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Published bySamantha Fletcher
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Pork Retail Cuts s/id/Porkcuts/porkcuts.htm
Fresh Ham(Leg) Whole
Fresh Ham(Leg) Center Slice
Fresh Ham(Leg) Rump Portion
Fresh Ham(Leg) Shank Portion
Smoked Boneless Ham
Smoked Whole Ham
Smoked Ham Rump(Butt) Portion
Smoked Ham Shank Portion
Loin Blade Chop
Loin Blade Roast
Loin Loin Chop
Loin Center Loin Roast
Loin Sirloin Chops
Loin Sirloin Roast
Smoked Loin Chop
Smoked Pork Loin Canadian Style Bacon
Shoulder Blade Steak
Shoulder Blade Boston Roast
Shoulder Arm Steak
Shoulder Arm Picnic Roast
Smoked Pork Picnic Whole
Belly Fresh Pork SideFresh Pork Side
Belly Fresh Pork Side SlicedFresh Pork Side Sliced
Belly Smoked Slab BaconSmoked Slab Bacon
Belly Sliced BaconSliced Bacon
Pork Ham/leg Pork fresh ham center slice Dry/moist.
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 Retail ID Cuts. Center Slice P – Pork E – Ham or Leg 44 – Center Slice D/M – Dry/Moist Cookery.
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 Retail Cuts Pork Retail Cuts. 1. Pork Fresh Ham Center Slice Primal: Ham/Leg Cooking Method: Dry/Moist.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
Livestock Skillathon Retail Meat Cuts Identification #1.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler,
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.
Meat Identification Lab manual – page Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to.
Meat! FFA Meat Judging. Beef Round Top Round Steak B
Meats ID What was that??. Beef – Round - Cap off – Tip Steak.
2016 State Qualifiers Contest Retail ID. Lamb, Various, Shank, M.
30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.
Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.
State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
FFA Meats ID. BEEF Bottom Round Roast (Bnls.) Bottom Round Rump Roast.
Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.
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.
Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education.
2001 Retail Cut ID Click on each picture to reveal the name of the retail cut.
Retail Meat ID Test #
Meat Identification FFA. Beef Brisket Corned Moist.
Meats CDE Practice 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
Pork Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.
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. 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 Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.
2007 State Placing. Pork Arm Roast Slide 1 Pork Arm Roast Slide 2.
Click here for the answer Beef for Stew B Beef Various.
WHOLESALE & RETAIL CUTS Beef, Pork, Lamb. Thursday, March 28, 2013: Wholesale/Retail Cuts Objectives: Identify Primal cuts of beef, pork, and lamb. Determine.
Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.
Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.
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.
Where do retails cuts of pork come from?
1 Lamb Meat Identification 3109 Josh Miller. 2 Lamb Primal Cuts 6 Primal Cuts Leg Loin Rib Should Foreshank Variety meats.
Identify the suspension muscles Identify the locomotion muscles.
FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.
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.
Retail Quiz 15 Cuts 45 Seconds/Slide
Meat Cuts Identification. Beef Eye of Round Steak.
Meat Evaluation Career Development Event Area Contest 2013.
Anatomy of the Swine. Today we will be learning about… Anatomy of the swine, that is what makes them up. We will be taking a look at more valuable parts,
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.
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