3. Class of Beef Ribs 12 34

4. 4 2 3 1 Class of Beef Ribs - Results

5. Class of T-bones 12 34

6. 31 24 Class of T-bones - Results

7. Class of Beef Rounds 12 34

8. 34 21 Class of Beef Rounds - Results

9. 12 34 Class of Fresh Hams

10. 34 12 Class of Fresh Hams - Results

11. 42 31 Class of Pork Loin Chops - Results

12. 12 34 Class of Pork Loin Chops

13. Class of Pork Carcass 1 2 3 4

14. Class of Pork Carcass - Results

19. PorterhouseChuck RoastFlank SteakBottom Round T-Bone SteakTenderloin Eye of Round Steak Eye of Round Roast Round Steak Bottom Round Roast Lg. End Rib RoastSm. End Rib Roast RibeyeBoneless BrisketCrosscut ShankRound Tip Roast Arm Roast

20. Generally, the most economical cuts of beef come from the chuck. This cut is usually about 2 inches thick and contains the blade bone, the backbone, the rib bone and several muscles. Blade Chuck Roast

21. Flank Steak This is a boneless, flat, oval - shaped cut. It contains little fat and long visible muscle fibers. USDA quality grades are determined by the maturity of the carcass and the amount of marbling.

22. Four major cuts on a beef carcass - round, loin, rib, and chuck - account for 75% of carcass weight and about 90% of the carcass value. Bottom Round Steak This cut is sliced into thin steaks from the Bottom Round Roast.

23. Porterhouse Steak The loin and rib are the most desirable in terms of tenderness This cut contains the top loin and tenderloin muscles. It is similar to the T-bone steak but contains a wider section of tenderloin muscle.

24. Cuts from the loin and rib are suitable for any type of cooking method. T-Bone Steak This cut contains the T- shaped bone along with the top loin and tenderloin muscles.

25. Tenderloin Roast This cut is from the tenderloin muscle. One end may be larger than the other. Cuts from the loin are the most expensive.

26. Eye of Round Steak This cut is sliced from the eye round muscle. Steaks and roasts come from the primal cuts (round, loin, rib and chuck) of the carcass.

27. Eye of Round Roast Cut from the eye of round muscle. More than 40% of beef cuts have no external fat at all.

28. Round Steak This is a lean cut that contains the top, bottom, and eye muscles as well as the round bone. Cuts from the round are generally the most desirable cuts in terms of leanness.

29. The rib and loin areas share the top ranking for the most tender cuts of beef. Large End Rib Roast This is cut from the larger end of the rib and contains the large ribeye muscle and some smaller muscles as well as 2 - 3 ribs.

30. The round area of the carcass accounts for 23% of carcass weight, second only to the chuck which makes up 26%. This cut is a thick cut from the bottom of the round. Bottom Round Roast

31. USDA beef quality grades are: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner in order from most desirable to least desirable. Ribeye Steak The ribeye is the primary muscle of the rib. This cut is sliced from the ribeye across the grain.

32. There are four primal cuts on a beef carcass - round, loin, rib, and chuck. Small End Rib Steak This cut is sliced about 1 inch thick from the small end rib roast which is the smaller end of the rib.

33. Select refers to the leanest grade of meat. Boneless Brisket This cut is the front portion of the brisket which is cut from the breast section between the foreshank and plate.

34. Choice is the second leanest grade of beef. Crosscut Shank This cut is from the hindshank or foreshank, cut across the bone. These are usually 1 - 2 1/2 inches in thickness.

35. Each primal cut - round, loin, rib, chuck -have unique characteristics in terms of tenderness, fat content, cooking method and price. Round Tip Roast This cut is from the thin side of the round. This cut contains the cap muscle of the sirloin.

36. This cut contains the round arm bone as well as several muscles. This cut may also contain cross sections of the rib bones. Arm Roast Cuts from the chuck generally have the highest seam fat (fat between groups of muscles) and can be tougher if not cooked properly.

40. Frenched LegNeck SliceCenter Rib Chop Center Loin Chop Arm ChopBlade Chop American Leg

41. Frenched Leg Leg of lamb is usually served as a roast. In Frenched style leg of lamb the bone remains in and 11/2 inches of meat is removed from the bone at the small end. The lamb carcass is divided into 4 primal cuts – shoulder, rack, loin and leg.

42. American Leg The American Leg cut is boneless and is most often used as a roast. Lamb meat comes from lambs that are less than a year old.

43. Neck Slice This cut is cross cut slice the neck area of the carcass. Major subprimal cuts of the lamb carcass are the neck, foreshank, breast, and flank.

44. Center Rib Chop The rib chops are cut from the rack of the lamb carcass and contains the backbone and rib bones. The large muscle in the middle, surrounded by smaller muscles, is the ribeye. All lamb that is sold in the U.S. is federally inspected.

45. Center Loin Chop Loin chops are from the loin roast. These contain the T-bone, top loin and tenderloin muscles. More than 90% of lamb in the U.S. will grade as “choice” or better.

46. Arm Chop Arm chops are cut from the arm portion of the shoulder and contains a cross section of the round arm bone and rib bones. Leg of lamb has less calories and fat per serving than ham.

47. Blade Chop The blade chop is cut from the blade of the shoulder of the lamb carcass. It contains part of the blade bone, ribs and backbone. Most fat on lamb meat is on the outside and can be easily removed.

51. Blade Boston Blade Loin Roast Sirloin Roast Butterfly Chop Fresh Side (Belly) Center Loin Roast Center Rib Roast Spare Rib Picnic Shoulder

52. Blade Boston This cut contains several muscles and the blade bone which is exposed on two sides of the cut There are six basic cuts of pork – roast, chops, strips, cubes, ribs, and cutlets.

53. Sirloin Roast This cut contains the hip bone and the backbone as well as the loin eye which is separated from the tenderloin muscle by the T-bone. There are 5 primal, or wholesale, cuts of pork – shoulder butt, loin, leg, side, and picnic shoulder

54. Center Loin Roast This cut is from the center loin and contains the loin eye, tenderloin, some smaller muscles, rib bones and T-bones. Pork cuts contain 1/3 less cholesterol than chicken.

55. Center Rib Roast This cut is from the center rib section of the loin and contains the loin eye muscle and the rib and back bone. Fresh pork should be cooked to an internal temperature of 160 º.

56. Blade Loin Roast This cut is contains the loin eye muscle along with several smaller muscles as well as part of the blade bone, rib bones, and backbone Hogs are marketed at about 5-6 months of age.

57. Butterfly Chop This is a double chop that is cut from the boneless loin. It is then sliced almost in half again to form a “butterfly”. Approximately 35% of pork is sold as fresh and is not processed or cured.

58. Fresh Side (Belly) The tenderloin is the leanest cut of pork. This cut is the section of side that remains after the loin and sparerib have been removed.

59. Spare Rib Most of the pork sold (65%) is in a cured or processed form This cut contains the long rib bones with a thin layer of meat on the outside and between the ribs.

60. Picnic Shoulder A 250 lb hog will yield a 184 lb carcass. This cut contains the arm bone, shank bone, a portion of the blade bone and other muscles.