Beef Hindquarter Primals and Cuts

Discussion in 'Meat Selection and Processing' started by pops6927, Feb 16, 2010.

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  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Here is Mr. Hindquarter, divided into it's parts:

    Breaking Down the Hindquarter:

    You first remove the FLANK, which wraps around the hindquarter like a skirt. From the flank you get the SKIRT STEAK, aptly named!
    Second cut would be to remove the SIRLOIN TIP by cutting at the end of the shank to expose the knuckle, seaming down one side and cutting along the femur on the other side until you get to the bottom knuckle, then cutting perpendicularly to remove.
    Third cut would be under the rump to remove the LOIN, until you hit bone, then saw off the loin.
    Forth cut would be to seam out the shank from the ROUND/RUMP section, getting the knife into the center of the knuckle to cut it completely through.
    Put the round/rump section on the block and separate the ROUND from the RUMP. Now, your Mr. Hindquarter has been broken down into it's primal sections:
    Sirloin Tip

    I will describe and try to demonstrate with pictures all the primals taken down into their separate cuts.

    FLANK: From the center of the flank comes the flank steak. It is covered with membrane that is peeled off, plus fat removed. A common merchandizing technique was to thinly slice a crosshatch pattern on the top of the flank steak for decoration. It can be grilled, fried or sliced into thin slices for stirfry. It is very grainy with long tubular fibers running lengthwise; you do not want to overcook; medium rare to rare is best. Cut across the grain at an angle so you have short fibers to chew.

    SIRLOIN TIP: The sirloin tip comes from the far side of the round off the top part of the sirloin (but it is NOT a top sirloin, that's a different cut). It is more tender than round but not quite as tender as sirloin. The whole tip comes with what is known as 'cap on', a covering of fat and some muscle that can be seamed off back to the knuckle, leaving a round whole sirloin tip.




    At the top, you have the shank. This can be cut into a knuckle soupbone and centercut soupbone slices (knuckle soupbone is at the bottom below white lines indicating slices):

    (Please note; this is a work-in-progress until all cuts can be done. Please bear with me as I endeavor to complete fully. Thank you for your patience!)
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