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FFA Judging Contest Meat Identification Study Guide First Edition, 2003 PowerPoint Presentation
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FFA Judging Contest Meat Identification Study Guide First Edition, 2003

FFA Judging Contest Meat Identification Study Guide First Edition, 2003

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FFA Judging Contest Meat Identification Study Guide First Edition, 2003

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  1. FFA Judging ContestMeat Identification Study GuideFirst Edition, 2003 By Tom McCutcheon

  2. The following PowerPoint presentation was assembled by Thomas McCutcheon. The information was assembled from various sources publicly available on the Internet. The information was gathered over a period of time and from sources too numerous to list individually. The author would like to acknowledge the assistance of these web sites and publicly express his sincere appreciation for the assistance. The presentation was assembled solely for educational purposes. The author did not or will never receive financial reward for the preparation of the presentation. The presentation may be copied and distributed in parts or in its entirety for educational purposes. If any part of this presentation is distributed, the efforts of Mr. McCutcheon in assembling the materials must be recognized. The distributor may not receive any financial compensation for this service. Tom McCutcheonExtension Agent and Extension Clinical Assistant ProfessorTom.McCutcheon@mail.wvu.edu WVU Monongalia County Extension Office 26 Commerce Drive, WesMon Plaza Morgantown, WV 26501 (304) 291-7201 FAX (304) 291-7202

  3. Instructions The next time you left-click the mouse a new window will appear with a picture of a retail cut of meat. Try to identify it. Once you have decided on what it is or have given up, left-click again and the common name will appear. The next slide will then ask questions about the type of meat and the primal cut. Left-clicking will reveal the answers.

  4. American Roast

  5. American Style Roast • Species – • Lamb • Primal Cut – • Leg

  6. Arm Roast

  7. Arm Roast • Species – • Beef • Primal Cut – • Chuck

  8. American Roast

  9. Arm Roast • Species – • Pork • Primal Cut – • Shoulder

  10. Arm Picnic Roast

  11. Arm Picnic Roast • Species – • Pork • Primal Cut – • Shoulder

  12. Back Ribs

  13. Back Ribs • Species – • Pork • Primal Cut – • Loin

  14. Blade Roast

  15. Blade Roast • Species – • Beef • Primal Cut – • Chuck

  16. Blade Roast

  17. Blade Roast • Species – • Pork • Primal Cut – • Loin

  18. Blade Boston Roast

  19. Blade Boston Roast • Species – • Pork • Primal Cut – • Shoulder

  20. Bottom Round Roast

  21. Bottom Round Roast • Species – • Beef • Primal Cut – • Round

  22. Breast Roast

  23. Breast Roast • Species – • Lamb • Primal Cut – • Foreshank and Breast

  24. Brisket Roast

  25. Brisket Roast • Species – • Beef • Primal Cut – • Brisket

  26. Center Loin Roast

  27. Center Loin Roast • Species – • Pork • Primal Cut – • Loin

  28. Center Rib Roast

  29. Center Rib Roast • Species – • Pork • Primal Cut – • Loin

  30. Country Style Ribs

  31. Country Style Ribs • Species – • Pork • Primal Cut – • Loin

  32. Cross Cuts

  33. Cross Cuts • Species – • Beef • Primal Cut – • Shank

  34. Cross Ribs

  35. Cross Ribs • Species – • Beef • Primal Cut – • Chuck

  36. Crown Roast

  37. Crown Roast • Species – • Lamb • Primal Cut – • Rib

  38. Eye Roast

  39. Eye Roast • Species – • Beef • Primal Cut – • Rib

  40. Eye Round Roast

  41. Eye Round Roast • Species – • Beef • Primal Cut – • Round

  42. Flanken Style Ribs

  43. Flanken Style Ribs • Species – • Beef • Primal Cut – • Chuck

  44. Flat Half

  45. Flat Half • Species – • Beef • Primal Cut – • Brisket

  46. Frenched Style Roast

  47. Frenched Style Roast • Species – • Lamb • Primal Cut – • Leg

  48. Fresh Ham

  49. Fresh Ham • Species – • Pork • Primal Cut – • Leg

  50. Fresh Side