Advertisement
Beef: Forequarter, Prime Rib/Upper Chuck
By Ryan Farr
Published 2011
The upper part of the forequarter. Amazing when roasted whole!
Mark the point where you are going to separate the prime rib from the chuck, between the 5th and 6th ribs.
Always plan your cut. Knowing your next move will result in a clean, perfect cut.
Begin the cut with the knife.
Finish separating the rib from the chuck with the saw, sawing through the feather bones.
View from the feather-bone side, with the prime rib on the right and the upper chuck section on the left.
Cross section of completed cuts: on the left is the prime rib; on the right is the upper chuck.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement