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Meats ID What was that??. Beef – Round - Cap off – Tip Steak.

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Presentation on theme: "Meats ID What was that??. Beef – Round - Cap off – Tip Steak."— Presentation transcript:

1 Meats ID What was that??

2 Beef – Round - Cap off – Tip Steak

3 Beef – Round – Eye Round Steak

4 Beef – Round – Heel of Round Roast

5 Beef – Round – Round Steak

6 Beef – Round – Rump Roast Bottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.

7 Beef – Round – Rump Roast (Bnls) Beef Round Bottom Round Roast – Thick, irregular-shaped cut from the bottom (outside) section of the round.

8 Beef – Round – Tip Roast

9 Beef – Round – Top Round Steak Same muscle structure as the Top Round Roast, but usually cut 1 inch or less in thickness.

10 Beef – Loin – Porterhouse Steak T bone and three fingers wide on right side.

11 Beef – Loin – Sirloin Steak (Bnls) No Bones for this cut.

12 Beef – Loin – Sirloin Steak

13 Beef – Loin – T-bone Steak

14 Beef – Loin – Tenderloin Steak

15 Beef – Loin – Top Loin Steak (Bnls)

16 Beef – Loin – Top Sirloin Steak (Bnls)

17 Beef – Flank – Flank Steak

18 Beef – Rib – Eye Steak

19 Beef – Rib – Roast, Large End Cut from larger end of rib, usually containing 2 -3 ribs. Contains large ribeye muscle and smaller surrounding muscles.

20 Beef – Rib – Roast, Small End

21 Beef – Rib – Small End Steak

22 Beef – Chuck – Arm Roast

23 Beef – Chuck – Arm Steak

24 Beef – Chuck – Blade Roast

25 Beef – Chuck – Blade Steak

26 Beef – Plate – Short Ribs

27 Beef – Brisket – Brisket, Corned

28 Beef – Shank – Cross Cuts

29 Beef – Variety Meats - Heart

30 Beef – Variety Meats - Kidney

31 Beef – Variety Meats - Liver

32 Beef – Variety Meats - Tongue

33 Beef – Various – Beef for Stew

34 Beef – Various – Cube Steak

35 Beef – Various – Ground Beef

36 Pork – Leg – Fresh Ham (Whole) This is the smoked version. The Fresh ham will be similar but display fresh colorings

37 Pork – Leg – Shank Portion

38 Pork – Loin – Blade Roast

39 Pork – Loin – Back Ribs

40 Pork – Loin – Blade Chop

41 Pork – Loin – Center Loin Roast

42 Pork – Loin – Loin Chop

43 Pork – Loin – Rib Chop

44 Pork – Loin – Sirloin Chop

45 Pork – Loin – Sirloin Roast Contains hip bone and backbone. Larger muscle on end is the loin eye, separated from tenderloin muscle by T-bone.

46 Pork – Loin – Tenderloin Roast

47 Pork – Side – Fresh Side Section of side remaining after loin and spareribs have been removed. Smilar in appearance to Slab Bacon but NOT SMOKED.

48 Pork – Side – Spare Ribs Contains long rib bones, with thin covering of meat on outside and between ribs.

49 Pork – Shoulder – Arm Picnic Contains arm bone, shank bone, portion of blade bone, and variety of muscles. Shank and part of shoulder covered with skin.

50 Pork – Shoulder – Arm Steak

51 Pork – Shoulder – Blade-Boston (Roast) Contains blade bone, exposed on two sides of the cut. Includes variety of muscles.

52 Pork – Shoulder – Blade Steak Cut from Boston Roast, ¾ to 1 inch thick. Contains Blade Bone and surrounding muscles.

53 Pork – Variety Meats – Heart

54 Pork – Variety Meats - Kidney

55 Pork – Variety Meats - Liver

56 Pork – Variety Meats - Tongue

57 Pork – Various – Ground Pork

58 Pork – Various – Sausage Links

59 Pork – Cured Ham – Center Slice

60 Pork – Cured Ham – Ham (Whole)

61 Pork – Cured Ham – Rump Portion

62 Pork – Cured Ham – Shank Portion

63 Pork – Loin – Canadian Bacon

64 Pork – Loin – Loin Chop (Smoked)

65 Pork – Shoulder – Picnic (Whole)

66 Pork – Shoulder – Shoulder Roll

67 Pork – Side (Belly) – Slab Bacon

68 Pork – Side (Belly) – Sliced Bacon

69 Pork – Jowl - Jowl

70 Lamb – Leg – American Style Roast

71 Lamb – Leg – Frenched Style Roast

72 Lamb – Leg – Sirloin Chop

73 Lamb – Leg – Sirloin Half

74 Lamb – Loin – Double Chop

75 Lamb – Loin – Loin Chop

76 Lamb – Rib – Rib Chop

77 Lamb – Rib – Rib Roast

78 Lamb – Rib – Crown Roast

79 Lamb – Shoulder – Arm Chop

80 Lamb – Shoulder – Blade Chop

81 Lamb – Shoulder – Square Cut (Whole)

82 Lamb – Forshank & Breast - Breast

83 Lamb – Forshank & Breast - Riblets

84 Lamb – Variety Meats - Kidney

85 Lamb – Variety Meats - Liver

86 Lamb – Various – Ground Lamb Patties Will be in pre-made patties. Key to ID of Lamb vs Pork and Beef. Only one to be in pre-made patties.


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