When processing the hind-quarter, there are five major roasts that I will separate. There will be several sizable – but smallish – chunks you will be left with that can be put aside for stir frying, or as stew meat, but I’ll generally toss it in the trim pile. The five cuts you are left with are:
Sirloin Tip
Top Round
Bottom Round
Eye of Round
Shank
Click one of the links to learn more about the specific cut.