Beef Chuck Arm Pot-Roast Moist heat Roast section.

Slides:

Advertisements

Similar presentations

Meats ID What was that??.

Advertisements

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.

Meat Identification Quiz

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.

1 Lamb Meat Identification 3109 Josh Miller. 2 Lamb Primal Cuts 6 Primal Cuts  Leg  Loin  Rib  Should  Foreshank  Variety meats.

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.

Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.

Livestock Skillathon Retail Meat Cuts Identification #1.

Meat Identification FFA. Beef Brisket Corned Moist.

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

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.

Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.

Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.

Retail Meat ID Test #

Meat Evaluation Career Development Event Area Contest 2013.

 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

Beef. Round Bottom Round Roast Cut from the outside of the round. It has a trapezoidal shape elongated muscling & slight fat cover.

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

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

Click here for the answer Beef for Stew B Beef Various.

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

Meats Retail Cuts Beef.

Unit Test Mrs. Touchstone Zoology

BOTTOM ROUND ROAST (BNLS)

Beef meat notes.

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

Meats Retail Cuts PORK 1.

Meats Retail Cuts Lamb.

Study the Primals! Then Proceed.

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

Beef Retail Cuts ID.

Courtesy of Kinzie Burtrum (2016) Source

Enterprise: Animal Science

TENNESSEE 4-H MEAT JUDGING PRESENTATION Pork Retail ID

Presentation transcript:

Beef Chuck Arm Pot-Roast Moist heat Roast section

Beef Chuck Arm Pot Roast (Bnls) Moist heat Roast section

Beef Chuck Arm Steak Moist heat Steak section

Beef Chuck Arm Steak (Bnls) Moist heat Steak section

Beef Chuck Mock Tender Roast Moist heat Roast section

Beef Chuck Mock Tender Steak Moist heat Steak section

Seven (7) Bone Pot-Roast Beef Chuck Seven (7) Bone Pot-Roast Moist heat Roast section

Beef Chuck Seven (7) Bone Steak Steak section

Beef Chuck Blade Roast Moist heat Roast section

Beef Chuck Blade Steak Steak section

Beef Chuck Eye Roast (Bnls) Roast section

Beef Chuck Top Blade Steak (Bnls) Steak section

Beef Brisket Flat Half (Bnls) Moist heat Roast section

Beef Brisket Point Half (Bnls) Moist heat Roast section

Beef Brisket Whole (Bnls) Moist heat Roast section

Smoked/Cured Pork section Beef Brisket Corned Moist heat Smoked/Cured Pork section

