PN-4628
Figure 81.—Removing the shortribs.
The large round knuckle bone is separated from the first arm roast by cutting between the two bones (figs. [82] and [83]). This bone, with its marrow exposed, is an excellent flavor enhancer for soups and stews. Either arm steaks or arm roasts may be made by parallel cuts across the arm section until you reach the foreshank ([fig. 84]).
PN-4629
Figure 82.—Removing the armbone.
PN-4630