small stew meat like  pieces from the top butt cap ,,that wasnt it)

then the wife picks up a round  tip steak (cut from side of the knuckle) and said here it is!!

  I tried to explain they  would be a bit tough on the grill.....she said they'd been eating these for years, and loved em...

 

breakfast beef steaks was another one I got asked about, and a guy from out west said they were what we called cube steaks- which I thought was pretty good idea

   When I  went from a chain store to working with independents, some stores  naming steaks after the town they are in- i'd be telling them they cant do that- they said lets do a test- we'll call one steak what it  "should" be called in this case  top-butt sirloins or plain bnls sirloin steak,,,,,and then name the steak after the town.... one row of each beside each other the  "right" description was  even .50lb less,  and the branded town steak sold 5-1 over the other one,

 I said...they didnt buy the "right" ones because they dont know what they are.......he argued and said- they wont get these at any other store.....in the area... and that was a good point..he created his own market for  one item,,no different than if someone made thier own specialty marinade- that was 20 yrs ago.. thats the strength of an independent,,,they have much more flexibility for initiative and creativity....chain stores got  caught up in uniformity- one store had to look exactly like another,  even if you have a different customer base..

 

 

 

 

 

 

 

 

-- Edited by Mainemeatman on Thursday 9th of August 2012 02:27:11 AM

-- Edited by Mainemeatman on Thursday 9th of August 2012 02:30:36 AM

mainemeatman let me back off that you old like me  lol you still a youngblood   I got you by 22 years.

Great info guys - I plan to start carrying Coulottes and Petite Sirloins as soon as we make some changes in the department :)

Yes, up north we cut the Hip into its 3 sections (its natural seams) and cut small steaks, add a $1 or $2 more a pound, great merchandizing tool.

I first can in contact with these in Atlanta, Ga. middle 70's, had a sale on bone in sirloins. I think the price then was 1.99 lb, A Restaurant Chef came in and want 200.00 worth. but after I cut them he wanted them bone out and cut in 4 pieces, told me he sold them for Petite Sirloins steak. I charged him 10 cents more a lb for boning them and cutting them into the four pieces. He was happy as hell and I kept him for a few years before I left to take another cutting room that was to far away for him to come.

Needless to say that Petite Sirloins have moved around to differ parts since then lol  the last I cut, it was the company policy to cut them from the heart of the tip.

I use the cap for kabob meat and then I seam out the rest. Small side I cut off and that is what I call the petite sirloin add an exrta dolloar a lb and call them top sirloin fillets. I actually love them and in the restaurenats they call them baseball cut and I tell all my customers you know that little steak you get at applebees that is this and they love them. I think they look great in the package like a fillet. So thats my definition of a petete sirloin. It all depends what state you live in on these cuts and so on..

Bottom Sirloin Ball tips is what we use in Oregon

Rob,

  Here is what I sold as petite sirloins.  I didn't sell these at the big chain I worked for  but when I worked for independents  we bought mostly hips, the sirloin already separated from the whole loin, and with the whole loins we separated the hip at the store. We removed the tenderloin and sold that separately. We sliced the hips down on the saw for sirloin steaks. the center cuts were sold as semi-boneless with the tail bone removed or boneless with both bones removed. When we got to the last 5 inches or so, much of the bone was trimmed off and that piece was sold as a "Pin Bone roast".  They still had a high ratio of bone to meat so if we had too many pin bones, we would bone them out and slice into what we called petite sirloin steaks or rump steaks. They are a great cut of meat!  I may be dating myself but typically on sale I would pay about 88 cents/pund for the bone in hips, with sirloin steaks on sale for $1.69, semi boneless $1.89, boneless for $2.19.  The pin bone roasts would go for 99 cents/lb to $1.19/lb, and the petite steaks for $2.99 lb. We would sell anywhere from 300 to 800 hips a week on sale. Once I went the big chain we only merchandies whole loins and sold the sirloin steaks with the tenderloin in them.

Jim

Mainemeatman wrote:

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Mainemeatman wrote:

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Rob In new england, this is usually what is meant as a petite sirloin

http://youtu.be/zKtbdoYdTEw

from a top-butt

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I cut sirloins like this but a lot thicker we call them baseball steaks