Buying in bulk is one way to save money at the grocery store. Bulk buying eliminates the need for extra processing and packaging that often drive prices up. If you own a freezer and a sharp knife, buying in bulk can also extend to meat purchases. You can, for example, cut a full beef knuckle from the sirloin, or hip area of a beef cow, into a sirloin tip center, side and bottom roast, then grind the meat, leave it as is or keep cutting into steaks, stir fry or stew meat.
Step 1
Set the uncut beef knuckle on a large cutting board and inspect it to locate the natural seams in the center and to one side of the meat. Natural seams appear as a line of intramuscular fat, or fat running through the muscle, and provide a starting point for separating the sirloin tip side, center and bottom muscle groups.
Step 2
Insert the tip of a sharp butcher knife into the center seam and begin cutting downward about three-fourths of the way through the meat, pulling the meat apart as you cut. You will know to stop when you see the now horizontal line of fat marking the seam for the bottom muscle.
Step 3
Turn the meat to one side, insert your butcher knife into the side seam and cut in a downward motion, again pulling the meat apart as you cut. This time, cut all the way through to end up with three sirloin roasts.
Step 4
Turn the center roast, the smallest of the three, so it is lengthwise in front of you. Slice the meat into ¾- to 1-inch-thick steaks and package them, or keep slicing into 1-inch strips for stir fry meat or 1-inch cubes for stew meat.
Tips and Warnings
- The sharper your knife, the easier it will be to cut the meat. The sirloin tip bottom is most appropriate for grinding and using as ground beef. The sirloin tip side, the larger of the two remaining roasts, is most appropriate for cooking as a whole roast. If you wish, the center roast is also appropriate as a whole roast.
- Package and freeze your sirloin roasts or meat cuts immediately after cutting them. Follow safe food handling rules when you work with raw meat. Wash your hands with soap and hot water before and after touching the meat and disinfect utensils and cutting surfaces when you finish. Use a commercial antibacterial spray or make your own by mixing 1 tbsp. liquid chlorine bleach to one gallon of water.
Things You'll Need
- Butcher knife
- Kitchen knife
- Cutting board
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