1. Meat Identification Slide Set STUDY GUIDE
Beef – Pork – Veal – Lamb
Variety Meats
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

2. Instruction Booklet Meat Identification Slide Set
This booklet describes the 136 retail meat cuts shown in the Meat Identification Slide Set. Names of the cuts are based on the Uniform Retail Meat Identity Standards (URMIS) system for beef, pork, lamb and veal. Under the URMIS system, each cut has a three-part label giving the species of the animal, the wholesale or primal name and the specific retail name. URMIS was developed and is coordinated by the former National Live Stock and Meat Board (currently the National Cattlemen Beef Association) through the work of an Industry-wide Cooperative Meat Identification Standards Committee. On an actual store label, some names may be abbreviated, as approved by the URMIS manual, to save space. In this booklet, the retail names are spelled out in full. Each cut is listed with its complete name, and a general description. Since it was impossible to photograph all meat cuts in exactly the same proportion, descriptions include the actual weight and size, expressed in both standard and metric terms. Species are shown in the sequence: beef, pork, lamb and veal. Within each species group, the cuts are shown going from front to rear on the carcass.
Note: Cookery Methods D-Dry Heat M-Moist Heat D/M-Dry or Moist Heat
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

3. Additional information can be found at:
(once you are in this site click on
Bovine Myology or Beef Retail blocks for great information)
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

4. BEEF
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

5. 1. Beef Chuck Arm Pot-Roast
Contains round arm bone and sometimes cross sections of rib bones. Includes several muscles varying in size separated by connective tissue.
WT:
5.0 lbs; 2.3 kg
SIZE:
12.2 x 6.3 x 2 in.
31 x 16 x 5 cm
Cookery Method: M-Moist Heat

6. Cookery Method: D/M-Dry or Moist Heat
2. Beef Chuck Arm Steak
Same muscle and bone structure as arm pot-roast but cut thinner, usually less than 1 ½ inches.
WT:
2.8 lbs; 1.3 kg
SIZE:
10.6 x 7.5 x 0.9 in.
27 x 19 x 2.4 cm
Cookery Method: D/M-Dry or Moist Heat

7. 3. Beef Chuck Shoulder Pot-Roast Boneless
A part of arm portion of chuck. Boneless with very little fat cover.
WT:
3.5 lbs; 1.6 kg
SIZE:
8.3 x 4.7 x 2.2 in.
21 x 12 x 5.5 cm.
Cookery Method: M-Moist Heat

8. 4. Beef Chuck Shoulder Steak Boneless
Same muscle structure as shoulder pot-roast boneless but cut thinner.
WT:
1.8 lbs; 0.8 kg
SIZE:
8.7 x 4.7 x 1.2 in.
22 x 12 x 3 cm.
Cookery Method: D/M-Dry or Moist Heat

9. 5. Beef Chuck Cross Rib Pot-Roast
Square cut, thicker at one end, containing 2 or 3 rib bones and alternating layers of lean and fat. Sometimes boneless. May be tied.
WT:
7.8 lbs; 3.5 kg
SIZE:
7.0 x 5.5 x 5.9 in.
18 x 14 x 15 cm.
Cookery Method: M-Moist Heat

10. Cookery Method: D/M-Dry or Moist Heat
6. Beef Chuck Short Ribs
Rectangular-shaped with alternating layers of lean and fat. Contain rib bones, cross sections of which are exposed.
WT:
1.5 lbs; 0.7 kg
SIZE:
2 x 2 x 2 in.
5 x 5 x 5 cm.
Cookery Method: D/M-Dry or Moist Heat

11. 7. Beef Chuck Flanken Style Ribs
Cut lengthwise rather than between ribs as for short ribs. Contain rib bones and alternating streaks of lean and fat.
WT:
1.3 lbs; 0.6 kg
SIZE:
9 x 2 x 2 in.
23 x 5 x 5 cm.
Cookery Method: D/M-Dry or Moist Heat

12. Cookery Method: M-Moist Heat
8. Beef For Stew
Meaty pieces containing varying amounts of fat. Cut 1 to 2 inches square. May be cut from chuck, brisket, rib and plate.
WT:
1.5 lbs; 0.7 kg
SIZE:
1.4 x 1.4 x 1.4 in. ea.
3.5 x 3.5 x 3.5 cm. ea.
Cookery Method: M-Moist Heat

13. Cookery Method: M-Moist Heat
9. Beef Chuck Blade Roast
Contains blade bone, backbone, rib bone and a variety of muscles. Usually cut about 2 inches thick.
WT:
5.0 lbs; 2.3 kg
SIZE:
11 x 5.9 x 2 in.
28 x 15 x 5 cm
Cookery Method: M-Moist Heat

14. Cookery Method: D/M-Dry or Moist Heat
10. Beef Chuck Blade Steak
Same muscle and bone structure as bade roast but cut thinner, usually less than 1 ½ inches. May or may not contain rib bone, depending on thickness of cut.
WT:
2.4 lbs; 1.1 kg
SIZE:
10.2 x 5.5 x 1 in.
26 x 14 x 2.4 cm.
Cookery Method: D/M-Dry or Moist Heat

15. 11. Beef Chuck 7-Bone Pot-Roast
Identified by 7-shaped blade bone. Contains backbone, rib bone, and a variety of muscles. Cut from center of the blade portion of the chuck.
WT:
5.6 lbs; 2.5 kg
SIZE:
11.8 x 6.7 x 2 in.
30 x 17 x 5 cm.
Cookery Method: M-Moist Heat

16. Cookery Method: D/M-Dry or Moist Heat
12. Beef Chuck 7-Bone Steak
Same muscle and bone structure as 7-bone pot-roast but cut thinner, usually less than 1 ½ inches.
WT:
2.5 lbs; 1.1 kg
SIZE:
9.8 x 7.9 x 1 in.
25 x 20 x 2.5 cm.
Cookery Method: D/M-Dry or Moist Heat

17. 13. Beef Chuck Top Blade Pot-Roast
Contains short 7-shaped blade bone and two or three muscles from top portion of blade roast. Fat covering on one side.
WT:
2.2 lbs; 1.0 kg
SIZE:
7.1 x 5.5 x 2 in.
18 x 14 x 5 cm.
Cookery Method: M-Moist Heat

