Back in the day when we fabricated sides of beef at store level. We would receive beef fronts beef hinds, beef ribs with the plate attached etc.. Some meat cutters broke on the rail and others broke on the block. As they separated the bottom round from the full round they would grab it by the "Gooseneck" and proceed to cut it off.
As you can see by the drawing the bottom round looks like a gooseneck!
Back in the day when we fabricated sides of beef at store level. We would receive beef fronts beef hinds, beef ribs with the plate attached etc.. Some meat cutters broke on the rail and others broke on the block. As they separated the bottom round from the full round they would grab it by the "Gooseneck" and proceed to cut it off.
As you can see by the drawing the bottom round looks like a gooseneck!
I think I asked the question here before. How'd it get it's name? With a little imagination, the drawing you provided looks like the entire goose to me rather than only the neck. But I guess that finally explains it. Thanks. When I break rounds, I never took the gooseneck off first. It was always the knuckle, then the inside, then the gooseneck.
What did you call the beef ribs that had the plate attached? Wasn't it called a "fan"?
When I worked wholesale (Denver Meat Company, San Jose Ca), we used to cut what we called "ten inch ribs". We'd cut a notch in the handle of our boning knives that was exactly 10 inches from the tip. We'd put that notch at the top of the chine bone and make a mark (with the knife tip) and then again at the bottom of the rib too. Oh, at the top, we also moved the skirt steak out of the way a little bit. Then we'd draw a line from one mark to the other. Later, two people would come by, and with an air powered saw (on a very long air hose), one man, following the line we drew, would cut off the plates leaving a "10 inch rib" the other man would catch the plates and hang them on trees. We worked with 3 rails at a time. An empty center rail. Empty except for the trees. On one side of the empty rail, right side forequarters and the other rail, left side forequarters. I think each rail held about 50 quarters. Sometimes the sawman would try to cut the plates faster then you could catch them. That was fun! I miss those days.
-- Edited by Burgermeister on Thursday 6th of October 2016 01:06:53 AM
On a side note. Depending on how the butcher cut it, whether on the rail or block would get it's name. On the block it became a bottom round but if it's hanging then it's an outside round. Same for top and inside rounds.
I think I heard the word fan relative to the rib plate. We would simply use a ruler and mark a 7 inch primal rib. We merchandised the heck out of the long plate. Short ribs, skirts, plate meat for soup and flanken. But let me ask you this. We also received "rattles" but I forget what that was. I think it was the rib, plate and flank. Or it could of been rib plate. Maybe somebody out there knows.
I think I heard the word fan relative to the rib plate. We would simply use a ruler and mark a 7 inch primal rib. We merchandised the heck out of the long plate. Short ribs, skirts, plate meat for soup and flanken. But let me ask you this. We also received "rattles" but I forget what that was. I think it was the rib, plate and flank. Or it could of been rib plate. Maybe somebody out there knows.
I think most ribs were cut 7 inches. With the 10 inch rib (wholesale) you still have a few short ribs on it but no plate or skirt. These 10 inch ribs were most likely sold on the hook (rather than cryovac). No need for a ruler if you have the boning knife (with the mark on it) already in your hand all morning.
