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Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education Curriculum Office Georgia Department of Education March 2003 Click Here to meet the authors Next
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Previous ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #1 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #2 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #3 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #4 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #5 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #6 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #7 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #8 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #9 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #10 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #11 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #12 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #13 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
15
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #14 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
16
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #15 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
17
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #16 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
18
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #17 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #18 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
20
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #19 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
21
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #20 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
22
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #21 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
23
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #22 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
24
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #23 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
25
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #24 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
26
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #25 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
27
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #26 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
28
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #27 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
29
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #28 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
30
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #29 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
31
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #30 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #31 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
33
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #32 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
34
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #33 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
35
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #34 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
36
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #35 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
37
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #36 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
38
NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #37 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #38 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #39 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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NextPrevious ROASTS 1. American Style 2. Arm PicnicArm Picnic 3. ArmArm 4. Arm (Bnls)Arm (Bnls) 5. Back RibsBack Ribs 6. BladeBlade 7. Blade BostonBlade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin Meat ID #40 Retail Cuts Species Primal Cuts Click on correct retail cut, primal cut and species. 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various
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(L) to (R) Jennie Simpson, Tiffany Prather and Dr. Frank Flanders Authors Back
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CORRECT !!!! Click to Return
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INCORRECT !!!! Click to Return
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THE END How well did you do? Previous Beginning End Show
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