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Published byAidan Holloway
Modified over 4 years ago
Ready To Cook Poultry Parts Identification
Front Half (external view)
Front Half (internal view)
Front Half (dorsal)
Front Half (ventral)
Rear Half (external)
Rear Half (internal)
Whole Breast w/ Ribs (external)
Whole Breast w/ Ribs (internal)
Boneless, Skinless Whole Breast w/ Rib Meat (external)
Boneless, Skinless Whole Breast w/ Rib Meat (internal)
Whole Breast (external)
Whole Breast (internal)
Boneless, Skinless Whole Breast (external)
Boneless, Skinless Whole Breast (internal)
Split Breast w/ Ribs (external)
Split Breast w/ Ribs (internal)
Boneless, Skinless Split Breast w/ Rib Meat (external)
Boneless, Skinless Split Breast w/ Rib Meat (internal)
Split Breast (external)
Split Breast (internal)
Boneless, Skinless Split Breast (external)
Boneless, Skinless Split Breast (internal)
Breast Quarter w/Out Wing
Thigh w/ Back Portion
Boneless, Skinless Thigh
Boneless, Skinless Drum - Flattened
Boneless, Skinless Drum - Rolled
Neck (w/ skin & skinless)
Meats ID What was that??.
By-products & Buy-backs. By-Products: By-products are salvageable material produced or derived from the manufacturing procedure. Chicken water.
Poultry Judging Parts Identification
Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry
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.
Notes For Poultry Unit Creative Cooking II. Poultry A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish.
Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,
Wholesale & Retail cuts
Meat Retail Cuts Pork Retail Cuts.
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.
FFA Meats ID.
Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA
Cuts of Poultry Used with permission of Australian Chicken Meat Federation Inc. Used with permission of Australian Chicken Meat Federation Inc. Click to.
Poultry Chapter 14. Poultry Includes any domesticated bird. Chicken, turkey and duck are the most common.
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 Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poultry.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Mrs. Mitchell. Beef Primal Cuts Beef-Brisket-Whole Brisket (B-2- 11)
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