'Loin' diaporamas de présentation

Meat Goat Carcass Fabrication

Meat Goat Carcass Fabrication. Dr. Dwight Loveday University of Tennessee-Knoxville Food Science & Technology. Wide Variation in Goat Market Types. Dairy vs Meat Large, Medium & Small Results in large variation in market weights 30 to 100+ pounds. Carcass Fabrication.

1.77k views • 58 slides

Pork Retail Cut Identification

Pork Retail Cut Identification. Mr. Steven Rogers Meadville FFA Advisor 2003. Instructions.

585 views • 56 slides

Lamb ID

Lamb ID. Lamb ID. Breast Leg Loin Rib Shoulder Variety. Lamb ID. Breast. Breast | Breast (1 of 2). Ribs. Sternum. Breast | Breast (2 of 2). Breast | Riblets. Ribs with out sternum. Lamb ID. Leg. Leg | American Style Roast (1 of 2). Bone removed, rolled Up and pinned.

699 views • 47 slides

Pork Ham/leg Pork fresh ham center slice Dry/moist

Pork Ham/leg Pork fresh ham center slice Dry/moist. Pork Ham/leg Pork fresh ham rump portion Dry/moist. Pork Ham/leg pork fresh ham shank portion Dry/moist. Pork Ham/leg Smoked ham boneless Dry. Pork Ham/leg Smoked ham center slice Dry. Pork Ham/leg

646 views • 45 slides

BEEF IDENTIFICATION

BEEF IDENTIFICATION. NEXT. PARTS. A. Muzzle B. Hock C. Dewclaw D. Foot. A. B. C. D. NEXT. PARTS. A. Pastern B. Neck C. Brisket D. Twist. A. B. C. D. NEXT. PARTS. A. A. Forearm B. Chest C. Dewlap D. Dewclaw. B. C. D. NEXT. PARTS.

478 views • 39 slides

Meats Identification

Meats Identification. Lamb. Leg Shoulder Loin Rib. Breast Variety. Wholesale Cuts. Lamb Retail Cuts. Shoulder. DM. Square Cut (Whole). DM. Shoulder Roast (bnls). M. Neck Slice. DM. Arm Chop. DM. Blade Chop. Lamb Retail Cuts. Breast. DM. Breast. DM. Riblets.

550 views • 37 slides

BEEF

538 views • 28 slides

Lamb, Breast, Ribs (Denver Style), Dry/Moist - L A 24 D/M

391 views • 19 slides

Market Sheep (Anatomy and Cuts)

Market Sheep (Anatomy and Cuts). By: Dustin W. Warren. Parts of a Lamb. Carcass Breakdown. Typical live weight = 120 lbs. Carcass weight = 60 lbs. (50% of live weight) Saleable retail cuts = 42 lbs. (70% of carcass weight) Fat and bones = 18 lbs.(30% of carcass weight).

548 views • 16 slides