The Morton Salt Book: Cutting Beef, Curing Beef, Making Jerky, and Preparing Wild Game

Here's the fourth installment of Morton Salts superior booklet, A Complete Guide To Home Meat Curing. This section tells you to how to cutting beef, curing beef, making jerky, and preparing wild game.


| March/April 1973



beef cuts diagram

This shows the beef carcass after making the major cuts. Referring to this picture will help you understand suggestions for the different cuts.


PHOTO: MOTHER EARTH NEWS STAFF

OK, Homesteaders . . . here's the fourth installment of Morton Salt's superior booklet, A COMPLETE GUIDE TO HOME MEAT CURING. Previous excerpts took you through preserving and into curing poultry. This section tells you how to cut and cure beef, veal and wild game.

We'll be serializing more from the Morton Salt handbook . . . but we still advise you to add the manual to your farmstead bookshelf right now. It's packed with valuable information on butchering, cutting up and curing pork, beef, veal, lamb, poultry and wild game.

Again, our special thanks to Murray J. Pearthree, Morton Salt Regional Sales Manager, for granting us written permission to reprint from the booklet.

Cutting the Beef Carcass

SEPARATING FORE AND HIND QUARTERS The first step in cutting the beef carcass is quartering, which is dividing the fore and hind quarters. The carcass has thirteen ribs on each side. The first cut is made between the last two ribs, leaving twelve ribs on the fore quarter and one rib on the hind quarter. Insert the knife between the twelfth and thirteenth ribs at the belly end of the ribs and make the cut all the way to the backbone. Then saw the backbone in two, which leaves the fore quarter hanging from the uncut strip at the flank. While one person holds the fore quarter to keep it from falling, another one finishes the cut at the flank, completing the separation of the fore and hind quarters.

Lay the fore quarter on the cutting table with the outside of the carcass up, and begin making the cuts.

Cutting Up the Fore Quarter

SEPARATING PLATE FROM RIB Measure 10 inches from the backbone or chine along the 12th rib. Using this as a starting point, a straight line cut is made, continuing the cut across the shank just above the elbow joint.





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