Produced from the first 3 ribs of the forequarter and ideal for slow or sous vide cooking.
1
Saw and remove vertebrae as illustrated, leaving just the rib bones.
2
Remove yellow gristle (backstrap) and any bone gristle.
3
Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).
4
Excess fat is removed.
5
Cut between the ribs and French trim.
6
The first 2-3 ribs next to the Fore Rib (depending on 5 or 6 bone forequarter) produce Back Rib Steaks on the bone.
7
The remainder produces Chuck Rib Steaks on the bone.
