meats id cde practice based on the 2003 georgia state meats cde n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE PowerPoint Presentation
Download Presentation
Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE

Loading in 2 Seconds...

play fullscreen
1 / 41

Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE - PowerPoint PPT Presentation


  • 104 Views
  • Uploaded on

Meats ID CDE Practice Based 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. Retail Cuts. Primal Cuts. Meat ID

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE' - brant


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
meats id cde practice based on the 2003 georgia state meats cde

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

slide2

Retail Cuts

Primal Cuts

Meat ID

#1

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 Chop

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

slide3

Retail Cuts

Primal Cuts

Meat ID

#2

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

slide4

Retail Cuts

Primal Cuts

Meat ID

#3

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 Chop

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

slide5

Retail Cuts

Primal Cuts

Meat ID

#4

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 Chop

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

slide6

Retail Cuts

Primal Cuts

Meat ID

#5

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

slide7

Retail Cuts

Primal Cuts

Meat ID

#6

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 Chop

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

slide8

Retail Cuts

Primal Cuts

Meat ID

#7

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 Chop

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

slide9

Retail Cuts

Primal Cuts

Meat ID

#8

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 Chop

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

slide10

Retail Cuts

Primal Cuts

Meat ID

#9

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 Chop

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

slide11

Retail Cuts

Primal Cuts

Meat ID

#10

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 Chop

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

slide12

Retail Cuts

Primal Cuts

Meat ID

#11

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 Chop

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

slide13

Retail Cuts

Primal Cuts

Meat ID

#12

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 Chop

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

slide14

Retail Cuts

Primal Cuts

Meat ID

#13

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 Chop

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

slide15

Retail Cuts

Primal Cuts

Meat ID

#14

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 Chop

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

slide16

Retail Cuts

Primal Cuts

Meat ID

#15

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 Chop

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

slide17

Retail Cuts

Primal Cuts

Meat ID

#16

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 Chop

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

slide18

Retail Cuts

Primal Cuts

Meat ID

#17

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 Chop

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

slide19

Retail Cuts

Primal Cuts

Meat ID

#18

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 Chop

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

slide20

Retail Cuts

Primal Cuts

Meat ID

#19

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 Chop

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

slide21

Retail Cuts

Primal Cuts

Meat ID

#20

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 Chop

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

slide22

Retail Cuts

Primal Cuts

Meat ID

#21

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 Chop

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

slide23

Retail Cuts

Primal Cuts

Meat ID

#22

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 Chop

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

slide24

Retail Cuts

Primal Cuts

Meat ID

#23

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 Chop

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

slide25

Retail Cuts

Primal Cuts

Meat ID

#24

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 Chop

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

slide26

Retail Cuts

Primal Cuts

Meat ID

#25

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 Chop

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

slide27

Retail Cuts

Primal Cuts

Meat ID

#26

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 Chop

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

slide28

Retail Cuts

Primal Cuts

Meat ID

#27

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 Chop

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

slide29

Retail Cuts

Primal Cuts

Meat ID

#28

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 Chop

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

slide30

Retail Cuts

Primal Cuts

Meat ID

#29

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 Chop

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

slide31

Retail Cuts

Primal Cuts

Meat ID

#30

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 Chop

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

slide32

Retail Cuts

Primal Cuts

Meat ID

#31

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 Chop

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

slide33

Retail Cuts

Primal Cuts

Meat ID

#32

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 Chop

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

slide34

Retail Cuts

Primal Cuts

Meat ID

#33

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 Chop

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

slide35

Retail Cuts

Primal Cuts

Meat ID

#34

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 Chop

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

slide36

Retail Cuts

Primal Cuts

Meat ID

#35

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 Chop

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

slide37

Retail Cuts

Primal Cuts

Meat ID

#36

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 Chop

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

slide38

Retail Cuts

Primal Cuts

Meat ID

#37

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 Chop

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

slide39

Retail Cuts

Primal Cuts

Meat ID

#38

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 Chop

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

slide40

Retail Cuts

Primal Cuts

Meat ID

#39

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 Chop

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

slide41
THE

END

How well did you do?

Previous

Beginning

End Show