Presentation is loading. Please wait.

Presentation is loading. Please wait.

Wholesale Cuts of Beef Cattle Study Guide

Published byBeverley Dean Modified over 6 years ago

Similar presentations

Presentation on theme: "Wholesale Cuts of Beef Cattle Study Guide"— Presentation transcript:

1 Wholesale Cuts of Beef Cattle Study Guide
Livestock Knowledge CD

2 Chuck This is a low priced cut

3 Brisket This is a low priced cut

4 This is a high priced cut
Rib This is a high priced cut

5 Plate This is a low priced cut

6 This is a high priced cut
Loin This is a high priced cut

7 Flank This is a low priced cut

8 This is a high priced cut
Rump This is a high priced cut

9 This is a high priced cut
Round This is a high priced cut

10 Shank This is a low priced cut

11 Summary of Wholesale Cuts
Rump Loin Rib Chuck Round Flank Plate Brisket Shank Low Priced Cuts Chuck Brisket Plate Flank Shank High Priced Cuts Loin Rump Round Rib

Download ppt "Wholesale Cuts of Beef Cattle Study Guide"

Similar presentations

Meat Cuts Identification

Meat Cuts Identification
Meats ID What was that??.

Meats ID What was that??.
Wholesale & Retail cuts

Wholesale & Retail cuts
Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.

Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety.
Beef Judging ANS4615. Beef Judging Key to beef judging requires accurate grading skills Successful evaluation of quality and yield grading is essential.

Beef Judging ANS4615. Beef Judging Key to beef judging requires accurate grading skills Successful evaluation of quality and yield grading is essential.
FFA Meats ID.

FFA Meats ID.
Meat Identification Lab manual – page 98 - 100.

Meat Identification Lab manual – page
Principles of Marketing and Evaluating Beef Cattle

Principles of Marketing and Evaluating Beef Cattle
Why Direct Market Meat Keith Vander Velde UW Extension Livestock Specialist Marquette County February 25, 2010---Mauston.

Why Direct Market Meat Keith Vander Velde UW Extension Livestock Specialist Marquette County February 25, Mauston.
Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.

Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.
To Start Meat Cut Identification Go to Slide Show on Task Bar Click on View Show Once on Full Screen Click on the Continue Button Continue.

To Start Meat Cut Identification Go to Slide Show on Task Bar Click on View Show Once on Full Screen Click on the Continue Button Continue.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.

Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.

Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.
Beef Retail Cut Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give.

Beef Retail Cut Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give.
Mrs. Mitchell. Beef Primal Cuts Beef-Brisket-Whole Brisket (B-2- 11)

Mrs. Mitchell. Beef Primal Cuts Beef-Brisket-Whole Brisket (B-2- 11)
Beef. Round Round Steak This steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left.

Beef. Round Round Steak This steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left.
Beef Retail Cuts. Chuck Chuck 7-Bone Pot Roast Shoulder Top Blade Steak Chuck Eye Steak Chuck Steak Chuck Pot Roast Shoulder Top Blade Steak Flat Iron.

Beef Retail Cuts. Chuck Chuck 7-Bone Pot Roast Shoulder Top Blade Steak Chuck Eye Steak Chuck Steak Chuck Pot Roast Shoulder Top Blade Steak Flat Iron.
Introduction to Agriculture

Introduction to Agriculture
Beef Primal Cuts Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round.

Beef Primal Cuts Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round.
Beef It’s What’s for Dinner!. Wholesale Cuts 1 2 3 4 5 6 78 9 10.

Beef It’s What’s for Dinner!. Wholesale Cuts

Similar presentations

Ads by Google