Breaking 'em down

[Vermin93]

Excellent blog post. One of the best I've seen on breaking down a hind quarter. I just watched a processing video where the guy called the top round the bottom round and called the bottom round the top round. It confused the heck out of me.

I like to cut the top sirloin and bottom round into thick steaks, use the eye of the round for kabobs, and use the top round for anything but steaks. I'm embarrassed to admit that the top sirloin has always ended up in the pile for the grinder. Never again...

 

[TAFKAP]

I did two hams last night, and will clean off two front shoulders tonight. It's therapeutic.

 

[Diehard Hunter]

Excellent post! I will put that to good use, hopefully this week!

 

[Jingaling]

Thanks for sharing, great information!