4-H/FFA Retail Identification Cuts

4-H (Senior Division) and FFA Meat CDE

Beef Primal Retail Cut Name Cookery Method Specie Primal Name Cookery
Brisket Corned Moist B B 89 M
Flat Half, Bnls (2) (3) (4) Moist B B 15 M
Whole, Bnls (2) (3) Moist B B 10 M
Chuck 7-bone Pot-Roast (2) Moist B C 26 M
Arm Pot-Roast Moist B C 03 M
Arm Pot-Roast, Bnls Moist B C 04 M
Blade Roast Moist B C 06 M
Eye Roast, Bnls (2) (3) Dry/Moist B C 13 D/M
Eye Steak, Bnls (2) (3) (4) (5) Dry B C 45 D
Mock Tender Roast (2) (3) (4) Moist B C 20 M
Mock Tender Steak (2) (3) (4) Moist B C 48 M
Petite Tender (2) (3) (4) Dry B C 21 D
Shoulder Pot Roast (Bnls) (2) (3) Dry/Moist B C 29 D/M
Top Blade Steak (2) (3) (4) or    Flat Iron (2) (3) (4) Dry B C 58 D
Flank Flank Steak (2) (3) Dry/Moist B D 47 D/M
Loin Porterhouse Steak (2) (3) (4) Dry B F 49 D
T-bone Steak (2) (3) Dry B F 55 D
Tenderloin Roast (2) Dry B F 34 D
Tenderloin Steak (2) (3) (4) Dry B F 56 D
Top Loin Steak (2) (3) (4) Dry B F 59 D
Top Loin Steak, Bnls (2) (3) (4) Dry B F 60 D
Top Sirloin Cap Steak, Bnls (2) (3) (4) Dry B F 64 D
Top Sirloin Steak, Bnls Cap Off (2) (3) (4) Dry B F 63 D
Top Sirloin Steak, Bnls (2) (3) (4) Dry B F 62 D
Tri Tip Roast (2) (3) (4) Dry B F 40 D
Plate Short Ribs (2) (3) (4) Moist B G 28 M
Skirt Steak, Bnls (2) (3) (4) (5) D/M B G 54 D/M
Rib Rib Roast (2) (3) (4) (5) Dry B H 22 D
Ribeye Roast, Bnls (2) (3) (4) (5) Dry B H 13 D
Ribeye Steak, Bnls (2) (3) (4) (5) Dry B H 45 D
Ribeye Steak, Lip-On (2) (3) (4) (5) Dry B H 50 D
Round Bottom Round Roast (2) (3) Dry/Moist B I 08 D/M
Bottom Round Rump Roast (2) (3) Dry/Moist B I 09 D/M
Bottom Round Steak (2) (3) (4) (5) Moist B I 43 M
Eye Round Roast (2) (3) (4) (5) Dry/Moist B I 14 D/M
Eye Round Steak (2) (3) (4) (5) Dry/Moist B I 46 D/M
Round Steak (2) (3) Moist B I 51 M
Round Steak, Bnls (2) Moist B I 52 M
Tip Roast – Cap Off (2) (3) (4) Dry/Moist B I 36 D/M
Tip Steak – Cap Off (2) (3) (4) (5) Dry B I 57 D
Top Round Roast (2) Dry B I 39 D
Top Round Steak (2) (3) Dry B I 61 D
Various Beef for Stew (2) (3) (4) Moist B N 82 M
Cubed Steak (2) (3) (4) Dry/Moist B N 83 D/M
Ground Beef (2) Dry B N 84 D
Pork Primal Retail Cut Name Cookery Method Specie Primal Name Cookery
Ham/Leg Pork Fresh Ham Center Slice Dry/Moist P E 44 D/M
Pork Fresh Ham Rump Portion Dry/Moist P E 25 D/M
Pork Fresh Ham Shank Portion Dry/Moist P E 27 D/M
Smoked Ham, Bnls Dry P E 91 D
Smoked Ham, Center Slice Dry P E 90 D
Smoked Ham, Rump Portion Dry P E 96 D
Smoked Ham, Shank Portion Dry P E 97 D
Tip Roast, Bnls (2) Dry P E 35 D
Top Roast, Bnls (2) Dry P E 38 D
Loin Back Ribs (2) Dry/Moist P F 05 D/M
