Saw and remove vertebrae as illustrated, leaving just the rib bones.
Code: Chuck B030
Produced from the first 3 ribs of the forequarter and ideal for slow or sous vide cooking.
Remove yellow gristle (backstrap) and any bone gristle.
Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).
Excess fat is removed.
Cut between the ribs and French trim.
The first 2-3 ribs next to the Fore Rib (depending on 5 or 6 bone forequarter) produce Back Rib Steaks on the bone.
The remainder produces Chuck Rib Steaks on the bone.