How about this one, 1980 I was a young gun who worked his days off around different shops and the guy in one shop cut (WHOLE TOP SIRLOINS steaks) bone in with fillet. Dam thing was bigger than your head, best steak I have ever had.
Frank when I was a young meat cutter I use to love a 1 inch or 1 1/4 thick Bone In Sirloin Steak ( long Bone ) with a good 1/4 to 1/2 fat on it, Sear it on both sides and GIVE IT TO ME !!
We used to cut those all the time when I worked at a small market 1978-1981. We knifed them. Never buzzed em. However, never for the counter. We sold lots of freezer orders. Quarter and half beefs. That was an option that was frequently chosen. You could choose whole sirloin steaks bone in, or boneless sirloin, tri-tip/coulotte, and filet.
We always figured out and told them what yield a customer got from their beef and when they chose bone in sirloins, it was always better because that bone weighs a lot. It looked better on paper anyway.
