How to cut your top or bottom sirloin chop

A good meat lover knows that the preparation and cutting of the chop are also key to enjoying its excellent flavor. Therefore, during cooking it is important not to make certain mistakes that can spoil a high quality chop.

At El Capricho, we have prepared this guide so that you can learn in detail how to prepare and cut your sirloin and sirloin steak. Continue reading.

Ox chop, selected by José Gordón

Why does this chop have so much fat? This meat is the product of the ox’s happy, peaceful life, when it develops large amounts of subcutaneous fat needed for the long ageing process. This fat will nourish the muscle and give the meat its smooth texture. 

The absence of hormones allows these delicate fats to turn the meat into a healthier product of great subtlety, and with their low melting point, they take on sweet, complex nuances when they heat up. By mixing small pieces of fat with each bite of meat, you will experience unforgettable moments.

A combination of monounsaturated and polyunsaturated fatty acids makes this one of the healthiest types of fats. Without these fats, nothing would make sense.

You can find in our store the Ox rib steak José Gordón’s selection.

Working cow chop

We came up with this name of ‘working cow’ to indicate that it is a cow reared in a different way. These are cows with great hormonal purity since they have not given birth for at least a year.

These cows are pampered by their owners; some of them are tame and fed with homemade food. They are the pride of their owners.

You can find in our store the Cow Premium rib steak.

Prepare your chop for cooking

Store the chop in its vacuum bag in the fridge, between 0°C and 5°C. Make sure that nothing sharp has punctured the bag. If the bag is intact and the chop is still under vacuum, it can be kept in the fridge for 20 days.

Remove the chop from the fridge and take out of the vacuum bag before cooking. Keep your chop in the fridge but do not freeze it, if possible. Take your chop out of the bag at least 2 hours before cooking. If it smells a little odd, don’t worry as this is due to the vacuum process.

Remove the outer fat, since during the ageing process it has received, the fat has already infiltrated the meat and it has enough fat. If you keep the exterior fat, when you cook it the muscle could be contaminated, and everything will taste of grease. It is also preferable to remove the bone, as that makes it easier to reach the internal temperature required and gives a more uniformly grilled chop.

How to cook and cut your chop

Below, we will explain in detail how to cook and cut your sirloin steak so that you can fully enjoy this exceptional meat:

How to carve your bottom sirloin ox chor or working cow chop

Regardless of whether we use the grill or the griddle -better the grill, as the aromas of wood always add nuances to the roast-, we must place the chop 35-40 cm above the heat source to allow it to cool down. This can be done with an oven rack. 

The chop should be turned every two minutes until an internal temperature of 36-38 ºC is reached, which can be checked with a probe thermometer. The time we need will depend on the strength of the heat source and the thickness of the chop. Once we have the desired internal temperature, we place the chop directly on the grill or griddle over high heat, to seal the outside.

To get an idea of the intensity of the heat, we can put our hand at the same height where we are going to place the meat, bearing the heat with great difficulty for four seconds. 

Mark the cutlet on the grill in a first position, and in a second one transversal to the first one. Then we turn it over, repeating the two previous positions and add plenty of coarse sea salt. 

This is the way to achieve a meat that is toasted on the outside and raw on the inside. 

Once the cooking process is finished, cut the low loin steak. When serving it is important to cut the muscles against their fibers, that is to say, perpendicular to them.

In this video you can see in detail how to cut your sirloin steak:

How to carve your top sirloin ox chor or working cow chop

As we did with the low loin of beef chop, we must place it on a heat source, about 35-40 cm away so that it will be tempered. If we do not have a grill, it can be done with an oven rack.

Turn every minute/minute and a half until the cutlet reaches a temperature of about 36-38º C. Remember that depending on the thickness of the chop and the strength of the heat source, the time will vary.  When the internal temperature is the desired one, put the chop on the grill or griddle over high heat to seal the outside. Finally, we mark the chop.

Once we have the chop sealed, we proceed to cut it. In this video you can see in detail how to cut your pork loin chop: 

(Making of Carlos Crespo https://www.lavaritagrafica.com/)

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