MORE FROM THE MORTON SALT BOOK
(Page 3 of 10)
March/April 1973
By the Mother Earth News editors
FORESHANK The foreshank is excellent for soups or stewing meat. When used for soup, the shank should be cut the desired size by first cutting the meat to the bone, then sawing. The shank meat may also be ground for hamburger after removing the meat from the bones.
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BRISKET The brisket lies between the chuck and the foreshank. Its medium thickness streaked with lean and fat makes it the ideal cut for corned beef. Lay the brisket rib side down and trim across to the bones to remove the meaty part, as illustrated.
The illustration below shows brisket removed from bones. Before putting the brisket in TenderQuick pickle for corning, cut it in uniform pieces of about 6 to 8 lbs.
Beef brisket when cured with Tender-Quick makes delicious corned beef. The curing ingredients in Tender-Quick counteract the usual drying and hardening effect of the salt. Instead of shrinkage and loss of meat juices, Tender-Quick cured corned beef is rich and full flavored. The tendering and firming up process that takes place with the Tender-Quick cure retains the meat juices.
PLATE—Boned and rolled for curing When beef is butchered on the farm, the question is often asked, what to do with the plate. The plate can be quickly boned out and the bony portion used immediately for soup or soup stock. After boning, the plate makes an ideal piece for rolling and curing. Roll the plate lengthwise and tie with heavy white cord. After rolling, pump with Tender-Quick pickle and cure.
RIB Rib roasts are one of the choicest parts of the carcass. When the bone is left in, the rib is called a Standing Rib Roast. Lay the rib on the table backbone down and cut into the desired size roasts by cutting between the ribs to the backbone. Then finish the cut with a saw through the backbone. For making rib roast boned and rolled as illustrated at the right above, remove the bones, roll and tie.
SPENCER ROLL The Spencer Roll, as illustrated below, consists of about two-thirds of the meaty portion of a standard rib cut, and is removed with boning knife from top of ribs. The Spencer Roll may be cut into short steaks or boneless rib steaks.
FLANK After the flank has been removed, the flank steak, which is all lean meat and oval shaped, is taken out with the boning knife by cutting around the edge of the steak and pulling out by hand. The flank steak can be used fresh. After the steak has been removed, the flank, trimmed of surplus fat, is used for boiling, stews, or hamburger, or it can be rolled and tied and used for a roast, or cured for later use.
SHORT LOIN From the front end of the short loin, rump steaks are cut. These steaks have no tenderloin and contain pieces of the 13th rib. From the center of the short loin T-bone steaks are cut. From the rear portion of the short loin come the Porterhouse steaks. These have a large portion of the tenderloin muscle and also the T-bone.
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