Figure 46.—Neck chops or slices.
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Figure 47.—Neck chops or slices.
The trimmed carcass is separated into four primal cuts, each with different characteristics (figs. [48] and [49]). A cut between the fifth and sixth ribs removes the shoulder. Another cut between the 12th and 13th (last) rib separates the rib from the loin (the 13th rib remains in the loin). The loin and legs are separated just in front of the hipbones by cutting through the small of the back where the curve of the leg muscles blend into the loin. This is the cut being made in figure 48.
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Figure 48.—Preparing four primal cuts.