Texas FFA Meat Judging Contest Meat Identification

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Primal Retail Cuts Species Primal Retail
Beef
Round Bottom Round Roast (Bnls) B 11 8
Bottom Round Rump Roast B 11 9
Bottom Round Steak B 11 49
Eye Round Roast B 11 19
Eye Round Steak B 11 52
Heel of Round Roast B 11 23
Round Steak B 11 57
Round Steak (Bnls) B 11 58
Tip Roast B 11 41
Tip Roast, Cap Off B 11 42
Tip Steak B 11 68
Tip Steak, Cap Off B 11 69
Top Round Roast B 11 45
Top Round Steak B 11 73
Loin Porterhouse Steak B 8 56
Sirloin Steak B 8 60
Sirloin Steak (Bnls) B 8 61
T-Bone Steak B 8 66
Tenderloin Roast (Whole) B 8 40
Tenderloin Steak B 8 67
Top Loin Steak B 8 71
Top Loin Steak (Bnls) B 8 72
Top Sirloin Steak (Bnls) B 8 74
Flank Flank Steak B 4 53
Rib Eye Roast B 10 18
Eye Steak B 10 51
Roast, Large End (back view) B 10 24
Roast, Small End B 10 37
Small End Steak B 10 64
Small End (Bnls) B 10 65
Chuck Arm Pot Roast B 3 3
Arm Pot Roast (Bnls) B 3 4
Arm Steak B 3 46
Arm Steak (Bnls) B 3 47
Blade Roast B 3 6
Blade Steak B 3 48
Chuck Eye Roast (Bnls) B 3 14
Mock Tender Steak B 3 54
Mock Tender Roast B 3 26
Seven (7) Bone Steak B 3 59
Seven (7) Bone Roast B 3 31
Top Blade Steak (Bnls) B 3 70
Plate Short Ribs B 9 33
Shirt Steak (Bnls) B 9 63
Brisket Brisket, (Whole, Bnls) B 2 11
Brisket, Corned B 2 102
Flat Half (Bnls) B 2 20
Point Half (Bnls) B 2 27
Shank Cross Cuts B 12 16
Cross Cuts (Bnls) B 12 17
Variety Meats Brains B 16 86
Heart B 16 87
Kidney B 16 88
Liver B 16 89
Oxtail B 16 90
Sweetbread B 16 91
Tongue B 16 92
Tripe B 16 93
Various Beef for Stew B 17 94
Cube Steak B 17 95
Ground Beef B 17 96
Pork, Fresh
Leg Center Slice P 5 50
Rump Portion P 5 30
Shank Portion P 5 32
Loin Blade Roast (center rib end view) P 8 6
Back Ribs P 8 5
Blade Chop P 8 76
Blade Chop (Bnls) P 8 77
Butterfly Chop P 8 78
Center Loin Roast (sirloin roast end view) P 8 12
Center Rib Roast (blade roast end view) P 8 13
Country Style Ribs P 8 15
Loin Chop P 8 80
Rib Chop P 8 81
Sirloin Chop P 8 83
Sirloin Cutlets P 8 62
Sirloin Roast (ham end view) P 8 35
Tenderloin Roast (Whole) P 8 40
Top Loin Chop P 8 84
Top Loin Chop (Bnls) P 8 85
Top Loin Roast (Bnls) P 8 43
Top Loin Double Roast (Bnls) P 8 44
Side Fresh Side P 14 22
Spareribs Spareribs P 15 38
Shoulder Arm Picnic P 13 2
Arm Roast P 13 3
Arm Steak P 13 46
Blade, Boston P 13 7
Blade Steak P 13 48
Variety Meats Heart P 16 87
Kidney P 16 88
Liver P 16 89
Tongue P 16 92
Various Cube Steak P 17 95
Ground Pork P 17 97
Hocks P 17 98
Sausage P 17 99
Sausage Links P 17 100
Pork, Smoked/Cured
Cured Ham Center Slice P 5 104
Ham (Bnls) P 5 105
Ham (Whole) P 5 106
Rump Portion P 5 112
Shank Portion P 5 113
Jowl Jowl P 6 107
Loin Back Ribs P 8 101
Canadian Bacon P 8 103
Rib Chop P 8 111
Loin Chop P 8 109
Shoulder Picnic (Whole) P 13 110
Side (Belly) Slab Bacon P 14 114
Sliced Bacon P 14 115
Spareribs Spareribs P 15 116
Various Ham Hocks P 17 107
Lamb
Breast Breast L 1 10
Riblets L 1 29
Leg American Style Roast L 7 1
Center Slice L 7 50
Frenched Style Roast L 7 21
Sirloin Chop L 7 83
Sirloin Half (center slice end view) L 7 36
Shank Portion L 7 32
Loin Double Chop L 8 79
Loin Roast (loin chop end view) L 8 25
Loin Chop L 8 80
Rib Rib Chop L 10 81
Rib Chop (Frenched) L 10 82
Rib Roast (rib chop end view) L 10 28
Shoulder Arm Chop L 13 75
Blade Chop L 13 76
Neck Slice L 13 55
Shoulder (Bnls) L 13 34
Square Cut (Whole) L 13 39
Variety Meats Heart L 16 87
Kidney L 16 88
Liver L 16 89
Tongue L 16 92

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