Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio!
Today Franco removes the fillet of beef from the back end of the sirloin and works his way through the plate bones. Using the point of his knife he skims down the plate bones to remove the beef fillet and skirt.
After clearing the fat Franco cuts the vertebrae and goes down the back on the fin bones. Then works his way through the rib bones using the point of his knife again before cracking through the cartilage in between each bone. Franco uses the butchers saw to saw through the plate bones and removes them singly. Take your time doing this as it’s an expensive cut of beef.
After removing the spine Franco straightens up the edge and removes gristle. And finally cuts the sirloin in half.
Bottoms up, heads down, let’s crack on!