Breaking down a beef roasting into prime cuts
by Tom Hill. Head Butcher at Turner & George
The technique video at the bottom of the page shows Tom breaking down a 'beef roasting' into the prime beef cuts you can see in the image below.
Video
You can watch the entire (rather long) video or you can jump directly to a point of interest in the list.
- The beef roasting in one huge piece
- Taking off the fore rib
- Removing the filet
- Separating the rump from the sirloin
- Boning out the rump
- Trimming the filet
- Quick explanation of the loin that we're left with
- Removing the ribs from the sirloin
- Trimming the sirloin
- Removing the cap, chine bone and feather bones from the fore rib
- Removing the fore rib sinew
- Cutting one bone-in rib-eye steak from the fore-rib
- Cutting rib-eye steaks from the rest of the fore-rib
- Breaking down the rump into individual cuts
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