Pleased to "Meat" You, Part III

    First off, I don't wanna toot my horn or anything, but clearly I am doing God's work when it comes to my wizardry with Microsoft Paint...or as I like to call it, "the poor man's photoshop"...so its day three of my 14 day Meat Fabrication class, and although we didn't get to break anything down per say, we did watch a bunch of demos by Chef Elia. Today, Chef demoed how to breakdown a primal rib, with the plate still attached to it (a major and minor primal respectively). 
 

Leah is hungry

     Chef talks to the class about the Orange muscle on top called: "the twitch muscle". Its a muscle that twitches without the cow having to move to get the flies off its body/

I could probably drive my car under there...

Chef

     Chef broke down this hunk-o-meat into export style ribs (used for prime rib/beef back ribs), shortribs, and the plate section, which is ground for burgers.

removing the "deckle"--can be used for slicing steaks in stir fries, fajitas, etc

the removed "deckle"

shortribs

side view of the short ribs

"Plate"--minor primal section fabricated to make burger meat.

     The next chunk of meat Chef demoed was the drop loin which includes the primal loin, flank/sirloin steaks, and the tenderloin

drop loin with backbone view

all the fat trimmings

     Ladies, if you ever wondered where your makeup, eye shadow, lip stick, and soap comes from...

primal loin with 13th rib exposed