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Beef: Forequarter, Rib/Chuck Section
Appears in
By Ryan Farr
Published 2011
Measure the length of the loin on the forequarter, placing the tip of the knife where the loin starts and measuring to the edge of the meat.
From the bottom of the loin, add half of the length of the initial loin measurement to mark where you will begin to cut.
Make your mark on the rib side where the tip of the knife reached in the last step, which is 1½ times the length of the loin. Repeat the marking process on the other side.
Connect the two marks with a knife before beginning to saw.
Move the chuck side around to prepare for sawing.
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