18. 14. Beef Chuck Under Blade Pot-Roast
Contains bones and muscles of bottom portion of blade roast, including chuck eye muscles and rib bone.
WT:
3.6 lbs; 1.6 kg
SIZE:
12.6 x 4.3 x 2 in.
32 x 11 x 5 cm.
Cookery Method: M-Moist Heat

19. 15. Beef Chuck Under Blade Steak
Same muscle and bone structure as under blade pot-roast but cut thinner, usually less than 1 ½ inches.
WT:
1.6 lbs; 0.7 kg
SIZE:
10.6 x 5.9 x 1 in.
27 x 15 x 2.4 cm.
Cookery Method: D/M-Dry or Moist Heat

20. 16. Beef Chuck Under Blade Pot-Roast Boneless
Bones removed from under blade pot-roast leaving chuck eye, several other muscles and narrow streaks of fat.
WT:
3.0 lbs; 1.4 kg
SIZE:
11.8 x 5.1 x 2 in.
30 x 13 x 5 cm.
Cookery Method: M-Moist Heat

21. 17. Beef Chuck Under Blade Steak Boneless
Same muscle structure as under blade pot-roast boneless but cut thinner, usually less than 1 ½ inches.
WT:
1.3 lbs; 0.6 kg
SIZE:
10.6 x 5.1 x 1 in.
27 x 13 x 2.4 cm.
Cookery Method: D/M-Dry or Moist Heat

22. Cookery Method: M-Moist Heat
18. Beef Chuck Mock Tender
Naturally boneless cut consisting of a single tapering muscle with little fat covering, taken from above blade bone.
WT:
1.1 lbs; 0.5 kg
SIZE:
7.1 x 3.7 x 2 in.
18 x 9.5 x 5 cm.
Cookery Method: M-Moist Heat

23. 19. Beef Chuck Top Blade Roast Boneless
Triangular shaped cut taken from above blade bone. Naturally boneless with large amount of connective tissue.
WT:
3.3 lbs; 1.5 kg
SIZE:
12.6 x 5.9 x 2 in.
32 x 15 x 5 cm.
Cookery Method: M-Moist Heat

24. 20. Beef Chuck Top Blade Steak Boneless or “Flat Iron” Steak
Same muscle structure as top blade roast boneless but cut into thin slices. Steaks are oval-shaped with little fat covering.
WT:
0.5 lbs; 0.2 kg.
SIZE:
7.3 x 2 x .9 in.
18.5 x 5 x 2.2 cm.
Cookery Method: D/M-Dry or Moist Heat

25. 21. Beef Chuck Eye Roast Boneless
Contains meaty inside muscles of blade chuck, some seam fat, and thin fat cover, if any.
WT:
3.2 lbs; 1.5 kg.
SIZE:
3.9 x 6.1 x 3.5 in.
10 x 15.5 x 9 cm.
Cookery Method: M-Moist Heat

26. 22. Beef Chuck Eye Steak Boneless
Same muscle structure as eye roast boneless but cut into slices.
WT:
1.3 lbs; 0.6 kg.
SIZE:
7.9 x 4.7 x 1 in.
20 x 12 x 2.4 cm.
Cookery Method: D/M-Dry or Moist Heat

27. Cookery Method: D/M-Dry or Moist Heat
23. Beef Shank Cross Cuts
Cut from hindshank or foreshank, perpendicular to bone and 1 to 2 ½ inches thick.
WT:
1.4 lbs; 0.6 kg
SIZE:
4.9 x 3.5 x 1.2 in.
12.5 x 9 x 3 cm.
Cookery Method: D/M-Dry or Moist Heat

28. Cookery Method: M-Moist Heat
24. Beef Brisket Boneless
Boneless cut from breast section containing layers of lean and fat. May be cured in salt brine (pickled) to make corned beef brisket.
WT:
3.8 lbs; 1.7 kg.
SIZE:
10.6 x 7.9 x 1.8 in.
27 x 20 x 4.5 cm.
Cookery Method: M-Moist Heat

29. 25. Beef Plate Skirt Steak Boneless
“Skirt” is inner diaphragm muscle. May also be rolled into pinwheels about ¾ to 1 inch thick.
WT:
0.6 lbs; 0.3 kg.
SIZE:
9 x 2.4 x 0.6 in.
23 x 6 x 1.5 cm.
Cookery Method: D/M-Dry or Moist Heat

30. Cookery Method: D/M-Dry or Moist Heat
26. Beef Flank Steak
Boneless flat oval cut containing elongated muscle fibers and very little fat. Surface may be scored.
WT:
1.1 lbs; 0.5 kg.
SIZE:
7.9 x 5.5 x 0.6 in.
20 x 14 x 1.5 cm.
Cookery Method: D/M-Dry or Moist Heat

31. Cookery Method: D/M-Dry or Moist Heat
27. Beef Flank Steak Rolls
Flank steak is rolled, secured with ties or skewers, and cut crosswise into ¾ to 1 inch slices.
WT:
0.1 lb ea; 0.05 kg. ea.
SIZE:
2 x 2 x 2 in. ea.
5 x 5 x 2.5 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

32. Beef Rib Roast Large End
Contains 2 to 4 ribs, rib eye muscle, cap muscle and seam fat separating the muscles. Cut from large end of primal rib.
WT:
6.9 lbs; 3.1 kg.
SIZE:
8.3 x 6.7 x 3.5 in.
21 x 17 x 9 cm.
Cookery Method: D/M-Dry or Moist Heat

33. 29. Beef Rib Roast Small End
Contains large rib eye muscle and 2 or more ribs. Cut from small end of primal rib.
WT:
5.3 lbs; 2.4 kg.
SIZE:
8.3 x 3.9 x 4.3 in.
21 x 10 x 11 cm.
Cookery Method: D/M-Dry or Moist Heat

34. 30. Beef Rib Steak Small End
Same as rib roast small end but cut usually 1 inch thick or less.
WT:
1.0 lbs; 0.5 kg.
SIZE:
8.1 x 4.3 x 1 in.
20.5 x 11 x 2.5 cm.
Cookery Method: D-Dry Heat

35. 31. Beef Rib Steak Small End Boneless
Same as rib steak small end with rib bone removed.
WT:
0.6 lb; 0.3 kg.
SIZE:
7.9 x 3.3 x 1 in.
20 x 8.5 x 2.5 cm.
Cookery Method: D-Dry Heat

