Click here for the answer Beef for Stew B-16-92 Beef Various.

Slides:

Advertisements

Similar presentations

Meat Cuts Identification

Advertisements

Meats ID What was that??.

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.

Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.

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.

Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.

Meat Identification Lab manual – page

FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.

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.

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.

Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.

Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.

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.

Beef Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.

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.

Mrs. Mitchell. Beef Primal Cuts Beef-Brisket-Whole Brisket (B-2- 11)

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.

Beef Primal Cuts Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round.

2001 Retail Cut ID Click on each picture to reveal the name of the retail cut.

ROUND. BOTTOM ROUND RST. RUMP ROAST BOTTOM ROUND STK.

OBJECTIVE 3.02 RECALL RETAIL AND WHOLESALE CUTS OF MEAT

Meat Identification FFA. Beef Brisket Corned Moist.

2002 Retail Cut ID Click on each picture to reveal the name of the retail cut.

Pork Blade Chop Class / Class A Beef Carcass Class/ Class B

30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.

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.

Recall retail and wholesale cuts of meat. Objective 3.02.

Retail Meat ID Test #

Meat Evaluation Career Development Event Area Contest 2013.

2007 State Placing. Pork Arm Roast Slide 1 Pork Arm Roast Slide 2.

Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.

 Pork  Ham/leg  Pork fresh ham center slice  Dry/moist.

Pork Retail ID Cuts.

Meats Evaluation.  Beef  Brisket  Corned  Moist.

State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.

Beef Retail Cuts Beef7-1.htm.

Retail Quiz 15 Cuts 45 Seconds/Slide

Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education.

Meats CDE Practice 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.

Meats Placing Classes CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather, Jennie Simpson, Joan Jackson Georgia.

Meat! FFA Meat Judging. Beef Round Top Round Steak B

Species: BEEF Primal: Round Retail: Bottom Round Roast.

Meats Retail Cuts Beef.

Beef Chuck Arm Pot-Roast Moist heat Roast section.

Unit Test Mrs. Touchstone Zoology

BOTTOM ROUND ROAST (BNLS)

Objective 3.02: Recall retail and wholesale cuts of meat

Retail & Wholesale Meat Cuts

Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE

Meats Retail Cuts PORK 1.

Iowa 4-H/FFA Meat Judging Contest

State Meats CDE 2000 Photos of Meat Cuts with key

Iowa 4-H/FFA Meat Judging Contest

To Start Meat Cut Identification Go to Slide Show on Task Bar

Courtesy of Kinzie Burtrum (2016) Source

Enterprise: Animal Science

TENNESSEE 4-H MEAT JUDGING PRESENTATION Pork Retail ID

Presentation transcript:

Click here for the answer

Beef for Stew B Beef Various

Click here for the answer

Chuck Arm B-2-46 Beef Chuck

Click here for the answer

Chuck Seven Bone B-2-58 Beef Chuck

Click here for the answer

Cube Steak P Pork Various

Click here for the answer

Eye Round B Beef Round

Click here for the answer

Ground Pork P Pork Various

Click here for the answer

Ground Beef B Beef Various

Click here for the answer

Ham Hocks P Pork Cured Ham

Click here for the answer

JowlP Pork Jowl

Click here for the answer

KidneyP Pork Variety Meat

Click here for the answer

LiverP Pork Variety Meat

Click here for the answer

Loin Blade P-7-77 Pork Loin

Click here for the answer

ButterflyP-7-78 Pork Loin

Click here for the answer

Loin Chop P Pork Loin

Click here for the answer

RibP-7-81 Pork Loin

Click here for the answer

SirloinP-7-82 Pork Loin

Click here for the answer

T-BoneB-7-68 Beef Loin

Click here for the answer

TenderloinP-7-40 Pork Loin

Click here for the answer

Top Sirloin B-7-75 Beef Loin

Click here for the answer

OxtailB Beef Variety Meat

Click here for the answer

Do you know what this cut is?

Click here for the answer

Do you know what this cut of meat is?

Click here for the answer

Back Ribs P-7-5 Pork Loin

Click here for the answer

PorterhouseB-7-55 Beef Loin

Click here for the answer

Rib Eye B-9-50 Beef Rib

Click here for the answer

Rib L-9-81 Lamb Rib

Click here for the answer

Bottom Round B Beef Round

Click here for the answer

Round Steak B Beef Round

Click here for the answer

Tip Cap Off B Beef Round

Click here for the answer

Sausage Links P Pork Various

Click here for the answer

Cross Cuts B Beef Shank

Click here for the answer

Blade P Pork Shoulder

Click here for the answer

Slab Bacon P Pork Side

Click here for the answer

Spare Ribs P Pork Side

Click here for the answer

Tenderloin B-7-69 Beef Loin

Click here for the answer

Top Loin B-7-73 Beef Loin

Click here for the answer

Tripe B Beef Variety Meat

Click here for the answer

Heart B Beef Variety Meat

The End