The flank is the first part removed from the hindquarter (figs. 99 and
100). This is accomplished by making a cut beneath the cod or udder
fat near the center of the round and following the surface of the
round to the outer edge, loosening the upper edge of the flank.
Holding the knife perpendicular to the outer surface cut towards the
backbone at approximately a 45° angle until the hipbone is reached.
Then, hold the knife parallel to the split surface of the backbone and
cut straight down to the 13th rib. Saw through the rib to complete
removal of the flank.
[Illustration: Hindquarter hanging by hook from rear leg]
Figure 99.—Hindquarter.
[Illustration: Man slicing away flank from hanging hindquarter using
a large knife]
Figure 100.—Removing the flank.
Lay the flank on the cutting table with the cod or udder fat up and
peel the outer lean muscle back by cutting under the edge next to the
cod or udder fat. Then lift and trim close to the lean approximately
one-half the length of the flank (fig. 101). Turn the flank over and
remove the flank steak. This cut is the hand-shaped muscle at the cod
or udder fat end of the flank. First, loosen the edges of the tough
membrane overlying the muscle. Lift it up and pull it back to clear
the surface of the steak and then cut it off along the edge of the
visible lean (fig. 102). Loosen the flank steak muscle at the cod or
udder fat end and lift it free from the underlying membrane (fig.
103). Pull it back as far as possible, loosening the edges with the
knife. Cut around the lower edge to free the flank steak.
[Illustration: Man lifting and slicing away lean muscle using a knife]
Figure 101.—Removing outside lean muscle from flank.
[Illustration: Man lifting and slicing away membrane using a knife]
Figure 102.—Lifting membrane from flank steak.
[Illustration: Man lifting and slicing away steak using a knife]
Figure 103.—Removing flank steak.
The cod or udder fat and heavy connective tissue are removed from the
rest of the lean by cutting through the flank along the edge of the
visible lean (fig. 104). The portion of the 13th rib is also removed
(fig. 105) from the flank. The boneless flank meat can be used for
stew meat or ground beef.
[Illustration: Man slicing through fat using a knife]
Figure 104.—Removing the cod or udder fat.
[Illustration: Man slicing along rib using a knife]
Figure 105.—Removing the 13th rib.
The sirloin tip is removed by starting a cut beneath the knee cap. The
knee cap (fig. 106) is located approximately 6 to 8 inches below where
the lean meat of the shank disappears into the knee joint. Hold a
large steak knife parallel to the floor and make several cuts into the
fat until you can penetrate the lean. Cut through the lean 2 to 3
inches until you reach the round bone. Turn the knife downward and cut
close to the round bone until you reach the hip joint. Turn the knife
outward and cut down and out at an approximate 45° angle to remove the
sirloin tip (fig. 107).
[Illustration: Man slicing into hanging beef side using a knife]
Figure 106.—Cutting below kneecap.
[Illustration: Man removing large hunk of meat from beef side using
a large knife]
Figure 107.—Removing sirloin tip or knuckle.
The sirloin tip makes an excellent oven roast (cooked by dry heat),
particularly if it is from well-marbled young cattle (fig. 108). The
sirloin tip may be divided into two approximately equal roasts by
cutting lengthwise (fig. 109). Cross-sectional cuts make good steaks
for grilling (fig. 110).
[Illustration: Sirloin tip displayed]
Figure 108.—Sirloin tip.
[Illustration: Man slicing sirloin tip into halves using a knife]
Figure 109.—Separating sirloin tip into roasts.
[Illustration: Sirloin tip halves and one sirloin steak displayed]
Figure 110.—Sirloin tip—steaks or roasts.
The trimmed hindquarters should be laid on the table with the split
surface of the backbone down. Starting at the smaller end of the
hindquarter, the club, T-bone, porterhouse, and sirloin steaks are
removed by cross-sectional cuts with knife and saw (fig. 111). The
last sirloin steak is determined by the cut that passes through the
hip joint (fig. 112).
[Illustration: Man slicing and then sawing through loin using a knife]
Figure 111.—Removing club steak from loin.
[Illustration: Steaks displayed]
Figure 112.—Sirloin, porterhouse, T-bone and club steaks from loin.
The beef round is turned over with the skinned side down (fig. 113).
The rump is removed by a cut made approximately parallel to the long
axis of the split pelvic bone and about 1 inch towards the hindleg
from the innermost curve of this bone (fig. 114). The tail bone is
removed by cutting along its edge (fig. 115). The hip joint is removed
from the rump by a saw cut just below and close to the pelvic bone
(fig. 116). The saw should be held _parallel_ to the outer skinned
surface of the rump. The trimmed rump roast may be divided by first
sawing through the pelvic bone and then cutting through the lean to
make two approximately equal roasts (fig. 117).
[Illustration: Hindleg displayed on table]
Figure 113.—Beef round (sirloin tip removed).
[Illustration: Man slicing and then sawing across hindleg]
Figure 114.—Removing the rump.
[Illustration: Man trimming with knife]
Figure 115.—Removing the tail bone.
[Illustration: Man slicing and then sawing through rump]
Figure 116.—Removing the hip joint.
[Illustration: Sawing rump in half]
Figure 117.—Dividing rump into roasts.
To fabricate the round, make a knife cut parallel to the surface where
the rump was removed and across the round just in front of the knee
cap. Saw through the round bone to separate the heel and shank from
the round (fig. 118). Remove the round bone from the round (fig. 119).
Separate the top and bottom parts of the round by starting at the
surface where the rump was removed and cutting along the fat seam
across the center of the round (fig. 120). Slice the top round into
steaks or roasts (fig. 121). Top round steaks and roasts from young
well marbled beef may be broiled or oven roasted. Muscles of the
bottom round are less tender than those of the top round and should be
cooked with moist heat for longer period of time (fig. 122).
[Illustration: Slicing and then sawing off heel and shank]
Figure 118.—Separating heel and shank from round.
[Illustration: Round bone displayed removed from round]
Figure 119.—Removing round bone.
[Illustration: Slicing top and bottom round apart using a knife]
Figure 120.—Separating top and bottom round.
[Illustration: Steaks and roasts displayed]
Figure 121.—Top round steak and roasts.
[Illustration: Steaks and roasts displayed]
Figure 122.—Bottom round steak and roasts.
The heel of round or “Pike’s Peak” roast is removed by cutting just in
front of the major tendon at the hock straight across until you reach
the shank bone. Then cut along the shank bone and around the knee or
stifle joint to remove the heel of round roast (figs. 123 and 124).
[Illustration: Slicing heel of round off using a knife]
Figure 123.—Removing heel of round roast.
[Illustration: Heel of round and hindshank displayed]
Figure 124.—Heel of round and hindshank.
Sawing through the knee joint to expose the bone marrow will add
flavor to soups or stews (fig. 125).
[Illustration]
Figure 125.—Sawing through knee joint.
Meat trimmed from roasts and steaks, the neck portion, parts of the
plate not made into short ribs, the flank, and the shanks may be made
into stew meat and ground beef.
The neck bones, the “deckle,” shoulder, elbow, hip, and knee joints
add flavor to soups and stews especially if the joints are split to
expose the bone marrow.