The crosscut chuck is then placed on the cutting table, bone side up, and divided into two pieces. First make a saw cut through the ribs. This cut begins on the first rib about 1 inch ([fig. 78, top]) from the inner curve of the split surface of the backbone and parallel to the top line. After sawing through the ribs, with the knife blade held perpendicular to the table, make a knife cut between the sawed ends of the ribs through the meat to the shoulder blade ([fig. 78, bottom]). Saw through the shoulder blade, separating the crosscut chuck into a blade and arm section. The fourth, fifth, and sixth rib portions of the arm are removed by cutting between the third and fourth ribs and sawing through the brisket edge ([fig. 79]). These rib portions may be made into short ribs, cut for stew, or boned and made into ground beef.
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Figure 78.—Separating the arm and blade sections.
