There are quite a few of my videos where I mention beef forerib breakdowns, and the various products of that subprimal. This week I'm going to demonstrate exactly how I breakdown a rib of beef to make back ribs, ground beef, fat for tallow, ribeye steaks and roasting joints.

We will need an intact beef forerib, including the fat cap, which consists of the five bones directly behind the chuck, and in front of the striploin.

We will need a boning knife. They're cheap as chips. I use a Victorinox Swibo six-inch, semi-flexible knife.

We will need a meat grinder. You can use the electric attachments that are available for various models of food processor, but I much prefer my Trespade No8 manual grinder. They're affordable and extremely durable.

Chapters:

00:00 Intro
00:25 Identifying the different parts of the cut
02:27 What to do with the back ribs
03:20 Removing the fat cap
04:55 What to do with the fat cap
06:15 Cutting up the fat cap for grinding
07:45 Squaring off the ribeye joint
08:21 Grinding
08:46 Portioning the ribeye

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Keep cooking.

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