|Chuck-End portion of a 3x3. A 3x3 is a Bone-in Rib Roast that still has the Chine bone.|
As you can see, there's a hefty amount of fat covering this Primal.
|Loin-End portion. The Fat covering this primal will protect it during the aging process.|
At Whole Foods Market, we age meats for no less that 14 days.
|The first incision is right along the animal's spine. You'll|
need to flex your blade into these bones a bit to keep the muscle
|As you can see, we're making some progress now.|
|I've always called this bit of tendon 'bubblegum'. You can peel it off with your|
|Looking down into the meat.|
|Now that the ribs are removed, it's time to clean around the vertebrates.|
|From one side of the rib to the other, guide your knife around any bones still|
holding onto the meat.
|Cross section of the Rib|
|Case Ready Ribeyes.|