'Loin chop' presentation slideshows

1.03k views • 92 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

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

National Pork Board Update

398 views • 30 slides

1. 2. 3. 4. 5.

461 views • 30 slides

MEAT SCIENCE

MEAT SCIENCE. BEEF PORK LAMB. BEEF CARCASS. ROUND. ROUND STEAK/BNLS EYE ROUND STEAK/ROAST BOTTOM ROUND STEAK/ROAST TOP ROUND STEAK/ROAST TIP STEAK/ ROAST/CAP ON OR OFF HEEL OF ROUND ROAST. LOIN. PORTERHOUSE STEAK SIRLOIN STEAK/BNLS T-BONE STEAK TENDERLOIN STEAK/ROAST

550 views • 29 slides

Pork

Pork. HAM. FRESH HAM LEG. This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling. Fresh Ham(Leg) Center Slice.

455 views • 26 slides

Pork Cuts

Pork Cuts. Fresh Ham/ Leg . Center Slice Rump Portion Shank Portion. Loin. Back Ribs Blade Chop Blade Chop ( Bnls ) Blade Roast. Butterfly Chop ( Bnls ) Center Loin Roast Center Rib Roast Country Style Ribs. Loin Chop Rib Chop Sirloin Chop Sirloin Cutlets. Sirloin Roast

1.75k views • 20 slides

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

391 views • 19 slides

Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky

Pork Retail Meat Cuts. Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture. Edited for Georgia by Frank B. Flanders

230 views • 12 slides

Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky

Pork Retail Meat Cuts. Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture. Edited for Georgia by Frank B. Flanders

126 views • 12 slides

Lamb Retail Cut Interactive Session

Lamb Retail Cut Interactive Session. Home. Can you identify lamb retail cuts?.

275 views • 11 slides

Lamb Cuts

Lamb Cuts. Breast. Breast Riblets. Leg. American Style Roast Center Slice French Style Roast. Sirloin Chop Sirloin Half Shank Portion. Loin. Double Chop Loin Chop Loin Roast. Rib. Rib Chop Rib Chop (French) Rib Roast. Shoulder. Arm Chop Blade Chop Neck Slice.

379 views • 9 slides