Figure 109.—Separating sirloin tip into roasts.
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Figure 110.—Sirloin tip—steaks or roasts.
The trimmed hindquarters should be laid on the table with the split surface of the backbone down. Starting at the smaller end of the hindquarter, the club, T-bone, porterhouse, and sirloin steaks are removed by cross-sectional cuts with knife and saw ([fig. 111]). The last sirloin steak is determined by the cut that passes through the hip joint ([fig. 112]).
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