Back to Meats Home Back to Beef Home.

Slides:



Advertisements
Similar presentations
Meat Cuts Identification
Advertisements

Meats ID What was that??.
VEGETARIAN DIET prepared by: Alicia Ramos Registered Dietitian.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Tudor Food And Drink By Mimi and Eloise. Contents 1.Facts about Tudor food 2.Scurvy 3.Tudor meat 4.Leftover food 5.Drinks.
Beef Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.
Meatandeducation.com 2012 Misfits Select the word or image which best fits the cooking scenario. Give reasons for your choice as there may be more than.
Food history BY ALFIE S!!!!!!!!!!!.
Freezer Storage Time for Best Quality (Freezer temperature 0F or colder) CHART DATA PRACTICE Meat and Poultry Yellow Pages PAGE 64.
Sausage and Offal Session 9
Why the price of the meat is same in the U.S.? DANIEL CHAE L/S 4B.
Livestock Skillathon Retail Meat Cuts Identification #1.
2002 Retail Cut ID Click on each picture to reveal the name of the retail cut.
Livestock Skillathon Retail Meat Cuts Identification #2.
Axel Örn Sæmundsson. Iceland.  Milk products  Meat products  Vegetables  Fish products  Water.
© Food – a fact of life 2012 Down on the farm. © Food – a fact of life 2012 Name these animals.
Pork Blade Chop Class / Class A Beef Carcass Class/ Class B
30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.
Slide 1 Certificate of Achievement Cookery Schools 2 Incorporating unit standards:
Meats Types, Nutritional Value, and Cooking Methods.
Meat. Types of Meat Beef Beef –Cattle, more than 1 year old –Bright red flesh Veal Veal –Calves, 1-3 months old –Mild flavor, light pink color, little.
Variety Meats Session Home.
Department of Agricultural Economics Purdue University 2014 Meat Animal Outlook Chris Hurt Purdue Extension Service August 2013.
Meat Selection and Storage
Meat ID
Retail Meat ID Test #
© Food – a fact of life 2013 Animals PowerPoint 302.
Marbling: 1: Small, 2: Small, 3: High Select, 4: Low Select Beef Ribs.
Meat Evaluation Career Development Event Area Contest 2013.
Agriculture and the Global Economy Model Agricultural Core Curriculum: Supplement University of California, Davis 113.T 1 Top Five Ag Export Commodities.
2007 State Placing. Pork Arm Roast Slide 1 Pork Arm Roast Slide 2.
Thermometers A device to measure temperatures
Tudor Times There were only 4 million people living in Tudor England and the towns were not very big. London was the largest.
Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.
Preservation and Storage  meat is highly perishable  spoils quickly  create conditions that are unfavorable to growth of spoilage organisms.
Variety Meat Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.
Robbie Fairfull Aran McDonald Alasdair Blair Cameron Paton Ellen Burnip.
Prepared by Jing Li, Megkala Vimuttipong, and Ron Zallocco Edited by Douglas W. Coleman A Tour of a Grocery Store Part 1.3: Some Major Sections.
Marshall Meats 2015.
Pork Loin Chop Class / Class A Beef Carcass Class/ Class B
Ancient egypt by michael burns. What they ate Their diet was mostly bread. They ate meat. They also ate pork beef lamb and goat. They ate fish They ate.
Thermometers Thermometers A device to measure temperatures Epan needs a thermometer to measure the meat temperature E. coli in meat can survive at least.
Food we eat and shops we buy from!!!!!! By olivia burns.
Recommended Refrigerator Storage Time (Refrigerator temperature 36 F to 40 F) CHART DATA PRACTICE Meat and Poultry Yellow Pages PAGE 62.
State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
Objective 2.4 Evaluate how agriculture supports all life Compare and contrast agriculture from yesterday to today.
Meats CDE Practice 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.
Livestock Skillathon Retail Meat Cuts Identification #3.
Meat! FFA Meat Judging. Beef Round Top Round Steak B
Click here for the answer Beef for Stew B Beef Various.
Unit Test Mrs. Touchstone Zoology
Figure 1. Gel electrophoresis of total genomic DNA extracted from: M, DL 2000 DNA Marker (Takara).1, smoked and cooked sausage (pork and beef); 2, raw.
Westbrook Walnut Grove FFA
© 2016 Global Market Insights, Inc. USA. All Rights Reserved Fuel Cell Market size worth $25.5bn by 2024Low Power Wide Area Network.
Portugal By Kate Edwards.
PRIMALS ARE THE MAJOR MEAT PARTS OF THE BEEF, SHEEP & PIG
Table of suggested cooking temperatures
Figure 2. Universal primers (mcb398/mcb869) amplified a 472 bp fragment of mitochondrial gene: M, DL 2000 DNA Marker (Takara). 1, smoked and cooked sausage.
State Meats CDE 2000 Photos of Meat Cuts with key
Jeopardy Final Jeopardy Cattle Swine Sheep Goats $100 $100 $100 $100
Pizza! 2. Pizza Toppings Part 1.
Meat Cuts: Primal and Common Retail
Asian Studies— Language Term 2
Internal Cook Temperatures
2nd ANNUAL MEAT JUDGING COACHES CLINIC FFA & 4H
Courtesy of Kinzie Burtrum (2016) Source
Meat Identification Slide Set TEST GUIDE
READING MEAT LABELS PORK TENDERLOIN GROUND BEEF CHICKEN Thank You!
Presentation transcript:

Back to Meats Home

Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Beef Home

Back to Meats Home Back to Pork Home

Back to Meats Home Back to Pork Home

Back to Meats Home Back to Pork Home

Back to Meats Home Back to Pork Home

Back to Meats Home Back to Pork Home

Back to Meats Home Back to Pork Home

Back to Meats Home Back to Smoked/ Cured Pork Home

Back to Meats Home Back to Smoked/ Cured Pork Home

Back to Meats Home Back to Smoked/ Cured Pork Home

Back to Meats Home Back to Smoked/ Cured Pork Home

Back to Meats Home Back to Smoked/ Cured Pork Home

Back to Meats Home Back to Lamb Home

Back to Meats Home Back to Lamb Home

Back to Meats Home Back to Lamb Home

Back to Meats Home Back to Lamb Home

Back to Meats Home Back to Lamb Home

Back to Meats Home Back to Lamb Home