Before cutting a top sirloin butt into steaks the meat cutter first divides the butt into three parts, the cap, center and muscle. Skilled meat cutters cut steaks against the grain, which is not possible when cutting steaks from a whole sirloin butt. This is because, the grain of the center and cap run in different directions. Another factor is the muscle, the meat from which is suitable for some recipes calling for small pieces, yet not as steaks.
Trim the exterior of the butt by shaving off any excess fat and heavy tissue, using a sharp knife. Run the blade of the knife almost parallel to the exterior of the butt while removing the excess fat and tissue.
Separate the cap section from the center and muscle portion of the butt by following the natural seam of the meat. Cut away any connective tissue to separate the pieces.
Locate the muscle section still attached to the center portion. Cut the muscle from the center. This is a fatty and muscle section, visible on one side of this cut. Set this muscle section aside. Later, cut meat from the muscle to use in recipes calling for small pieces of beef.
Trim the exterior of the cap section, removing any excess fat or heavy tissue exposed after separating the piece from the larger center section.
Cut the cap into steaks, making each piece about 3/4- to 1-inch wide, and cutting against the grain of the meat.
Trim the exterior of the center section, removing any excess fat or heavy tissue exposed after separating the piece from smaller cap and muscle sections.
Cut the center section in half, cutting with the grain.
Cut each half into steaks, cutting against the grain, making each steak about 3/4- to 1-inch thick.