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

2. Beef chuck arm pot roast

3. Smoked pork sliced bacon

4. Beef round tip roast cap off

5. Beef brisket whole boneless

6. Beef loin tenderloin steak

7. Smoked pork jowl

8. Smoked pork hocks

9. Beef round eye round steak

10. Smoked ham center sliced

11. Beef for stew

12. Pork shoulder blade boston roast boneless

13. Beef kidney

14. Pork loin top loin chop boneless

15. Beef loin porterhouse steak

16. Pork loin tenderloin whole

17. Beef loin t-bone steak

18. Pork loin butterflied chop boneless

19. Beef round top round steak

20. Pork loin blade chop boneless

21. Beef plate skirt steak boneless

22. Pork loin sirloin cutlet

23. Beef plate skirt steak roll boneless

24. Oxtail

25. Beef rib roast small end

26. Lamb shoulder blade chop

27. Pork fresh pork side

28. Lamb shoulder arm chop

29. Beef loin top sirloin steak boneless

30. Lamb rib chop

31. Beef shank crosscut

32. Ground beef

33. Beef chuck blade roast

34. Beef chuck 7 bone pot roast

35. Ham class placing: 1-2-4-3

36. Lamb chop class placing 2-1-4-3

37. Pork carcass placing: 3-2-4-1