Prepare the leg
Ensure a clean and sanitized work area with adequate lighting.
Trim excess fat and connective tissue
Begin by trimming away any excessive fat and silver skin from the leg using a sharp knife. Remove any large external pieces of connective tissue to improve the appearance and quality of the cuts.
Identify the major cuts
Find the natural seams and muscle groups within the leg to identify the major cuts. The primary cuts typically include the round, sirloin, and shank.
Fabricate the round primal
The round primal is the largest section of the leg. It can be further divided into various cuts based on customer preferences and market demands.
Using a boning knife, follow the natural seams to separate the round primal into cuts like the top round, bottom round, eye of round, and sirloin tip. Trim away excess fat and connective tissue from each cut to enhance its appearance and tenderness.
Fabricate the sirloin primal
The sirloin primal is located towards the rear of the leg, above the round primal.
Use a boning knife to separate the sirloin primal from the other muscles and bones. Within the sirloin, there are various cuts such as the sirloin steak, tri-tip, and top sirloin roast. Fabricate these cuts based on customer preferences.
Separate the shank
Locate the shank bone, which is the lower section of the leg near the hock joint. Use a butcher's saw or knife to make a clean cut around the shank bone, separating it from the leg.
Fabricate the shank
The shank, which was previously separated, can be further processed into osso buco or used for stewing and braising.Remove any excess fat and silver skin, and cut the shank into appropriate portions for the desired cooking methods.
Trim, package, and label:
- Trim any remaining fat or connective tissue from the cuts to achieve a clean appearance.
- Wrap the cuts tightly in butcher paper or plastic wrap to prevent freezer burn and protect against air exposure.
- Label each package with the type of cut, date of packaging, and any other relevant information.