BOTTOM ROUND

PRODUCT DESCRIPTION: The bottom round is the outside or posterior portion of the primal round. The bottom round is made by removal of shank meat and bone at the stifle joint. The knuckle is pulled following the seam from the pattela to the loin break on the top round side, and starting at the pattela following the silver seam to the loin break on the bottom round side. The depth of cut should not exceed into muscles below the femur bone. The angle of cut on the top round side should be approximately 45 degrees. The patella and heavy tendon are removed. The femur and aitch bones are removed leaving Top and bottom rounds intact. The bottom round is separated from top round along the natural seam.

TRIM SPECIFICATION: Fat cover is 3/4 inch overall with a 1/2 inch bevel. Heavy tendons and cartilage are removed. Excess top round or knuckle left on bottom round is removed. Excess fat lying on the surface of the silverseam including rump area is removed l/2" from lean on silver seam side, 1/2" from lean on split side and 1/2" thick where top and bottom are separated.

IMPS #: 176

YIELD: 6.97