He did what is called a Modified Kansas City cut, that means no flap or skirt, no breast bone. The tips are left on. He mentioned that.
The St. Louis cut removes all of the breast bone and the tips. So there are no pin bones or cartilage left on the rack. St. Louis cuts also typically square off the ends on the small end leaving 8 to 10 bones per rack.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."