Job Description:

The employee will work with a hook in the dominant hand. The rib will be removed from the back of the blade meat and leave the correct lip measurement

Work Procedure:

1. Using the hand hook, pull the rib from the movable table.
2. Insert your hook into the hole at the end of the rib chuck
3. Use your knife to follow the "natural seam" between the rib eye and the meat cap knife
4. Use the tip of your knife to score around the cartilage of the blade meat, leaving the blade meat and the cartilage stuck to the rib cap
5. Continue removing the cap following the "back strap" until you reach the "back strap"Continue removing the cap following the natural seam until you reach the back strap
6. Use your knife to cut the back strap where it connects to the feather bones
7. Pierce the membrane on the opposite side of the back strap
8. Use your hook and knife to remove the back strap and put it on the appropriate band
9. Using the hook, place the rib side up with the serrated end of the teeth facing up
10. Use your knife to separate the back rib from the rib eye, do this by cutting right away from the bone
11. Place the back rib on the appropriate band
12. Mark the lip measurement of the rib eye on both sides
13. Use your knife to cut off the excess lip with a right cut
14. Place the rib eye and cut on the appropriate band
15. Other tasks as assigned