PN-4660
Figure 111.—Removing club steak from loin.
PN-4661
Figure 112.—Sirloin, porterhouse, T-bone and club steaks from loin.
The beef round is turned over with the skinned side down ([fig. 113]). The rump is removed by a cut made approximately parallel to the long axis of the split pelvic bone and about 1 inch towards the hindleg from the innermost curve of this bone ([fig. 114]). The tail bone is removed by cutting along its edge ([fig. 115]). The hip joint is removed from the rump by a saw cut just below and close to the pelvic bone ([fig. 116]). The saw should be held parallel to the outer skinned surface of the rump. The trimmed rump roast may be divided by first sawing through the pelvic bone and then cutting through the lean to make two approximately equal roasts ([fig. 117]).
