Thread: Butchery

OK, I have topside, round, silverside and rump as beef "sort of" equivalents. The interesting thing is the way the leg is broken down in that video is exactly how we take the meat off each leg - in three bits (excluding knuckle/shin that come off last) - the meat comes naturally apart down those separations in the muscle as shown. It seems a little odd that in doing so we are breaking up the traditional cuts. The first two parts I always cross-cut into steaks. The last part to come off is the piece that wraps around the bone closer to the hip ball and needs to be cut free of it, forming a hemispherical looking roast when on a tray that comprises of several individual muscle groups separated by silverskin (if that is the correct term). All very interesting.