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ALCATRA, TOP SIRLOIN STEAK.

Top sirloin is basically a sirloin steak with the bones and bottom round muscles removed. You get a “premium” boneless cut with top sirloin, which makes for a superior eating experience. The top sirloin is a section of the cow tucked between the butt and the ribs and underneath the coveted tenderloin. This relatively lean steak can be exceedingly delicious — as long as you know what to do with it. In this guide, we’ll dig into the origins of this tasty steak, how you can choose the right cut of beef, and various cooking methods, and answer some of your most frequently asked questions. Top sirloin steak comes from the sirloin subprimal, a subsection of the larger beef loin primal cut. If you look at a diagram of a cow, you’ll see the sirloin subprime split into multiple sections. The top sirloin is sandwiched by the bottom sirloin, also known as the sirloin butt and the tenderloin. Many shoppers have approached the butcher’s case or grocery store meat aisle only to be confronted by sirloin steak and top sirloin sitting side by side. Which is better? Top sirloin is basically a sirloin steak with the bones and bottom round muscles removed. You may also see cuts labeled top sirloin, sirloin tip, top sirloin cap, or picanha. These are just industry names for the tip section of the top sirloin, which is often separated out and sold at a premium because it offers denser marbling and a succulent, uber-beefy experience. As far as taste and texture, top sirloin has a reputation for being tough and chewy. But that’s often down to errors in prep and cooking. Because top sirloin is comparatively lean and tends to be sold as a thicker cut, it needs a little extra TLC. Once you know how to cook top sirloin the right way, you can produce a juicy, well-flavored steak with the perfect amount of chew each and every time — and you’ll probably save money while doing it. Alcatra: Queen of the Churrasco. So your appetite may be wet to learn more about churrasco since it is still a little cloaked in mystique. I’m going to try to pull the curtain back on many of the details of it and make it far more approachable as time goes on. Let’s continue this journey along the path of churrasco in the cow, specifically in the sirloin. It’s the central prime cut from which most churrasco originates. It’s delicious, juicy and economical. You’ll see it coming to your plate plenty of times during the many rounds typical in a churrascaria. Let’s continue this journey along the path of churrasco in the cow, specifically in the sirloin. It’s the central prime cut from which most churrasco originates. It’s delicious, juicy and economical. You’ll see it coming to your plate plenty of times during the many rounds typical in a churrascaria. Alcatra: a long cut of the top of the sirloin Alcatra is a large and long cut of the top of the sirloin. The sirloin is the prime cut below the tenderloin or filet mignon. ‘Sur-loin’ in French. or under the loin. It’s a long muscle, ranging between two and three feet, and serves as a back muscle for the cow. It has a small thin fat cap and stretches out as one long cut or roast. Typically in America, you’ll see it sliced against the grain as large steaks. This is because the sirloin has three elements: the top, bottom, and tip. In a typical sirloin steak, you’ll see elements of the top and bottom separated by connective tissue, or gristle. Which is a massive waste of good beef, since you can use them in Brazilian style as a picanha as mentioned in our previous video. Alcatra: occupies a prominent position in Churrasco The Alcatra occupies a position of prominence in churrasco, second only to the king of Picanha. In past times, when churrasco evolved from the plains of Brazil and Argentina, gauchos would butcher a cow in the field into its prime cuts. The selling of the goods cuts to local aristocrats. They saved the less expensive cuts for their own consumption, and from that, they reserved the sirloin. They would cut it into three pieces respecting the natural musculature of the animal. Then they skewered them onto swords and stuck them right next to a large bonfire to roast. Just like in a typical hunter’s fire. As it cooked, they served each other and this formed the central story of how churrasco evolved. The Alcatra is a great piece of meat. Salt generously and place it on the fire. The alcatra is also host to a special treat at times. Gauchos will make small knife pricks in the meat and insert whole cloves of garlic. By doing this, they are making what they call “garlic beef” as they bring it to the table. It’s a simple trick. Firstly, take a paring knife and stab it into the meat about two inches. And then push a whole garlic clove into the slit with your thumb. As it cooks, it just gets more and more delicious. As a result, you look better and better to your guests. So, there you have the story of Alcatra, the queen of the pampas.