Pork.

Slides:

Advertisements

Similar presentations

Meats ID What was that??.

Advertisements

Stockman’s Practice Info

BEEF Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT.

Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.

Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.

Wholesale & Retail cuts

Meat Retail Cuts Pork Retail Cuts.

Pork Ham/Leg Cuts. Pork : Ham : Fresh Ham Center Slice Cookery Method –Dry/Moist Cut from center of leg. Contains top, bottom, eye and tip muscles, and.

Beef Chuck Cuts. Beef : Chuck : Arm Roast Cookery Method –Moist Contains round arm bone and may contain cross sections of rib bones. Includes several.

Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.

Beef Retail Cut Session Home. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak.

Pork. HAM FRESH HAM LEG This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large.

Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.

Pork Retail Cuts s/id/Porkcuts/porkcuts.htm.

Meat Identification Lab manual – page

FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.

Pork Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.

Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.

Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.

Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.

Pork Retail Cut Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give.

Beef Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.

Beef. Round Round Steak This steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left.

Beef Retail Cut Session

1 Lamb Meat Identification 3109 Josh Miller. 2 Lamb Primal Cuts 6 Primal Cuts  Leg  Loin  Rib  Should  Foreshank  Variety meats.

2001 Retail Cut ID Click on each picture to reveal the name of the retail cut.

ROUND. BOTTOM ROUND RST. RUMP ROAST BOTTOM ROUND STK.

Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.

Meat Identification FFA. Beef Brisket Corned Moist.

Beef Chuck, Plate, Brisket, Shank, Various. Beef Chuck Front shoulder Bones » Round in the arm » Blade – flat bone or seven bone Muscles » Lots of small.

2002 Retail Cut ID Click on each picture to reveal the name of the retail cut.

Beef Round, Loin, Flank, Rib. IV. Miscellaneous Information A.Roasts are two inches thick or thicker B.Steaks are one inch or less C.Pork Dressing % -

30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.

MEAT SCIENCE BEEFPORKLAMB. BEEF CARCASS ROUND ROUND STEAK/BNLS EYE ROUND STEAK/ROAST BOTTOM ROUND STEAK/ROAST TOP ROUND STEAK/ROAST TIP STEAK/ ROAST/CAP.

Lamb. LAMB Small cuts Dark red in color Small bones.

Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.

Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.

Retail Meat ID Test #

Meat Evaluation Career Development Event Area Contest 2013.

2007 State Placing. Pork Arm Roast Slide 1 Pork Arm Roast Slide 2.

Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.

 Pork  Ham/leg  Pork fresh ham center slice  Dry/moist.

Pork Retail ID Cuts.

General Meat Carcass Information

Class of Beef Ribs Class of Beef Ribs - Results.

State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.

Retail Quiz 15 Cuts 45 Seconds/Slide

Beef. Round Bottom Round Roast Cut from the outside of the round. It has a trapezoidal shape elongated muscling & slight fat cover.

Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education.

Meats CDE Practice 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.

2016 State Qualifiers Contest Retail ID. Lamb, Various, Shank, M.

Meats Placing Classes CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather, Jennie Simpson, Joan Jackson Georgia.

Meat! FFA Meat Judging. Beef Round Top Round Steak B

Click here for the answer Beef for Stew B Beef Various.

Beef Chuck Arm Pot-Roast Moist heat Roast section.

BOTTOM ROUND ROAST (BNLS)

Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE

Meats Retail Cuts PORK 1.

Meats Retail Cuts Lamb.

Study the Primals! Then Proceed.

State Meats CDE 2000 Photos of Meat Cuts with key

Courtesy of Kinzie Burtrum (2016) Source

Enterprise: Animal Science

TENNESSEE 4-H MEAT JUDGING PRESENTATION Pork Retail ID

Presentation transcript:

Pork

PORK Light pink color Doughy fat Back fat average 1.0 to 1.25 inches Need to trim fat Smaller cuts than beef, larger than lamb Can be smoked OR fresh LARGE amounts of fat

Pork (Fresh) Leg Large leg muscles Round bone Not cured – fat is white in color

Pork (Fresh) Leg Center Slice White fat Round bone

63. Pork (Fresh) Leg Rump Portion White fat Triangle shape muscle Round bone

Pork (Fresh) Leg Shank Portion Shank tapers down into leg White fat cover Center slice on the end of the leg

Pork (Fresh) Loin Variety of bones Ribs, blade, t-bone, sirloin bones White fat

Pork (Fresh) Loin Blade Roast Blade on opposite ends Blade chop on one end rib chop on other end Loin eye above blade

Pork (Fresh) Loin Back Ribs Ribs curl Top of rib section into loin

Pork (Fresh) Loin Blade Chop Loin eye over blade Blade bone present

Pork (Fresh) Loin Butterfly Chop Boneless Loin eye split

Pork (Fresh) Loin Center Loin Roast T-bone 2 muscles – Loin eye and tenderloin Loin chops on both ends OR one loin chop and one rib chop

Pork (Fresh) Loin Center Rib Roast One muscle – no tenderloin Rib chop on one end

Pork (Fresh) Loin Country Style Ribs Includes a rib bone MAY include blade bone

Pork (Fresh) Loin Loin Chop T – Bone 2 muscles – Loin eye and tenderloin

Pork (Fresh) Loin Rib Chop Rib Bone Muscle similar to top loin in beef ONE muscle

Pork (Fresh) Loin Sirloin Chop Weird shaped bone at the edge of the cut

Pork (Fresh) Loin Sirloin Cutlets Rainbow shape Boneless cut Sirloin bone would have been at the base of the cut

Pork (Fresh) Loin Sirloin Roast If there is a sirloin chop on one end, it is a sirloin roast Ocean wave down the top

Pork (Fresh) Loin Tenderloin Roast Same as Filet Minon from beef Tapers down the length of the roast

Pork (Fresh) Loin Top Loin Chop (Bnls) Single muscle Exclamation point Same as top loin in beef

Pork (Fresh) Loin Top Loin Roast Double (Bnls) Looks like butterfly chop at the ends Tied together

Pork (Fresh) Side Ribs present if there are bones From pork bellies Not cured – fat is white in color

Pork (Fresh) Side Fresh Side Uncured bacon White fat

Pork (Fresh) Side Spare Ribs Rib bones Tapering shape White fat

Pork (Fresh) Shoulder Small muscles – lots of them Blade bone, seven bone, or Round bone Not cured – fat is white in color

Pork (Fresh) Shoulder Arm Picnic Top of shoulder 90 degree Vee cut

Pork (Fresh) Shoulder Arm Roast Round bone in the center on both ends of cut Small muscles around the bone

Pork (Fresh) Shoulder Arm Steak Same as 83 only thin

85. Pork (Fresh) Shoulder Boston Blade Roast Fat layer on the top Blade bones showing on two adjacent sides

Pork (Fresh) Shoulder Blade Steak Blade bone OR seven bone Steak thickness

Pork (Fresh) Variety Internal organs Smaller than beed Not cured – fat is white in color

Pork (Fresh) Variety Heart Smaller than beef heart Same organ

Pork (Fresh) Variety Kidney Kidney bean shaped

Pork (Fresh) Variety Liver, Whole Four lobes Football texture to tissue

Pork (Fresh) Variety Tongue Tip is NOT rough Skin texture at the tip

Pork (Fresh) Various Odds and ends cuts Not cured – white fat

Pork (Fresh) Various Hocks White fat Round bone at the edge

Pork (Fresh) Various Ground Bulk Sausage Ground pork Includes spices High fat content

Pork (Fresh) Various Sausage Links