1. Stockman’s Practice Info
Meat Identification &
Judging

2. Wholesale Cuts - Pork
Loin
Boston Butt
Bacon
Picnic Shoulder
Ham
Jowl

3. Wholesale Cuts - Lamb
Loin
Rack
Shoulder
Leg

4. Wholesale Cuts - Beef
Loin
Rib
Chuck
Round
Flank

5. Meat Identification Points to Look for : Color of the Lean
Size of the Cut
Size & Number of Muscles
Shape of Bones
Fat Cover

6. Meat Identification Color of the Lean Beef = Bright Cherry Red
Pork = Pinkish-Gray
Lamb - Purplish Red

7. Meat Identification Size of the Cut Beef = Large Pork = Medium
Lamb = Small

8. Meat Identification Size & Number of Muscles Chuck or Shoulder Area =
Rib or Rack =
Loin =
Round, Leg or Ham =
Many Small Muscles
1 (+/-) Large Muscle
1 -2 Large Muscles
2 -3(+/-) Large Muscles

9. Meat Identification Size & Shape of the Bones Chuck or Shoulder Area =
Rib or Rack =
Loin =
Round, Leg or Ham =
Flat & Round Bones
Curved Flat Bones
Vertebrae Bones
Round Bones & Wedge Shaped

10. Meat Identification
Fat Cover - Fat is on the top of the animal and in the muscles
Chuck or Shoulder Area =
Rib or Rack=
Loin or Sirloin =
Round, Leg or Ham =
Fat Between Muscles
Marbling & Fat Around Muscle
Top Side of the Cut & Marbling
Top Side of the Cut & Lack of Marbling

11. From the Chuck - Moist Heat (Braise or Crock-Pot )
Beef - 7-bone - steak
From the Chuck - Moist Heat (Braise or Crock-Pot )

12. From the Loin - Dry Heat (Grill or Pan-fry)
Beef - T-Bone - Steak
From the Loin - Dry Heat (Grill or Pan-fry)

13. Beef - Rib Steak - Boneless
From the Rib - Dry Heat

14. Beef - Top Round - Steak - Boneless
From the Round - Dry Heat

15. From the Round - Dry/Moist Heat
Beef - Round - Steak
From the Round - Dry/Moist Heat

16. Beef Blade Chuck - Roast
From the Chuck - Moist Heat

17. Beef - Porterhouse - Steak
From the Loin - Dry Heat

18. Beef - Rib - Roast
From the Rib - Dry Heat

19. From the Boston Butt - Dry/Moist Heat
Pork - Blade - Chop
From the Boston Butt - Dry/Moist Heat

20. From the Loin - Dry/Moist Heat
Pork - Rib - Chop
From the Loin - Dry/Moist Heat

21. From the Loin - Dry/Moist Heat
Pork - Loin - Chop
From the Loin - Dry/Moist Heat

22. Pork - Loin -Boneless - Butterfly -Chop
From the Loin - Dry/Moist Heat

23. Pork - Ham Center Slice - “Smoked”
From the Ham - Dry Heat

24. Pork - Ham Center Slice - “Fresh”
From the Ham - Dry/Moist Heat

25. Pork - Whole Fresh Ham
From the Ham - Dry Heat

26. From the Boston Butt - Dry Heat
Pork - Blade - Roast
From the Boston Butt - Dry Heat

27. From the Belly - Dry Heat
Pork - Bacon
Slab
Sliced
From the Belly - Dry Heat

28. Lamb - Leg - French Style
From the Leg - Dry Heat

29. Lamb - Leg - American Style
From the Leg - Dry Heat

30. Lamb - Rib - Chop
From the Rack - Dry Heat

31. From the Shoulder - Dry/Moist Heat
Lamb - Arm - Chop
From the Shoulder - Dry/Moist Heat

32. From the Shoulder - Dry/Moist Heat
Lamb - Blade - Chop
From the Shoulder - Dry/Moist Heat

33. From the Chuck - Moist Heat
Beef - Arm - Roast
From the Chuck - Moist Heat

34. From the Rib - Dry/Moist Heat
Pork - Back - Ribs
From the Rib - Dry/Moist Heat

35. Beef - Sirloin - Steak
From the Loin - Dry Heat

36. Beef - Tenderloin - Roast
From the Loin - Dry Heat

37. From the Boston Butt - Dry Heat
Pork - Blade - Roast
From the Boston Butt - Dry Heat

38. From the Brisket - Moist Heat
Beef - Brisket
See the Muscle Fibers
From the Brisket - Moist Heat

39. Can be from several cuts - machine tenderized
Beef - Cube Steak
Can be from several cuts - machine tenderized
Dry /Moist Heat

