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Meat Cut Identification - PowerPoint PPT Presentation


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Meat Cut Identification. Beef Cuts. Beef Cuts. Brisket. Brisket, Whole ( Bnls ) Brisket, Corned Flat Half ( Bnls ) Point Half ( Bnls ). Chuck. Arm Roast Arm Pot Roast ( Bnls ) Arm Steak Arm Steak ( Bnls ). Blade Roast Blade Steak Chuck Eye Roast ( Bnls ) Mock Tender Roast.

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meat cut identification

Meat Cut Identification

Beef Cuts

Beef Cuts

brisket
Brisket
  • Brisket, Whole (Bnls)
  • Brisket, Corned
  • Flat Half (Bnls)
  • Point Half (Bnls)
chuck
Chuck
  • Arm Roast
  • Arm Pot Roast (Bnls)
  • Arm Steak
  • Arm Steak (Bnls)
slide4

Blade Roast

  • Blade Steak
  • Chuck Eye Roast (Bnls)
  • Mock Tender Roast
slide5

Mock Tender Steak

  • Seven (7) bone Roast
  • Seven (7) bone Steak
  • Top Blade Steak (Bnls)
flank
Flank
  • Flank Steak

The fat streaks run along the meat in the Flank.

Whereas, in the Brisket they go across.

slide7
Loin
  • Porterhouse Steak
  • Sirloin Steak
  • Sirloin Steak (Bnls)
  • T-Bone Steak
slide8

Tenderloin Roast (Whole)

Tenderloin Steak

Top Loin Steak

Top Loin Steak (Bnls)

Top Sirloin Steak (Bnls)

plate
Plate
  • Short Ribs
  • Skirt Steak (Bnls)
slide10
Rib
  • Eye Roast
  • Eye Steak
  • Large End Roast
slide11

Small End Roast

  • Small End Steak
  • Small End Steak (Bnls)
round
Round
  • Bottom Round Roast (Bnls)
  • Bottom Round Rump Roast (Bnls)
  • Bottom Round Steak
  • Eye Round Roast
slide13

Eye Round Steak

  • Heel of Round Roast
  • Round Steak
  • Round Steak (Bnls)
slide14

Tip Roast

  • Tip Roast, Cap Off
  • Tip Steak
  • Tip Steak, Cap Off
slide15

Top Round Roast

  • Top Round Steak
shank
Shank
  • Cross Cuts
  • Cross Cuts (Bnls)
variety meats
Variety Meats
  • Heart
  • Kidney
  • Liver
  • Oxtail
slide18

Sweetbread

  • Tongue
  • Tripe
various meat
Various Meat
  • Beef for Stew
  • Cube Steak
  • Ground Beef