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Need help with a Beef Hind

post #1 of 9
Thread Starter 

Greetings. I have been volunteered by a friend to cook for @125 people at a benefit. The meat was donated as a 175(hanging) pound beef hind. Any ideas would be a great help. I have experience with KCBS competion but this is a different animal. Should I break it down? if so into what? Is it possible to smoke the whole hind like a venison ? I have 2 wood fired custom smokers made from 250 gallon propane tanks.

Thank you for your help.

post #2 of 9

How soon are you doing this benefit?


I'd be parting it out if it were me...at least dis-joint the rump section from the loin/flank, and go from there. I'm no butcher, but that's a big hunka beef to be cooking in one piece, and too many different thicknesses to chance overcooking many of the choice cuts. Someone may know of a way to get more even cooking...I just don't see it happening from a food safety stand-point, myself.



post #3 of 9

This is a great question for Pops. Hope he see's this thread.

post #4 of 9
Thread Starter 

Thank you. I am concerned with all the different cuts and muscle densities. I have seen ox roasts on spits etc. I am inspecting the side 5 days before the event and will have access to prep it the day before. I will have @36 hours to prep,inject marinade and cook. I am figuring that the end product will be a pulled/chunk type presentation that can be scooped onto a bun or stand alone with side dishes. I have thoughts of boning the hind and separating loin/flank. I have warned my friend that this may turn into a chippped beef and gravy on toast :0!?

post #5 of 9

If it were me, I'd want to section it first into manageable pieces for cooking.  But, to do so would take a little cutting skill.  You would need a cimeter-type (10" - 12" steak or breaking) knife, a boning knife, a hand meat saw and a kevlar or chainlink cutting glove.

Here's a hindquarter:




Kinda fuzzy, but...)

those are the lines to cut on.

1) remove the flank.  it wraps around like a skirt.

2) next, locate the joint at the top of the sirloin tip on the bottom of the shank.  You can cut into it a little, pull down and expose the knuckle on the femur (leg bone).  You can slide your cimeter down the femur bone the bottom of the bone to the knuckle, then cut a right angle into the sirloin tip up to the femur bone and remove the sirloin tip.

3) next, look at the bottom of the loin.  Then go up to the V on where you removed the sirloin tip and cut off the loin approximately parallel to that angle separating the loin from the round/rump.  You first have to cut through the meat then saw through the tail bone and the hip bone.

4) now you have the rump on the bottom, the round above and the shank on the hook.  You can separate the shank from the round/rump by working the tip of your boning knife into the joint between them and lower it to the table.

5) then remove the femur bone from the pelvic bone, then remove the pelvic bone.  Now, the piece is boneless.   Remove the heel of the round. Cut off the top round horizontally from the bottom/rump - that is known as the 'goosneck' (bottom round, rump, eye-round).

6) you can roast the bottom/eye/rump (goosneck) as one piece; the top round as one piece, the sirloin tip as one piece, and cut the loin into three equal sections (sirloin, porterhouse and T-bone) and roast.  Bone out each section, separating the loin from the tenderloin  either before or after roasting.  Roast the shank until it falls apart like a pot roast.

I'll see if I can dig up a video of the correct process (there's tons of one-shot madmen cutting a hind in 2 seconds flat; hard to find one who is doing it slowly and correctly!).

post #6 of 9
Originally Posted by SmokinAl View Post

This is a great question for Pops. Hope he see's this thread.

Actually, I need all your help if i can to elicit a PM to me if there's anyone who posts a meat question that you may think I could answer for them; I am always glad to share whatever knowledge I have with all the members and guests, but I don't always catch the threads when they start; don't hesitate to ask, always glad to help in any way possible!  Just pop me a PM to let me know what is being asked in what thread!  I'll try my best to be as prompt as possible!  Or send me an email to pops6927@gmail.com or to my cell phone at pops6977@gmail.com, too; I may be at work but I'll answer as soon as I can get the chance.

post #7 of 9

Is it great or what to have a guy like Pops on this forum!

post #8 of 9





Here's two video's that show breaking a hind down on the block.  It's a little different order but still removing the same pieces.  


1st video:

1) removing part of the flank, but leaving the flap steak on the loin.

2) removing the flap steak

3) removing the tenderloin

4) cutting off the short loin (tbone/porterhouse section)

5) removing the sirloin section

6) removing the shank

7) removing the top round section


2nd video:


1) removing the femur bone

2) separating the sirloin tip from the bottom/eye/rump roast (gooseneck)


Basically that's how it's done!  But, you should be wearing a kevlar or chainlink cutting glove and always cut away from you, not towards you.  A knife wound in the belly is not pretty and quite hard to stitch up all the intenstines, and various cuts on other parts are nasty too...I can readily attest, believe me!  I've had over 400 stitches on my right hand alone (left handed, holding the knife in the left - hard to find a left-handed knife.... lol!).

post #9 of 9
Thread Starter 

Many Thanks to both Al and especially pops! I really appreciate the effort. This will help tremendously. The videos were a great help too. Great advice on the knife handling pops. As a paramedic I have seen the results first hand(or finger) of careless knife work. I will keep you updated on how this turns out. May even post some pics if it goes real well. The benefit is the 20th of August. Take care.

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