When breaking hanging beef there two ways to break it,
Boston system and the New York system
In the Boston system, three ribs are left on the hind quarter; in the New York or Philadelphia cut, all ribs are left on the fore quarter. This means that the first cut of the fore quarter in New York (the prime ribs) is the same piece of meat as the first cut on the hind quarter in Boston. The hind quarter cuts also differ. So, asking for a particular cut of meat may bring confusion is you move from or to New England. The U.S. Department of Agriculture refers to cuts by the New York system, as does the rest of the country except parts of New England.
I might be wrong, but it seems to me Britts break beef with 3 ribs on the striploin or what they call a sirloin. You can't trust fellers that hang beef on strings. It just ain't done in my shop. :P
