Figure 83.—Removing the armbone.
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Figure 84.—Arm roasts from arm section.
The foreshank is separated from the brisket by a knife cut approximately midway between these two parts ([fig. 85]). The brisket bones and underlying fat are removed from the brisket by cutting through the natural seam between the thick meaty part of the brisket and the bones ([fig. 86]). The fat over the outside of the brisket is about the thickest located anywhere on the forequarter, and some of this fat should be trimmed away. Remember to follow the rounded surface of the lean. The foreshank may be boned and the meat made into ground beef or stew. Cross-sectional cuts across the muscle and bone will greatly enhance soup and stews ([fig. 87]).
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Figure 85.—Separating the foreshank from the brisket.