Presentation is loading. Please wait.

Presentation is loading. Please wait.

To Start Meat Cut Identification Go to Slide Show on Task Bar

Published byBennett Mathews Modified over 6 years ago

Similar presentations

Presentation on theme: "To Start Meat Cut Identification Go to Slide Show on Task Bar"— Presentation transcript:

1 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

2 Meat Identification By clicking on the steer or the hog you can identify wholesale cuts of meat followed by the retail cuts. Continue QUIT

3 It is known as “red meat”
Beef Beef comes from cattle. It is known as “red meat” Click on the Steer to begin identifying beef wholesale and retail cuts. Go to Pork QUIT

4 Click on the wholesale cut to see retail cuts of meat
Rib Short Loin Sirloin Chuck Rump Round Brisket Flank Shank Go to Pork Shortplate QUIT

5 Wholesale Cut- Chuck Go to Pork QUIT Arm Pot Roast
Back to Wholesale Cuts 7 Bone Pot Roast Chuck Eye Roast Top Blade Steak Mock Tender Roast Blade Roast Arm Steak Go to Pork QUIT

6 Wholesale Cut- Rib Go to Pork QUIT Back to Wholesale Cuts
Rib Roast, Small End Rib Steak, Small End Rib Eye Steak Rib Roast, Large End Rib Eye Roast Go to Pork QUIT

7 Wholesale Cut- Short Loin
T- Bone Steak Back to Wholesale Cuts Porterhouse Steak Tenderloin Roast Go to Pork QUIT

8 Wholesale Cut- Sirloin
Back to Wholesale Cuts Top Sirloin Steak Tenderloin Steak Go to Pork QUIT

9 Wholesale Cut- Round Go to Pork QUIT Round Steak
Back to Wholesale Cuts Bottom Round Steak Top Round Steak Tip Steak Tip Roast, Cap Off Eye Round Roast Go to Pork QUIT

10 Wholesale Cut- Rump Go to Pork Go to Pork QUIT Round Steak
Back to Wholesale Cuts Back to Wholesale Cuts Bottom Round Steak Top Round Steak Tip Steak Tip Roast, Cap Off Eye Round Roast Boneless Rump Roast Go to Pork Go to Pork QUIT

11 Wholesale Cut- Flank Flank Steak Go to Pork QUIT
Back to Wholesale Cuts Flank Steak Go to Pork QUIT

12 Wholesale Cut- Shortplate
Back to Wholesale Cuts Skirt Steak Go to Pork QUIT

13 Wholesale Cut- Shank Shank Cross Cut Go to Pork QUIT
Back to Wholesale Cuts Shank Cross Cut Go to Pork QUIT

14 Wholesale Cut- Brisket
Back to Wholesale Cuts Whole Brisket Corned Brisket Flat Half Brisket Go to Pork QUIT

15 You have now seen all wholesale and retail cuts of beef
You have now seen all wholesale and retail cuts of beef. Click on the hog to proceed to pork wholesale and retails cuts of meat. Go to Beef QUIT

16 Click on the wholesale cuts to see the retail cuts of pork
Loin Boston Butt Ham Spareribs Jowl Picnic Bacon Go to Beef QUIT

17 Wholesale Cut- Loin Blade Chop Loin Chop Canadian Bacon Go to Beef
Back to Wholesale Cuts Blade Chop Loin Chop Canadian Bacon Go to Beef QUIT

18 Wholesale Cut- Ham Whole Ham Ham Roast Go to Beef QUIT
Back to Wholesale Cuts Whole Ham Ham Roast Go to Beef QUIT

19 Wholesale Cut- Boston Butt
Back to Wholesale Cuts Sausage Boston Butt Ham Blade Steak Go to Beef QUIT

20 Wholesale Cut- Bacon Back to Wholesale Cuts Bacon Go to Beef QUIT

21 Wholesale Cut- Spareribs
Back to Wholesale Cuts Spareribs Go to Beef QUIT

22 Wholesale Cut- Picnic Arm Roast Picnic Ham Arm Steak Go to Beef QUIT
Back to Wholesale Cuts Picnic Ham Arm Steak Go to Beef QUIT

23 Wholesale Cut- Jowl Sausage Bacon Go to Beef QUIT
Back to Wholesale Cuts Sausage Bacon Go to Beef QUIT

24 Finished! You have identified the required cuts of meat from wholesale cuts. Congratulations! Click of Beef or Pork to go again. Go to Beef Go to Pork

Download ppt "To Start Meat Cut Identification Go to Slide Show on Task Bar"

Similar presentations

Meat Cuts Identification

Meat Cuts Identification
Meats ID What was that??.

Meats ID What was that??.
Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.

Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.
30 ID Cuts.

30 ID Cuts.
Meat Identification Quiz

Meat Identification Quiz
Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.

Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.
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.
FFA Meats ID.

FFA Meats ID.
Pork. HAM FRESH HAM LEG This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large.

Pork. HAM FRESH HAM LEG This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large.
Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.

Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.
Pork Retail Cuts s/id/Porkcuts/porkcuts.htm.

Pork Retail Cuts s/id/Porkcuts/porkcuts.htm.
Meat Identification Lab manual – page 98 - 100.

Meat Identification Lab manual – page
FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.

FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.
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.
Pork Retail Cut Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give.

Pork 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 Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.

Beef Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.

Similar presentations

Ads by Google