36. Cookery Method: D/M-Dry or Moist Heat
32. Beef Rib Eye Roast
Large center muscle of beef rib (rib eye). All other muscles, bones and seam fat removed.
WT:
2.8 lbs; 1.3 kg.
SIZE:
6.5 x 3.9 x 3.5 in.
16.5 x 10 x 9 cm.
Cookery Method: D/M-Dry or Moist Heat

37. Cookery Method: D-Dry Heat
33. Beef Rib Eye Steak
Cut from rib eye roast across grain. Little or no fat cover.
WT:
0.9 lb; 0.4 kg.
SIZE:
5.9 x 3.9 x 1.2 in.
15 x 10 x 3 cm.
Cookery Method: D-Dry Heat

38. 34. Beef Loin Top Loin Steak
Contains top loin muscle and backbone running length of cut. Tenderloin has been removed. Outside fat covering.
WT:
0.8 lb; 0.4 kg.
SIZE:
6.3 x 3.5 x 1.2 in.
16 x 9 x 3 cm.
Cookery Method: D-Dry Heat

39. 35. Beef Loin Top Loin Steak Boneless
Same as top loin steak with backbone removed.
WT:
0.6 lb; 0.3 kg.
SIZE:
6.3 x 3 x 1.2 in.
16 x 7.5 x 3 cm.
Cookery Method: D-Dry Heat

40. Cookery Method: D-Dry Heat
36. Beef Loin T-Bone Steak
Derives name from T-shape of finger bone and backbone. Contains top loin and tenderloin muscles. Tenderloin is smaller in the T-bone than in the Porterhouse.1
WT:
1.1 lbs; 0.5 kg.
SIZE:
6.3 x 5.3 x 1.2 in.
16 x 13.5 x 3 cm.
1 Diameter of tenderloin no less than ½ inch when measured across center of tenderloin.
Cookery Method: D-Dry Heat

41. 37. Beef Loin Porterhouse Steak
Contains the top loin, tenderloin muscles, backbone and finger bone. Similar to T-Bone Steak but the tenderloin is larger.2
WT:
1.3 lbs; 0.6 kg.
SIZE:
6.7 x 5.7 x 1.2 in.
17 x 14.5 x 3 cm.
2Diameter of tenderloin no less than 1 ¼ inches when measured across center of tenderloin.
Cookery Method: D-Dry Heat

42. 38. Beef Loin Wedge Bone Sirloin Steak*
Contains portion of backbone, hip bone and varies in bone and muscle structure depending on its location in sirloin section of loin. The hip bone resembles shape of a wedge.
WT:
2.5 lbs; 1.1 kg.
SIZE:
11 x 6.3 x 1.2 in.
28 x 16 x 3 cm.
*May be referred to as Beef Loin, Sirloin Steak.
Cookery Method: D-Dry Heat

43. 39. Beef Loin Round Bone Sirloin Steak*
Contains portion of backbone, hip bone and varies in bone and muscle structure. Largest muscles include top sirloin and tenderloin, interspersed with fat. The hip bone shape resembles the round bone.
WT:
2.5 lbs; 1.1 kg.
SIZE:
10.2 x 6.7 x 1.2 in.
26 x 17 x 3 cm.
* May be referred to as Beef Loin, Sirloin Steak.
Cookery Method: D-Dry Heat

44. 40. Beef Loin Flat Bone Sirloin Steak*
Contains top sirloin and tenderloin muscles. The hip bone shape is long and flat.
WT:
2.2 lbs; 1.0 kg.
SIZE:
10.2 x 6.3 x 1.2 in.
26 x 16 x 3 cm.
* May be referred to as Beef Loin, Sirloin Steak.
Cookery Method: D-Dry Heat

45. 41. Beef Loin Pine Bone Sirloin Steak*
Contains top sirloin and tenderloin muscles. Also includes backbone and portion of hip bone which will vary in size.
WT:
2.2 lbs; 1.0 kg.
SIZE:
10.6 x in.
27 x 15.5 x 3.5 cm.
* May be referred to as Beef Loin, Sirloin Steak.
Cookery Method: D-Dry Heat

46. 42. Beef Loin Shell Sirloin Steak
Similar to other sirloin steaks but tenderloin muscle has been removed.
WT:
2.2 lbs; 1.0 kg
SIZE:
11 x 6.3 x 1.2 in.
28 x 16 x 3 cm.
Cookery Method: D-Dry Heat

47. 43. Beef Loin Sirloin Steak Boneless
Same as sirloin steak with bones removed. Muscle structure will vary.
WT:
2.3 lbs; 1.0 kg.
SIZE:
10.2 x 6.5 x 1.2 in.
26 x 16.5 x 3 cm.
Cookery Method: D-Dry Heat

48. 44. Beef Loin Top Sirloin Steak Boneless
Sirloin steak with bones and tenderloin removed.
WT:
1.4 lbs; 0.6 kg.
SIZE:
4.1 x 9.3 x 1.2 in.
10.5 x 23.5 x 3 cm.
Cookery Method: D-Dry Heat

49. 45. Beef Loin Tenderloin Roast
Cut from the tenderloin muscle. Elongated with rounded large end gradually tapering to thin, flat end. Bone long with little if any fat covering. Very Tender.
WT:
2.4 lbs; 1.1 kg.
SIZE:
9.4 x 3.9 x 1.8 in.
24 x 10 x 4.5 cm.
Cookery Method: M-Moist Heat

50. 46. Beef Loin Tenderloin Steak
Cut from tenderloin roast across grain. Probably most tender steak in carcass.
WT:
0.4 lb; 0.2 kg.
SIZE:
3.9 x 2.4 x 1.4 in.
10 x 6 x 3.5 cm.
Cookery Method: D-Dry Heat

51. Cookery Method: D/M-Dry or Moist Heat
47. Beef Round Steak
Lean, oval-shaped cut containing round bone, three major muscles. Muscles in order of size are top, bottom and eye of round. Thin fat covering on outer edges.
WT:
3.3 lbs; 1.5 kg.
SIZE:
10.2 x 8.7 x 0.9 in.
26 x 22 x 2.4 cm.
Cookery Method: D/M-Dry or Moist Heat

