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Meats Les Viandes
There are 4 principal sources of butchers meat: Boeuf Veau Agneau Porc
Lamb and Mutton – Agneau et Mouton Gigot Selle Carré Epaule Collier / Collet Poitrine Côtelettes Noisette Leg Saddle Best-end Shoulder Neck Chest Cutlets Centre cut of lamb chop
Beef - Boeuf Côtes Epaule Bavette Poitrine / Tendron Flanchet Jarret / Gite Crosse Cuissot Rumsteck Aloyau / Filet Aiguillettes Ribs Shoulder Tender meat of the loin Breast Flank Shin Knuckle of leg Leg Rumsteak Sirloin / Fillet Long thin slices of meat
Porc - Pork Cuissot Longe Basse côte Poitrine Epaule Tête Pieds Côte de porc Leg Loin Spare rib Belly Shoulder Head Trotters Chop
Methods of cooking Roasted Braised Boiled Grilled Shallow fried Fried Stuffed
Methods of serving beef They are generally grilled in accordance with the wishes of the customer: Bleu Saignant A point Bien cuit
Retail Meat ID Test #
30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.
Understanding Lamb. The Definition of Lamb Meat of sheep slaughtered when they are less than one year old, after 12 months it is call mutton Spring lamb.
Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.
Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.
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ProSafeBeef – Muscle Profiling –2009 ADIV © Muscle Profiling Process description.
Marbling: 1: Small, 2: Small, 3: High Select, 4: Low Select Beef Ribs.
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© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
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.
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.
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2007 State Placing. Pork Arm Roast Slide 1 Pork Arm Roast Slide 2.
FFA Meats ID. BEEF Bottom Round Roast (Bnls.) Bottom Round Rump Roast.
Class of Beef Ribs Class of Beef Ribs - Results.
Lamb and Mutton VRQ2 Theory Unit 709 UPK 709. Lamb/Mutton There are 3 main types of classification of sheep that are used for human consumption Milk Fed.
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Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education.
Veal VRQ2 Theory Unit 709 UPK /Viewers-outrage-harrowing-scenes- day-old-calves-shot.html
Identify the suspension muscles Identify the locomotion muscles.
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Pork. Pork Nutritional Information Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many.
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.
Unit 251 Prepare Meat and Poultry.. Meat. Meat and poultry and are important foods providing much of the protein people need for the growth and repair.
WHOLESALE & RETAIL CUTS Beef, Pork, Lamb. Thursday, March 28, 2013: Wholesale/Retail Cuts Objectives: Identify Primal cuts of beef, pork, and lamb. Determine.
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.
Meats ID What was that??. Beef – Round - Cap off – Tip Steak.
Pork Retail ID Cuts. Center Slice P – Pork E – Ham or Leg 44 – Center Slice D/M – Dry/Moist Cookery.
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.
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