My store usually doesn't carry these because there just isn't any demand for them. we are a small country market. I always thought it was a popular steak but have never been able to sell them well. However every now and then someone in the corporate office goofs and put it in the advertisement (like they did this week) so I have the good angus choice top sirloin butts in and I have them on sale in family packs for 4.59 per pound. I doubt I will sell a single one. Its just that bad when it comes to these steaks for me. I cut them a little less than 3/4s to keep the price down. I make sure they are straight and trimmed beautifully. They are really great steaks if people would just try them they would be surprised at what they had been missing but people are weird sometimes they think its a round or something. Is anyoe else having this problem with top sirloin or maybe you found a solution to get them moving better. I would love to hear about it.
-- Edited by fdarn on Monday 17th of September 2012 05:19:05 PM
I agree with Nate I sell a ton of sirloin fillets and cap steaks I can sell Bone In Sirloins full cut but the boneless are a hard sell unless I BAM them
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
We sell lots of sirloin steaks. Cap on. Regular and thick (about 2 inches) we call the thick ones "Chateaubriand". I understand that chateaubriand is supposed to be from the tenderloin, but in N. California it's almost always thick cut top sirloin. Most of the big chain stores out here do not cut thick sirloin unless of course someone requests it. Also, the cap is almost always taken off at the chain stores. We always leave it on.
When I cut them they look like the picture below. That is the way I always believed they should be cut but I guess times have changed. It is probably easier to sell them that way in warmer areas now that we can't price them below 3 dollars anymore. That filet idea might work. I think will give that a try friday. I am off the next two days.
In the past I have had trouble selling Top Sirloin, at the store that I had the problem with I could not sell a whole steak with the cap on because the package price was more than the customers would pay. Like Nate said I removed the cap and cut them into top cap steaks and cut the rest about 3/4 " and sales increased. I've also cut them into medallions and got more per pound out of them and still had a lower cost per serving.
we take the cap off and they sell for a higher price. separate the muscles and wrap the pretty side in plastic wrap and when you cut it you will get pretty round "baseball medallions" the other side is used for steaks or roasts. Really nice roasts and baseball medallions. I dont care for the steaks as they can be a little tough
