Stockman’s Practice Info Meat Identification & Judging

Wholesale Cuts - Pork Loin Boston Butt Bacon Picnic Shoulder Ham Jowl

Wholesale Cuts - Lamb Loin Rack Shoulder Leg

Wholesale Cuts - Beef Loin Rib Chuck Round Flank

Meat Identification Points to Look for : Color of the Lean Size of the Cut Size & Number of Muscles Shape of Bones Fat Cover

Meat Identification Color of the Lean Beef = Bright Cherry Red Pork = Pinkish-Gray Lamb - Purplish Red

Meat Identification Size of the Cut Beef = Large Pork = Medium Lamb = Small

Meat Identification Size & Number of Muscles Chuck or Shoulder Area = Rib or Rack = Loin = Round, Leg or Ham = Many Small Muscles 1 (+/-) Large Muscle 1 -2 Large Muscles 2 -3(+/-) Large Muscles

Meat Identification Size & Shape of the Bones Chuck or Shoulder Area = Rib or Rack = Loin = Round, Leg or Ham = Flat & Round Bones Curved Flat Bones Vertebrae Bones Round Bones & Wedge Shaped

Meat Identification Fat Cover - Fat is on the top of the animal and in the muscles Chuck or Shoulder Area = Rib or Rack= Loin or Sirloin = Round, Leg or Ham = Fat Between Muscles Marbling & Fat Around Muscle Top Side of the Cut & Marbling Top Side of the Cut & Lack of Marbling

From the Chuck - Moist Heat (Braise or Crock-Pot ) Beef - 7-bone - steak From the Chuck - Moist Heat (Braise or Crock-Pot )

From the Loin - Dry Heat (Grill or Pan-fry) Beef - T-Bone - Steak From the Loin - Dry Heat (Grill or Pan-fry)

Beef - Rib Steak - Boneless From the Rib - Dry Heat

Beef - Top Round - Steak - Boneless From the Round - Dry Heat

From the Round - Dry/Moist Heat Beef - Round - Steak From the Round - Dry/Moist Heat

Beef Blade Chuck - Roast From the Chuck - Moist Heat

Beef - Porterhouse - Steak From the Loin - Dry Heat

Beef - Rib - Roast From the Rib - Dry Heat

From the Boston Butt - Dry/Moist Heat Pork - Blade - Chop From the Boston Butt - Dry/Moist Heat

From the Loin - Dry/Moist Heat Pork - Rib - Chop From the Loin - Dry/Moist Heat

From the Loin - Dry/Moist Heat Pork - Loin - Chop From the Loin - Dry/Moist Heat

Pork - Loin -Boneless - Butterfly -Chop From the Loin - Dry/Moist Heat

Pork - Ham Center Slice - “Smoked” From the Ham - Dry Heat

Pork - Ham Center Slice - “Fresh” From the Ham - Dry/Moist Heat

Pork - Whole Fresh Ham From the Ham - Dry Heat

From the Boston Butt - Dry Heat Pork - Blade - Roast From the Boston Butt - Dry Heat

From the Belly - Dry Heat Pork - Bacon Slab Sliced From the Belly - Dry Heat

Lamb - Leg - French Style From the Leg - Dry Heat

Lamb - Leg - American Style From the Leg - Dry Heat

Lamb - Rib - Chop From the Rack - Dry Heat

From the Shoulder - Dry/Moist Heat Lamb - Arm - Chop From the Shoulder - Dry/Moist Heat

From the Shoulder - Dry/Moist Heat Lamb - Blade - Chop From the Shoulder - Dry/Moist Heat

From the Chuck - Moist Heat Beef - Arm - Roast From the Chuck - Moist Heat

From the Rib - Dry/Moist Heat Pork - Back - Ribs From the Rib - Dry/Moist Heat

Beef - Sirloin - Steak From the Loin - Dry Heat

Beef - Tenderloin - Roast From the Loin - Dry Heat

From the Boston Butt - Dry Heat Pork - Blade - Roast From the Boston Butt - Dry Heat

From the Brisket - Moist Heat Beef - Brisket See the Muscle Fibers From the Brisket - Moist Heat

Can be from several cuts - machine tenderized Beef - Cube Steak Can be from several cuts - machine tenderized Dry /Moist Heat

From the Round - Dry/Moist Heat Beef - Eye Round - Roast From the Round - Dry/Moist Heat

Beef - Tenderloin - Steak (Filet Mignon) From the Loin - Dry Heat

From the Flank - Dry/Moist Heat Beef - Flank - Steak See the Muscle Fibers From the Flank - Dry/Moist Heat

From Various Cuts - Dry/Moist Heat Beef - Ground Beef From Various Cuts - Dry/Moist Heat

