FFA Judging Contest Meat Identification Study Guide First Edition, 2003

1. FFA Judging ContestMeat Identification Study GuideFirst Edition, 2003 By Tom McCutcheon

2. The following PowerPoint presentation was assembled by Thomas McCutcheon. The information was assembled from various sources publicly available on the Internet. The information was gathered over a period of time and from sources too numerous to list individually. The author would like to acknowledge the assistance of these web sites and publicly express his sincere appreciation for the assistance. The presentation was assembled solely for educational purposes. The author did not or will never receive financial reward for the preparation of the presentation. The presentation may be copied and distributed in parts or in its entirety for educational purposes. If any part of this presentation is distributed, the efforts of Mr. McCutcheon in assembling the materials must be recognized. The distributor may not receive any financial compensation for this service. Tom McCutcheonExtension Agent and Extension Clinical Assistant ProfessorTom.McCutcheon@mail.wvu.edu WVU Monongalia County Extension Office 26 Commerce Drive, WesMon Plaza Morgantown, WV 26501 (304) 291-7201 FAX (304) 291-7202

3. Instructions The next time you left-click the mouse a new window will appear with a picture of a retail cut of meat. Try to identify it. Once you have decided on what it is or have given up, left-click again and the common name will appear. The next slide will then ask questions about the type of meat and the primal cut. Left-clicking will reveal the answers.

4. American Roast

5. American Style Roast • Species – • Lamb • Primal Cut – • Leg

6. Arm Roast

7. Arm Roast • Species – • Beef • Primal Cut – • Chuck

8. American Roast

9. Arm Roast • Species – • Pork • Primal Cut – • Shoulder

10. Arm Picnic Roast

11. Arm Picnic Roast • Species – • Pork • Primal Cut – • Shoulder

12. Back Ribs

13. Back Ribs • Species – • Pork • Primal Cut – • Loin

14. Blade Roast

15. Blade Roast • Species – • Beef • Primal Cut – • Chuck

16. Blade Roast

17. Blade Roast • Species – • Pork • Primal Cut – • Loin

18. Blade Boston Roast

19. Blade Boston Roast • Species – • Pork • Primal Cut – • Shoulder

20. Bottom Round Roast

21. Bottom Round Roast • Species – • Beef • Primal Cut – • Round

22. Breast Roast

23. Breast Roast • Species – • Lamb • Primal Cut – • Foreshank and Breast

24. Brisket Roast

25. Brisket Roast • Species – • Beef • Primal Cut – • Brisket

26. Center Loin Roast

27. Center Loin Roast • Species – • Pork • Primal Cut – • Loin

28. Center Rib Roast

29. Center Rib Roast • Species – • Pork • Primal Cut – • Loin

30. Country Style Ribs

31. Country Style Ribs • Species – • Pork • Primal Cut – • Loin

32. Cross Cuts

33. Cross Cuts • Species – • Beef • Primal Cut – • Shank

34. Cross Ribs

35. Cross Ribs • Species – • Beef • Primal Cut – • Chuck

36. Crown Roast

37. Crown Roast • Species – • Lamb • Primal Cut – • Rib

38. Eye Roast

39. Eye Roast • Species – • Beef • Primal Cut – • Rib

40. Eye Round Roast

41. Eye Round Roast • Species – • Beef • Primal Cut – • Round

42. Flanken Style Ribs

43. Flanken Style Ribs • Species – • Beef • Primal Cut – • Chuck

44. Flat Half

45. Flat Half • Species – • Beef • Primal Cut – • Brisket

46. Frenched Style Roast

47. Frenched Style Roast • Species – • Lamb • Primal Cut – • Leg

48. Fresh Ham

49. Fresh Ham • Species – • Pork • Primal Cut – • Leg

50. Fresh Side