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Beef: Hindquarter, Leg Section, Steamship
Appears in
By Ryan Farr
Published 2011
The whole leg section.
Cut through the tendon from the shank end.
Saw off the bottom part of the shin.
Make an incision at the top of the shank and continue all the way around, just below the bottom of the leg bone and shank joint.
Remove the shank meat.
Scrape the bone with the back of your knife until it’s nice and clean.
The finished steamship. This is not a common roast but one that is easy to execute and truly memorable. Just make sure you have a big enough oven or spit for spit roasting.