9feather bone part of the vertebrae structure

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9.Feather Bone: Part of the vertebrae structure, connected to the chine bone, its thin and flat. 10.Finger Bones: Part of the vertebrae structure, connects to the chine bone. 11.Flank Steak: 12.Marbling: On bottom of Beef loin, often used for marinated London broil, quick grilling steaks, stir fry/fajita, or butterflied and opened for stuffing. 13.Porterhouse: Comes from the short loin, includes 2 muscles together - the tenderloin and striploin. Tenderloin muscle must make up at least one third of the steak 14.Rib Eye: Fabricated into steaks or roasts. 15.Shortloin: Purchased for steaks - porterhouse and T-bone. 16.Sirloin: Hip section of the loin containing the top sirloin butt, tri tip sirloin flap and ball tip known as the rump. 17.T-Bone: From the shortloin- similar to the porterhouse but it has a smaller amount of tenderloin compared to the porterhouse. Also contains the strip loin which makes up most of it.
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Study Questions 1. Name the bones found in the beef loin and rib primals. - Beef Loin: Hip bone, tail, feather, chine, finger, rib Rib Primal: Chine, ribs, feather, finger 2. List the steps for fabricating primal beef loin and rib cuts into the numerous HRI cuts available for purchase. Explain the process in sequence.
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