52. Cookery Method: M-Moist Heat
48. Beef Round Rump Roast
Contains aitch bone and three major round muscles: top round, eye round and bottom round. Fat covering on outer surface.
WT:
10.8 lbs; 4.9 kg.
SIZE:
8.7 x 7.5 x 6.1 in.
22 x 19 x 15.5 cm.
Cookery Method: M-Moist Heat

53. 49. Beef Round Rump Roast Boneless
Same as rump roast with bone removed. Usually tied.
WT:
5.6lbs; 2.5 kg.
SIZE:
10.2 x 5.5 x 4.3 in.
26 x 14 x 11 cm.
Cookery Method: M-Moist Heat

54. 50. Beef Round Heel of Round
Boneless, wedge-shaped cut containing top, bottom and eye round muscles. Least tender cut of round with considerable connective tissue.
WT:
5.0 lbs; 2.3 kg.
SIZE:
7.5 x 9.4 x 4.9 in.
19 x 24 x 12.5 cm.
Cookery Method: M-Moist Heat

55. 51. Beef Round Top Round Roast
Contains inside top muscle of round. Boneless with small amount of fat on outer surface.
WT:
4.4 lbs; 2.0 kg.
SIZE:
7.9 x 7.9 x 3.9 in.
20 x 20 x 10 cm.
Cookery Method: M-Moist Heat

56. 52. Beef Round Top Round Steak
Same muscle structure as top round roast but cut thinner.
WT:
1.5 lbs; 0.7 kg.
SIZE:
9.8 x 3.9 x 0.9 in.
25 x 10 x 2.4 cm.
Cookery Method: D/M-Dry or Moist Heat

57. Cookery Method: M-Moist Heat
53. Beef Round Bottom Rump Round Roast (Steaks are called “Western Griller” Steaks)
Irregular-shaped, thick cut from outside (or bottom) of round. Comes from sirloin end of bottom round. Slight fat covering.
WT:
5.4 lbs; 2.5 kg.
SIZE:
8.7 x 9.4 x 3.9 in.
22 x 24 x 10 cm.
Cookery Method: M-Moist Heat

58. 54. Beef Round Eye Round Roast
Cut from eye round muscle which has been removed from bottom round. Elongated, naturally boneless with slight fat covering.
WT:
4.1 lbs; 1.9 kg.
SIZE:
10.2 x 4.3 x 4.3 in.
26 x 11 x 11 cm.
Cookery Method: M-Moist Heat

59. 55. Beef Round Tip Roast (may be called Sirloin Tip)
Wedge-shaped cut from thin side of round. Contains cap muscle of sirloin.
WT:
8.6 lbs; 3.9 kg.
SIZE:
10.2 x 7.1 x 6.7 in.
26 x 18 x 17 cm.
Cookery Method: M-Moist Heat

60. 56. Beef Round Tip Roast Cap Off (may be called Sirloin Tip)
Same as tip roast with bone, cap muscle and thin layer of outer fat removed. Compact and easy to carve.
WT:
6.8 lbs; 3.1 kg.
SIZE:
8.3 x 5.9 x 4.7 in.
21 x 15 x 12 cm.
Cookery Method: M-Moist Heat

61. 57. Beef Round Cubes For Kabobs
Lean pieces of round cut into cubes. Usually taken from most meaty muscles such as tip.
WT:
.06 lb. ea; 0.03 kg. ea.
SIZE:
1.6 x 1.2 x 0.8 in. ea.
4 x 3 x 2 cm. ea.
Cookery Method: D-Dry Heat

62. Cookery Method: M-Moist Heat
58. Beef For Stew
Lean cubes usually derived from chuck, brisket, rib and round.
WT:
1.1 lbs; 0.5 kg.
SIZE:
1.2 x 1.2 x 1.2 in. ea.
3 x 3 x 3 cm. ea.
Cookery Method: M-Moist Heat

63. Cookery Method: D/M-Dry or Moist Heat
59. Beef Cubed Steak
Square or rectangular-shaped with cubed effect made by machine that tenderizes mechanically. May be made from muscles from several primal cuts.
WT:
0.3 lb; 0.1 kg.
SIZE:
5.5 x 4.3 x 0.6 in.
14 x 11 x 1.5 cm.
Cookery Method: D/M-Dry or Moist Heat

64. Cookery Method: D/M-Dry or Moist Heat
60. Ground Beef
Made generally from lean meat and trimmings from round, chuck, loin, flank, neck or shank, ground mechanically. Sold according to percentage of lean in relationship to fat.
WT:
1.8 lbs; 0.8 kg.
SIZE:
8.3 x 4.3 x 2.2 in.
21 x 11 x 5.5 cm.
Cookery Method: D/M-Dry or Moist Heat

65. PORK
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

66. 61. Pork Shoulder Arm Picnic
Contains arm bone, shank bone and portion of blade bone. Shoulder muscles interspersed with fat. Shank and part of lower area covered with skin.
WT:
8.4 lbs; 3.8 kg.
SIZE:
12.2 x 7.9 x 4.3 in.
31 x 20 x 11 cm.
Cookery Method: M-Moist Heat

67. 62. Pork Shoulder Arm Roast
Cut from arm picnic. Shank removed leaving round arm bone and meaty part of arm picnic. Outside covered with thin fat layer.
WT:
3.6 lbs; 1.6 kg.
SIZE:
7.1 x 4.7 x 3.1 in.
18 x 12 x 8 cm.
Cookery Method: M-Moist Heat

68. 63. Pork Shoulder Arm Steak
Same muscle and bone structure as arm picnic but cut thinner.
WT:
0.8 lb; 0.4 kg.
SIZE:
6.7 x 3.9 x 0.8 in.
17 x 10 x 2 cm.
Cookery Method: D/M-Dry or Moist Heat

69. 64. Pork Shoulder Blade Boston Roast
Top portion of whole shoulder. Contains blade bone, exposed on two sides, some inter-muscular fat.
WT:
6.0 lbs; 2.7 kg.
SIZE:
7.9 x 7.1 x 3.3 in.
20 x 18 x 8.5 cm.
Cookery Method: M-Moist Heat

