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Meat Cuts Identification

Meat Cuts Identification. Beef, Pork and Lamb Cuts Louis Damschroder - Ag. Teacher Oak Harbor High School. Eye of Round Steak. Round Tip Steak. Blade Steak. Short Ribs. Flank Steak. Rib Steaks (large end, small end). Rib Eye Steak. T-Bone Steak. Porterhouse Steak. Sirloin Steak.

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Meat Cuts Identification

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  1. Meat Cuts Identification Beef, Pork and Lamb Cuts Louis Damschroder - Ag. Teacher Oak Harbor High School

  2. Eye of Round Steak

  3. Round Tip Steak

  4. Blade Steak

  5. Short Ribs

  6. Flank Steak

  7. Rib Steaks (large end, small end)

  8. Rib Eye Steak

  9. T-Bone Steak

  10. Porterhouse Steak

  11. Sirloin Steak

  12. Top Round Steak

  13. Top Loin Steak (Strip)

  14. Bottom Round Steak

  15. Blade Steak (unusually red)

  16. Arm Steak(unusually red)

  17. Blade Chop (unusually red)

  18. Rib Chop

  19. Loin Chop (unusually red)

  20. Sirloin Chop (unusually red)

  21. Smoked Ham Center Slice

  22. Shank

  23. Rib Chops

  24. Loin Chop

  25. Sirloin Chop

  26. Lamb Sirloin Chop

  27. Leg Center Slice

  28. Blade Chop

  29. Work Cited • University of Nebraska Meats Id web page. http://animalscience.unl.edu/meats/id/ • Texas FFA Meats Judging Identification web page http://aggiemeat.tamu.edu/judging/idframes.html

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