The forequarter (fig. 73) is best processed by separating it into two
more manageable sections and making usable cuts from each section. The
following cutting procedure differs from the usual style of retail
cutting by separating the forequarter between the sixth and seventh
ribs instead of between the fifth and sixth ribs. This approach was
taken to preclude difficulties for the novice which might arise with
older carcasses, whose blade bone cartilage would have become ossified
and thus impede the knife cut. Counting the rib closest to the neck as
number one, locate the sixth and seventh ribs. Insert the knife
between these two ribs (fig. 74) at about the midpoint of their length
and cut towards the brisket. From the outside (skin side) of the
forequarter, (fig. 75) insert the knife through the previously made
cut. Holding the blade perpendicular to the outer surface, cut toward
the back line until you meet the bone. After reaching the backbone,
continue forward in a flat, circular motion, cutting all the flesh.
[Illustration: Hanging forequarter, foreleg facing down]
Figure 73.—Forequarter.
[Illustration: Hanging forequarter with slit between two ribs]
Figure 74.—Knife cut between sixth and seventh ribs.
[Illustration: Man pushing knife to extend slit to backbone]
Figure 75.—Knife cut through the meat to the bone.
Saw through the backbone keeping the saw blade parallel to the surface
of the knife cut. The crosscut chuck will then drop down approximately
a foot (fig. 76), so make certain you have plenty of clearance from
the floor. The chuck portion of the forequarter of a 1,000-pound steer
will weigh approximately 100 pounds. Call on your strongest helper to
hold the chuck while you saw through the brisket edge (fig. 77),
completing the separation of the two parts of the forequarter.
[Illustration: Front portion of forequarter hang from rear portion]
Figure 76.—Forequarter separated between sixth and seventh ribs.
[Illustration: Man sawing through brisket while helper holds chuck]
Figure 77.—Sawing through the brisket edge.
The crosscut chuck is then placed on the cutting table, bone side up,
and divided into two pieces. First make a saw cut through the ribs.
This cut begins on the first rib about 1 inch (fig. 78, top) from
the inner curve of the split surface of the backbone and parallel to
the top line. After sawing through the ribs, with the knife blade held
perpendicular to the table, make a knife cut between the sawed ends of
the ribs through the meat to the shoulder blade (fig. 78, bottom). Saw
through the shoulder blade, separating the crosscut chuck into a blade
and arm section. The fourth, fifth, and sixth rib portions of the arm
are removed by cutting between the third and fourth ribs and sawing
through the brisket edge (fig. 79). These rib portions may be made
into short ribs, cut for stew, or boned and made into ground beef.
[Illustration: Sawing across ribs; finishing cut using a knife]
Figure 78.—Separating the arm and blade sections.
[Illustration: Sawing between two ribs]
Figure 79.—Removing the fourth to sixth ribs from the arm section.
The shoulder joint and first arm roast are then removed. The shoulder
joint extends from the cut surface 2 to 3 inches toward the foreshank.
Press over the rounded joint until you locate where it sharply
declines and make a knife cut through that point over the bone and
through the meat. Saw through the arm bone (fig. 80), cut through the
flesh to the rib bones, and saw through them to remove the shoulder
joint and first arm roast. The short ribs and most of the underlying
fat are removed by cutting through the natural fat seam (fig. 81).
[Illustration: Man sawing across section of armbone]
Figure 80.—Sawing through armbone.
[Illustration: Slicing off short ribs using a knife]
Figure 81.—Removing the shortribs.
The large round knuckle bone is separated from the first arm roast by
cutting between the two bones (figs. 82 and 83). This bone, with its
marrow exposed, is an excellent flavor enhancer for soups and stews.
Either arm steaks or arm roasts may be made by parallel cuts across
the arm section until you reach the foreshank (fig. 84).
[Illustration: Slicing off armbone using a knife]
Figure 82.—Removing the armbone.
[Illustration: Finished armbone and short rib displayed]
Figure 83.—Removing the armbone.
[Illustration: Three arm roasts displayed]
Figure 84.—Arm roasts from arm section.
