In Part 3 of deboning a hind quarter, @joshmcfads shows us how to remove the Rottom Round, after previously removing the Sirloin (in Part 2). With the remaining cuts on the leg, the Bottom Round can best be identified by its flat nature and its location to the inner side of the leg. This is an awesome cut for jerky as it is lean and tender, however, if you're looking for a great steak that packs a lof of flavour, seeason and sear this cut in a screamin hot pan, cook to 130F, rest and enjoy! #hun