PN-4640
Figure 93.—Blade roasts from blade section.
The neck bones are removed by cutting along each edge of the vertebra, and then undercutting, lifting, and removing the neck bones with attached meat ([fig. 94]). The neck bones can be divided into several sections for stew or soup stock. The portions of the blade and knuckle bones and surrounding heavy connective tissue are removed. The boneless neck makes excellent ground beef or stew meat.
PN-4641
Figure 94.—Removing neck bone.
The rib is separated from the short plate by a saw cut across the ribs ([fig. 95]) approximately 2 to 3 inches from the edge of the ribeye. Rib steaks and roasts (figs. [96] and [97]) are made by cutting between the ribs and sawing through the backbone. The protruding edge of the backbone may be removed by sawing through the spinal cord groove.