MORE FROM THE MORTON SALT BOOK
(Page 2 of 10)
March/April 1973
By the Mother Earth News editors
CUTTING UP THE HIND QUARTER
RELATED CONTENT
REMOVING FLANK FROM HIND QUARTER The thin three-cornered flank piece is trimmed from the hind quarter. This contains the flank steak which can be pulled out. The balance of the flank can be used for boiling piece or ground for hamburger, meat loaf. etc.
REMOVING KIDNEY Next, trim out the kidney and kidney knob from the hind quarter, leaving sufficient fat on the backbone to cover the tenderloin.
SEPARATING LOIN FROM ROUND The loin should be separated from the round at the ball and socket hip joint. After starting the cut with a knife, complete it with the saw.
SEPARATING THE LOIN The loin should be divided into short loin and loin end, the division being made at the hip joint. Steaks from the short loin are very popular.
REMOVING RUMP FROM ROUND The rump is removed from the round by sawing across the floor of the aitch bone. The rump makes a desirable roast or choice corned beef.
There are many different ways to use the various beef cuts, in order to get the greatest value from them. Some of the cuts may be used fresh, some cured, and some canned.
CHUCK (or Shoulder) After the plate, foreshank, and rib have been removed from the forequarter, the balance is called the chuck. From the chuck are cut shoulder roast, pot roast, and shoulder steaks. The part which contains the ribs is cut into chuck roast, or steak. The black guide lines indicate a practical method of cutting up the chuck separating it into chuck, rib roasts, cross arm or round bone chuck roasts, knuckle and neck.
GROUND MEAT FROM NECK The neck and parts of the chuck can be ground for hamburger or ground and used in various types of sausage.
BONELESS SHOULDER ROAST Any part of the shoulder may be boned for boneless roast. Cut meat into desired thickness for roast, remove bones, roll, and tie with heavy white cord.
LONG SHOULDER BONED AND ROLLED Another method of using the shoulder is to remove the bone and make a long roll, tying with heavy white cord. This roast can be used fresh or pumped and cured with Tender-Quick for later use.
BONING MEAT When beef is butchered on the farm, a large part of the meat can more easily be used, cured or canned if the pieces are boned and rolled. After a little practice and after learning the location of the bones, boning meat is very simple. Trim close to the bones without gouging, leaving as little meat on the bones as possible.
SHOULDER CLOD The shoulder clod is the thick, heavy portion of the chuck that lies on top of the shoulder plate at the foreshank side of the chuck. The shoulder clod is good for pot roasts, boiling beef, beef stew, or ground for hamburger.
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