PN-4668
PN-4669
Figure 117.—Dividing rump into roasts.
To fabricate the round, make a knife cut parallel to the surface where the rump was removed and across the round just in front of the knee cap. Saw through the round bone to separate the heel and shank from the round ([fig. 118]). Remove the round bone from the round ([fig. 119]). Separate the top and bottom parts of the round by starting at the surface where the rump was removed and cutting along the fat seam across the center of the round ([fig. 120]). Slice the top round into steaks or roasts ([fig. 121]). Top round steaks and roasts from young well marbled beef may be broiled or oven roasted. Muscles of the bottom round are less tender than those of the top round and should be cooked with moist heat for longer period of time ([fig. 122]).
