1. Beef

2. Round

3. Bottom Round Roast Cut from the outside of the round. It has a trapezoidal shape elongated muscling & slight fat cover.

4. Bottom Round Steak Outside half of round steak. Appears to consist of 2 muscles without eye and 3 with eye. Elongated muscle with trapezoidal shape.

5. Eye Round Roast Cut from the eye round muscle. Naturally elongated, boneless, & cylindrical in shape. Slight fat covering.

6. Eye Round Steak Circular or oval, elongated and boneless. Coarse texture with large bundles of muscle fibers.

7. Heel of Round Roast The Beef Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is one of the least tender cuts of beef.

8. Round Steak Large, usually ½ to ¾ thick. Oval with fat around most of 3 sides and a round bone on one end. Contains top (in), bottom (out) & eye muscles.

9. Round Steak (Bnls) Same as round steak but bone has been removed.

10. Tip Roast Cut from the front of the round. Consists of four major muscles in one muscle mass. Has connective tissue throughout and may or may not contain sirloin cap muscle.

11. Tip Steak The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within on large muscle mass.

12. Top Round Roast

13. Top Round Steak Contains the large inside top muscle of the round. Boneless with a small amount of fat on outer surface. Also available in a roast.

14. Loin

15. Porterhouse Steak Cut from rear portion of mid-loin. Contains top loin, tenderloin, backbone & finger bone. Has a layer of fat on outside. Tenderloin must be 1 ¼”

16. Sirloin Steak (Bnls) The Beef Loin Sirloin Steak, Boneless is an excellent steak for broiling and is made by removing all of the bones from any types of sirloin steak.

17. Sirloin Steak-Pinbone The Beef Loin Sirloin Steak, Pin Bone is the first cut from the sirloin area of the beef loin. This steak looks much like the beef loin T-bone and porterhouse steaks in that it contains the T-bone the large eye muscle and the tenderloin muscle. However, it also contains an oval-shaped bone which you can see in the upper left corner of the steak. This bone is called the pin bone and is the tip portion of the hip bone.

18. Sirloin Steak-Flat Bone The Beef Loin Sirloin Steak, Flat Bone is the least valuable type of sirloin steak if both the flat hip and backbones are left in the steak.

19. Sirloin Steak-Round Bone The Sirloin Steak, Round Bone is located further back on the sirloin area of the beef loin. This particular sirloin steak has the greatest amount of lean and the least amount of bone

20. T-Bone Steak This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin. It is ½” to 1 ¼” across.

21. Tenderloin Steak The most tender retail cut from the entire beef carcass is the Beef Loin Terderloin Steak. This steak has a fine texture, is circular to oval in shape and is usually about three inches in diameter.

22. Top Loin Steak (Bnls) The boneless large eye muscle from the T-bone steak is called the Beef Loin Top Loin Steak, Boneless

23. Top Sirloin Steak (Bnls) Made by removing all bone, fat, and the tenderloin muscle from the sirloin steak. May be oval to a lopsided triangle in shape.

24. Flank

25. Flank Steak The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the knife scores across the cut.

26. Rib

27. Eye Roast Large center rib-eye muscle and one thin capping muscle of the rib.

28. Rib Eye Steak The Beef Rib Eye Steak come from the large end of the beef rib and is made by removing back and rib bones.

29. Roast, Large End Cut from the blade or large front end of the rib. Usually from the 6 th to 9 th rib. Contains rib bones, part of backbone. Muscles separated by seam fat.

30. Roast, Small End The Beef Rib Roast, Small End, contains 2 or more ribs, a portion of the backbone and one large muscle, the rib eye

31. Small End Steak Made from the 9 th to 12 th ribs. (Loin end) Contains large rib eye muscle.

32. Chuck

33. Arm Pot Roast The Beef Chuck Arm Roast is identified by its thickness as a roast, the large round bone in the center of the cut and the many small muscles of which it is made. This roast may or may not have a cross cut rib bones showing but if present would be at the bottom of the picture

34. Arm Pot Roast (Bnls) Same as arm pot roast, but with bone removed

35. Arm Steak The Chuck Arm Steak is similar to the Chuck Arm Roast, thickness is the only difference. Note the round bone surrounded by many small muscles. This steak will usually not have any rib bones showing.

