As you move here… Essentially you catch right in front of the hip bone. So I get in front of this hip bone which is here. This is essentially where it fuses with the other side usually the hip bone. If I take the hip bone out I’m left with this hind leg. The first thing that we’ve done here that our guys have done for me because I asked them to is they pulled off this front muscle group. It’s the quadriceps muscle it’s the front of your leg. That quadriceps muscle. We refer to it as the quad ball or the tip. So that your ball tip. This is this section here. Tip roasts. This is your section. Unfortunately, sirloin tip is actually coming from the round a lot of the time because it is right next to the sirloin. We are calling it the sirloin tip. But this is your ball. It is a nice lean muscle. As I said when you move further back in the carcass things get leaner. There’s less fat between the muscles and it takes on a slightly brighter, lighter red color because it’s further from the heart. That’s how you can tell. It also takes on a slightly more iron flavor. A metallic flavor. Anybody that prepares meats knows that that’s going to be a more metallic flavor supposed to that fat, creamy flavor. That would be what we call the ball or the tip.