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.



separating plate from ribs
Sawing off the Plate and Fore Shank.
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separating fore and hind quarters
Method of separating the Fore quarter from the Hind quarter.
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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.
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sawing off plate and fore shank
A method of separating the Chuck from the Ribs.
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separating flank from hind
Cutting apart the hind quarter.
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separating short and end loin
Method of cutting the loin into the short loin and loin end.
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Removing the kidney
Removing the kidney from the hind quarter.
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separating the loin
Removing the loin from the round at the hip joint.
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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.
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boneless shoulder roast
Shoulder meat that has been deboned, rolled, and tied.
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removing rump from round
How to saw the rump from the round.
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separating the brisket
Removing the brisket from the chuck and the foreshank.
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brisket removed from bone
This is what the brisket looks like removed from bones.
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rolled rib roast
A deboned, rolled, and tied rib section.
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separating rib from backbone
Separating a rib section from the backbone.
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spencer roll
The Spencer Roll, which may be cut into short steaks or boneless rib steaks.
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sawing steaks from loin
Sawing a steak from the short loin.
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cutting round steaks
Cutting steaks from the round.
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pumping with tender quick
Pumping meat with Tender-Quick. 
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Pictured here are sub-parts of the round: (1) the "knuckle, a tender cut; (2) the top round or inside round, which is good for curing; (3) the bottom or outside round, which is good for dried beef.
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adding morton pickle
Add the Morton Pickle before putting it in the cure.
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Rubbing on Tender-quick
Rub some Tender-Quick on your meat for the Dry Cure
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stone curing crock
Pack you meat down in a stone crock
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veal cutlets
Follow these guide lines for making veal cuts after the carcass has been chilled.
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veal - cutting steaks from leg
Cutting round steaks or cutlets from leg of veal. Veal rump is pictured in the center and veal steak at the left.
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veal - cutting sirloin from leg
Cutting the sirloin-roast from a leg of veal.
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separating shank from shoulder
Separating front shank from shoulder and back after leg has been removed by cutting crosswise just above the hip bone.
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veal - sawing rump from leg
Sawing rump from leg of veal after sirloin has been removed. Sirloin is pictured at the left.
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