TOPEKA, Kan. — The Kansas Beef Council (KBC) hosted an educational session during the Greater Kansas City Chef’s Association virtual meeting held last week. Despite not being able to meet in person, 50 chefs tuned in to watch NCBA Senior Executive Director of Product Research and Education Bridget Wasser conduct a cutting demonstration of the top sirloin. The presentation showcased how to remove the sirloin cap to make Culotte steaks, also known as Picanha steaks. Picanha steak is a specialty served in Brazilian steakhouse settings, where the cut is skewered, grilled and sliced tableside.
The remainder of the top sirloin can be roasted whole, cut into thirds and roasted or cut into portioned steak filets to be highlighted under the steak section on a menu. Top sirloin roasts and steaks also can be utilized in a banquet or catering application. The extreme versatility, coupled with it being more economical when compared to other middle meats, makes the top sirloin an excellent menu option for chefs to consider.
Along with the cutting demonstration, KBC Director of Marketing Sharla Huseman shared available beef foodservice resources such as cutting videos, cutting guides, cut posters, menu concepts and diner insights with attendees. With dining restrictions starting to relax, now is the ideal time to showcase beef’s value and flexibility on the menu to culinary decision makers.
— Kansas Livestock Association
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