leg
The Leg is the largest portion of the hindquarter. The whole leg includes the sirloin butt and hind shank.
The following cuts can be made:
1. Leg steak
2. Cutlets
3. Top round roast
4. Bottom round roast
5. Heel of round roast
6. Diced veal
7. Ground veal
8. Soup knuckle
1. Leg steak
Remove the rump from the round. Cut several leg steaks as dictated by your markets. Any remaining portion can be made
into a roast, stew or cutlets.
2. Cutlets
After the rump, knuckle and leg bone have been removed from the leg, divide the top and the bottom rounds. The bottom round contains the eye which can remain as part of the round; it can also be separated and sold as is or cut into medallions. To separate the eye, follow the natural seam and remove. The bottom round is cut into ¼ inch slices for cutlets.
Trim the fat from the top round, and remove the cap. The top round can be split into two pieces to make cutlet slicing
easier. Cut into ¼ inch thick slices. The trimmed cap makes an excellent cube steak.
Sirloin Tip Roast – Inside Round Roast – Eye of Round – Boneless Rump Roast
Sirloin Steak – Scallopini – Medallions
Sirloin Steak – Hind Shank Centre-Cut – Leg Cutlet
positions in photo below
3-4 Top and bottom round roasts
Bone the entire leg and divide the top and the bottom rounds. Cut into desired weights and jet net or tie.
5.Heel of round roast
To prepare the heel of the round roast remove the small muscle from the center of the heel.
6. Diced veal
The heel of the round can be cut into pieces and sold as stew meat.
7. Ground veal
Ground veal can be made from the heel of the round or any available trimmings relatively free of tissue and membranes.
8. Soup knuckle
The knuckle cut from the rump and leg bone are excellent for soup or stock.
VII. Hind Shank
The hind shank is very meaty and is usually cut as center-cut shank or sold whole.
III. Sirloin Butt
The sirloin butt is attached to the leg and is removed in the following manner:
1. Place the leg on a block with the rump bone down.
2. Remove the sirloin tip or knuckle.
3. Cut through the meat at a right angle to the aitch bone and down through the ball joint.
The sirloin butt can be cut into steaks or cutlets:
1. Steaks
Cut the sirloin butt into ½ inch thick slices starting at the larger end.
2. Cutlets
Bone the sirloin butt using the same method described to bone the short loin.
Cut into ¼ inch thick slices.
IV. Rump
The following cuts can be made from the rump:
1. Bone-in roast
2. Boneless roast
3. Cutlets
1. Bone-in roast
Remove the rump from the leg by cutting parallel to the aitch bone and about 1 inch
away from it. Leave the aitch bone attached to the rump.
Remove the knuckle bone at the pointed end or from the bottom of the rump.
Cut through the aitch bone to divide into two equal-sized roasts.
2. Boneless roast
Before separating the rump from the leg, remove the aitch bone and the tail bone.
Remove the rump from the leg. Remove the ball joint and trimmings.
Lay the rump on the side cut from the leg, and roll as any other rump roast.
3. Boneless leg to Cutlets
Leave the rump attached to the leg. Remove the aitch bone, tail bone, and trimmings.
Remove the leg bone from the entire leg as follows:
a. follow the natural seam of the leg to separate the top round from the bottom round;
b. the rump is now an extension of the bottom round;
c. start at the pointed end and slice across the grain at a 9O° angle. Cut slices ¼ inch thick for cutlets.
V. Knuckle (Sirloin Tip)
The knuckle is an extension of the sirloin and has an excellent flavor. Peel the outside covering from the knuckle. The knuckle can be sold whole for roasting or sliced into cutlets or steaks.