36. Blade Roast This large roast contains many small muscles and is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.

37. Blade Steak Cut from the blade side of the chuck. It contains the characteristic blade bone.

38. Mock Tender Roast Consists of a single, tapering round muscle on the outside of the blade portion of the chuck. It is naturally boneless.

39. Mock Tender Steak Cut from the mock tender roast above the blade bone.

40. Seven (7) Bone Roast Cut from the center of the blade. Identified by a 7 or reversed 7-shaped blade bone. Contains backbone, rib bone, and a variety of muscles.

41. Seven (7) Bone Steak The Beef Chuck Blade Steak is similar to the beef chuck blade roast. It is usually cut less than one inch thick. The blade bone shown in this slide has the typical shape of the "sevenbone", a term frequently used in the meat trade.

42. Plate

43. Short Ribs Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.

44. Skirt Steak (Bnls) The diaphragm muscle with connective tissue removed. It is rolled & tied or skewered. One thin layer of lean with long, dark muscle fibers.

45. Brisket

46. Brisket, Whole (Bnls) The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended.

47. Flat Half (Bnls) Cut from the rear portion of the brisket, closest to the plate layers.

48. Point Half (Bnls) Cut from the front of the brisket. Triangular shaped.

49. Shank

50. Crosscuts The Beef Shank Cross Cut is identified by a cross section of the arm bone and many very small muscles, each surrounded by connective tissue.

51. Variety

52. Heart Pyramidal in shape, dark purple in color, and usually contains a deposit of fat around the larger, open end. Outer surface is irregular and fibrous. Weighs about six pounds.

53. Kidney Oval shaped, purple and shiny. Multi-lobed (cluster of large grapes).

54. Liver, Whole Dark purple and smooth. 10 to 14 pounds.

55. Oxtail Made from the beef tail. Generally 1 ½” to 3” long.

56. Sweetbreads Sweetbreads are the thymus and pancreas glands of animals. They are a light meat that is firmer in texture than brains. Beef sweetbreads are rather fatty and coarse.

57. Tongue Dull gray or black. Long narrow shape with a rough surface. About 2 pounds.

58. Tripe The rumen & reticulum sections of the stomach. It is washed, soaked in lime water, and scraped to remove the inside walls.

59. Various

60. Beef for Stew Lean, meaty pieces trimmed from all parts of the animal. 1-2 inches square.

61. Cube Steak Irregular shape. Cubed effect on the surface to tenderize. Usually comes from the round.

62. Ground Beef Lean meat & trimmings ground up. Deeper cherry red color than pork.

63. Lamb

64. Leg

65. American Style Roast The hind leg with sirloin removed.

66. Center Slice Cut from the center of the leg. Contains leg bone, top, bottom and tip muscles.

67. Frenched Style Roast Hind leg of lamb with sirloin removed. Shank bone is left in and a small amount of meat is trimmed from the end.

68. Sirloin Chop Cut from the sirloin section of the leg. Contains backbone and part of the hipbone, which varies in shape.

69. Sirloin Half Top half of the leg including the sirloin. Contains hipbone and part of leg bone.

70. Shank Half Lower portion of the leg.

71. Loin

72. Double Chop Contains the loin eye muscle and the tenderloin. Contains the entire vertebrae.

73. Loin Roast May be cut from any part of the loin section (13 th rib to hipbone).

74. Loin Chop Chop from the loin roast. Same as a “T”- bone from beef.

75. Rib

76. Rib Chop Cut from rib section (6 th to 12 th ribs).

77. Rib Roast Contains the backbone and rib bones, rib eye muscle and cover in fat on the outside.

78. Shoulder

79. Arm Chop Cut from the arm side of the square-cut shoulder. Includes a round bone and sometimes rib bones.

80. Blade Chop Cut from the blade side of the square-cut shoulder and includes the backbone, blade bone and rib.

81. Neck Slice A cross-cut of the neck containing star shaped bones. Lots of connective tissue.

82. Shoulder (Bnls) A shoulder roast with all bones removed. It is usually tied or netted and will be cylindrical in shape.

