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Published byThomas Reeves
Modified over 2 years ago
Meats ID What was that??
Beef – Round - Cap off – Tip Steak
Beef – Round – Eye Round Steak
Beef – Round – Heel of Round Roast
Beef – Round – Round Steak
Beef – Round – Rump Roast Bottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.
Beef – Round – Rump Roast (Bnls) Beef Round Bottom Round Roast – Thick, irregular-shaped cut from the bottom (outside) section of the round.
Beef – Round – Tip Roast
Beef – Round – Top Round Steak Same muscle structure as the Top Round Roast, but usually cut 1 inch or less in thickness.
Beef – Loin – Porterhouse Steak T bone and three fingers wide on right side.
Beef – Loin – Sirloin Steak (Bnls) No Bones for this cut.
Beef – Loin – Sirloin Steak
Beef – Loin – T-bone Steak
Beef – Loin – Tenderloin Steak
Beef – Loin – Top Loin Steak (Bnls)
Beef – Loin – Top Sirloin Steak (Bnls)
Beef – Flank – Flank Steak
Beef – Rib – Eye Steak
Beef – Rib – Roast, Large End Cut from larger end of rib, usually containing 2 -3 ribs. Contains large ribeye muscle and smaller surrounding muscles.
Beef – Rib – Roast, Small End
Beef – Rib – Small End Steak
Beef – Chuck – Arm Roast
Beef – Chuck – Arm Steak
Beef – Chuck – Blade Roast
Beef – Chuck – Blade Steak
Beef – Plate – Short Ribs
Beef – Brisket – Brisket, Corned
Beef – Shank – Cross Cuts
Beef – Variety Meats - Heart
Beef – Variety Meats - Kidney
Beef – Variety Meats - Liver
Beef – Variety Meats - Tongue
Beef – Various – Beef for Stew
Beef – Various – Cube Steak
Beef – Various – Ground Beef
Pork – Leg – Fresh Ham (Whole) This is the smoked version. The Fresh ham will be similar but display fresh colorings
Pork – Leg – Shank Portion
Pork – Loin – Blade Roast
Pork – Loin – Back Ribs
Pork – Loin – Blade Chop
Pork – Loin – Center Loin Roast
Pork – Loin – Loin Chop
Pork – Loin – Rib Chop
Pork – Loin – Sirloin Chop
Pork – Loin – Sirloin Roast Contains hip bone and backbone. Larger muscle on end is the loin eye, separated from tenderloin muscle by T-bone.
Pork – Loin – Tenderloin Roast
Pork – Side – Fresh Side Section of side remaining after loin and spareribs have been removed. Smilar in appearance to Slab Bacon but NOT SMOKED.
Pork – Side – Spare Ribs Contains long rib bones, with thin covering of meat on outside and between ribs.
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.
Pork – Shoulder – Arm Steak
Pork – Shoulder – Blade-Boston (Roast) Contains blade bone, exposed on two sides of the cut. Includes variety of muscles.
Pork – Shoulder – Blade Steak Cut from Boston Roast, ¾ to 1 inch thick. Contains Blade Bone and surrounding muscles.
Pork – Variety Meats – Heart
Pork – Variety Meats - Kidney
Pork – Variety Meats - Liver
Pork – Variety Meats - Tongue
Pork – Various – Ground Pork
Pork – Various – Sausage Links
Pork – Cured Ham – Center Slice
Pork – Cured Ham – Ham (Whole)
Pork – Cured Ham – Rump Portion
Pork – Cured Ham – Shank Portion
Pork – Loin – Canadian Bacon
Pork – Loin – Loin Chop (Smoked)
Pork – Shoulder – Picnic (Whole)
Pork – Shoulder – Shoulder Roll
Pork – Side (Belly) – Slab Bacon
Pork – Side (Belly) – Sliced Bacon
Pork – Jowl - Jowl
Lamb – Leg – American Style Roast
Lamb – Leg – Frenched Style Roast
Lamb – Leg – Sirloin Chop
Lamb – Leg – Sirloin Half
Lamb – Loin – Double Chop
Lamb – Loin – Loin Chop
Lamb – Rib – Rib Chop
Lamb – Rib – Rib Roast
Lamb – Rib – Crown Roast
Lamb – Shoulder – Arm Chop
Lamb – Shoulder – Blade Chop
Lamb – Shoulder – Square Cut (Whole)
Lamb – Forshank & Breast - Breast
Lamb – Forshank & Breast - Riblets
Lamb – Variety Meats - Kidney
Lamb – Variety Meats - Liver
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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