70. 65. Pork Shoulder Blade Boston Roast Boneless
Same as shoulder blade Boston roast with blade bone removed. Usually tied with string or placed inside elastic netting.
WT:
6.1 lbs; 2.8 kg.
SIZE:
8.7 x 5.9 x 4.1 in.
22 x 15 x 10.5 cm.
Cookery Method: M-Moist Heat

71. 66. Pork Shoulder Blade Steak
Cut from blade Boston roast. Contains blade bone, several muscles.
WT:
0.6 lb; 0.3 kg.
SIZE:
6.9 x 3.3 x 1 in.
17.5 x 8.5 x 2.5 cm.
Cookery Method: D/M-Dry or Moist Heat

72. Cookery Method: D/M-Dry or Moist Heat
67. Pork Cubed Steak
Square or rectangular-shaped with cubed effect made by machine that tenderizes mechanically. May be made from muscles from several primal cuts.
WT:
0.1 lb; 0.05 kg.
SIZE:
5.1 x 3.1 x 0.4 in.
13 x 8 x 1 cm.
Cookery Method: D/M-Dry or Moist Heat

73. Cookery Method: D-Dry Heat
68. Pork Cubes For Kabobs
Boneless lean pork cut into cubes.
WT:
0.1 lb ea.; 0.05 kg. ea.
SIZE:
1.6 x 1.2 x 1 in. ea.
4 x 3 x 2.5 cm. ea.
Cookery Method: D-Dry Heat

74. Cookery Method: M-Moist Heat
69. Pork Loin Blade Roast
Contains part of blade bone, rib bones and backbone. Large loin eye muscle is surrounded by several smaller muscles.
WT:
4.6 lbs; 2.1 kg.
SIZE:
7.1 x 7.1 x 4.7 in.
18 x 18 x 12 cm.
Cookery Method: M-Moist Heat

75. Cookery Method: D/M-Dry or Moist Heat
70. Pork Loin Blade Chops
Cut from blade end of loin. Contain same muscle and bone structure as blade roast.
WT:
.0 7 lb. ea.; 0.3 kg. ea.
SIZE:
5.9 x 4.5 x 1 in. ea.
15 x 11.5 x 2.5 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

76. 71. Pork Loin Country Style Ribs
Made by splitting blade of loin into halves lengthwise. Contain part of loin eye muscle and either rib bones or backbones.
WT:
2.0 lbs; 0.9 kg.
SIZE:
5.9 x 5.5 x 2.4 in.
15 x 14 x 6 cm.
Cookery Method: D-Dry Heat

77. Cookery Method: D-Dry Heat
72. Pork Loin Back Ribs
Cut from blade and center section of loin. Contain rib bones. Meat between ribs is called finger meat. Layer of meat covering ribs comes from the loin eye muscle.
WT:
1.0 lb; 0.5 kg.
SIZE:
9.9 x 3.9 x 1.2 in.
25 x 10 x 3 cm.
Cookery Method: D-Dry Heat

78. 73. Pork Loin Center Rib Roast
Cut from center rib area of loin. Contains loin eye muscle and rib bones.
WT:
4.4 lbs; 2.0 kg.
SIZE:
9.9 x 3.9 x 3.9 in.
25 x 10 x 10 cm.
Cookery Method: M-Moist Heat

79. Cookery Method: D/M-Dry or Moist Heat
74. Pork Loin Rib Chops
Contain loin eye muscle and backbone. Rib bone may be present depending on thickness. Fat covering on outside edge.
WT:
0.6 lb. ea; 0.3 kg. ea
SIZE:
4.7 x 2.8 x 1.2 in. ea.
12 x 7 x 3 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

80. 75. Pork Loin Center Loin Roast
Cut from center of loin. Contains rib eye and tenderloin muscles, rib bones, and T-shaped bones. Thin fat covering.
WT:
4.2 lbs; 1.9 kg.
SIZE:
9.4 x 4.5 x 3.5 in.
24 x 11.5 x 9 cm.
Cookery Method: M-Moist Heat

81. 76. Pork Loin Top Loin Chops
Contains top loin muscles and backbone running length of cut. Tenderloin has been removed. Outside fat covering.
WT:
0.4 lb ea; 0.2 kg. ea.
SIZE:
4.9 x 2.6 x 1 in. ea.
12.5 x 6.5 x 2.5 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

82. 77. Pork Loin Butterfly Chops
Double chop about two inches thick from a boneless loin eye muscle sliced almost in half to form two sides resembling butterfly in shape.
WT:
0.5 lb. ea.; 0.2 kg. ea.
SIZE:
4.3 x 4.3 x 1 in. ea.
11 x 11 x 2.5 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

83. 78. Pork Loin Top Loin Roast Boneless (Double)
Two boneless pork loins reversed and tied together with fat side out to produce boneless roast.
WT:
4.9 lbs; 2.2 kg.
SIZE:
9.0 x 3.9 x 3.5 in.
23 x 10 x 9 cm.
Cookery Method: M-Moist Heat

84. Cookery Method: D/M-Dry or Moist Heat
79. Pork Loin Chops
Cut from sirloin end of loin. Eye muscle and tenderloin divided by T-shaped finger bone. Also contain backbone.
WT:
0.4 lb. ea.; 0.2 kg. ea.
SIZE:
3.9 x 3.7 x 1 in. ea.
10 x 9.5 x 2.5 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

85. 80. Pork Loin Sirloin Roast
Contains hip bone, and backbone. Largest muscle is eye of loin, separated from smaller tenderloin muscles by finger bones.
WT:
5.6 lbs; 2.5 kg.
SIZE:
9.4 x 4.1 x 3.7 in.
24 x 10.5 x 9.5 cm.
Cookery Method: M-Moist Heat

86. 81. Pork Loin Sirloin Chops
Cut from sirloin end of loin. Same muscle and bone structure as sirloin roast.
WT:
0.8 lb. ea.; 0.4 kg. ea.
SIZE:
5.9 x 4.1 x 1 in. ea.
15 x 10.5 x 2.5 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

87. 82. Pork Loin Sirloin Cutlets
Boneless slices cut from sirloin end of loin after tenderloin, hip bone and backbone have been removed.
WT:
0.3 lb. ea.; 0.1 kg. ea.
SIZE:
6.3 x 2.4 x 0.8 in. ea.
16 x 6 x 2 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