83. Square Cut (Whole) The thickest part of the foresaddle with the shank, breast, rack, and neck removed. The blade bone is exposed on the rib side and the arm bone on the shank side.

84. Foreshank & Breast

85. Breast A narrow strip of meat containing breastbone and the lower ends of the ribs.

86. Riblets Made from the breast by cutting between rib bones

87. Variety

88. Heart About the size of a baseball.

89. Kidney One smooth kidney-bean shaped lobe. About 1/3pound each.

90. Liver, Whole About 1 ½ pounds.

91. Tongue About one-tenth the size of a beef tongue.

92. Various

93. Lamb Patties Ground up lamb.

94. Pork (Fresh)

95. Leg Description: This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.

96. Center Slice Description: This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom, and eye muscles.

97. Rump Portion Description: This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.

98. Shank Portion Description: This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut.

99. Loin

100. Blade Roast Description: This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat

101. Back Ribs Includes short sections of curved rib bones with meat between the ribs called finger meat.

102. Blade Chop Description: This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast

103. Butterfly Chop Made from a boneless loin eye muscle. Sliced almost in half to form two sides resembling a butterfly.

104. Center Loin Roast Description: Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.

105. Center Rib Roast Cut from the center rib area of the loin. Contains the loin eye muscle, backbone and rib bones.

106. Country Style Ribs Cut from the blade end of the loin. Contains part of the loin eye muscle and either rib bones, backbones or blade bones.

107. Loin Chop This cut has the same muscle and bone structure as the beef loin t-bone steak

108. Rib Chop Taken from the center of the loin just in front of the tenderloin. Contains backbone and may or may not contain a rib bone.

109. Sirloin Chop Description: The pork loin sirloin chop contains portions of the hipbone and backbone.

110. Sirloin Cutlets Cut from the sirloin end of the loin after the tenderloin, hipbone and backbone are removed.

111. Sirloin Roast This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone

112. Tenderloin Roast Long, tapering muscle found just under the backbone.

113. Top Loin Chop (Bnls) Contains top loin muscle.

114. Top Loin Roast Double (Bnls) Comprised of two boneless loins tied together. More commonly seen as a single roast.

115. Side

116. Fresh Side Same as bacon, but not cured.

117. Spare Ribs Description: Spareribs contain about 12 ribs and are intended to have a limited amount of meat. This cut is separated from the inside of the pork fresh belly. Pork spareribs are the highest-priced of the cuts from the side.

118. Shoulder

119. Arm Picnic Comprised of the arm and shank sections of the shoulder. It is square cut with a shank attached. It has skin and a layer of fat on one surface.

120. Arm Roast This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder

121. Arm Steak This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.

122. Blade Boston Roast Roast is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone.

123. Blade Steak This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.

124. Variety

125. Heart Lighter in color than beef or lamb. About the size of a softball.

126. Kidney About 1 pound.

127. Liver, Whole Multi-lobe. About 2 pounds.

128. Tongue About ½ pound

129. Various

130. Hocks Cut from the picnic shoulder. Contains two round shank bones.

131. Ground Bulk Sausage

132. Sausage Links

133. Pork, Smoked/Cured

134. Cured Ham This retail cut contains no bone and has a thin layer of fat covering. It is smoked and cured and comes from the pork ham wholesale cut

135. Center Slice

136. Ham, Whole This comes from the fresh whole ham that has been cured and smoked. The aitch bone and hip bone are in this portion of the pork ham.

137. Rump Portion The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this retail cut

138. Shank Portion This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.

139. Loin

140. Canadian Bacon Cured and smoked eye muscle of the pork loin. It contains no bone and has little fat.

141. Rib Chop

142. Loin Chop This is made by curing and smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.

143. Shoulder

144. Picnic (Whole) This is fresh pork shoulder picnic that is cured and smoked. The retail cut is usually roasted or sliced and fried

145. Side (Belly)

146. Slab Bacon The wholesale pork side is usually smoked and cured. It is usually sliced into strips referred to as bacon.

147. Sliced Bacon Sliced bacon is sliced from slab bacon. It generally consists of 18-20 slices per pound. In this picture the bacon is shingled to improve attractiveness and ease with which slices may be seperated

148. Jowl