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Meat Cut Identification

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Meat Cut Identification Author: Emily Rae Nester Last modified by: ernester Created Date: 11/27/2004 4:11:40 PM Document presentation format: On-screen Show (4:3) – PowerPoint PPT presentation

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Title: Meat Cut Identification


1
Meat Cut Identification
2
Beef
Top Round Steak
3
Beef
The Top Round Steak is the most tender of the
various round steaks. This boneless steak
consists of a large muscle called the top or
inside round. Note the cover fat on the curved
top surface, the cut surface on the left side,
and connective tissue along the bottom.
Top Round Steak
4
Beef
Bottom Round Steak
5
Beef
The Beef Bottom Round Steak contains muscles
which are less tender than the top round muscle.
Note the heavy band of connective tissue
separating the muscles.
Bottom Round Steak
6
Beef
Eye of Round Steak
7
Beef
The Beef Eye of Round Steak is a small round
boneless steak. It usually has a layer of
external fat on two sides.
Eye of Round Steak
8
Beef
Round Tip Steak
9
Beef
The Tip Steak is cut from the tip roast. Like the
roast this steak is identified by four individual
muscles within.
Round Tip Steak
10
Beef
Sirloin Steak
11
Beef
The boneless Beef Sirloin Steak is an excellent
steak for broiling and is made by removing all of
the bones from any of the other types of sirloin
steaks.
Sirloin Steak
12
Beef
Porterhouse Steak
13
Beef
The Porterhouse Steak is similar to the beef loin
T-bone steak. However the tenderloin muscle is
much larger and an extra muscle is located in the
center of the porterhouse steak on the upper
side.
Porterhouse Steak
14
Beef
T-Bone Steak
15
Beef
This steak has the characteristic "T" shaped
vertebrae and the large eye muscle. The smaller
muscle located below the T-bone is the
tenderloin.
T-Bone Steak
16
Beef
Top Loin Steak (boneless)
17
Beef
The boneless large eye muscle from the T-bone
steak is called the boneless Beef Top Loin Steak.
Top Loin Steak (boneless)
18
Beef
Chuck 7-Bone Steak
19
Beef
The Beef Chuck 7-Bone Steak is similar to the
beef chuck blade. It is usually cut less than one
inch thick. The blade bone shown in this slide
has the typical shape of the "seven-bone", a term
frequently used in the meat trade.
Chuck 7-Bone Steak
20
Beef
Chuck Blade Steak
21
Beef
The Beef Chuck Blade Steak is similar to the
Chuck 7-Bone Steak. It is usually cut less than
one inch thick. The blade bone is very easily
seen in this slide.
Chuck Blade Steak
22
Beef
Flank Steak
23
Beef
The Beef Flank Steak is the only steak in the
carcass containing an entire large muscle. Also,
although most other steaks are cut across the
muscle fibers, the flank steak fibers run the
full length of the steak. Since the flank steak
is one of the less tender steaks, it should be
cooked with moist heat cookery.
Flank Steak
24
Beef
Rib Eye Steak
25
Beef
The Beef Rib Eye Steak comes from the large end
of the beef rib and is made by removing back and
rib bones.
Rib Eye Steak
26
Beef
Rib Steak
27
Beef
This steak contains a rib and portion of the
backbone. This cut will also contain one or more
smaller muscles.
Rib Steak
28
Beef
Short Ribs
29
Beef
Short Ribs are small cubes containing a section
of the rib bone and thin layers of muscles. The
muscles of the chest perform considerable work
and are therefore not very tender.
Short Ribs
30
Beef
Boneless Chuck Steak
31
Pork
Blade Chop
32
Pork
This cut comes from the blade end of the loin. It
contains several muscles and the blade bone.
Blade Chop
33
Pork
Shoulder Arm Steak
34
Pork
This cut comes from the Pork Shoulder Arm Picnic
Roast by slicing across the picnic. The round arm
bone is located in the upper center.
Shoulder Arm Steak
35
Pork
Shoulder Blade Steak
36
Pork
This cut is from the Pork Shoulder Blade Boston
Roast. It contains the blade bone and several
muscles.
Shoulder Blade Steak
37
Pork
Shoulder Arm Picnic
38
Pork
This roast contains the shank bone, the arm bone,
and a portion of the blade bone. The arm bone
will not be visible on the cut surface. This cut
comes from the lower portion of the shoulder.
Shoulder Arm Picnic
39
Pork
Loin Chop
40
Pork
This cut has the same muscle and bone structure
as the Beef T-Bone steak.
Loin Chop
41
Pork
Rib Chop
42
Pork
This steak contains a rib and portion of the
backbone. This cut will also contain one or more
smaller muscles.
Rib Chop
43
Pork
Sirloin Chop
44
Pork
The pork loin sirloin chop contains portions of
the hipbone and backbone.
Sirloin Chop
45
Pork
Smoked Ham Center Slice
46
Pork
This cut is sliced from the center area of the
pork ham. The cut is seldom more than one inch
thick. It contains the leg bone and top, bottom ,
and eye muscles.
Smoked Ham Center Slice
47
Lamb
Leg (whole)
48
Lamb
The American leg of lamb cut is boneless and is
most often used as a roast. The Frenched leg of
lamb is the same except it has the bone.
Leg (whole)
49
Lamb
Leg Center Slice
50
Lamb
This cut is similar to both the beef round steak
and the ham center slice in that it has the same
muscles.
Leg Center Slice
51
Lamb
Shank
52
Lamb
The shank is the bottom part of the leg of lamb
with many of the same muscles as the center
sliced leg at the top portion of the cut.
Shank
53
Lamb
Loin Chop
54
Lamb
Loin chops are cut from the loin roast. These
contain the T-bone, top loin and tenderloin
muscles.
Loin Chop
55
Lamb
Sirloin Chop
56
Lamb
The lamb sirloin chop contains portions of the
hipbone and backbone just like the pork sirloin
chop.
Sirloin Chop
57
Lamb
Rib Chop
58
Lamb
The rib chops are cut from the rack of the lamb
carcass and contains the backbone and rib bones.
The large muscle in the middle, surrounded by
smaller muscles, is the rib eye.
Rib Chop
59
Lamb
Blade Chop
60
Lamb
The blade chop is cut from the blade of the
shoulder of the lamb carcass. It contains part of
the blade bone, ribs and backbone.
Blade Chop
61
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