Advertisement
Beef: Hindquarter, Sirloin/Leg Section
By Ryan Farr
Published 2011
Remove the pelvic bone from the top of the hindquarter.
Cut along the aitch bone, pulling back on that bone and removing the meat from it, working the knife around the whole pelvic bone to the joint.
Cut through the ligament in the joint at the base of the pelvic bone, which is at the beginning of the leg bone.
Remove the whole pelvic bone, working it free.
Begin to remove the tip of the tri-tip from the top of the sirloin on the side of the leg.
Follow the crease to remove the tip of the tri-tip from the leg.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement