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Beef: Forequarter
Appears in
By Ryan Farr
Published 2011
Whole forequarter standing up on its side.
Begin breaking down the forequarter. Make the first cut between the 5th and 6th rib bones. Cut through all the flesh with the knife before sawing.
Saw through the bone on the loin side first and then saw through the cartilage of the breast side.
This cut will release the entire chuck from the rib. This piece of chuck will be hung in the walk-in for 14 days and then made into dry-aged burgers.
ยฉ 2011 All rights reserved. Published by Chronicle Books.
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