Chuck Rib Steaks on the bone

Code: Chuck B030

Description

Produced from the first 3 ribs of the forequarter and ideal for slow or sous vide cooking.

Chuck B030
Chuck B030
Chuck Rib Steaks on the bone Meat Cut Spec Step 1

1

Saw and remove vertebrae as illustrated, leaving just the rib bones.

Chuck Rib Steaks on the bone Meat Cut Spec Step 2

2

Remove yellow gristle (backstrap) and any bone gristle.

Chuck Rib Steaks on the bone Meat Cut Spec Step 3

3

Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).

Chuck Rib Steaks on the bone Meat Cut Spec Step 4

4

Excess fat is removed.

Chuck Rib Steaks on the bone Meat Cut Spec Step 5

5

Cut between the ribs and French trim.

Chuck Rib Steaks on the bone Meat Cut Spec Step 6

6

The first 2-3 ribs next to the Fore Rib (depending on 5 or 6 bone forequarter) produce Back Rib Steaks on the bone.

Chuck Rib Steaks on the bone Meat Cut Spec Step 7

7

The remainder produces Chuck Rib Steaks on the bone.

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