The New York Beef Council recently hosted a “meat retreat” at Brooklyn FoodWorks, where 3rd generation butcher Kari Underly, of Range Partners, gave a tutorial on how to break down ribs and top butt or sirloin. All the meat here was supplied by Strassburger Steaks, and was prime grade beef. We basically broke the rib down into spinalis and eye filets. For the butt, we broke that down into roasts…