We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byAnne Phillips
Modified about 1 year ago
FFA Meats ID
Bottom Round Roast (Bnls.)
Bottom Round Rump Roast
Bottom Round Steak
Eye Round Roast
Eye Round Steak
Heel of Round Roast
Round Steak (Bnls)
Tip Roast, Cap Off
Tip Steak, Cap Off
Tip Round Roast
Tip Round Steak
Sirloin Steak (Bnls)
Tenderloin Roast (whole)
Top Loin Steak
Top Loin Steak (Bnls)
Top Sirloin Steak (Bnls)
Rib Roast (lg. end)
Rib Roast (sm. End)
Rib Steak (sm. End)
Arm Pot Roast
Arm Pot Roast (Bnls)
Arm Steak (Bnls)
Chuck Eye Roast (Bnls)
Mock Tender Steak
Mock Tender Roast
Seven (7) Bone Steak
Seven (7) Bone Roast
Top Blade Steak (Bnls)
Shirt Steak (Bnls)
Whole Brisket (Bnls)
Flat Half Brisket (Bnls)
Point Half Brisket (Bnls)
Shank Cross Cuts
Shank Cross Cuts (Bnls)
Center Slice (leg)
Blade Roast (loin)
Center Loin Roast
Center Rib Roast
Country Style Ribs
Tenderloin Roast (whole)
Tenderloin Chop (Bnls)
Tenderloin Doubleroast (Bnls)
Fresh Side Pork
Center Slice Ham
Rump Portion Ham
Shank Portion Ham
Rib Chop (cured)
Loin Chop (cured)
Picnic Ham (whole)
American Style Roast
French Style Roast
Square Cut (whole)
Meat! FFA Meat Judging. Beef Round Top Round Steak B
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
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 SCIENCE BEEFPORKLAMB. BEEF CARCASS ROUND ROUND STEAK/BNLS EYE ROUND STEAK/ROAST BOTTOM ROUND STEAK/ROAST TOP ROUND STEAK/ROAST TIP STEAK/ ROAST/CAP.
Meat Identification FFA. Beef Brisket Corned Moist.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Meats ID What was that??. Beef – Round - Cap off – Tip Steak.
Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.
ROUND. BOTTOM ROUND RST. RUMP ROAST BOTTOM ROUND STK.
2002 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.
WHOLESALE & RETAIL CUTS Beef, Pork, Lamb. Thursday, March 28, 2013: Wholesale/Retail Cuts Objectives: Identify Primal cuts of beef, pork, and lamb. Determine.
Retail Meat ID Test #
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.
30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.
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.
Pork Retail ID Cuts. Center Slice P – Pork E – Ham or Leg 44 – Center Slice D/M – Dry/Moist Cookery.
Click here for the answer Beef for Stew B Beef Various.
State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
2016 State Qualifiers Contest Retail ID. Lamb, Various, Shank, M.
Meat Evaluation Career Development Event Area Contest 2013.
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.
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 Ham/leg Pork fresh ham center slice Dry/moist.
Mrs. Mitchell. Beef Primal Cuts Beef-Brisket-Whole Brisket (B-2- 11)
Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.
30 ID Cuts.
Pork Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.
Meats Evaluation. Beef Brisket Corned Moist.
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.
Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.
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.
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.
Meat Retail Cuts Pork Retail Cuts. 1. Pork Fresh Ham Center Slice Primal: Ham/Leg Cooking Method: Dry/Moist.
Beef 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 Identification Lab manual – page Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to.
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 Retail Cuts Beef7-1.htm.
Retail Quiz 15 Cuts 45 Seconds/Slide
Livestock Skillathon Retail Meat Cuts Identification #1.
Beef. Round Bottom Round Roast Cut from the outside of the round. It has a trapezoidal shape elongated muscling & slight fat cover.
Beef Primal Cuts Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round.
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.
Lamb. LAMB Small cuts Dark red in color Small bones.
Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.
Class of Beef Ribs Class of Beef Ribs - Results.
© 2017 SlidePlayer.com Inc. All rights reserved.