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Stockmans Practice Info Meat Identification & Judging.

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Presentation on theme: "Stockmans Practice Info Meat Identification & Judging."— Presentation transcript:

1 Stockmans Practice Info Meat Identification & Judging

2 Wholesale Cuts - Pork Boston Butt Picnic Shoulder Loin Ham Bacon Jowl

3 Wholesale Cuts - Lamb Shoulder Rack Loin Leg

4 Wholesale Cuts - Beef Chuck Rib Loin Round Flank

5 Meat Identification Points to Look for : –Color of the Lean –Size of the Cut –Size & Number of Muscles –Shape of Bones –Fat Cover

6 Meat Identification Color of the Lean Beef = Bright Cherry Red Pork = Pinkish-Gray Lamb - Purplish Red

7 Meat Identification Size of the Cut Beef = Large Pork = Medium Lamb = Small

8 Meat Identification Size & Number of Muscles Chuck or Shoulder Area = Rib or Rack = Loin = Round, Leg or Ham = Many Small Muscles 1 (+/-) Large Muscle 1 -2 Large Muscles 2 -3(+/-) Large Muscles

9 Meat Identification Size & Shape of the Bones Chuck or Shoulder Area = Rib or Rack = Loin = Round, Leg or Ham = Flat & Round Bones Curved Flat Bones Vertebrae Bones Round Bones & Wedge Shaped

10 Meat Identification Fat Cover - Fat is on the top of the animal and in the muscles Chuck or Shoulder Area = Rib or Rack= Loin or Sirloin = Round, Leg or Ham = Fat Between Muscles Marbling & Fat Around Muscle Top Side of the Cut & Marbling Top Side of the Cut & Lack of Marbling

