Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

Figure 122.—Bottom round steak and roasts.

The heel of round or “Pike’s Peak” roast is removed by cutting just in front of the major tendon at the hock straight across until you reach the shank bone. Then cut along the shank bone and around the knee or stifle joint to remove the heel of round roast (figs. [123] and [124]).

PN-4676

PN-4677

Figure 123.—Removing heel of round roast.