|These long, thin bones would be the beginning of the hump on|
a beef's back.
|Another shot of the Rib|
|Chine the bones away to allow plenty of room|
for your boning knife.
At first, work each bone separately.
|Once you get 3 or 4 bones deep, you can take a long 'swipe'|
and take off the whole bone structure in one easy-to-toss
|Get a firm grip on the Cap with your hook.|
|Knife, Hook, Pull. Repeat.|
|A swift pull with your hook (or your grip, for that matter)|
will really help you out. Remember, its already dead, you're not going
to hurt it. On a Dry Aged piece like this, the layers of fat should
separate rather easily.
|Here's some more 'bubble gum' for you, this variety being|
especially bad for your teeth.
|Face your cut and marvel at the quality!|
This is about as quick as a Breakdown has ever gone. There's plenty of work in the Meat Department;
taking pictures being pretty low down the list.