1. 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
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2. Meat ID #1 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

3. Meat ID #2 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

4. Meat ID #3 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

5. Meat ID #4 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

6. Meat ID #5 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

7. Meat ID #6 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

8. Meat ID #7 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

9. Meat ID #8 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

10. Meat ID #9 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12.. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

11. Meat ID #10 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

12. Meat ID #11 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

13. Meat ID #12 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

14. Meat ID #13 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

15. Meat ID #14 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

16. Meat ID #15 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

17. Meat ID #16 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

18. Meat ID #17 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

19. Meat ID #18 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

20. Meat ID #19 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

21. Meat ID #20 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

22. Meat ID #21 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

23. Meat ID #22 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

24. Meat ID #23 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

25. Meat ID #24 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

26. Meat ID #25 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

27. Meat ID #26 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

28. Meat ID #27 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

29. Meat ID #28 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

30. Meat ID #29 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

31. Meat ID #30 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

32. Meat ID #31 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

33. Meat ID #32 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

34. Meat ID #33 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

35. Meat ID #34 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

36. Meat ID #35 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

37. Meat ID #36 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

38. Meat ID #37 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

39. Meat ID #38 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

40. Meat ID #39 Retail Cuts Primal Cuts Species
ROASTS
1. American Style
2. Arm Picnic
3. Arm
4. Arm (Bnls)
5. Back Ribs
6. Blade
7. Blade 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 Chop
108. Rump Portion
109. Shank Portion
110. Slab Bacon
111. Sliced Bacon
PRIMAL
1. Brisket
2. Chuck
3. Flank
4. Foreshank & Breast
5. Cured Ham
6. Leg
7. Loin
8. Plate
9. Rib
10. Round
11. Shank
12. Shoulder
13. Side (Belly)
14. Jowl
15. Variety Meats
16. Various
Click on correct retail cut, primal cut and species.
Species
B= Beef
P= Pork
L= Lamb

41. THE
END
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