11 Beef - 7-bone - steak From the Chuck - Moist Heat (Braise or Crock-Pot )

12 Beef - T-Bone - Steak From the Loin - Dry Heat (Grill or Pan-fry)

13 Beef - Rib Steak - Boneless From the Rib - Dry Heat

14 Beef - Top Round - Steak - Boneless From the Round - Dry Heat

15 Beef - Round - Steak From the Round - Dry/Moist Heat

16 Beef Blade Chuck - Roast From the Chuck - Moist Heat

17 Beef - Porterhouse - Steak From the Loin - Dry Heat

18 Beef - Rib - Roast From the Rib - Dry Heat

19 Pork - Blade - Chop From the Boston Butt - Dry/Moist Heat

20 Pork - Rib - Chop From the Loin - Dry/Moist Heat

21 Pork - Loin - Chop From the Loin - Dry/Moist Heat

22 Pork - Loin -Boneless - Butterfly -Chop From the Loin - Dry/Moist Heat

23 Pork - Ham Center Slice - Smoked From the Ham - Dry Heat

24 Pork - Ham Center Slice - Fresh From the Ham - Dry/Moist Heat

25 Pork - Whole Fresh Ham From the Ham - Dry Heat

26 Pork - Blade - Roast From the Boston Butt - Dry Heat

27 Pork - Bacon Slab Sliced From the Belly - Dry Heat

28 Lamb - Leg - French Style From the Leg - Dry Heat

29 Lamb - Leg - American Style From the Leg - Dry Heat

30 Lamb - Rib - Chop From the Rack - Dry Heat

31 Lamb - Arm - Chop From the Shoulder - Dry/Moist Heat

32 Lamb - Blade - Chop From the Shoulder - Dry/Moist Heat

33 Beef - Arm - Roast From the Chuck - Moist Heat

34 Pork - Back - Ribs From the Rib - Dry/Moist Heat

35 Beef - Sirloin - Steak From the Loin - Dry Heat

36 Beef - Tenderloin - Roast From the Loin - Dry Heat

37 Pork - Blade - Roast From the Boston Butt - Dry Heat

38 Beef - Brisket From the Brisket - Moist Heat See the Muscle Fibers

39 Beef - Cube Steak Can be from several cuts - machine tenderized Dry /Moist Heat

40 Beef - Eye Round - Roast From the Round - Dry/Moist Heat

41 Beef - Tenderloin - Steak (Filet Mignon) From the Loin - Dry Heat

42 Beef - Flank - Steak From the Flank - Dry/Moist Heat See the Muscle Fibers

43 Beef - Ground Beef From Various Cuts - Dry/Moist Heat

44 Lamb- Loin - Chop From the Loin - Dry Heat

45 Lamb- Sirloin - Chop From the Leg - Dry Heat

46 Veal- Cutlet From the Leg

47 Veal- Loin - Chop From the Loin

48 Pork- Rib- Chop - Smoked From the Loin - Dry Heat

49 Pork- Tenderloin From the Loin - Dry/Moist Heat

50 Pork- Picnic From the Shoulder - Dry Heat

51 Pork- Sirloin- Chop From the Loin - Dry/Moist Heat

52 Beef- Rump- Roast From the Round - Dry/Moist Heat Top Round Eye of Round Bottom Round

53 Beef- Rib- Roast From the Rib - Dry Heat

54 Beef - (lobes) Lamb Pork Kidneys Variety Meats - Dry/Moist Heat

55 Liver Beef Lamb Pork - (lobes) Variety Meats - Dry/Moist Heat

56 Heart Beef Lamb Pork Variety Meats - Dry/Moist Heat

57 Meat Judging Shape & Confirmation –People buy meat for its lean tissue (muscle) –Look for plump,meaty cuts –Cuts with the greatest amount of edible lean meat.

58 Meat Judging Cutability (yield) –Some fat is needed, but too much around and in between muscle is bad –should have a moderate, white fat covering muscle

59 Meat Judging Quality –Marbling should have moderate amount of fat within the muscle indicator of juiciness and flavor of the lean muscle –Texture - velvety, fine texture –Firmness - not saggy or soft. no separation between muscle –Maturity - hard white bones = older animals –Color - bright, natural color for the species –Color of Fat - creamy white fat.

60 Try a Meats Judging or ID Contest On-line

61 The Ideal Carcass Beef = Rib-Eye Area = 12.0 Backfat = Carcass Weight = 700 lbs Yield Grade Quality Grade = Choice

62 The Ideal Carcass Sheep = Loin-Eye Area = 2.5 Backfat =.1 Carcass Weight = 65 lbs Yield Grade Quality Grade = Choice

63 The Ideal Carcass Swine = Loin-Eye Area = 5.0 Backfat = Carcass Weight = 180 lbs Yield Grade - #1

64 Carcass Terms Yield Grade = Amount of lean, fat & bones Measure the quantity of boneless, closely trimmed retail cuts from a carcass Estimated lean meat a carcass will produce Quality Grade = How good the meat will appear & taste for the consumer CUTABILITY PALATABILITY

65 Beef Yield Grades Scale of (trim) (fat) Beef Yield Grades are determined by 4 Things: 1. Amount of fat 10th rib) 4. Amount of KPH Fat (kidney, pelvic & heart fat) 3. Rib-eye Area 2. Hot Carcass Weight

66 Beef Quality Grades Prime, Choice, Select, Standard, Commercial, Utility Cutter, Canner Best Worst Beef Quality Grades are determined by 2 Things: 1. Marbiling - Intramuscular fat Flecks of fat within the lean meat Evaluated at the 12th - 13th rib 2. Maturity - Age of the animal Look at bone & cartilage

67 Pork Yield Grades Scale of (trim) (fat) Pork Yield Grades are determined by 2 Things: 1. Back Fat Thickness 2. Muscling - amount of lean meat

68 Pork Quality Grades Acceptable - gray-pink color & firm, some marbling OR Unacceptable - dark, soft, watery Quality of lean is observed at the 10th - 11th ribs

69 Lamb Yield Grades Scale of (trim) (fat) Lamb Yield Grades are determined by 3 Things: 2. Leg Score - conformation (meatiness) of the leg 1. Fat thickness - measured at 12th - 13th rib ** Most Important Factor ** 3. KP fat (kidney & pelvic fat)

70 Lamb Quality Grades 1. Comformation - evaluate overall muscling & thickness Lamb Yield Grades are determined by 4 factors: 2. Maturity - age of carcass - lamb vs. mutton lamb(under 1 year old)- will have a break joint 3. Flank Streaking - marbling in the flank muscle 4. Flank Firmness - firmness of the meat Prime, Choice, Good, Utility Lamb Carcasses are NOT RIBBED or SPLIT to during slaughter to Quality or Yield Grades


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