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Published byThomas Reeves
Modified over 3 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.
Meat! FFA Meat Judging. Beef Round Top Round Steak B
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
FFA Meats ID. BEEF Bottom Round Roast (Bnls.) Bottom Round Rump Roast.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education.
Meat Identification FFA. Beef Brisket Corned Moist.
2002 Retail Cut ID Click on each picture to reveal the name of the retail cut.
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.
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.
Pork Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.
Beef Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.
2001 Retail Cut ID Click on each picture to reveal the name of the retail cut.
FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.
30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.
Click here for the answer Beef for Stew B Beef Various.
Pork Retail ID Cuts. Center Slice P – Pork E – Ham or Leg 44 – Center Slice D/M – Dry/Moist Cookery.
WHOLESALE & RETAIL CUTS Beef, Pork, Lamb. Thursday, March 28, 2013: Wholesale/Retail Cuts Objectives: Identify Primal cuts of beef, pork, and lamb. Determine.
Pork. PORK Light pink color Doughy fat Back fat average 1.0 to 1.25 inches Need to trim fat Smaller cuts than beef, larger than lamb Can be smoked OR.
Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.
Meat Evaluation Career Development Event Area Contest 2013.
ROUND. BOTTOM ROUND RST. RUMP ROAST BOTTOM ROUND STK.
Class of Beef Ribs Class of Beef Ribs - Results.
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.
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.
2016 State Qualifiers Contest Retail ID. Lamb, Various, Shank, M.
Lamb. LAMB Small cuts Dark red in color Small bones.
Retail Meat ID Test #
Meat Identification Lab manual – page Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to.
Beef. Round Bottom Round Roast Cut from the outside of the round. It has a trapezoidal shape elongated muscling & slight fat cover.
State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.
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.
Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.
Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.
Retail Quiz 15 Cuts 45 Seconds/Slide
Meats Placing Classes CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather, Jennie Simpson, Joan Jackson Georgia.
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.
Pork Ham/leg Pork fresh ham center slice Dry/moist.
30 ID Cuts.
1. General Meat Carcass Information Livestock are processed before 2 years of age –Why? Tender meat –Older animals are processed but the quality of meat.
Beef Chuck Cuts. Beef : Chuck : Arm Roast Cookery Method –Moist Contains round arm bone and may contain cross sections of rib bones. Includes several.
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 Evaluation. Beef Brisket Corned Moist.
Meat Retail Cuts Pork Retail Cuts. 1. Pork Fresh Ham Center Slice Primal: Ham/Leg Cooking Method: Dry/Moist.
Beef Primal Cuts Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round.
Livestock Skillathon Retail Meat Cuts Identification #1.
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