PN-4653
Figure 105.—Removing the 13th rib.
The sirloin tip is removed by starting a cut beneath the knee cap. The knee cap ([fig. 106]) is located approximately 6 to 8 inches below where the lean meat of the shank disappears into the knee joint. Hold a large steak knife parallel to the floor and make several cuts into the fat until you can penetrate the lean. Cut through the lean 2 to 3 inches until you reach the round bone. Turn the knife downward and cut close to the round bone until you reach the hip joint. Turn the knife outward and cut down and out at an approximate 45° angle to remove the sirloin tip ([fig. 107]).
PN-4654
Figure 106.—Cutting below kneecap.
