2013 4-h meats judging contest retail cuts

44
MEAT CUTS 2013

Upload: wiyouthlvstk

Post on 18-Jul-2015

106 views

Category:

Education


1 download

TRANSCRIPT

Page 1: 2013 4-H Meats Judging Contest Retail Cuts

MEAT CUTS 2013

Page 2: 2013 4-H Meats Judging Contest Retail Cuts

JERKY-RESTRUCTURED

Page 3: 2013 4-H Meats Judging Contest Retail Cuts

BEEF FLANK FLANK STEAKCOOKERY METHOD: DRY OR MOIST HEAT

Page 4: 2013 4-H Meats Judging Contest Retail Cuts

OLIVE LOAF

Page 5: 2013 4-H Meats Judging Contest Retail Cuts

LAMB LEG SIRLOIN CHOPCOOKERY METHOD: DRY HEAT

Page 6: 2013 4-H Meats Judging Contest Retail Cuts

FRANKFURTERS-

NATURAL/COLLAGEN CASING

Page 7: 2013 4-H Meats Judging Contest Retail Cuts

PORK VARIOUS MEATS CUBED STEAKCOOKERY METHOD: DRY OR MOIST HEAT

Page 8: 2013 4-H Meats Judging Contest Retail Cuts

LIVER SAUSAGE

Page 9: 2013 4-H Meats Judging Contest Retail Cuts

BEEF VARIOUS MEATS BEEF FOR

STEWCOOKERY METHOD: MOIST HEAT

Page 10: 2013 4-H Meats Judging Contest Retail Cuts

PORK SAUSAGE-PRE-COOKED

Page 11: 2013 4-H Meats Judging Contest Retail Cuts

PORK SPARERIBSCOOKERY METHOD: DRY OR MOIST HEAT

Page 12: 2013 4-H Meats Judging Contest Retail Cuts

BRATWURST-PRE-COOKED

Page 13: 2013 4-H Meats Judging Contest Retail Cuts

LAMB BREAST RIBS (DENVER STYLE)COOKERY METHOD: DRY OR MOIST HEAT

Page 14: 2013 4-H Meats Judging Contest Retail Cuts

BOLOGNA-SLICED

Page 15: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN BLADE CHOPCOOKERY METHOD: DRY OR MOIST HEAT

Page 16: 2013 4-H Meats Judging Contest Retail Cuts

RING SAUSAGE

Page 17: 2013 4-H Meats Judging Contest Retail Cuts

BEEF CHUCK TOP BLADE (BNLS) FLAT IRON STEAKCOOKERY METHOD: DRY HEAT

Page 18: 2013 4-H Meats Judging Contest Retail Cuts

COCKTAIL WIENERS

Page 19: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN BLADE ROASTCOOKERY METHOD: DRY OR MOIST HEAT

Page 20: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN BLADE ROASTCOOKERY METHOD: DRY OR MOIST HEAT

Page 21: 2013 4-H Meats Judging Contest Retail Cuts

SNACK STICKS

Page 22: 2013 4-H Meats Judging Contest Retail Cuts

LAMB RIB RIB CHOPCOOKERY METHOD: DRY HEAT

Page 23: 2013 4-H Meats Judging Contest Retail Cuts

BEEF ROUND EYE ROUND STEAKCOOKERY METHOD: DRY OR MOIST HEAT

Page 24: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN TOP LOIN CHOP (BNLS)COOKERY METHOD: DRY HEAT

Page 25: 2013 4-H Meats Judging Contest Retail Cuts

BEEF PLATE SHORT RIBSCOOKERY METHOD: MOIST HEAT

Page 26: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN RIB CHOPCOOKERY METHOD: DRY HEAT

Page 27: 2013 4-H Meats Judging Contest Retail Cuts

BEEF BRISKET CORNEDCOOKERY METHOD: MOIST HEAT

Page 28: 2013 4-H Meats Judging Contest Retail Cuts

LAMB VARIOUS MEATS SHANKCOOKERY METHOD: MOIST HEAT

Page 29: 2013 4-H Meats Judging Contest Retail Cuts

PORK SHOULDER BLADE STEAKCOOKERY METHOD: DRY OR MOIST HEAT

Page 30: 2013 4-H Meats Judging Contest Retail Cuts

PORK SHOULDER BLADE STEAKCOOKERY METHOD: DRY OR MOIST HEAT

Page 31: 2013 4-H Meats Judging Contest Retail Cuts

BEEF VARIOUS MEATS CUBED STEAKCOOKERY METHODS: DRY OR MOIST HEAT

Page 32: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN TENDERLOIN (WHOLE)COOKERY METHOD: DRY HEAT

Page 33: 2013 4-H Meats Judging Contest Retail Cuts

LAMB RIB RIB CHOP (FRENCHED)COOKERY METHOD: DRY HEAT

Page 34: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN LOIN CHOPCOOKERY METHOD: DRY HEAT

Page 35: 2013 4-H Meats Judging Contest Retail Cuts

BEEF CHUCK MOCK TENDER STEAKCOOKERY METHOD: MOIST HEAT

Page 36: 2013 4-H Meats Judging Contest Retail Cuts

BEEF CHUCK EYE STEAK (BNLS)COOKERY METHOD: DRY HEAT

Page 37: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN COUNTRY STYLE RIBSCOOKERY METHOD: DRY OR MOIST HEAT

Page 38: 2013 4-H Meats Judging Contest Retail Cuts

LAMB SHOULDER ARM CHOPCOOKERY METHOD: DRY OR MOIST HEAT

Page 39: 2013 4-H Meats Judging Contest Retail Cuts

BEEF LOIN TENDERLOIN STEAKCOOKERY METHOD: DRY HEAT

Page 40: 2013 4-H Meats Judging Contest Retail Cuts

LAMB HAM CENTER SLICECOOKERY METHOD: DRY HEAT

Page 41: 2013 4-H Meats Judging Contest Retail Cuts

BEEF ROUND BOTTOM ROUND ROAST (BNLS)COOKERY METHOD: DRY OR MOIST HEAT

Page 42: 2013 4-H Meats Judging Contest Retail Cuts

BEEF ROUND BOTTOM ROUND ROAST (BNLS)COOKERY METHOD: DRY OR MOIST HEAT

Page 43: 2013 4-H Meats Judging Contest Retail Cuts

PORK LOIN BACK RIBSCOOKERY METHOD: DRY OR MOIST HEAT

Page 44: 2013 4-H Meats Judging Contest Retail Cuts

BEEF LOIN T-BONE STEAKCOOKERY METHOD: DRY HEAT