• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
Obese-Wan Kenobi

Removing the chine bone

8 posts in this topic

Hi,

Could anyone point me to an illustrated tutorial on removing the chine bone from a rib roast?

I've searched and haven't found.

Your help will be truly appreciated :)

Thanks in advance!

Share this post


Link to post
Share on other sites
Hi,

Could anyone point me to an illustrated tutorial on removing the chine bone from a rib roast?

I've searched and haven't found.

Your help will be truly appreciated :)

Thanks in advance!

do you want a standing rib roast or a boneless? boneless is a no muss no fuss filet it off the bone. for a standing rib roast, you need a super sharp knife to cut through the rib bone and cartiledge connected to the back bone. i scalp the meat off slightly around it and use a cleaver to remove the back bone...

good luck...

Share this post


Link to post
Share on other sites

Andrew,

No video but, you can use a hack saw with a bone blade ($1.50) and cut through the chine where it meets the ribs. You can use a knife to remove the chine. You may also want to cut between the ribs if there is any remaining bones.

You can take your roast into a butcher and ask where you should make your cuts. It is best to do the removal at home. Butchers use large band saws and they tend to hack up and ruin what should be a nice roast.

There is a website, Beef Myology which has videos of breaking down a carcass. Unfortunately, they do not do finish trimming.

Tim

Share this post


Link to post
Share on other sites
Andrew,

No video but, you can use a hack saw with a bone blade ($1.50) and cut through the chine where it meets the ribs.  You can use a knife to remove the chine.  You may also want to cut between the ribs if there is any remaining bones.

You can take your roast into a butcher and ask where you should make your cuts.  It is best to do the removal at home.  Butchers use large band saws and they tend to hack up and ruin what should be a nice roast.

There is a website, Beef Myology which has videos of breaking down a carcass.  Unfortunately, they do not do finish trimming.

Tim

what is the website? i found a bovine myology page with 3-D views but no videos...

Share this post


Link to post
Share on other sites

Andrew,

Click on the Fabrication Videos. These include a Loin Split in which you can see the chine bone. These videos do not include a chine removal.

Bovine Myology - Click on the Loin Split

( You have to hold the fast forward/rewind button to move around)

Tim

Share this post


Link to post
Share on other sites

Wow, fascinating site.

Share this post


Link to post
Share on other sites
Andrew,

Click on the Fabrication Videos.  These include a Loin Split in which you can see the chine bone.  These videos do not include a chine removal.

Bovine Myology - Click on the Loin Split

( You have to hold the fast forward/rewind button to move around) 

Tim

OK - that is just about the coolest thing I have ever seen.


Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.