The reason I asked was so that I could have it cut leaving it on.
Here are some pictures can anyone advise on where the money muscle is?

I thought it would be the muscle on the bottom left of the picture above.

My Butcher thinks its the muscle on the top left of the above picture. He likened it to being the rib eye of a beef cut, adding that this bit of the cut was the best on the joint.

A top shot of the perceived Money Muscle.

