PPT-Livestock Skillathon Retail Meat Cuts

Identification 2 1 Beef Chuck 7bone roast Lamb Leg sirloin half PorkLoin butterfly chop Beef Flank steak Lamb Rack rib chop Pork Loin center rib roast Lamb Loin sirloin steak boneless . Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller. Hog carcasses are split into sides by cutting down the backbone.. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water. 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. . Linda Carter. Westbrook Walnut Grove FFA. carter@mvtvwireless.com. Starter List of Cuts to know:. ****Twenty-4-Star Cuts. Top . Fourty. Cuts List. Beef. T-Bone. Steak. Pork. Loin. Chop. Lamb. Loin. Chop. 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.. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller. Hog carcasses are split into sides by cutting down the backbone.. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water. 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. All-in-one castrator/. docker. . Artificial insemination pipettes . Bowl . waterer. . Balling gun . Barnes dehorner . Cattle clippers . Clipper comb . Clipper cutter . Currycomb . Disposable syringes . Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.. Cuts of meat are a combination of:. Muscle. Connective tissue. 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. Which . of the following terms is a mating system, which concentrates the inheritance of . one or . more outstanding ancestors. ?. Outbreeding. . B. . . . Linebreeding. . C. . . Backcross . D. . . 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..