G on Fig. 2 shows where to cut through between the humerus and radius joint to remove the shin from the forequarter (see Fig. 8). H on Fig. 2- shows where to cut through between the scapular and humerus joint, removing the bolar from the forequarter (see Fig. 9). J on Fig. 2 shows where to cut the brisket off. The dotted portion of the line indicates the bolar, which has to be removed first. Fig. 10 shows the brisket being sawn from the forequarter. K on Fig. 2 shows the line of division between the prime ribs and the chuck (the blade is still in place). The prime ribs are removed from the chuck by cutting through between the seventh and eighth ribs, leaving a set of six prime ribs (see Fig. 11). The last step in breaking down a forequarter is to remove the blade from the chuck by cutting through the seam between these parts (see Fig. 12).

New Zealand Journal of Agriculture, Volume 89, Issue 6, 15 December 1954, Page 555

G on Fig. 2 shows where to cut through between the humerus and radius joint to remove the shin from the forequarter (see Fig. 8). H on Fig. 2- shows where to cut through between the scapular and humerus joint, removing the bolar from the forequarter (see Fig. 9). J on Fig. 2 shows where to cut the brisket off. The dotted portion of the line indicates the bolar, which has to be removed first. Fig. 10 shows the brisket being sawn from the forequarter. K on Fig. 2 shows the line of division between the prime ribs and the chuck (the blade is still in place). The prime ribs are removed from the chuck by cutting through between the seventh and eighth ribs, leaving a set of six prime ribs (see Fig. 11). The last step in breaking down a forequarter is to remove the blade from the chuck by cutting through the seam between these parts (see Fig. 12).