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This is the leg after the bottom round is removed. In the center is the sirloin. To the left is the shank. It is only good for grinding. On the right side is the rump roast, or what's left of it. If care is used when removing the hind legs from the pelvis, this roast should be large enough for a meal. The rump roast is good for cubing into byte-size pieces, then stir frying. To save time later, cut the cubes before freezing.