88. 83. Pork Loin Tenderloin Whole
Boneless cut taken from inside of loin. Largest end is round in shape and gradually tapers to the thin flat end. Very tender.
WT:
0.8 lb; 0.4 kg.
SIZE:
10.2 x 2.8 x 1.8 in.
26 x 7 x 4.5 cm.
Cookery Method: M-Moist Heat

89. Cookery Method: D-Dry Heat
84. Pork Spareribs
Cut from side of pork. Contain long rib bones with thin covering of meat on outside and between ribs. May contain rib cartilage.
WT:
2.0 lbs; 0.9 kg.
SIZE:
17.8 x 6.3 x 0.8 in.
45 x 16 x 2 cm.
Cookery Method: D-Dry Heat

90. 85. Pork Leg (Fresh Ham) Whole
Hind leg bone-in. Usually covered with skin and fat about half-way up the leg.
WT:
15.0 lbs; 6.8 kg.
SIZE:
14.6 x 9.1 x 3.9 in.
37 x 23 x 10 cm.
Cookery Method: M-Moist Heat

91. 86. Pork Leg (Fresh Ham) Roast Boneless
Same as leg (fresh ham) whole with all bones and skin removed. May be tied or placed in elastic netting.
WT:
9.1 lbs; 4.1 kg.
SIZE:
10.2 x 6.3 x 5.1 in.
26 x 16 x 13 cm.
Cookery Method: M-Moist Heat

92. 87. Pork Leg (Fresh Ham) Shank Portion
Lower portion of leg. Contains shank bone and part of femur bone. Skin covers shank and small portion of outside muscle.
WT:
8.5 lbs; 3.9 kg.
SIZE:
10.2 x 9.8 x 5.5 in.
26 x 25 x 14 cm.
Cookery Method: M-Moist Heat

93. 88. Smoked Pork Shoulder Picnic Whole
Same muscle and bone structure as fresh arm picnic (No. 61). Has been cured and smoked.
WT:
6.8 lbs; 3.1 kg.
SIZE:
10.2 x 5.9 x 4.3 in.
26 x 15 x 11 cm.
Cookery Method: M-Moist Heat

94. 89. Smoked Pork Shoulder Roll
Cured and smoked meaty boneless eye of blade Boston shoulder.
WT:
2.8 lbs; 1.3 kg.
SIZE:
7.9 x 4.7 x 3.1 in.
20 x 12 x 8 cm.
Cookery Method: M-Moist Heat

95. Cookery Method: M-Moist Heat
90. Smoked Pork Hocks
Contain two round shank bones exposed at both ends. Oval-shaped, 2 to 3 inches thick. Have been cured and smoked.
WT:
0.8 lb. ea.; 0.4 kg. ea.
SIZE:
3.0 x 4.1 x 2.6 in. ea.
7.5 x 10.5 x 6.5 cm. ea.
Cookery Method: M-Moist Heat

96. 91. Smoked Pork Loin Canadian Style Bacon
Made from boneless pork loin that has been cured and smoked. Single elongated muscle with little fat.
WT:
1.5 lbs; 0.7 kg.
SIZE:
5.5 x 2.8 x 2.8 in.
14 x 7 x 7 xcm.
Cookery Method: D/M-Dry or Moist Heat

97. 92. Smoked Pork Loin Rib Chops
Same muscle and bone structure as fresh rib chops. Have been cured and smoked.
WT:
0.5 lb. ea.; 0.2 kg. ea.
SIZE:
4.7 x 3.0 x 1 in. ea.
12 x 7.5 x 2.5 cm. ea.
Cookery Method: D-Dry Heat

98. Cookery Method: D-Dry Heat
93. Smoked Pork Loin Chops
Same muscle and bone structure as fresh loin chops. Have been cured and smoked.
WT:
0.6 lb. ea.; 0.3 kg. ea.
SIZE:
4.7 x 3.5 x 1 in. ea.
12 x 9 x 2.5 cm. ea.
Cookery Method: D-Dry Heat

99. Cookery Method: M-Moist Heat
94. Smoked Ham Whole
Same muscle and bone structure as fresh leg. Has been cured and smoked.
WT:
17.4 lbs; 7.9 kg.
SIZE:
13.4 x 9.8 x 7.1 in.
34 x 25 x 18 cm.
Cookery Method: M-Moist Heat

100. 95. Smoked Ham Shank Portion
Same muscle and bone structure as fresh shank portion. Has been cured and smoked.
WT:
10.7 lbs; 4.9 kg.
SIZE:
9.1 x 10.2 x 6.3 in.
23 x 26 x 16 cm.
Cookery Method: M-Moist Heat

101. 96. Smoked Ham Rump Portion
Portion of cured and smoked ham that contains aitch bone and part of leg bone. Thin fat cover on outer surface.
WT:
6.4 lbs; 2.9 kg.
SIZE:
10.2 x 6.3 x 5.9 in.
26 x 16 x 15 cm.
Cookery Method: M-Moist Heat

102. 97. Smoked Ham Center Slices
Cut from center portion of cured and smoked ham. Contain top, bottom and tip muscles and round bone.
WT:
1.6 lbs; 0.7 kg.
SIZE:
10.2 x 6.5 x 0.8 in.
26 x 16.5 x 2 cm.
Cookery Method: D-Dry Heat

103. Cookery Method: D/M-Dry or Moist Heat
98. Slab Bacon
Side of pork which as been cured and smoked. Contains streaks of lean and fat on one side; other side may be covered with skin.
WT:
5.8 lbs; 2.6 kg.
SIZE:
9.4 x 7.9 x 2 in.
24 x 20 x 5 cm.
Cookery Method: D/M-Dry or Moist Heat

104. Cookery Method: D/M-Dry or Moist Heat
99 Sliced Bacon
Sliced from slab bacon. May be shingled. Outer skin removed.
WT:
1.0 lb; 0.5 kg.
SIZE:
9.1 x 5.9 x 0.6 in.
23 x 15 x 1.5 cm.
Cookery Method: D/M-Dry or Moist Heat

105. Cookery Method: D-Dry Heat
100. Sausage Links
Made from ground fresh pork and seasonings such as salt, pepper and sage. Stuffed in casings shaped into links.
WT:
0.5 lb; 0.2 kg.
SIZE:
9.9 x 0.8 x 0.8 in. ea.
10 x 2 x 2 cm. ea.
Cookery Method: D-Dry Heat

106. VEAL
Note: Veal is not usually studied in preparation for the 4-H Meat Identification Contest, so the cooking methods are not noted.
Slides (images ) are for information only.
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

107. 101. Veal Shoulder Arm Roast
Shoulder cut containing arm bone, rib bones on underneath side; cross sections of bones exposed on face sides. Muscles include shoulder, fore arm, and thin layer of lean meat from the brisket.
WT:
2.8 lbs; 1.3 kg.
SIZE:
9.8 x 3.9 x 3.5 in.
25 x 10 x 9 cm.

108. 102. Veal Shoulder Arm Steak
Same structure as arm roast but is cut thinner. Cross sections of arm and rib bones exposed. Muscles include shoulder, fore arm and thin layer of lean brisket.
WT:
0.9 lb; 0.4 kg.
SIZE:
7.9 x 3.9 x 0.8 in.
20 x 10 x 2 cm.

109. 103. Veal Shoulder Blade Roast
Contains blade bone exposed on cut surface, ribs and backbone on underneath side. Muscles include inside chuck, top blade and chuck tender.
WT:
2.0 lbs; 0.9 kg.
SIZE:
7.5 x 3.5 x 3.5 in.
19 x 9 x 9 cm.

110. 104. Veal Shoulder Blade Steak
Same structure as blade roast except for thickness. Contains blade bone, backbone, and, depending on thickness, a rib bone.
WT:
0.9 lb; 0.4 kg.
SIZE:
9.0 x 3.9 x 0.8 in.
23 x 10 x 2 cm.

111. 105. Veal for Stew
Meaty pieces cut 1 to 2 inches square. May be cut from shoulder, shank or round.
WT:
0.9 lb; 0.4 kg.
SIZE:
1.6 x 1.2 x 1.2 in.
4 x 3 x 3 cm.

112. 106. Veal Rib Chops
Contain featherbone, part of chine, and, depending on thickness, the rib bone. Largest muscle is the rib eye.
WT:
0.4 lb. ea.; 0.2 kg. ea.
SIZE:
4.7 x 3.1 x 1 in. ea.
12 x 8 x 2.5 cm. ea.

113. 107. Veal Loin Roast
Contains top loin and tenderloin muscles, backbone and T-shaped fingerbone.
WT:
2.4 lbs; 1.1 kg.
SIZE:
7.5 x 4.3 x 3.5 in.
19 x 11 x 9 cm.

114. 108. Veal Loin Chops
Contains backbone and fingerbone. Muscles include the top loin and tenderloin. Tenderloin differentiates this chop from rib chop, gets smaller as chops near rib.
WT:
0.4 lb. ea.; 0.2 kg. ea.
SIZE:
3.9 x 3.5 x 0.8 in. ea.
10 x 9 x 2 cm. ea.

115. 109. Veal Loin Top Loin Chops
Same as loin chop with tenderloin removed.
WT:
0.4 lb. ea.; 0.2 kg. ea.
SIZE:
6.3 x 2.8 x 1 in. ea.
16 x 7 x 2.5 cm. ea.

116. 110. Veal Leg Sirloin Roast
Contains portion of hip bone and backbone and variety of muscles.
WT:
5.4 lbs; 2.5 kg.
SIZE:
11.4 x 5.5 x 3.9 in.
29 x 14 x 10 cm.

117. 111. Veal Leg Sirloin Steak
Contains portion of backbone and hip bone. Size and shape of the muscles and bones varies with each steak.
WT:
1.1. lbs; 0.5 kg.
SIZE:
11.0 x 4.3 x 0.8 in.
28 x 11 x 2 cm.

118. 112. Veal Leg Round Roast
Cone-shaped with round leg bone exposed. Contains top, bottom and eye muscles.
WT:
7.4 lbs; 3.4 kg.
SIZE:
13.0 x 4.7 x 4.7 in.
33 x 12 x 12 cm.

119. 113. Veal Leg Round Steak
Cut from center of leg and contains top, bottom and eye muscles and cross section of leg bone. Has a thin outer covering of fat and skin.
WT:
1.8 lbs; 0.8 kg.
SIZE:
11.0 x 5.5 x 0.8 in.
28 x 14 x 2 cm.

120. 114. Veal Cutlets Thin, boneless slices from the leg. WT:
0.2 lb. ea.; 0.09 kg. ea.
SIZE:
5.9 x 2.8 x 0.4 in. ea.
15 x 7 x 1 cm. ea.

121. 115. Ground Veal
Lean meat and trimmings mechanically ground. Sold in bulk or patty form.
WT:
1.4 lbs; 0.6 kg.
SIZE:
6.7 x 4.3 x 2 in.
17 x 11 x 5 cm.

122. LAMB
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

123. 116. Lamb Shoulder Square Cut Whole
Square-shaped cut containing arm, blade and rib bones. Outside cover is thin paper-like fell.
WT:
6.8 lbs; 3.1 kg.
SIZE:
8.3 x 8.7 x 3.9 in.
21 x 22 x 10 cm.
Cookery Method: M-Moist Heat

124. 117. Lamb Shoulder Blade Chops
Chops from blade portion of shoulder. Contain part of blade bone and backbone.
WT:
0.6 lb. ea.; 0.3 kg. ea.
SIZE:
5.1 x 4.1 x 1 in. ea.
13 x 10.5 x 2.5 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

125. 118. Lamb Shoulder Arm Chops
Cut from arm portion of shoulder. Contain cross section of round arm bone and rib bones.
WT:
0.6 lb. ea.; 0.3 kg. ea.
SIZE:
6.3 x 3.3 x 0.8 in. ea.
16 x 8.5 x 2 cm. ea.
Cookery Method: D/M-Dry or Moist Heat

126. Cookery Method: M-Moist Heat
119. Lamb Shank
Cut from the arm of the shoulder. Contains leg bone and part of round shoulder bone. Covered by thin layer of fat and fell.
WT:
0.9 lb. 0.4 kg.
SIZE:
7.5 x 2.8 x 2 in.
19 x 7 x 5 cm.
Cookery Method: M-Moist Heat