Lamb- Loin - Chop From the Loin - Dry Heat

Lamb- Sirloin - Chop From the Leg - Dry Heat

Veal- Cutlet From the Leg

Veal- Loin - Chop From the Loin

Pork- Rib- Chop - Smoked From the Loin - Dry Heat

From the Loin - Dry/Moist Heat Pork- Tenderloin From the Loin - Dry/Moist Heat

From the Shoulder - Dry Heat Pork- Picnic From the Shoulder - Dry Heat

From the Loin - Dry/Moist Heat Pork- Sirloin- Chop From the Loin - Dry/Moist Heat

From the Round - Dry/Moist Heat Beef- Rump- Roast Eye of Round Top Round Bottom Round From the Round - Dry/Moist Heat

Beef- Rib- Roast From the Rib - Dry Heat

Variety Meats - Dry/Moist Heat Kidneys Lamb Beef - (lobes) Pork Variety Meats - Dry/Moist Heat

Variety Meats - Dry/Moist Heat Liver Lamb Beef Pork - (lobes) Variety Meats - Dry/Moist Heat

Variety Meats - Dry/Moist Heat Heart Pork Beef Lamb Variety Meats - Dry/Moist Heat

Meat Judging Shape & Confirmation People buy meat for it’s lean tissue (muscle) Look for plump ,“meaty” cuts Cuts with the greatest amount of edible lean meat.

Meat Judging Cutability (yield) Some fat is needed, but too much around and in between muscle is bad should have a moderate, white fat covering muscle

Meat Judging Quality Texture - velvety, fine texture Firmness - Marbling should have moderate amount of fat within the muscle indicator of juiciness and flavor of the lean muscle Texture - velvety, fine texture Firmness - not saggy or soft. no separation between muscle Maturity - hard white bones = older animals Color - bright, natural color for the species Color of Fat - creamy white fat.

Try a Meats Judging or ID Contest On-line http://www.ca.uky.edu/agripedia/agmania/meats/

The “Ideal” Carcass Beef = Rib-Eye Area = 12.0 “ Backfat = .3” - .5” Carcass Weight = 700 lbs Yield Grade - 2.0 Quality Grade = Choice

The “Ideal” Carcass Sheep = Loin-Eye Area = 2.5 “ Backfat = .1” Carcass Weight = 65 lbs Yield Grade - 2.0 Quality Grade = Choice

The “Ideal” Carcass Swine = Loin-Eye Area = 5.0 “ Backfat = ..8” - 1.0” Carcass Weight = 180 lbs Yield Grade - #1

Carcass Terms Yield Grade = Quality Grade = Amount of lean, fat & bones Measure the quantity of boneless, closely trimmed retail cuts from a carcass Estimated lean meat a carcass will produce CUTABILITY Quality Grade = How good the meat will appear & taste for the consumer PALATABILITY

Beef Yield Grades Scale of 1 ---------5 (trim) (fat) Beef Yield Grades are determined by 4 Things: 1. Amount of fat (@ 10th rib) 2. Hot Carcass Weight 3. Rib-eye Area 4. Amount of KPH Fat (kidney, pelvic & heart fat)

Prime, Choice, Select, Standard, Commercial, Utility Cutter, Canner Beef Quality Grades Prime, Choice, Select, Standard, Commercial, Utility Cutter, Canner Best Worst Beef Quality Grades are determined by 2 Things: 1. Marbiling - Intramuscular fat Flecks of fat within the lean meat Evaluated at the 12th - 13th rib 2. Maturity - Age of the animal Look at bone & cartilage

Pork Yield Grades Scale of 1 --------- 4 (trim) (fat) Pork Yield Grades are determined by 2 Things: 1. Back Fat Thickness 2. Muscling - amount of lean meat

Pork Quality Grades Acceptable - gray-pink color & firm, some marbling Unacceptable - dark, soft, watery Quality of lean is observed at the 10th - 11th ribs

** Most Important Factor ** Lamb Yield Grades Scale of 1 --------- 5 (trim) (fat) Lamb Yield Grades are determined by 3 Things: 1. Fat thickness - measured at 12th - 13th rib ** Most Important Factor ** 2. Leg Score - conformation (“meatiness”) of the leg 3. KP fat (kidney & pelvic fat)

Prime, Choice, Good, Utility Lamb Quality Grades Prime, Choice, Good, Utility Lamb Yield Grades are determined by 4 factors: 1. Comformation - evaluate overall muscling & thickness 2. Maturity - age of carcass - lamb vs. mutton lamb(under 1 year old)- will have a break joint 3. Flank Streaking - marbling in the flank muscle 4. Flank Firmness - firmness of the meat Lamb Carcasses are NOT RIBBED or SPLIT to during slaughter to Quality or Yield Grades