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Figure 86.—Removing the deckle.
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Figure 87.—Foreshank crosscuts and brisket.
Turning now to the blade section of the forequarter, remove the sixth rib by cutting between the fifth and sixth ribs and sawing through the backbone ([fig. 88]). This roast, or roasts from the fifth and fourth rib sections, can be used as is ([fig. 89]) or separated into several usable pieces. The outside muscles may be removed by cutting along the fat seam through the middle of the roast ([fig. 90]). These muscles are less tender and should be cooked with moist heat like a pot roast or made into stew meat or ground beef.