shell steaks  are the same as strip steaks either of the boneless or bone in variety

you got to understand hollywood is like a whole different country. whole different language

http://youtu.be/IBA2TnvvG-w

Here is link to a video I found of a guy breaking down a Top sirloin at the very end he cuts the cap into shell steaks just like we do. The dude really could use a sharper knife LOL. But the way he did the whole Top sirloin is how we do them cause we have to cut them small weights for our p-5 selection.

FemaleCutter96 wrote:

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FemaleCutter96 wrote:

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http://youtu.be/IBA2TnvvG-w

Here is link to a video I found of a guy breaking down a Top sirloin at the very end he cuts the cap into shell steaks just like we do. The dude really could use a sharper knife LOL. But the way he did the whole Top sirloin is how we do them cause we have to cut them small weights for our p-5 selection.

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 http://www.youtube.com/watch?v=IBA2TnvvG-w&feature=related

 

Sorry I messed that first copy and paste up this is the link at the top

 

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 http://www.youtube.com/watch?v=M-CS9o4_YBA&feature=related

 

Also another good one much more informative

 

i have heard of top sirloin cap steak called a petite steak but not a shell stk.....if you wikipedia shell stk it comes up strip loin.....i leave the caps whole just trim the fat up to bbq as a whole peice for me it sell better this way.......cut it in to stks it goes ok but not as good as whole

there are alot of crazy names to discribe cuts of meat. in some cases they even get mixed around like the same name is considered something else in different stores. I kind of stopped call my cuts by the traditions names because customers are confused. had a guy asking me for a boston butt some time ago and he actually believed it was from the pigs ass or rump. he was dumbstruck when i was trying to explain that the boston butt is actually the pigs shoulder. I call that a shoulder butt roast. I say shoulder steak from clods, not denver stk, ranch stk, or whatever other traditional names that are associated to it. My point is shell steak almost definitly means Strip steak in some areas but means cap off top sirloin in others. and until that customer shows you a picture of it you have no idea which cut they are refering to and you know what neither do they. when ever i got the opportunity i like to educate my customers a little one what the cut actually is and where it came from so in the future at a different store they will know what to ask for with out confusing the meat cutter.

exactly...we either change the scale to print out whatever stupid name a chef gave the item so the customer thinks they got it ....i guess its up to us meat cutters to figure out what some stupid tv chef decided to rename a cut of meat.

So True fdarn! You just gotta start asking them to describe it and hope you get what they want... I think grocery chains themselves have made up new names for cuts... But anyway if that lady was from around northeast ohio we call them sirloin cap steaks shell steak, but sell her a srtip and make some more money! LOL

Should've been here in Arkansas when the Refugees from Katrina got shipped here to stay at Fort Chaffee...I've never heard so many different names for the same cut in my life. We just stick with the straight shot "Point of Origin" names. i.e: Top Loin steaks instead of NY strip, etc...
I'm still learning the new ones, though....everyday. I've heard two or three different cuts called the "Del Monaco"...and I've also heard some old timers say they get their tri-tips from the cap off the Top Sirloin. We keep that on, here. Anyone else do that?

A proper shell is always derived from the strip loin. The cap off the top sirloin is the culotte. I leave the culotte on as it wouldn't be a proper top sirloin without it. The first couple of cuts from the loin end are rough, but after that the grain breaks even with the sirloin heart. The culotte is the best part of the top sirloin if you ask me. I do agree with butcher29, though, the culotte is one of the most under rated cuts in America. Mostly, getting turned into Kebob meat and what not. I've had a lot of old timers call the culotte the tri-tip but it's completely different. They're both pretty damn good though.

i was in a sobeys store around here checking it out this morning they had all the tops cut with the grain.......they should be shot..lol

Wow. I'd be embarrassed to put sirloin cut with the grain in any of my cases ever. I agree with you on the knuckle. You can get two really nice pieces out of one. I use the eye out of the tip to make roast beef at home. I love it. Great au jus.