This is a forequarter of nouveau beef from Nature’s Green Acres. A side of beef is split into a forequarter and a hindquarter by cutting between the twelfth and thirteenth rib, which is the last rib.
Cutting beef is more complicated than cutting pork, and I find I sometimes lose my way and forget where I am and what piece of meat I’m looking at. To give you some idea of what we intend to accomplish in this post, here is a picture of the forequarter afterwards, broken into its subprimals.
The first cut I make is between the fifth and sixth ribs. At the top right of the picture below, above the backbone, is the standing rib … Continue reading.