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Modified over 3 years ago
Meat Cuts Identification
Beef Eye of Round Steak
Beef Round Tip Steak
Beef Chuck Blade Steak
Beef Short Ribs
Beef Flank Steak
Beef Rib Steak
Beef Rib Eye Steak
Beef T-Bone Steak
Beef Porterhouse Steak
Beef Sirloin Steak
Beef Top Round Steak
Beef Top Loin Steak(Boneless)
Beef Bottom Round Steak
Pork Shoulder Blade Steak
Pork Shoulder Arm Steak
Pork Blade Chop
Pork Rib Chop
Pork Loin Chop
Pork Sirloin Chop
Pork Smoked Ham Center Slice
Lamb Rib Chops
Lamb Loin Chop
Lamb Sirloin Chop
Lamb Leg Center Slice
Lamb Blade Chop
Work Cited University of Nebraska Meats Id web page. Texas FFA Meats Judging Identification web page html
30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.
2002 Retail Cut ID Click on each picture to reveal the name of the retail cut.
Retail Meat ID Test #
Livestock Skillathon Retail Meat Cuts Identification #2.
Meat! FFA Meat Judging. Beef Round Top Round Steak B
State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
Meat Identification FFA. Beef Brisket Corned Moist.
Beef Retail Cuts Beef7-1.htm.
Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.
30 ID Cuts.
2007 State Placing. Pork Arm Roast Slide 1 Pork Arm Roast Slide 2.
Click here for the answer Beef for Stew B Beef Various.
2001 Retail Cut ID Click on each picture to reveal the name of the retail cut.
FFA Meats ID. BEEF Bottom Round Roast (Bnls.) Bottom Round Rump Roast.
Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.
Livestock Skillathon Retail Meat Cuts Identification #1.
Beef Primal Cuts Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Pork Loin Chop Class / Class A Beef Carcass Class/ Class B
MEAT SCIENCE BEEFPORKLAMB. BEEF CARCASS ROUND ROUND STEAK/BNLS EYE ROUND STEAK/ROAST BOTTOM ROUND STEAK/ROAST TOP ROUND STEAK/ROAST TIP STEAK/ ROAST/CAP.
Beef Retail Cuts. Chuck Chuck 7-Bone Pot Roast Shoulder Top Blade Steak Chuck Eye Steak Chuck Steak Chuck Pot Roast Shoulder Top Blade Steak Flat Iron.
2016 State Qualifiers Contest Retail ID. Lamb, Various, Shank, M.
Beef Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.
WHOLESALE & RETAIL CUTS Beef, Pork, Lamb. Thursday, March 28, 2013: Wholesale/Retail Cuts Objectives: Identify Primal cuts of beef, pork, and lamb. Determine.
Meats ID What was that??. Beef – Round - Cap off – Tip Steak.
Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.
Pork Blade Chop Class / Class A Beef Carcass Class/ Class B
Meat Identification Lab manual – page Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to.
Meat Retail Cuts Pork Retail Cuts. 1. Pork Fresh Ham Center Slice Primal: Ham/Leg Cooking Method: Dry/Moist.
Meats Evaluation. Beef Brisket Corned Moist.
To Start Meat Cut Identification Go to Slide Show on Task Bar Click on View Show Once on Full Screen Click on the Continue Button Continue.
Retail Quiz 15 Cuts 45 Seconds/Slide
Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.
Meat Evaluation Career Development Event Area Contest 2013.
Pork Retail ID Cuts. Center Slice P – Pork E – Ham or Leg 44 – Center Slice D/M – Dry/Moist Cookery.
Beef Retail Cut Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give.
Meat Identification Quiz. There are 73 cuts to be identified. In your answers, include Species, Primal Cut, Retail Cut, Type of Cut, and Cookery Method.
Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education.
Pork. HAM FRESH HAM LEG 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.
FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.
Meats CDE Practice 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
ROUND. BOTTOM ROUND RST. RUMP ROAST BOTTOM ROUND STK.
Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.
Pork Ham/leg Pork fresh ham center slice Dry/moist.
Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.
Pork Retail Cut Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give.
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