And this teres major, it sits right here.
As you bring off the clod, it's the top muscle laying on there.
It's about the size of a pork tenderloin.
It's commercially marketed as a petite tender in this country.
So, really awesome products.
And really added a lot of value to a subprimal, the clod.
That some 20 years ago was almost exclusively
just ground into making, you know, ground beef predominately.
A few chuck roasts and stuff.
The one other subprimal that we get here from the chuck would be the chuck roll.
And it's kind of a continuation of the rib and
rib eye roll, which we'll show here in just a second.
But if you imagine this steak right here.
This would be the steak that would be the most toward the head from the rib.
And this little section that you see right here
is essentially a continuation of a boneless chuck roll.
That's what it would look like and it'd be cut into roast.
It makes awesome roast.
And the first few steaks here work really well to grill as well.
Alright?
So, the next section that we have here
after we've discussed the chuck is the rib.
Okay?
This is a bone-in, oven, not hardly oven prepared rib.
But it's a, a bone-in rib.
Okay?
We dry age all of our middle meats here at the University meat laboratory.
So, again, this is the opposite side.
But, you can see where this comes from, right here.
This, seven full ribs.
And then, when honestly, there's very little beef
in this country that is sold bone-in, anymore.
Most of it is sold boneless.
So, if we wanted to make bone-in steaks from this, we could.
This, right here is what we're talking about.
Yeah it would be, a highly valued chuck cut or it would be the last rib steak.
And this is exactly where that would come if we cut bone-in steaks.
This would be from the other end, this is
you might have heard other people talk of club steak.
That would be right off of this end.
But, honestly most beef cuts, other than what we'll show
you here from the short loin in just a second.
They're all cut boneless.
And, so we would bone this rib out into a boneless ribeye roll.
That's exactly what this would be.
And the steaks that we would generate for
that ribeye roll, would look just like this.
With the exception that the bone would be
out and these other accessory muscles would be removed.
So this would be a boneless ribeye that we would have, down here from the rib end.
And then here on this end you can see how that would look.