127. Cookery Method: D/M-Dry or Moist Heat
120. Lamb Rib Roast
Contains rib bones, backbone and thick, meaty rib eye muscle. Usually, fell is removed.
WT:
2.2 lbs; 1.0 kg.
SIZE:
7.5 x 2.4 x 4.3 in.
19 x 6 x 11 cm.
Cookery Method: D/M-Dry or Moist Heat

128. Cookery Method: D-Dry Heat
121. Lamb Rib Chops
Contain the backbone and depending on thickness, a rib bone. Meaty area is the rib eye muscle. Outer surface covered by fat with the fell removed.
WT:
0.2 lb. ea.; 0.1 kg. ea.
SIZE:
3.5 x 2.2 x 1 in. ea.
9 x 5.5 x 2.5 cm. ea.
Cookery Method: D-Dry Heat

129. Cookery Method: D-Dry Heat
122. Lamb Loin Chops
Contain part of backbone. Muscles include the eye of the loin (separated from the tenderloin by T-shaped finger bones) and the flank. Kidney fat on top of tenderloin and outer surface covered with fat; fell removed.
WT:
0.3 lb. ea; 0.1 kg. ea.
SIZE:
3.5 x 2.8 x 1 in. ea.
9 x 7 x 2.5 cm. ea.
Cookery Method: D-Dry Heat

130. Cookery Method: D-Dry Heat
123. Lamb Leg Sirloin Chops
Cut from sirloin section of the leg. Contain backbone and part of hip bone, which varies in shape with each chop. Muscles include top sirloin, tenderloin and flank. Fat on outside, fell removed.
WT:
0.4 lb. ea.; 0.2 kg. ea.
SIZE:
6.7 x 3.0 x 1 in. ea.
17 x 7.5 x 2.5 cm. ea.
Cookery Method: D-Dry Heat

131. Cookery Method: M-Moist Heat
124. Lamb Leg Whole
Contains both sirloin section with hip bone and shank portion with round bone. Outside covered with fell.
WT:
9.3 lbs; 4.2 kg.
SIZE:
18.9 x 7.5 x 3.9 in.
48 x 19 x 10 cm.
Cookery Method: M-Moist Heat

132. Cookery Method: M-Moist Heat
125. Lamb Leg Sirloin Half
Is half of American or French leg with sirloin on. Contains hip bone, part of leg gone, part of backbone and finger bone. Is muscled by top sirloin, part of tenderloin, and parts of inside, outside and tip.
WT:
4.3 lbs; 2.0 kg.
SIZE:
7.9 x 5.1 x 3.9 in.
20 x 13 x 10 cm.
Cookery Method: M-Moist Heat

133. Cookery Method: D/M-Dry or Moist Heat
126. Lamb Leg Center Slice
Cut from center of leg. Contains round leg bone and top, bottom and tip muscles.
WT:
1.0 lb; 0.5 kg.
SIZE:
8.3 x 4.3 x 1 in.
21 x 11 x 2.5 cm.
Cookery Method: D/M-Dry or Moist Heat

134. 127. Lamb Leg Frenched Style Roast
Sirloin section of whole leg removed. Small amount of meat trimmed to expose 1 inch or more of shank bone.
WT:
6.9 lbs; 3.1 kg.
SIZE:
14.6 x 7.1 x 3.9 in.
37 x 18 x 10 cm.
Cookery Method: M-Moist Heat

135. 128. Lamb Leg American Style Roast
Sirloin section of whole leg removed. Contains same muscles and bones as Frenched style leg except shank bone removed, meat folded back into pocket on inside of leg, and fastened with skewers.
WT:
5.8 lbs; 2.6 kg.
SIZE:
7.5 x 7.5 x 3.9 in.
19 x 19 x 10 cm.
Cookery Method: M-Moist Heat

136. Cookery Method: M-Moist Heat
129. Lamb For Stew
Meaty pieces containing small amount of fat cut 1 to 2 inches square.
WT:
0.8 lb; 0.4 kg.
SIZE:
1.2 x 1.2 x 1 in.
3 x 3 x 2.5 cm.
Cookery Method: M-Moist Heat

137. Cookery Method: D/M-Dry or Moist Heat
130. Ground Lamb
Lean meat and trimmings from leg, loin, rib, shoulder, flank, neck, breast or shank mechanically ground. Sold in bulk or patties.
WT:
1.0 lb; 0.5 kg.
SIZE:
5.9 x 4.3 x 2 in.
15 x 11 x 5 cm.
Cookery Method: D/M-Dry or Moist Heat

138. VARIETY MEATS
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A

139. Cookery Method: D/M-Dry or Moist Heat
131. Livers
Pictured at top –Beef Middle left - Veal
Middle right- Lamb Bottom – Pork
Beef, lamb and veal livers have two lobes, one predominantly larger than the other. Pork liver has three lobes about the same size.
Cookery Method: D/M-Dry or Moist Heat

140. Cookery Method: D/M-Dry or Moist Heat
132. Kidneys
Top left in picture – Beef Top right – Veal
Lower left – Lamb Lower right – Pork
Beef and veal kidneys are made up of numerous lobes. Pork kidney is larger than lamb kidney.
Cookery Method: D/M-Dry or Moist Heat

141. Cookery Method: D/M-Dry or Moist Heat
133. Hearts
In order of size they are: Beef, Veal, Pork and Lamb.
All are basically shaped the same. They are generally sold cut or split. Beef heart has more fat exposed than the others.
Cookery Method: D/M-Dry or Moist Heat

142. Cookery Method: D/M-Dry or Moist Heat
134. Tongues
In order of size they are: Beef, Veal, Pork and Lamb.
Rough membrane covers the muscles of the tongue including the base and is removed before serving. Sold fresh, cured, or cured and smoked.
Cookery Method: D/M-Dry or Moist Heat

143. Cookery Method: D/M-Dry or Moist Heat
135. Brains
All brains are of soft consistency and are covered with a thin membrane.
Cookery Method: D/M-Dry or Moist Heat

144. Cookery Method: D/M-Dry or Moist Heat
136. Sweetbreads
From stomach and thymus gland. Creamy white, soft consistency. Largest from young beef, smallest from lamb. Not found in mature beef.
Cookery Method: D/M-Dry or Moist Heat

145. The End
Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT 1/09 from AV slide set S0A