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**"Beef Identification: Understanding Cuts & Parts"**

Explore the various parts of a beef animal - from the muzzle to the hock, dewclaw to foot - and learn about different cuts like loin, brisket, ribs, and more. Identify key areas and understand their importance in meat production.

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**"Beef Identification: Understanding Cuts & Parts"**

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  1. BEEFIDENTIFICATION NEXT

  2. PARTS A. Muzzle B. Hock C. Dewclaw D. Foot A B C D NEXT

  3. PARTS A. Pastern B. Neck C. Brisket D. Twist A B C D NEXT

  4. PARTS A A. Forearm B. Chest C. Dewlap D. Dewclaw B C D NEXT

  5. PARTS A. Ankle B. Knee C. Hock D. Stifle A B C D NEXT

  6. PARTS A A. Nose B. Knee C. Rump D. Foot B C D NEXT

  7. PARTS A. Brisket B. Loin C. Jowl D. Pastern A B C D NEXT

  8. PARTS A. Rib B. Dewlap C. Tail-head D. Face A B C D NEXT

  9. PARTS A. Point of the Shoulder B. Chest C. Twist D. Plate A B C D NEXT

  10. PARTS A. Throat B. Brisket C. Forearm D. Ham A B C D NEXT

  11. PARTS A. Point of the shoulder B. Tail C. Jaw D. Round A B C D NEXT

  12. PARTS A. Face B. Muzzle C. Ear D. Heart girth A B C D NEXT

  13. PARTS A A. Neck B. Crest C. Bridge of nose D. Elbow B C D NEXT

  14. PARTS A. Horns B. Poll C. Eye D. Dewlap A B C D NEXT

  15. PARTS A. Crest B. Rack C. Mound D. Head A B C D NEXT

  16. PARTS A. Jaw B. Forearm C. Neck D. Hip A B C D NEXT

  17. PARTS A. Loin B. Rump C. Chuck D. Top of the Shoulders A B C B NEXT

  18. PARTS A. Ribs B. Stifle C. Quarter D. Loin A B C D NEXT

  19. PARTS A. Underline B. Over-line C. Middle D. Back A B C D NEXT

  20. PARTS A. Quarter B. Loin C. Knee D. Rump A B C D NEXT

  21. PARTS A. Hip B. Hook C. Pin D. Both A & B A B C D NEXT

  22. PARTS A. Hind-saddle B. Quarter C. Rump D. Chuck A B C D NEXT

  23. PARTS A. Switch B. Tail-head C. Hook D. Stifle A B C D NEXT

  24. PARTS A. Ham B. Leg C. Quarter D. Hock A B C D NEXT

  25. PARTS A. Loin B. Rib C. Flank D. Stifle A B C D NEXT

  26. PARTS A. Pin bone B. Hip C. Twist D. Stifle A B C D NEXT

  27. PARTS A A. Heart girth B. Rear flank C. Chest D. Belly B C D NEXT

  28. PARTS A. Fore flank B. Elbow C. Rear flank D. Quarter A B C D NEXT

  29. PARTS A. Dock B. Tail C. Switch D. Rump A B C D NEXT

  30. PARTS A. Tail B. Tail-head C. Navel D. Switch A B C D NEXT

  31. 26% CUTS A. Shoulder B. Loin C. Chuck D. Round A B C D NEXT

  32. 9% CUTS A. Sirloin B. Round C. Brisket D. Back A B C D NEXT

  33. 27% CUTS A. Quarter B. Loin C. Brisket D. Round A B C D NEXT

  34. 4% CUTS A. Plate B. Flank C. Stifle D. Round A B C D NEXT

  35. 5.5% CUTS A. Underline B. Bacon C. Short Plate D. Rib A B C D NEXT

  36. 4% CUTS A. Fore Shank B. Plate C. Long Loin D. Picnic A B C D NEXT

  37. 6% CUTS A. Brisket B. Dewclaw C. Loin D. Round A B C D NEXT

  38. 9.5% CUTS A. Rump B. Rack C. Chuck D. Rib A B C D NEXT

  39. 8% CUTS A A. Flank B. Plate C. Brisket D. Short Loin B C D MENU

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