Figure 90.—Removing the outside muscles.
The chuckeye portion may be removed ([fig. 91]) by cutting along the curvature of the rib to the backbone and along its surface to separate the chuckeye from the bone. The heavy yellow ligament located at the edge of the chuckeye is removed. The chuckeye portion is usually tender and excellent for charcoal broiling. The rib bone and attached meat are excellent in soup or stew ([fig. 92]). Blade steaks or blade roasts can be made in a similar manner by cross-sectional cuts of the blade section to the first rib area ([fig. 93]).
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Figure 91.—Removing chuckeye portion.
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Figure 92.—Outside muscles, ribeye, and trim.