Now that you’ve split the forequarters, the next step is to remove the short ribs and neck from the rest of the shoulder & shank.

This technique will require a sharp boning knife.

The neck meat and short ribs can be separated from each other with a cleaver and/or a saw. You can then debone the neck for boneless neck meat, a great braising cut (How to Braise).

Here’s how you do it: