INSPECTING CARCASS SPECIFICATIONS...

Sharpening boning knives & preparing butcher's block

USDA SPEC 100 • MASTER BUTCHER'S BLOCK • 1912

The Beef Carcass

Anatomical Primal & Subprimal Reference & Culinary Science

PRIMAL REGION

RIB

Tenderness 5 / 5
Fat Marbling Heavy
Collagen Low
Heat Method High Dry
Heritage & Butchery Tradition

Character & Muscular Workload

Cooking Logic (The Science)

Subprimal & Steak Breakdown
Signature Preparations
    Master Butcher's Secret
    1 / 11
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    ANATOMICAL CUT COMPARISON

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