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Susan Campbell, Caroline Conran

The Hindquarters

Appears in
Poor Cook: Fabulous food for next to nothing
Poor Cook

By Susan Campbell and Caroline Conran

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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