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Meats ID
What was that??
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Beef – Round - Cap off – Tip Steak
![Page 3: Meats ID What was that??. Beef – Round - Cap off – Tip Steak](https://reader035.vdocuments.mx/reader035/viewer/2022081414/55142aae550346dd488b5ca3/html5/thumbnails/3.jpg)
Beef – Round – Eye Round Steak
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Beef – Round – Heel of Round Roast
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Beef – Round – Round Steak
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Beef – Round – Rump RoastBottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.
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Beef – Round – Rump Roast (Bnls)Beef Round Bottom Round Roast – Thick, irregular-shaped cut from the bottom (outside) section of the round.
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Beef – Round – Tip Roast
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Beef – Round – Top Round SteakSame muscle structure as the Top Round Roast, but usually cut 1 inch or less in thickness.
![Page 10: Meats ID What was that??. Beef – Round - Cap off – Tip Steak](https://reader035.vdocuments.mx/reader035/viewer/2022081414/55142aae550346dd488b5ca3/html5/thumbnails/10.jpg)
Beef – Loin – Porterhouse SteakT bone and three fingers wide on right side.
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Beef – Loin – Sirloin Steak (Bnls)No Bones for this cut.
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Beef – Loin – Sirloin Steak
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Beef – Loin – T-bone Steak
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Beef – Loin – Tenderloin Steak
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Beef – Loin – Top Loin Steak (Bnls)
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Beef – Loin – Top Sirloin Steak (Bnls)
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Beef – Flank – Flank Steak
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Beef – Rib – Eye Steak
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Beef – Rib – Roast, Large EndCut from larger end of rib, usually containing 2 -3 ribs. Contains large ribeye muscle and smaller surrounding muscles.
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Beef – Rib – Roast, Small End
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Beef – Rib – Small End Steak
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Beef – Chuck – Arm Roast
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Beef – Chuck – Arm Steak
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Beef – Chuck – Blade Roast
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Beef – Chuck – Blade Steak
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Beef – Plate – Short Ribs
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Beef – Brisket – Brisket, Corned
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Beef – Shank – Cross Cuts
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Beef – Variety Meats - Heart
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Beef – Variety Meats - Kidney
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Beef – Variety Meats - Liver
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Beef – Variety Meats - Tongue
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Beef – Various – Beef for Stew
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Beef – Various – Cube Steak
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Beef – Various – Ground Beef
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Pork – Leg – Fresh Ham (Whole)This is the smoked version. The Fresh ham will be similar but display fresh colorings
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Pork – Leg – Shank Portion
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Pork – Loin – Blade Roast
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Pork – Loin – Back Ribs
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Pork – Loin – Blade Chop
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Pork – Loin – Center Loin Roast
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Pork – Loin – Loin Chop
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Pork – Loin – Rib Chop
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Pork – Loin – Sirloin Chop
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Pork – Loin – Sirloin RoastContains hip bone and backbone. Larger muscle on end is the loin eye, separated from tenderloin muscle by “T-bone”.
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Pork – Loin – Tenderloin Roast
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Pork – Side – Fresh SideSection of side remaining after loin and spareribs have been removed. Smilar in appearance to Slab Bacon but NOT SMOKED.
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Pork – Side – Spare RibsContains long rib bones, with thin covering of meat on outside and between ribs.
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Pork – Shoulder – Arm PicnicContains arm bone, shank bone, portion of blade bone, and variety of muscles. Shank and part of shoulder covered with skin.
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Pork – Shoulder – Arm Steak
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Pork – Shoulder – Blade-Boston (Roast)Contains blade bone, exposed on two sides of the cut. Includes variety of muscles.
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Pork – Shoulder – Blade SteakCut from Boston Roast, ¾ to 1 inch thick. Contains Blade Bone and surrounding muscles.
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Pork – Variety Meats – Heart
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Pork – Variety Meats - Kidney
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Pork – Variety Meats - Liver
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Pork – Variety Meats - Tongue
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Pork – Various – Ground Pork
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Pork – Various – Sausage Links
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Pork – Cured Ham – Center Slice
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Pork – Cured Ham – Ham (Whole)
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Pork – Cured Ham – Rump Portion
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Pork – Cured Ham – Shank Portion
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Pork – Loin – Canadian Bacon
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Pork – Loin – Loin Chop (Smoked)
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Pork – Shoulder – Picnic (Whole)
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Pork – Shoulder – Shoulder Roll
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Pork – Side (Belly) – Slab Bacon
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Pork – Side (Belly) – Sliced Bacon
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Pork – Jowl - Jowl
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Lamb – Leg – American Style Roast
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Lamb – Leg – Frenched Style Roast
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Lamb – Leg – Sirloin Chop
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Lamb – Leg – Sirloin Half
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Lamb – Loin – Double Chop
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Lamb – Loin – Loin Chop
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Lamb – Rib – Rib Chop
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Lamb – Rib – Rib Roast
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Lamb – Rib – Crown Roast
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Lamb – Shoulder – Arm Chop
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Lamb – Shoulder – Blade Chop
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Lamb – Shoulder – Square Cut (Whole)
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Lamb – Forshank & Breast - Breast
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Lamb – Forshank & Breast - Riblets
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Lamb – Variety Meats - Kidney
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Lamb – Variety Meats - Liver
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Lamb – Various – Ground Lamb PattiesWill be in pre-made patties. Key to ID of Lamb vs Pork and Beef. Only one to be in pre-made patties.