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
  • separating plate from ribs
    Sawing off the Plate and Fore Shank.
    MOTHER EARTH NEWS STAFF
  • separating fore and hind quarters
    Method of separating the Fore quarter from the Hind quarter.
    MOTHER EARTH NEWS STAFF
  • sawing off plate and fore shank
    A method of separating the Chuck from the Ribs.
    MOTHER EARTH NEWS STAFF
  • separating flank from hind
    Cutting apart the hind quarter.
    MOTHER EARTH NEWS STAFF
  • Removing the kidney
    Removing the kidney from the hind quarter.
    MOTHER EARTH NEWS STAFF
  • separating short and end loin
    Method of cutting the loin into the short loin and loin end.
    MOTHER EARTH NEWS STAFF
  • separating the loin
    Removing the loin from the round at the hip joint.
    MOTHER EARTH NEWS STAFF
  • removing rump from round
    How to saw the rump from the round.
    MOTHER EARTH NEWS STAFF
  • boneless shoulder roast
    Shoulder meat that has been deboned, rolled, and tied.
    MOTHER EARTH NEWS STAFF
  • 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.
    MOTHER EARTH NEWS STAFF
  • separating the brisket
    Removing the brisket from the chuck and the foreshank.
    MOTHER EARTH NEWS STAFF
  • brisket removed from bone
    This is what the brisket looks like removed from bones.
    MOTHER EARTH NEWS
  • rolled rib roast
    A deboned, rolled, and tied rib section.
    MOTHER EARTH NEWS STAFF
  • separating rib from backbone
    Separating a rib section from the backbone.
    MOTHER EARTH NEWS STAFF
  • spencer roll
    The Spencer Roll, which may be cut into short steaks or boneless rib steaks.
    MOTHER EARTH NEWS STAFF
  • sawing steaks from loin
    Sawing a steak from the short loin.
    MOTHER EARTH NEWS STAFF
  • cutting round steaks
    Cutting steaks from the round.
    MOTHER EARTH NEWS STAFF
  • 020-077-01
    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.
    MOTHER EARTH NEWS STAFF
  • pumping with tender quick
    Pumping meat with Tender-Quick. 
    MOTHER EARTH NEWS STAFF
  • adding morton pickle
    Add the Morton Pickle before putting it in the cure.
    MOTHER EARTH NEWS STAFF
  • Rubbing on Tender-quick
    Rub some Tender-Quick on your meat for the Dry Cure
    MOTHER EARTH NEWS STAFF
  • stone curing crock
    Pack you meat down in a stone crock
    MOTHER EARTH NEWS STAFF
  • veal cutlets
    Follow these guide lines for making veal cuts after the carcass has been chilled.
    MOTHER EARTH NEWS STAFF
  • veal - cutting sirloin from leg
    Cutting the sirloin-roast from a leg of veal.
    MOTHER EARTH NEWS STAFF
  • separating shank from shoulder
    Separating front shank from shoulder and back after leg has been removed by cutting crosswise just above the hip bone.
    MOTHER EARTH NEWS STAFF
  • 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.
    MOTHER EARTH NEWS STAFF
  • veal - sawing rump from leg
    Sawing rump from leg of veal after sirloin has been removed. Sirloin is pictured at the left.
    MOTHER EARTH NEWS STAFF
  • Jerky
    Jerky is a great way to preserve meat, not to mention tasty!
    Photo by Fotolia/Joshua Resnick

  • beef cuts diagram
  • separating plate from ribs
  • separating fore and hind quarters
  • sawing off plate and fore shank
  • separating flank from hind
  • Removing the kidney
  • separating short and end loin
  • separating the loin
  • removing rump from round
  • boneless shoulder roast
  • cutting guides for chuck
  • separating the brisket
  • brisket removed from bone
  • rolled rib roast
  • separating rib from backbone
  • spencer roll
  • sawing steaks from loin
  • cutting round steaks
  • 020-077-01
  • pumping with tender quick
  • adding morton pickle
  • Rubbing on Tender-quick
  • stone curing crock
  • veal cutlets
  • veal - cutting sirloin from leg
  • separating shank from shoulder
  • veal - cutting steaks from leg
  • veal - sawing rump from leg
  • Jerky

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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