Figure 75.—Knife cut through the meat to the bone.
Saw through the backbone keeping the saw blade parallel to the surface of the knife cut. The crosscut chuck will then drop down approximately a foot ([fig. 76]), so make certain you have plenty of clearance from the floor. The chuck portion of the forequarter of a 1,000-pound steer will weigh approximately 100 pounds. Call on your strongest helper to hold the chuck while you saw through the brisket edge ([fig. 77]), completing the separation of the two parts of the forequarter.
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Figure 76.—Forequarter separated between sixth and seventh ribs.
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Figure 77.—Sawing through the brisket edge.