TBT – Pulling maximum value from one whole cut looks like. Started with a full beef sirloin butt and broke it down into multiple meals while using everything — meat, fat, and trim.

🥪🥩 Roast Beef Dip
Used the top sirloin center for a roast. Dry brined heavily with kosher salt overnight. Trim and smaller muscles browned with vegetables to build a deep beef stock, reduced into a rich au jus (no pan drippings here).Roast was seared over charcoal, brushed with Dijon, raw garlic, and black pepper, then finished indirect to 135°F before slicing. Served on a buttered toasted baguette with caramelized onions, Gruyère, and plenty of hot au jus for dipping.

🇧🇷🥩 Brazilian Steakhouse–Style Cook
Cuts carved table-side for the crew, mainly Picanha sliced one piece at a time and grilled perfectly. Served with chimichurri, a mushroom cream sauce (au poivre-ish), and bread. From the same sirloin butt I also pulled top sirloin medallions for the grill.

🧈 Beef Tallow
Rendered from all the fat trimmings because you already paid for it. Removed as much meat as possible, heavily salted, almost covered with water and cooked low and slow. Oven at 275°F, stirred every 30 minutes, never taken past 230°F to keep the flavour clean. Strained through paper towel, mixed with salt water, cooled to separate impurities, drained and re-purified. Perfect for steaks, roasting, and everyday cooking.

🥩 Beef Sirloin Butt @woodwardmeats
🌡️ Wireless Probe @meatermade
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#butchery #nowaste #steak #bbq #grilling

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