The Black Orb

SCENE THIRTEEN

ROLAND

Step Eleven - With a long fillet knife, cut along the entire length of the backbone next to the dorsal spine. Then cut along the lateral spines of the backbone the length of the backbone. Sever the loin where it is still attached at the small of the back. Remove the loosely attached meat near the neck end of the loin.

Step Twelve - Cut the ribs away with a boning knife.  Cut the ribs into 4-5 inch strips, then cut each long strip into foot long chunks.  These are good for barbecues.

Step Thirteen - The tenderloin lies under the backbone just in front of the pelvic area. Cut it from the backbone.  This is the best meat for steak.

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