Beef Shank Cross Cuts Moist heat Roast section

Beef Shank Cross Cuts (Bnls) Moist heat Roast section

Beef Plate Skirt Steaks (Bnls) Steak section

Beef Plate Short Ribs Moist heat Roast section

Beef Flank Flank Steak Steak section

Beef Rib Rib Roast (Frenched) Roast section

Beef Rib Small End Roast section

Beef Rib Small End Steak section

Beef Rib Eye Roast section

Beef Rib Eye Steak section

Beef Loin Top Loin Steak section

Beef Loin Top Loin (Bnls) Steak section

Beef Loin T-Bone Steak section

Beef Loin Porterhouse Steak section

Beef Loin Sirloin Flatbone Steak section

Beef Loin Top Sirloin (Bnls) Steak section

Beef Loin Tenderloin (Whole) Roast section

Beef Loin Tenderloin Steak section

Beef Round Round Steak section

Beef Round Round (Bnls) Steak section

Beef Round Top Round Roast section

Beef Round Top Round Steak section

Beef Round Bottom Round (Bnls) Roast section

Beef Round Bottom Round Steak section

Bottom Round Rump (Bnls) Beef Round Bottom Round Rump (Bnls) Roast section

Beef Round Eye Round Roast section

Beef Round Eye Round Steak section

Beef Round Tip Roast section

Beef Round Tip Steak section

Beef Round Tip, Cap Off Roast section

Beef Round Tip, Cap Off Steak section

Beef Round Heal of Round Roast section

Beef Various Meats Cube Steak Various Meats section

Beef Various Meats Beef for Stew Various Meats section

Beef Various Meats Ground Beef Various Meats section

Smoked/Cured Pork section Jowl Jowl Smoked/Cured Pork section

Pork Shoulder Arm Picnic Roast section

Pork Shoulder Arm Roast Roast section

Pork Shoulder Arm Steak section

Pork Shoulder Blade Boston Roast section

Pork Shoulder Blade Steak section

Smoked/Cured Pork section Shoulder Picnic (Whole) Smoked/Cured Pork section

Pork Loin Blade Roast section

Pork Loin Blade Chop section

Pork Loin Country Style Ribs Roast section

Pork Loin Back Ribs Roast section

Pork Loin Center Rib Roast section

Pork Loin Rib Chop section

Pork Loin Center Loin Roast section

Pork Loin Loin Chop section

Pork Loin Top Loin Chop section

Pork Loin Top Loin (Bnls) Chop section

Pork Loin Butterfly (Bnls) Chop section

Pork Loin Sirloin Roast section

Pork Loin Sirloin Chop section

Pork Loin Sirloin, Cutlets Steak section

Pork Loin Tenderloin (Whole) Roast section

Pork Loin Canadian Bacon Smoked/Cured Pork

Pork Loin Rib Chop Smoked/Cured Pork

Pork Loin Loin Chop Smoked/Cured Pork

Pork Side Slab Bacon Smoked/Cured Pork

Pork Side Sliced Bacon Smoked/Cured Pork

Pork Side Spareribs Smoked/Cured Pork

Pork Ham/Leg Rump Portion Roast section

Pork Ham/Leg Center Slice Steak section

Pork Ham/Leg Shank Portion Roast section

Smoked/Cured Pork section Ham/Leg Rump Portion Smoked/Cured Pork section

Smoked/Cured Pork section Ham/Leg Center Slice Smoked/Cured Pork section

Smoked/Cured Pork section Ham/Leg Shank Portion Smoked/Cured Pork section

Pork Various Meats Cube Steak Various Meats section

Pork Various Meats Sausage Various Meats section

Pork Various Meats Sausage Links Various Meats section

Lamb Shoulder Square Cut (Whole) Roast section

Lamb Shoulder Shoulder (Bnls) Roast section

Lamb Shoulder Neck Slice Steak section

Lamb Shoulder Arm Chop section

Lamb Shoulder Blade Chop section

Lamb Breast Breast Roast section

Lamb Breast Riblets Roast section

Lamb Shank Shank (Portion) Roast section

Lamb Rib Rib Roast section

Lamb Rib Rib Chop section

Lamb Loin Loin Roast section

Lamb Loin Loin Chops section

Lamb Loin Double Chops section

Lamb Loin Sirloin Chops section

Lamb Leg Sirloin Half Roast section

Lamb Leg Center Slice Steak section

Lamb Leg Frenched Style Roast section

Lamb Leg American Style Roast section

Beef Variety Meats Heart Variety Meats section

Lamb Variety Meats Heart Variety Meats section

Pork Variety Meats Heart Variety Meats section

Beef Variety Meats Kidney Variety Meats section

Lamb Variety Meats Kidney Variety Meats section

Pork Variety Meats Kidney Variety Meats section

Beef Variety Meats Liver Variety Meats section

Lamb Variety Meats Liver Variety Meats section

Pork Variety Meats Liver Variety Meats section

Beef Variety Meats Oxtail Variety Meats section

Beef Variety Meats Sweetbread Variety Meats section

Beef Variety Meats Tongue Variety Meats section

Lamb Variety Meats Tongue Variety Meats section

Pork Variety Meats Tongue Variety Meats section

Beef Variety Meats Tripe Variety Meats section