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TENNESSEE 4-H MEAT JUDGING PRESENTATION Beef Hindquarter Retail ID

Learn to identify retail cuts of beef hindquarter with detailed features and pictures. Additional resources for activities and guidelines provided.

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TENNESSEE 4-H MEAT JUDGING PRESENTATION Beef Hindquarter Retail ID

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  1. TENNESSEE 4-H MEAT JUDGING PRESENTATIONBeef Hindquarter Retail ID Gary T. Rodgers Extension Agent II Hardeman County

  2. Beef Retail Cuts- Hindquarter Notice that a picture will notify students when the Primal Cut Region changes. Primal Cut Name is underlined in red. Each slide also has a button that, when clicked will show some features of the cut. To go back to the previously viewed slide, click the button. Features

  3. Retail Cut IdentificationBeef Cuts

  4. Retail Cuts of the Beef Hindquarter

  5. Retail Cuts of the Beef Hindquarter Loin

  6. Beef Loin Top Loin Steak, BNLS – B, H, 55, St, D 17. Features

  7. Beef Loin T-Bone Steak – B, H, 49, St, D 18. Features

  8. Beef Loin Porterhouse Steak – B, H, 27, St, D 19. Features

  9. Beef Loin Top Sirloin Steak – B, H, 57, St, D 20. Features

  10. Beef Loin Tenderloin Steak – B, H, 50, St, D 21. Features

  11. Beef Flank Steak– B, D, 17, St, D/M 22. Features

  12. Beef Round Steak – B, K, 33, St, M 23. Features

  13. Beef Round Top Round Roast – B, K, 56, Ro, D 24. Features

  14. Beef Round Top Round Steak – B, K, 56, St, D 25. Features

  15. Beef Round Bottom Round Roast – B, K, 9, Ro, D/M 26. Features

  16. Beef Round Bottom Round Steak – B, K, 9, St, M 27. Features

  17. Beef Round Eye Round Roast – B, K, 16, Ro, D/M 28. Features

  18. Beef Round Eye Round Steak – B, K, 16, St, D/M 29. Features

  19. Beef Round Tip Roast – B, K, 51, Ro, D/M 30. Features

  20. 31. Beef Round Tip Steak – B, K, 51, St, D Features

  21. Beef Round Tip Roast Cap-off– B, K, 52, Ro, D/M 32. Features

  22. Beef Round Tip Steak Cap-off– B, K, 52, St, D 33. Features

  23. Beef Various Cuts

  24. Beef Various, Cubed Steak– B, Q, 14, St, D/M 34. Features

  25. Beef Various, Beef for Stew– B, Q, 68, -, M 35. Features

  26. Beef Various, Ground Beef– B, Q, 78, -, D 36. Features

  27. TENNESSEE 4-H MEAT JUDGINGACTIVITY GUIDELINES • Credit for the photos used in the Retail Identification portion of this presentation goes to: • Texas AgriLife Extension Service and the AggieMeat website (aggiemeat.tamu.edu) • University of Kentucky Agripedia Meats ID page

  28. Additional Resources • Texas A & M Meat Science Department http://meat.tamu.edu/extension.html • Has judging classes as well as retail ID practice • Note that some of the retail ID cuts may not be included in the Tennessee 4-H list. • American Meat Science Association – 4-H Meat Judging • Has information on National 4-H Contests • Has links to several very good resources

  29. Retail Cuts of the Beef Hindquarter • Next section will cover Pork Retail Cuts

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