The Hindquarters

Appears in

Poor Cook: Fabulous food for next to nothing

Published 1971

About

Most of the best meat in all animals comes from the hindquarters. The best meat being the tenderest, least bony and least fatty and therefore the most expensive.

There are two main cuts, the LEG and the LOIN. The leg is divided from the loin just above the tail where the pelvis joins the backbone.

The legs of VEAL, PORK, LAMB and MUTTON are usually halved to make smaller joints, the best half being the top half which is called (confusingly to some people) the leg fillet. The lower half is cheaper and is called the shank end or knuckle.

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Part of

Meat

Cuts of Meat — Beef, Veal, Pork, Lamb and Mutton

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