First let me say great thread. Have a question. Ive never seen the parts so clearly labled so Ive always winged it not knowing how the hind legs are supposed to be seperated. Ive never payed attention to how many pecies I end up with I just always take off every sliver of silver on something thats going to be steaks or roast. In the last pic before wraping for freezer the Sirloin or front of round has a white vein on the right side. Isnt that more silver? I believe Ive seperated that and anything looking like that and removed. Am I being too picky? Is that a thin peice that doesnt matter or am I looking at that wrong and isnt what Im thinking?