1. Meats ID
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2. Beef – Round - Cap off – Tip Steak

3. Beef – Round – Eye Round Steak

4. Beef – Round – Heel of Round Roast

5. Beef – Round – Round Steak

6. Beef – Round – Rump Roast
Bottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.

7. Beef – Round – Rump Roast (Bnls)
Beef Round Bottom Round Roast – Thick, irregular-shaped cut from the bottom (outside) section of the round.

8. Beef – Round – Tip Roast

9. Beef – Round – Top Round Steak
Same muscle structure as the Top Round Roast, but usually cut 1 inch or less in thickness.

10. Beef – Loin – Porterhouse Steak
T bone and three fingers wide on right side.

11. Beef – Loin – Sirloin Steak (Bnls)
No Bones for this cut.

12. Beef – Loin – Sirloin Steak

13. Beef – Loin – T-bone Steak

14. Beef – Loin – Tenderloin Steak

15. Beef – Loin – Top Loin Steak (Bnls)

16. Beef – Loin – Top Sirloin Steak (Bnls)

17. Beef – Flank – Flank Steak

18. Beef – Rib – Eye Steak

19. Beef – Rib – Roast, Large End
Cut from larger end of rib, usually containing 2 -3 ribs. Contains large ribeye muscle and smaller surrounding muscles.

20. Beef – Rib – Roast, Small End

21. Beef – Rib – Small End Steak

22. Beef – Chuck – Arm Roast

23. Beef – Chuck – Arm Steak

24. Beef – Chuck – Blade Roast

25. Beef – Chuck – Blade Steak

26. Beef – Plate – Short Ribs

27. Beef – Brisket – Brisket, Corned

28. Beef – Shank – Cross Cuts

29. Beef – Variety Meats - Heart

30. Beef – Variety Meats - Kidney

31. Beef – Variety Meats - Liver

32. Beef – Variety Meats - Tongue

33. Beef – Various – Beef for Stew

34. Beef – Various – Cube Steak

35. Beef – Various – Ground Beef

36. Pork – Leg – Fresh Ham (Whole)
This is the smoked version. The Fresh ham will be similar but display fresh colorings

37. Pork – Leg – Shank Portion

38. Pork – Loin – Blade Roast

39. Pork – Loin – Back Ribs

40. Pork – Loin – Blade Chop

41. Pork – Loin – Center Loin Roast

42. Pork – Loin – Loin Chop

43. Pork – Loin – Rib Chop

44. Pork – Loin – Sirloin Chop

45. Pork – Loin – Sirloin Roast
Contains hip bone and backbone. Larger muscle on end is the loin eye, separated from tenderloin muscle by “T-bone”.

46. Pork – Loin – Tenderloin Roast

47. Pork – Side – Fresh Side
Section of side remaining after loin and spareribs have been removed. Smilar in appearance to Slab Bacon but NOT SMOKED.

48. Pork – Side – Spare Ribs
Contains long rib bones, with thin covering of meat on outside and between ribs.

49. Pork – Shoulder – Arm Picnic
Contains arm bone, shank bone, portion of blade bone, and variety of muscles. Shank and part of shoulder covered with skin.

50. Pork – Shoulder – Arm Steak

51. Pork – Shoulder – Blade-Boston (Roast)
Contains blade bone, exposed on two sides of the cut. Includes variety of muscles.

52. Pork – Shoulder – Blade Steak
Cut from Boston Roast, ¾ to 1 inch thick. Contains Blade Bone and surrounding muscles.

53. Pork – Variety Meats – Heart

54. Pork – Variety Meats - Kidney

55. Pork – Variety Meats - Liver

56. Pork – Variety Meats - Tongue

57. Pork – Various – Ground Pork

58. Pork – Various – Sausage Links

59. Pork – Cured Ham – Center Slice

60. Pork – Cured Ham – Ham (Whole)

61. Pork – Cured Ham – Rump Portion

62. Pork – Cured Ham – Shank Portion

63. Pork – Loin – Canadian Bacon

64. Pork – Loin – Loin Chop (Smoked)

65. Pork – Shoulder – Picnic (Whole)

66. Pork – Shoulder – Shoulder Roll

67. Pork – Side (Belly) – Slab Bacon

68. Pork – Side (Belly) – Sliced Bacon

69. Pork – Jowl - Jowl

70. Lamb – Leg – American Style Roast

71. Lamb – Leg – Frenched Style Roast

72. Lamb – Leg – Sirloin Chop

73. Lamb – Leg – Sirloin Half

74. Lamb – Loin – Double Chop

75. Lamb – Loin – Loin Chop

76. Lamb – Rib – Rib Chop

77. Lamb – Rib – Rib Roast

78. Lamb – Rib – Crown Roast

79. Lamb – Shoulder – Arm Chop

80. Lamb – Shoulder – Blade Chop

81. Lamb – Shoulder – Square Cut (Whole)

82. Lamb – Forshank & Breast - Breast

83. Lamb – Forshank & Breast - Riblets

84. Lamb – Variety Meats - Kidney

85. Lamb – Variety Meats - Liver

86. Lamb – Various – Ground Lamb Patties
Will be in pre-made patties. Key to ID of Lamb vs Pork and Beef. Only one to be in pre-made patties.