1. TENNESSEE 4-H MEAT JUDGING PRESENTATION Pork Retail ID
Gary T. Rodgers
Extension Agent II
Hardeman County

2. Retail Cut Identification Pork Cuts
Notice that a picture will notify students when the Primal Cut Region changes. Primal Cut Name is underlined in red.
Each slide also has a button that, when clicked will show some features of the cut. To go back to the previously viewed slide, click the button.
Features

3. Retail Cut Identification Pork Cuts
Shoulder
Blade Boston
Picnic
Loin
Spareribs
Side(Belly)
Ham
Jowl

4. Pork Retail Cuts

5. Primal
Retail Cut Name
Jowl
Smoked Pork Jowl
Shoulder
Pork Shoulder Arm Picnic, Whole
Pork Shoulder Arm Roast
Pork Shoulder Arm Steak
Pork Shoulder Blade Boston Roast
Pork Shoulder Blade Steak
Smoked Pork Shoulder Picnic, Whole
Smoked Pork Hock
Loin
Pork Loin Blade Roast
Pork Loin Blade Chops
Pork Loin Back Ribs
Pork Loin Rib Chops
Pork Loin Chops
Pork Loin Top Loin Roast, Bnls
Pork Loin Top Loin Chops, Bnls
Pork Loin Butterfly Chops
Pork Loin Sirloin Chops
Pork Loin Tenderloin, Whole
Smoked Pork Loin, Canadian Style Bacon
Smoked Pork Loin Rib Chop
Smoked Pork Loin Chop
Primal
Retail Cut Name
Side
Slab Bacon
Sliced Bacon
Spareribs
Pork Spareribs
Ham/Leg
Pork Fresh Ham Center Slice
Smoked Ham, Bnls
Smoked Ham Rump Portion
Smoked Ham Center Slice
Smoked Ham Shank Portion
Various
Ground Pork
Pork Sausage Links
Sausage

6. Shoulder
Side(Belly)

7. 37. Smoked Pork Jowl– P, F, 88, -, M P,F,88,-,M PORK SMOKED JOWL
Square shaped cut; Smoked look
Features
37.

8. Shoulder
Side(Belly)

9. Pork Shoulder Arm Picnic, Whole– P, M, 4, Ro, D/M
Contains arm bone, shank bone, blade bone and various muscles; Upper half of pork shoulder
Features
38.

10. Pork Shoulder Arm Roast– P, M, 2, Ro, D/M
Cut from Arm Picnic; Shank removed; Note round arm bone
Features
39.

11. Pork Shoulder Arm Steak– P, M, 2, St, D/M
Cut from Arm Roast; Note round arm bone; One of only two steaks in Pork
Features
40.

12. Pork Shoulder Blade Boston Roast– P, M, 8, Ro, D/M
Contains blade bone; Lower half of pork shoulder
Features
41.

13. Pork Shoulder Blade Steak– P, M, 6, St, D/M
Cut from Blade Boston Roast; Note blade bone; One of only two steaks in Pork
Features
42.

14. Pork Shoulder Smoked Picnic, Whole– P, M, 47, Ro, D/M
PORK SMOKED SHOULDER PICNIC WHOLE
Similar to Fresh Arm Picnic but smoked
Features
43.

15. Pork Shoulder Smoked Hock– P, M, 87, -, M
PORK SMOKED HOCK
Contains shank bones; Smoked; 2-3" thick
Features
44.

16. Shoulder
Side(Belly)

17. Pork Loin Blade Roast– P, H, 6, Ro, D/M
Contains part of blade bone, rib bones and back bone; Loin eye muscle present with various muscles
Features
45.

18. Pork Loin Blade Chops– P, H, 6, Ch, D/M
Contains blade bone, rib bone and backbones
Features
46.

19. Pork Loin Back Ribs– P, H, 66, -, D/M
Contains rib bones as well as muscles between ribs
Features
47.

20. Pork Loin Rib Chops– P, H, 28, Ch, D
Contains loin eye muscle, backbone and part of the rib bone
Features
48.

21. Pork Loin Loin Chops– P, H, 24, Ch, D
PORK LOIN CHOPS
Note "T-bone" which is the backbone and transverse process; Top Loin and Tenderloin muscles present
Features
49.

22. Pork Loin Top Loin Roast, BNLS– P, H, 55, Ro, D
PORK LOIN TOP LOIN BONELESS ROAST
Loin eye is main muscle; Tenderloin and bones have been removed
50.
Features

23. Pork Loin Top Loin Chop, BNLS– P, H, 55, Ch, D
PORK LOIN TOP LOIN BONELESS CHOP
Cut from the Top Loin Roast
Features
51.

24. Pork Loin Butterfly Chop– P, H, 11, Ch, D
Double chop cut from Top Loin and sliced nearly in half to form "butterfly"
Features
52.

25. Pork Loin Sirloin Chop– P, H, 37, Ch, D
From sirloin end of loin; Note hip bone; May contain back bone
Features
53.

26. Pork Loin Tenderloin Roast, Whole– P, H, 50, Ro, D
Cut from the inside of the loin, next to the backbone; Tapers towards end
Features
54.

