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Stockman’s Practice Info

Stockman’s Practice Info

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Stockman’s Practice Info

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  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