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.

cutting guides for chuck
The black guide lines indicate a practical method of cutting up the chuck and separating it into chuck, rib roasts, cross arm or round bone chuck roasts, knuckle, and neck.