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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 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
Meats ID What was that??.
Stockman’s Practice Info
BEEF Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT.
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.
Meat Identification Quiz
Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler,
Wholesale & Retail cuts
Meat Retail Cuts Pork Retail Cuts.
Pork Ham/Leg Cuts. Pork : Ham : Fresh Ham Center Slice Cookery Method –Dry/Moist Cut from center of leg. Contains top, bottom, eye and tip muscles, and.
Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.
FFA Meats ID.
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.
Pork Retail Cuts s/id/Porkcuts/porkcuts.htm.
Meat Identification Lab manual – page
FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.
Pork Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.
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.
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.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
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