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Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE

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Meats ID CDE Practice. Based on the 2003 Georgia State Meats CDE ... 92. Beef for Stew. 93. Brisket, Corned. 94. Cube Steak. 95. Ground Beef. 96. Ground Pork ... – PowerPoint PPT presentation

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Title: Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE


1
Meats ID CDE PracticeBased on the 2003 Georgia
State Meats CDE
  • By Dr. Frank Flanders,Tiffany Prather and Jennie
    Simpson
  • Georgia Agricultural Education Curriculum Office
  • Georgia Department of Education
  • March 2003
  • Click Here to meet the authors

Next
2
Meat ID 1
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
3
Meat ID 2
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
4
Meat ID 3
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
5
Meat ID 4
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
6
Meat ID 5
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
7
Meat ID 6
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
8
Meat ID 7
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
9
Meat ID 8
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
10
Meat ID 9
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
11
Meat ID 10
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
12
Meat ID 11
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
13
Meat ID 12
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
14
Meat ID 13
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
15
Meat ID 14
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
16
Meat ID 15
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
17
Meat ID 16
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
18
Meat ID 17
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
19
Meat ID 18
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
20
Meat ID 19
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
21
Meat ID 20
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
22
Meat ID 21
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
23
Meat ID 22
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
24
Meat ID 23
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
25
Meat ID 24
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
26
Meat ID 25
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
27
Meat ID 26
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
28
Meat ID 27
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
Bone 64. Sirloin, Wedge Bone 65. Skirt Steak
(Bnls) 66. Small End 67. Small End (Bnls) 68.
T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72.
Top Loin 73. Top Loin (Bnls) 74. Top Round 75.
Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78.
Butterfly 79. Double Chop 80. Loin
81. Rib 82. Sirloin 83. Top Loin 84. Top Loin
(Bnls) VARIETY MEATS 85. Heart 86. Kidney 87.
Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91.
Tripe PROCESSED CUTS 92. Beef for Stew 93.
Brisket, Corned 94. Cube Steak 95. Ground
Beef 96. Ground Pork 97. Hocks 98. Sausage 99.
Sausage Links SMOKED/CURED PORK 100. Canadian
Bacon 101. Center Slice 102. Ham (Whole) 103. Ham
Hocks 104. Jowl 105. Loin Chop 106. Picnic
(Whole) 107. Rib Chope 108. Rump Portion 109.
Shank Portion 110. Slab Bacon 111. Sliced Bacon
PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank
Breast 5. Cured Ham 6. Leg 7. Loin
8. Plate 9. Rib 10. Round 11. Shank 12..
Shoulder 13. Side (Belly) 14. Jowl 15. Variety
Meats 16. Various
Click on correct retail cut, primal cut and
species.
Species
B Beef P Pork L Lamb
29
Meat ID 28
Retail Cuts
Primal Cuts
ROASTS 1. American Style 2. Arm Picnic 3. Arm 4.
Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade
Boston 8. Bottom Round 9. Breast 10. Brisket
(Whole Bnls) 11. Center Loin 12. Center Rib 13.
Chuck Eye (Bnls) 14. Country Style 15. Cross
Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye
Round 19. Flat Half (Bnls) 20. Frenched Style 21.
Fresh Side 22. Heel of Round 23. Large End 24.
Loin Roast 25. Mock Tender 26. Point Half
(Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30.
Rump Portion 31. Seven Bone 23. Shank Portion 33.
Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36.
Sirloin Half 37. Small End 38. Spare Ribs 39.
Square Cut (Whole) 40. Tenderloin 41. Tip
42. Tip Cap Off 43. Top Loin Double (Bnls) 44.
Top Round STEAKS 45. Arm 46. Arm (Bnls) 47.
Blade 48. Bottom Round 49. Center Slice 50.
Eye 51. Eye Round 52. Flank 53. Mock Tender 54.
Neck Slice 55. Porterhouse 56. Round Steak 57.
Round Steak (Bnls) 58. Seven Bone 59. Sirloin
(Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat
Bone 62. Sirloin, Pin Bone 63. Sirloin, Round
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