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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)
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Presenters Note: Print in Notes Pages format to review the full script. (Delete this box before presenting.)
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