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Beef: Forequarter, Neck
By Ryan Farr
Published 2011
Now, flip over the forequarter. You can see the beautiful curvature in the spine where the neck begins and ends.
Locate the planned cut. Saw through the 6th neck bone to separate the neck.
Start your cut through the meat by resting your knife on the front of the arm bone.
Continue cutting through all the meat to the other side before sawing.
Saw through the bone to separate the neck from the chuck.
Here, you can see that we sawed through the arm bone as well.
A cross section of the chuck.
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