27. Pork Loin Smoked Loin Canadian Style Bacon- P, H, 71, -, D
PORK LOIN CANADIAN STYLE BACON
Loin eye muscle smoked; Note: There is no "'type of cut" for Canadian Bacon
55.
Features

28. Pork Loin Smoked Rib Chop – P, H, 44, Ch, D
PORK SMOKED LOIN RIB CHOP
Contains loin eye muscle, backbone and part of the rib bone; Smoked
Features
56.

29. Pork Loin Smoked Loin Chop- P, H, 43, Ch, D
PORK SMOKED LOIN CHOP
Note "T-bone" which is the backbone and transverse process; Top Loin and Tenderloin muscles present; Smoked
Features
57.

30. Shoulder
Side(Belly)

31. Pork Side Slab Bacon- P, N, 67, -, D
PORK SLAB BACON
Smoked pork side
Features
58.

32. 59. Pork Side Bacon- P, N, 5, Sl, D P,N,5,SL,D PORK SLICED BACON
Smoked pork side, sliced
PORK SLICED BACON
Features
59.

33. Shoulder
Side(Belly)

34. Pork Spareribs - P, O, 89, -, D/M
Note long rib bones; Thin covering of meat on outside and between ribs
Features
60.

35. Shoulder
Side(Belly)

36. Pork Ham, Fresh Center Slice–
P, E, 19, Sl, D/M
P,E,19,SL,D/M
PORK FRESH HAM CENTER SLICE
Center slice from Ham; Note round leg bone; Contains top, bottom, eye and tip muscles
61.
Features

37. Pork Ham, Smoked Ham, BNLS – P, E, 42, Ro, D
<>
Pork Ham, Smoked Ham, BNLS – P, E, 42, Ro, D
P,E,42,RO,D
PORK SMOKED HAM, BONELESS
Pork ham with bones removed; Smoked
62.
Features

38. Pork Ham, Smoked Ham, Rump Portion – P, E, 45, Ro, D
PORK SMOKED RUMP PORTION
Ham section from sirloin end; Note round leg bone; Smoked
63.
Features

39. Pork Ham, Smoked Center Slice – P, E, 41, Sl, D
PORK SMOKED CENTER SLICE
Sliced from center portion of whole smoked ham; Note round leg bone; Similar muscle structure as Fresh Center Slice; Smoked
Features
64.

40. Pork Ham, Smoked Ham, Shank Portion – P, E, 46, Ro, D
PORK SMOKED HAM, SHANK PORTION
Lower part of Ham; Note shank and round leg bone; Smoked
Features
65.

41. Pork Various Cuts

42. Pork Various, Ground Pork – P, Q, 79, -, D
Note color; Lean to fat ratios vary
Features
66.

43. Pork Various, Sausage Links – P, Q, 83, -, D
PORK SAUSAGE LINKS
Links; No type of cut
Features
67.

44. Pork Various, Sausage – P, Q, 82, -, D
PORK SAUSAGE
If not in patties, look for seasonings
Features
68.

45. Primal
Retail Cut Name
Cookery Method
Specie
Retail Name
Type
Jowl
Smoked Pork Jowl
Moist P F 88 M
Shoulder
Pork Shoulder Arm Picnic, Whole
Dry/Moist 4 Ro
D/M
Pork Shoulder Arm Roast 2
Pork Shoulder Arm Steak St
Pork Shoulder Blade Boston Roast 8
Pork Shoulder Blade Steak 6
Smoked Pork Shoulder Picnic, Whole 47
Smoked Pork Hock 87
Loin
Pork Loin Blade Roast H
Pork Loin Blade Chops Ch
Pork Loin Back Ribs 66
Pork Loin Rib Chops
Dry 28 D
Pork Loin Chops 24
Pork Loin Top Loin Roast, Bnls 55
Pork Loin Top Loin Chops, Bnls
Pork Loin Butterfly Chops 11
Pork Loin Sirloin Chops 37
Pork Loin Tenderloin, Whole 50
Smoked Pork Loin, Canadian Style Bacon 71
Smoked Pork Loin Rib Chop 44
Smoked Pork Loin Chop 43

46. Primal
Retail Cut Name
Cookery Method
Specie
Retail Name
Type
Side
Slab Bacon
Dry P N 67 D
Sliced Bacon 5 Sl
Spareribs
Pork Spareribs
Dry/Moist O 89
D/M
Ham/Leg
Pork Fresh Ham Center Slice E 19
Smoked Ham, Bnls 42 Ro
Smoked Ham Rump Portion 45
Smoked Ham Center Slice 41
Smoked Ham Shank Portion 46
Various
Ground Pork Q 79
Pork Sausage Links 83
Sausage 82

47. TENNESSEE 4-H MEAT JUDGING ACTIVITY GUIDELINES
Credit for the photos used in the Retail Identification portion of this presentation goes to:
Texas AgriLife Extension Service and the AggieMeat website (aggiemeat.tamu.edu)
University of Kentucky Agripedia Meats ID page

48. American Meat Science Association – 4-H Meat Judging
Additional Resources
Texas A & M Meat Science Department
Has judging classes as well as retail ID practice
Note that some of the retail ID cuts may not be included in the Tennessee 4-H list.
American Meat Science Association – 4-H Meat Judging
Has information on National 4-H Contests
Has links to several very good resources

49. Retail Cut Identification Pork Cuts
Next section will cover Lamb Retail Cuts