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Meats ID

Meats ID. What was that??. Beef – Round - Cap off – Tip Steak. Beef – Round – Eye Round Steak. Beef – Round – Heel of Round Roast. Beef – Round – Round Steak. Beef – Round – Rump Roast. Bottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.

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Meats ID

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  1. Meats ID What was that??

  2. Beef – Round - Cap off – Tip Steak

  3. Beef – Round – Eye Round Steak

  4. Beef – Round – Heel of Round Roast

  5. Beef – Round – Round Steak

  6. Beef – Round – Rump Roast Bottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.

  7. Beef – Round – Rump Roast (Bnls) Beef Round Bottom Round Roast – Thick, irregular-shaped cut from the bottom (outside) section of the round.

  8. Beef – Round – Tip Roast

  9. Beef – Round – Top Round Steak Same muscle structure as the Top Round Roast, but usually cut 1 inch or less in thickness.

  10. Beef – Loin – Porterhouse Steak T bone and three fingers wide on right side.

  11. Beef – Loin – Sirloin Steak (Bnls) No Bones for this cut.

  12. Beef – Loin – Sirloin Steak

  13. Beef – Loin – T-bone Steak

  14. Beef – Loin – Tenderloin Steak

  15. Beef – Loin – Top Loin Steak (Bnls)

  16. Beef – Loin – Top Sirloin Steak (Bnls)

  17. Beef – Flank – Flank Steak

  18. Beef – Rib – Eye Steak

  19. Beef – Rib – Roast, Large End Cut from larger end of rib, usually containing 2 -3 ribs. Contains large ribeye muscle and smaller surrounding muscles.

  20. Beef – Rib – Roast, Small End

  21. Beef – Rib – Small End Steak

  22. Beef – Chuck – Arm Roast

  23. Beef – Chuck – Arm Steak

  24. Beef – Chuck – Blade Roast

  25. Beef – Chuck – Blade Steak

  26. Beef – Plate – Short Ribs

  27. Beef – Brisket – Brisket, Corned

  28. Beef – Shank – Cross Cuts

  29. Beef – Variety Meats - Heart

  30. Beef – Variety Meats - Kidney

  31. Beef – Variety Meats - Liver

  32. Beef – Variety Meats - Tongue

  33. Beef – Various – Beef for Stew

  34. Beef – Various – Cube Steak

  35. Beef – Various – Ground Beef

  36. Pork – Leg – Fresh Ham (Whole) This is the smoked version. The Fresh ham will be similar but display fresh colorings

  37. Pork – Leg – Shank Portion

  38. Pork – Loin – Blade Roast

  39. Pork – Loin – Back Ribs

  40. Pork – Loin – Blade Chop

  41. Pork – Loin – Center Loin Roast

  42. Pork – Loin – Loin Chop

  43. Pork – Loin – Rib Chop

  44. Pork – Loin – Sirloin Chop

  45. Pork – Loin – Sirloin Roast Contains hip bone and backbone. Larger muscle on end is the loin eye, separated from tenderloin muscle by “T-bone”.

  46. Pork – Loin – Tenderloin Roast

  47. Pork – Side – Fresh Side Section of side remaining after loin and spareribs have been removed. Smilar in appearance to Slab Bacon but NOT SMOKED.

  48. Pork – Side – Spare Ribs Contains long rib bones, with thin covering of meat on outside and between ribs.

  49. Pork – Shoulder – Arm Picnic Contains arm bone, shank bone, portion of blade bone, and variety of muscles. Shank and part of shoulder covered with skin.

  50. Pork – Shoulder – Arm Steak

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