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Francois Vecchio Middle Section
. Cutting alongside the baby back ribs. Boneless loin still part of the center Boning the loin still in place. Cutting alongside the baby back ribs.
Baby back ribs cut from vertebrae. Center, boneless, skin on, rolled for ( Poretchetta ). Loin reaching the seam to the back fat.Loin removal, (note the minimal scoring of the ribs by the saw.)
Loin trimming with straps on..Loin center ready for Pancetta cut. Boneless loin with straps.
Outside muscle showing on the shoulder / belly cut.Belly and back fat. Boneless loin with straps.
Back fat and rib strap Where to align the Pancetta / back fat cut. Pancetta / rib cut showing the lean seam. Where to cut off the belly buttons
Lean seam at flank side of Pancetta Belly strap cut. Where to cut the flank from the Pancetta. Belly strap removed.
Where to score the bevel edge of the Pancetta after cure for rolling. Rolling a skin on Pancetta. Belly strap, flank, Pancetta, belly back strap, back fat (blades on). Flank steaks removal.
Pancetta Skinned. Skinning the Pancetta.. Pancetta skinned.
Skin on back fat. Skinning back fat. Skinning belly back strap (use for course ground salami).Back blades and flanks 95%.
50/50 from flank. 95% lean designated = Pork I Soft fat ( Pates’, breakfast sausages, rendering. Belly back strap ( course Salami, saucissons ).
Back fat ( hard fat for Salami and premium sausages ). Skins
Francois Vecchio Shoulder Section. Shoulder bone in, 4 ribs, spare ribs removed, with jowl. Bone in, 4 rib shoulder, spareribs removed. Boning the neck.
Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.
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.
Meats ID What was that??.
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.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Beef Retail Cut Session Home. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak.
Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.
Class of Beef Ribs Class of Beef Ribs - Results.
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.
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.
Click here for the answer Beef for Stew B Beef Various.
2002 Retail Cut ID Click on each picture to reveal the name of the retail cut.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
Francois Vecchio Pork Break. Francois Vecchio Welcome François Vecchio has over 50 years of experience in the Meat Industry, from Farm to Plate. He specializes.
BEEF Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT.
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.
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.
Pork Judging ANSI Pork Judging FFA judging Pork carcasses (un-ribbed and ribbed) Fresh Hams Fresh Center Loins Retail Cut Classes.
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.
Meat Retail Cuts Pork Retail Cuts. 1. Pork Fresh Ham Center Slice Primal: Ham/Leg Cooking Method: Dry/Moist.
Livestock Skillathon Retail Meat Cuts Identification #2.
Beef Primal Cuts Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round.
Beef Chuck Cuts. Beef : Chuck : Arm Roast Cookery Method –Moist Contains round arm bone and may contain cross sections of rib bones. Includes several.
Lamb Retail Cut Session Home. Shoulder Arm Chop Shoulder Blade Chop Shoulder Neck Slice Shoulder Roast (Boneless) Shoulder Square Cut (Whole) Rib Chop.
State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
Beef. Round Round Steak This steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left.
Meat Cuts Identification
Pork Ham/leg Pork fresh ham center slice Dry/moist.
Beef Chuck, Plate, Brisket, Shank, Various. Beef Chuck Front shoulder Bones » Round in the arm » Blade – flat bone or seven bone Muscles » Lots of small.
Stockmans Practice Info Meat Identification & Judging.
Pork Retail ID Cuts. Center Slice P – Pork E – Ham or Leg 44 – Center Slice D/M – Dry/Moist Cookery.
Pork Retail Cuts s/id/Porkcuts/porkcuts.htm.
South Carolina Meats Judging Workshop Concepts in Pork Carcass and Cut Placing.
Beef Retail Cuts Beef7-1.htm.
Beef. Round Bottom Round Roast Cut from the outside of the round. It has a trapezoidal shape elongated muscling & slight fat cover.
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.
Meat Identification FFA. Beef Brisket Corned Moist.
2001 Retail Cut ID Click on each picture to reveal the name of the retail cut.
Pork Carcass Value Determining Traits. Important Carcasses are ranked from the most valuable to the least valuable. –Therefore a general understanding.
USDA Quality and Yield Grades Established in 1927 Sets standards of quality and cutability (yield of edible meat) Assures products that conform to standards.
WHOLESALE & RETAIL CUTS Beef, Pork, Lamb. Thursday, March 28, 2013: Wholesale/Retail Cuts Objectives: Identify Primal cuts of beef, pork, and lamb. Determine.
Market Sheep (Anatomy and Cuts) By: Dustin W. Warren.
Francois Vecchio (Leg section). Breaking Down a Whole Pig the Salumiere Way Leg The traditional way to break down a whole pig in order to optimize the.
FFA Meats ID. BEEF Bottom Round Roast (Bnls.) Bottom Round Rump Roast.
Cuts of Beef Lesson 3 Unit – Meats Advanced Livestock.
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