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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.
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