MORE FROM THE MORTON SALT BOOK
(Page 4 of 10)
March/April 1973
By the Mother Earth News editors
Porterhouse roast—the short loin may be cut into roasts the desired thickness, usually called Porterhouse roasts. Cut the same as for cutting Porterhouse steak except for thickness. Porterhouse roasts may be used with the bone in or the bone may be removed and the roast rolled and tied the same as a boneless rib roast.
RELATED CONTENT
LOIN END From the loin end sirloin steaks are cut. With steak knife cut meat to the bone the desired thickness, usually 1/2 to 3/4 inches, then saw through the bone to complete the cut. The first three or four cuts are called "first-cut" sirloin steaks. The center cuts are known as "flat" or "wedge bone" sirloin steaks. The balance are known as "pin" or "hip bone" steaks.
A sirloin roast may also be cut from the loin end and is cut the desired size in the same manner as cutting sirloin steak.
RUMP The rump is an excellent piece for making rump steaks, rump roasts, and for corning. To bone the rump, remove all bone by starting at the top of the rump. After boning, roll rump lengthwise inside of the piece to be inside of the roll. Hold in place and tie with heavy cord.
ROUND Round steaks are cut across the grain. The lower part of the round, which is less tender and does not make satisfactory steaks, may be boned out for pot roast. This part of the round is known as the end of the round. The shank may be used for soup stock or boned and ground. In addition to cutting steaks from the round, the round is excellent for curing or for dried beef, and when used in this way should be split into three portions.
That portion in front of the thigh bone is known as the "knuckle" which is a tender cut. The remaining portion of the round is slit through the center, making the top or inside round, which is very desirable for curing. The bottom or outside round is less tender but is an excellent piece for making dried beef.
» curing «
Beef has a larger percentage of lean meat than pork and, because of the high percent of lean meat in beef, it tends to become hard when cured. You need a special curing salt for beef, and Morton Tender-Quick fits this need exactly.
CURING EQUIPMENT Tender-Quick is the only curing salt necessary for curing any of the different cuts of beef, using either the Dry Cure or the Sweet Pickle Cure. Tender-Quick develops and intensifies the full richness of the natural flavors in the meat.
A more uniform cure—nicer color, and rich riper flavor will be obtained if the large pieces of meat, or pieces that have bone, are first pumped with a Tender-Quick pickle before putting them in cure, either by the Dry or Sweet Pickle cure.
To make the pumping pickle for beef, use water that has previously been boiled and cooled, and mix the water and Tender-Quick at the rate of 2 lbs. TenderQuick per gallon of water, stirring it until all of the Tender-Quick dissolves.
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