The foreshank is separated from the brisket by a knife cut
approximately midway between these two parts (fig. 85). The brisket
bones and underlying fat are removed from the brisket by cutting
through the natural seam between the thick meaty part of the brisket
and the bones (fig. 86). The fat over the outside of the brisket is
about the thickest located anywhere on the forequarter, and some of
this fat should be trimmed away. Remember to follow the rounded
surface of the lean. The foreshank may be boned and the meat made into
ground beef or stew. Cross-sectional cuts across the muscle and bone
will greatly enhance soup and stews (fig. 87).
[Illustration: Slicing off foreshank using a knife]
Figure 85.—Separating the foreshank from the brisket.
[Illustration: Slicing off part of brisket using a knife]
Figure 86.—Removing the deckle.
[Illustration: Finished foreshank and brisket displayed]
Figure 87.—Foreshank crosscuts and brisket.
Turning now to the blade section of the forequarter, remove the sixth
rib by cutting between the fifth and sixth ribs and sawing through the
backbone (fig. 88). This roast, or roasts from the fifth and fourth
rib sections, can be used as is (fig. 89) or separated into several
usable pieces. The outside muscles may be removed by cutting along the
fat seam through the middle of the roast (fig. 90). These muscles are
less tender and should be cooked with moist heat like a pot roast or
made into stew meat or ground beef.
[Illustration: Slicing between ribs using a knife]
Figure 88.—Removing blade roast between ribs.
[Illustration: Sawing through backbone]
Figure 89.—Blade roast.
[Illustration: Slicing outer muscles from blade roast using a knife]
Figure 90.—Removing the outside muscles.
The chuckeye portion may be removed (fig. 91) by cutting along the
curvature of the rib to the backbone and along its surface to separate
the chuckeye from the bone. The heavy yellow ligament located at the
edge of the chuckeye is removed. The chuckeye portion is usually
tender and excellent for charcoal broiling. The rib bone and attached
meat are excellent in soup or stew (fig. 92). Blade steaks or blade
roasts can be made in a similar manner by cross-sectional cuts of the
blade section to the first rib area (fig. 93).
[Illustration: Slicing away chuckeye portion using a knife]
Figure 91.—Removing chuckeye portion.
[Illustration: Outside muscles, ribeye, and trim displayed]
Figure 92.—Outside muscles, ribeye, and trim.
[Illustration: Six blade roasts and one ribeye displayed]
Figure 93.—Blade roasts from blade section.
The neck bones are removed by cutting along each edge of the vertebra,
and then undercutting, lifting, and removing the neck bones with
attached meat (fig. 94). The neck bones can be divided into several
sections for stew or soup stock. The portions of the blade and knuckle
bones and surrounding heavy connective tissue are removed. The
boneless neck makes excellent ground beef or stew meat.
[Illustration: Slicing out neck bones using a knife]
Figure 94.—Removing neck bone.
The rib is separated from the short plate by a saw cut across the ribs
(fig. 95) approximately 2 to 3 inches from the edge of the ribeye. Rib
steaks and roasts (figs. 96 and 97) are made by cutting between the
ribs and sawing through the backbone. The protruding edge of the
backbone may be removed by sawing through the spinal cord groove.
[Illustration: Sawing across ribs and then slicing with knife]
Figure 95.—Separating the rib and short plate.
[Illustration: Slicing between ribs using a knife]
Figure 96.—Removing rib steak from rib.
[Illustration: Four pieces of rib displayed]
Figure 97.—Rib steaks and roasts.
If you prefer, you may make boneless rib steaks and boneless rib
roasts by following the same procedure used for the fourth, fifth, and
sixth rib portion of the chuck, cutting along the curvature of the
ribs to the backbone and along its surface, separating the meat from
the bones. The boneless rib may be made into one or more roasts and/or
steaks. Also, the outside muscles may be removed and the ribeye made
into one or more roasts, or it may be sliced into excellent broiling
steaks.
Short ribs are made by sawing across the rib ends of the plate at
approximately 2-inch intervals (fig. 98) until you reach the white
cartilages attached to the ends of the ribs. The 10th, 11th, and 12th
rib sections of the short ribs often have a high ratio of fat to lean.
Remove these, trim most of the fat away, and use them in soup or stew.
[Illustration: Sawing across ribs two inches from ends]
Figure 98.—Sawing shortribs from shortplate.