Blade Chops Dry/Moist P F 66 D/M
Blade Chops, Bnls Dry/Moist P F 67 D/M
Blade Roast (Anterior) (Posterior) Dry/Moist P F 06 D/M
Butterflied Chops Bnls (2) Dry P F 68 D
Center Loin Roast (Anterior) (Posterior) Dry P F 11 D
Center Rib Roast (Anterior) (Posterior) Dry P F 12 D
 Country Style Ribs (2) (3) *note for official Texas FFA contests* Dry/Moist P F 69 D/M
Loin Chops (2) Dry P F 70 D
Rib Chops (2) Dry P F 71 D
Sirloin Chops (2) Dry P F 73 D
Sirloin Cutlets (2) Dry P F 53 D
Sirloin Roast (Anterior) (Posterior) Dry P F 30 D
Smoked Pork Loin Chop Dry P F 93 D
Smoked Pork Loin Rib Chop (2) Dry P F 95 D
Tenderloin, Whole Dry P F 34 D
Top Loin Chops (2) Dry P F 74 D
Top Loin Chops, Bnls Dry P F 75 D
Top Loin Roast, Bnls Dry P F 37 D
Shoulder Arm Picnic, Whole (2) Dry/Moist P J 02 D/M
Arm Roast (2) Dry/Moist P J 03 D/M
Arm Steak (2) Dry/Moist P J 41 D/M
Blade Boston Roast (2) Dry/Moist P J 07 D/M
Blade Steak (2) Dry/Moist P J 42 D/M
Smoked Picnic, Whole Dry/Moist P J 94 D/M
Side/Belly Slab Bacon Dry P K 98 D
Sliced Bacon Dry P K 99 D
Fresh Side (2) Moist P K 17 M
Spareribs Pork Spareribs Dry/Moist P L 32 D/M
Various Country Style Ribs (2) (3) *note for national contests* Dry/Moist P N 69 D/M
Ground Pork Dry P N 85 D
Hock Moist P N 86 M
Pork Cubed Steak Dry/Moist P N 83 D/M
Pork Sausage Links Dry P N 87 D
Sausage Dry P N 87 D
Smoked Pork Hock Moist P N 92 M
Lamb Primal Retail Cut Name Cookery Method Specie Primal Name Cookery
Breast Ribs (Denver Style) (Proximal Side) Dry/Moist L A 24 D/M
Leg American Style Roast Dry L E 01 D
Center Slice Dry L E 44 D
Frenched Style Roast (2) Dry L E 16 D
Leg Roast, Bnls (Posterior) Dry L E 18 D
Sirloin Chops (2) Dry L E 73 D
Sirloin Half Dry L E 31 D
Loin Loin Chops Dry L F 70 D
Loin Roast (Anterior) (Posterior) Dry L F 19 D
Rib Rib Chops Dry L H 71 D
Rib Chops Frenched Dry L H 72 D
Rib Roast (Anterior) (Posterior) Dry L H 22 D
Rib Roast, Frenched Dry L H 23 D
Shoulder Arm Chops (2) Dry/Moist L J 65 D/M
Blade Chops (2) Dry/Moist L J 66 D/M
Square Cut Dry/Moist L J 33 D/M
Various Shank Moist L N 88 M
Variety Meats Retail Cut Name Cookery Method Specie Primal Name Cookery
Beef Heart Dry/Moist B M 76 D/M
Lamb Heart Dry/Moist L M 76 D/M
Pork Heart Dry/Moist P M 76 D/M
Beef Kidney (2) Dry/Moist B M 77 D/M
Lamb Kidney Dry/Moist L M 77 D/M
Pork Kidney Dry/Moist P M 77 D/M
Beef Liver Dry/Moist B M 78 D/M
Lamb Liver Dry/Moist L M 78 D/M
Pork Liver Dry/Moist P M 78 D/M
Beef Oxtail Moist B M 79 M
Beef Tongue Dry/Moist B M 80 D/M
Lamb Tongue Dry/Moist L M 80 D/M
Pork Tongue Dry/Moist P M 80 D/M
Beef Tripe Moist B M 81 M

Comments are closed.