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Beef: Forequarter, Flintstone Rack
By Ryan Farr
Published 2011
Saw through the feather bones on the back side of the loin to allow you access with the knife.
Saw down to remove the chine bone.
Steady the rib section with your arm as you saw down all the way to the bottom.
Flip the rib section around and come back with the knife to peel off the feather bones.
Cut down along the inside of the feather bones.
Mark the first cut on the whole rib section right at the beginning of the cartilage at the tip of the rib.
Mark the cut on the chuck side at the tip of the rib as well.
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