1 / 70

Stockman’s Practice Info

Stockman’s Practice Info. Meat Identification & Judging. Wholesale Cuts - Pork. Loin. Boston Butt. Bacon. Picnic Shoulder. Ham. Jowl. Wholesale Cuts - Lamb. Loin. Rack. Shoulder. Leg. Wholesale Cuts - Beef. Loin. Rib. Chuck. Round. Flank. Meat Identification.

debra
Télécharger la présentation

Stockman’s Practice Info

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Stockman’s Practice Info Meat Identification & Judging

  2. Wholesale Cuts - Pork Loin Boston Butt Bacon Picnic Shoulder Ham Jowl

  3. Wholesale Cuts - Lamb Loin Rack Shoulder Leg

  4. Wholesale Cuts - Beef Loin Rib Chuck Round Flank

  5. Meat Identification Points to Look for : • Color of the Lean • Size of the Cut • Size & Number of Muscles • Shape of Bones • Fat Cover

  6. Meat Identification Color of the Lean Beef = Bright Cherry Red Pork = Pinkish-Gray Lamb - Purplish Red

  7. Meat Identification Size of the Cut Beef = Large Pork = Medium Lamb = Small

  8. Meat Identification Size & Number of Muscles Chuck or Shoulder Area = Rib or Rack = Loin = Round, Leg or Ham = Many Small Muscles 1 (+/-) Large Muscle 1 -2 Large Muscles 2 -3(+/-) Large Muscles

  9. Meat Identification Size & Shape of the Bones Chuck or Shoulder Area = Rib or Rack = Loin = Round, Leg or Ham = Flat & Round Bones Curved Flat Bones Vertebrae Bones Round Bones & Wedge Shaped

  10. Meat Identification Fat Cover - Fat is on the top of the animal and in the muscles Chuck or Shoulder Area = Rib or Rack= Loin or Sirloin = Round, Leg or Ham = Fat Between Muscles Marbling & Fat Around Muscle Top Side of the Cut & Marbling Top Side of the Cut & Lack of Marbling

  11. Beef - 7-bone - steak From the Chuck - Moist Heat (Braise or Crock-Pot )

  12. Beef - T-Bone - Steak From the Loin - Dry Heat (Grill or Pan-fry)

  13. Beef - Rib Steak - Boneless From the Rib - Dry Heat

  14. Beef - Top Round - Steak - Boneless From the Round - Dry Heat

  15. Beef - Round - Steak From the Round - Dry/Moist Heat

  16. Beef Blade Chuck - Roast From the Chuck - Moist Heat

  17. Beef - Porterhouse - Steak From the Loin - Dry Heat

  18. Beef - Rib - Roast From the Rib - Dry Heat

  19. Pork - Blade - Chop From the Boston Butt - Dry/Moist Heat

  20. Pork - Rib - Chop From the Loin - Dry/Moist Heat

  21. Pork - Loin - Chop From the Loin - Dry/Moist Heat

  22. Pork - Loin -Boneless - Butterfly -Chop From the Loin - Dry/Moist Heat

  23. Pork - Ham Center Slice - “Smoked” From the Ham - Dry Heat

  24. Pork - Ham Center Slice - “Fresh” From the Ham - Dry/Moist Heat

  25. Pork - Whole Fresh Ham From the Ham - Dry Heat

  26. Pork - Blade - Roast From the Boston Butt - Dry Heat

  27. Pork - Bacon Slab Sliced From the Belly - Dry Heat

  28. Lamb - Leg - French Style From the Leg - Dry Heat

  29. Lamb - Leg - American Style From the Leg - Dry Heat

  30. Lamb - Rib - Chop From the Rack - Dry Heat

  31. Lamb - Arm - Chop From the Shoulder - Dry/Moist Heat

  32. Lamb - Blade - Chop From the Shoulder - Dry/Moist Heat

  33. Beef - Arm - Roast From the Chuck - Moist Heat

  34. Pork - Back - Ribs From the Rib - Dry/Moist Heat

  35. Beef - Sirloin - Steak From the Loin - Dry Heat

  36. Beef - Tenderloin - Roast From the Loin - Dry Heat

  37. Pork - Blade - Roast From the Boston Butt - Dry Heat

  38. Beef - Brisket See the Muscle Fibers From the Brisket - Moist Heat

  39. Beef - Cube Steak Can be from several cuts - machine tenderized Dry /Moist Heat

  40. Beef - Eye Round - Roast From the Round - Dry/Moist Heat

  41. Beef - Tenderloin - Steak(Filet Mignon) From the Loin - Dry Heat

  42. Beef - Flank - Steak See the Muscle Fibers From the Flank - Dry/Moist Heat

  43. Beef - Ground Beef From Various Cuts - Dry/Moist Heat

  44. Lamb- Loin - Chop From the Loin - Dry Heat

  45. Lamb- Sirloin - Chop From the Leg - Dry Heat

  46. Veal- Cutlet From the Leg

  47. Veal- Loin - Chop From the Loin

  48. Pork- Rib- Chop - Smoked From the Loin - Dry Heat

  49. Pork- Tenderloin From the Loin - Dry/Moist Heat

  50. Pork- Picnic From the Shoulder - Dry Heat

More Related