Figure 98.—Sawing shortribs from shortplate.
Hindquarter
The flank is the first part removed from the hindquarter (figs. [99] and [100]). This is accomplished by making a cut beneath the cod or udder fat near the center of the round and following the surface of the round to the outer edge, loosening the upper edge of the flank. Holding the knife perpendicular to the outer surface cut towards the backbone at approximately a 45° angle until the hipbone is reached. Then, hold the knife parallel to the split surface of the backbone and cut straight down to the 13th rib. Saw through the rib to complete removal of the flank.
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Figure 99.—Hindquarter.
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