PPT-Pork Retail ID Cuts

Center Slice P Pork E Ham or Leg 44 Center Slice DM DryMoist Cookery Rump Portion P Pork E Ham or Leg 25 Rump Portion DM DryMoist Cookery Shank Portion P Pork. PorkBeInspired.comCut When shopping for pork, consider these convenient Pork Tenderloin New York Pork RoastFormerly: Top Loin Roast Pork RoastFormerly: Shoulder Blade Boston Roast Pork Ribeye Roast F Steaks. Price. per lb.. T-Bone. $13.79. Rib-Eye. $15.49. State Fair. Rib-Eye (Thin). $16.49. Rib (Bone-in). $13.49. Porterhouse. $14.79. New York. Strip. $15.49. Boneless Sirloin. $6.99. Filet Mignon. Pork Management Conference. Bill Winkelman. A Fast 30 Minutes…….. Thank-you!. Increase in Sponsorships. Increase in Producers represented. PED Update. Engaging our Customers. Keeping Pork Moving. Objective 3.02: Recall retail and wholesale cuts of meat. Meat. Carcass Information. Beef, Pork,. Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat. . Objective 3.02. General Meat Carcass . Information. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. 2015. Meats:. Beef, Veal, Pork and Lamb. 5 classes of beef. Steers:. . castrated male calf; high quality beef and high yield.. Heifer:. . young female that has not birthed a calf; high quality beef but lower yield than steers. Nutritious and Versatile. An educator’s guide provided by the . Kentucky Pork Producers Association. Module 4. Cooking Methods & Tips. Recipe Resources. Cooking Methods. Pork may be cooked many ways, revealing its incredible versatility.. Meat Cuts. Unit 3. General Meat Carcass Information. Beef, pork, lamb, and goat animals are processed before 2 years of age to yield higher quality meat. Older animals can be processed, but the quality of meat is lower. Livestock are processed before 2 years of age. Why? . Tender meat. Older animals are processed but the quality of meat is older. . After the animal is stunned,. The carcass is bled out by hanging upside down on a rail. Competency . 3.01. Recall Animal breed and sex terminology. . Animal Terminology. Species. Uncastrated Male. Immature Castrated Male. Immature Female. Mature Female. Newborn. Cattle. Bull. Steer. Heifer. Identification . #2. #1. Beef, Chuck, 7-bone roast . Lamb, Leg, sirloin half . Pork,Loin. , butterfly chop . Beef, Flank, steak . Lamb, Rack, rib chop . Pork, Loin, center rib roast . Lamb, Loin, sirloin steak, boneless . Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. ​. Knowing where meat comes helps you know how to prepare, cook and serve it.. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. Answer Key. Cut #. Species. Primal. Retail. Cookery. 1. Beef. Flank. Flank Steak. Dry/Moist. 2. Beef. Variety. Kidney. Dry/Moist. 3. Lamb. Shoulder. Arm Chop. Dry/Moist. 4. Pork. Loin. Back Ribs. Dry/Moist.