40. From the Round - Dry/Moist Heat
Beef - Eye Round - Roast
From the Round - Dry/Moist Heat

41. Beef - Tenderloin - Steak (Filet Mignon)
From the Loin - Dry Heat

42. From the Flank - Dry/Moist Heat
Beef - Flank - Steak
See the Muscle Fibers
From the Flank - Dry/Moist Heat

43. From Various Cuts - Dry/Moist Heat
Beef - Ground Beef
From Various Cuts - Dry/Moist Heat

44. Lamb- Loin - Chop
From the Loin - Dry Heat

45. Lamb- Sirloin - Chop
From the Leg - Dry Heat

46. Veal- Cutlet
From the Leg

47. Veal- Loin - Chop
From the Loin

48. Pork- Rib- Chop - Smoked
From the Loin - Dry Heat

49. From the Loin - Dry/Moist Heat
Pork- Tenderloin
From the Loin - Dry/Moist Heat

50. From the Shoulder - Dry Heat
Pork- Picnic
From the Shoulder - Dry Heat

51. From the Loin - Dry/Moist Heat
Pork- Sirloin- Chop
From the Loin - Dry/Moist Heat

52. From the Round - Dry/Moist Heat
Beef- Rump- Roast
Eye of Round
Top Round
Bottom Round
From the Round - Dry/Moist Heat

53. Beef- Rib- Roast
From the Rib - Dry Heat

54. Variety Meats - Dry/Moist Heat
Kidneys
Lamb
Beef - (lobes)
Pork
Variety Meats - Dry/Moist Heat

55. Variety Meats - Dry/Moist Heat
Liver
Lamb
Beef
Pork - (lobes)
Variety Meats - Dry/Moist Heat

56. Variety Meats - Dry/Moist Heat
Heart
Pork
Beef
Lamb
Variety Meats - Dry/Moist Heat

57. Meat Judging Shape & Confirmation
People buy meat for it’s lean tissue (muscle)
Look for plump ,“meaty” cuts
Cuts with the greatest amount of edible lean meat.

58. Meat Judging Cutability (yield)
Some fat is needed, but too much around and in between muscle is bad
should have a moderate, white fat covering muscle

59. Meat Judging Quality Texture - velvety, fine texture Firmness -
Marbling
should have moderate amount of fat within the muscle
indicator of juiciness and flavor of the lean muscle
Texture - velvety, fine texture
Firmness -
not saggy or soft.
no separation between muscle
Maturity - hard white bones = older animals
Color - bright, natural color for the species
Color of Fat - creamy white fat.

60. Try a Meats Judging or ID Contest On-line

61. The “Ideal” Carcass Beef = Rib-Eye Area = 12.0 “ Backfat = .3” - .5”
Carcass Weight = 700 lbs
Yield Grade - 2.0
Quality Grade = Choice

62. The “Ideal” Carcass Sheep = Loin-Eye Area = 2.5 “ Backfat = .1”
Carcass Weight = 65 lbs
Yield Grade - 2.0
Quality Grade = Choice

63. The “Ideal” Carcass Swine = Loin-Eye Area = 5.0 “
Backfat = ..8” - 1.0”
Carcass Weight = 180 lbs
Yield Grade - #1

64. Carcass Terms Yield Grade = Quality Grade =
Amount of lean, fat & bones
Measure the quantity of boneless, closely trimmed retail cuts from a carcass
Estimated lean meat a carcass will produce
CUTABILITY
Quality Grade =
How good the meat will appear & taste for the consumer
PALATABILITY

65. Beef Yield Grades Scale of 1 ---------5
(trim) (fat)
Beef Yield Grades are determined by 4 Things:
1. Amount of fat 10th rib)
2. Hot Carcass Weight
3. Rib-eye Area
4. Amount of KPH Fat (kidney, pelvic & heart fat)

66. Prime, Choice, Select, Standard, Commercial, Utility Cutter, Canner
Beef Quality Grades
Prime, Choice, Select, Standard, Commercial, Utility Cutter, Canner
Best Worst
Beef Quality Grades are determined by 2 Things:
1. Marbiling - Intramuscular fat
Flecks of fat within the lean meat
Evaluated at the 12th - 13th rib
2. Maturity - Age of the animal
Look at bone & cartilage

67. Pork Yield Grades Scale of 1 --------- 4
(trim) (fat)
Pork Yield Grades are determined by 2 Things:
1. Back Fat Thickness
2. Muscling - amount of lean meat

68. Pork Quality Grades Acceptable - gray-pink color & firm, some marbling
Unacceptable - dark, soft, watery
Quality of lean is observed at the 10th - 11th ribs

69. ** Most Important Factor **
Lamb Yield Grades
Scale of
(trim) (fat)
Lamb Yield Grades are determined by 3 Things:
1. Fat thickness - measured at 12th - 13th rib
** Most Important Factor **
2. Leg Score - conformation (“meatiness”) of the leg
3. KP fat (kidney & pelvic fat)

70. Prime, Choice, Good, Utility
Lamb Quality Grades
Prime, Choice, Good, Utility
Lamb Yield Grades are determined by 4 factors:
1. Comformation - evaluate overall muscling & thickness
2. Maturity - age of carcass - lamb vs. mutton
lamb(under 1 year old)- will have a break joint
3. Flank Streaking - marbling in the flank muscle
4. Flank Firmness - firmness of the meat
Lamb Carcasses are NOT RIBBED or SPLIT to during slaughter to Quality or Yield Grades