Meats ID What was that??
Beef – Round – Rump Roast Bottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.
Beef – Round – Rump Roast (Bnls) Beef Round Bottom Round Roast – Thick, irregular-shaped cut from the bottom (outside) section of the round.
Beef – Round – Top Round Steak Same muscle structure as the Top Round Roast, but usually cut 1 inch or less in thickness.
Beef – Loin – Porterhouse Steak T bone and three fingers wide on right side.
Beef – Loin – Sirloin Steak (Bnls) No Bones for this cut.
Beef – Rib – Roast, Large End Cut from larger end of rib, usually containing 2 -3 ribs. Contains large ribeye muscle and smaller surrounding muscles.
Pork – Leg – Fresh Ham (Whole) This is the smoked version. The Fresh ham will be similar but display fresh colorings
Pork – Loin – Sirloin Roast Contains hip bone and backbone. Larger muscle on end is the loin eye, separated from tenderloin muscle by “T-bone”.
Pork – Side – Fresh Side Section of side remaining after loin and spareribs have been removed. Smilar in appearance to Slab Bacon but NOT SMOKED.
Pork – Side – Spare Ribs Contains long rib bones, with thin covering of meat on outside and between ribs.
Pork – Shoulder – Arm Picnic Contains arm bone, shank bone, portion of blade bone, and variety of muscles. Shank and part of shoulder covered with skin.