The hindquarter should be placed on the cutting table with the outside down. The flank is removed by starting the cut on the round near the cod area following the round muscle. Cut closely to avoid cutting into the lean on the round near the stifle joint. Continue the cut forward on a line to a point 2 or 3 inches below the loin eye muscle at the 13th rib. The flank steak, the prominent muscle on the inside near the center of the flank, may be stripped out for a steak and the remaining lean trimmed for grinding.
Separate the loin from the round by cutting between the fourth and fifth sacral vertebrae at a point approximately 1 inch in front of the aitch bone. The loin should then be cut into steaks. Begin cutting at the sirloin end and cut toward the small end of the loin.
Remove the rump by cutting parallel to the two ends of the aitch bone and just behind the aitch bone. The rump is usually boned and tied for roasts. The sirloin tip is removed by following the round bone to the knee cap. The tip can be used as roasts or steaks.