Part 6

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).

The sirloin tip makes an excellent oven roast (cooked by dry heat), particularly if it is from well-marbled young cattle (fig. 108). The sirloin tip may be divided into two approximately equal roasts by cutting lengthwise (fig. 109). Cross-sectional cuts make good steaks for grilling (fig. 110).

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).

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).

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).

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).

Sawing through the knee joint to expose the bone marrow will add flavor to soups or stews (fig. 125).

Meat trimmed from roasts and steaks, the neck portion, parts of the plate not made into short ribs, the flank, and the shanks may be made into stew meat and ground beef.

The neck bones, the “deckle,” shoulder, elbow, hip, and knee joints add flavor to soups and stews especially if the joints are split to expose the bone marrow.

Wrapping

Immediately after chilling and cutting, meat must be properly wrapped, quickly frozen, and stored at 0°F or lower until needed. Proper wrapping is essential to maintain meat quality. Therefore, one should:

• Use moisture-vapor proof wrap such as heavily waxed freezer paper or specially laminated paper.

• Wrap meat closely eliminating as much air as possible. Improper wrapping will allow air to enter and cause “freezer burn” and rancidity.

• Use a proper wrapping procedure (fig. 126).

• Label packages as to content and date.

FREEZING AND FROZEN STORAGE

For large quantities of meat, it is best to use a commercial establishment for quick freezing. A home freezer may be used if it will maintain a temperature of 0°F or below. When using the home freezer, be sure to:

• Clean and defrost freezer.

• Freeze meat at -10°F or below.

• Freeze only the amount of meat that will freeze in 24 hours.

• Allow ample air circulation by not over-packing the freezer. Approximately 2 to 3 pounds of meat may be packed per cubic foot of freezer space.

FURTHER PROCESSING

Curing

The curing process enhances meat flavor and improves shelf life by retarding bacterial growth. Salt and nitrites inhibit bacterial growth and enhance flavor and color; sugar counteracts the hardening effect of salt and also enhances flavor. Beef is generally cured by making corned beef or dried beef using the above-mentioned ingredients.

Corned Beef

Corned beef is generally made from cuts of the round, brisket, plate, or chuck.

Remove all bone from the cuts and slice pieces into uniform thickness and size (approximately 3 inches thick). To prepare the pickle dissolve 8 pounds of salt, 3 pounds of sugar, 4 ounces of baking soda and 4 ounces of saltpeter in 4 gallons of water. This will cure 100 pounds of beef. Pack meat in a clean stone crock or stainless steel tub, and cover it with the pickle. If cuts have not been rolled and are approximately 3 inches in thickness, they will be ready to use in 2 weeks. Thicker cuts will require longer curing. After curing, remove meat from the pickle; wash and dry or smoke.

During curing the temperature of the pickle should remain below 38° to 40°F, otherwise the brine may become ropy due to growth of bacteria. Ropiness looks like partially cooked egg white. If ropiness occurs, the meat should be removed, washed, and repacked in a clean container.