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BEEF IDENTIFICATION

BEEF IDENTIFICATION. NEXT. PARTS. A. Muzzle B. Hock C. Dewclaw D. Foot. A. B. C. D. NEXT. PARTS. A. Pastern B. Neck C. Brisket D. Twist. A. B. C. D. NEXT. PARTS. A. A. Forearm B. Chest C. Dewlap D. Dewclaw. B. C. D. NEXT. PARTS.

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BEEF IDENTIFICATION

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  1. BEEFIDENTIFICATION NEXT

  2. PARTS A. Muzzle B. Hock C. Dewclaw D. Foot A B C D NEXT

  3. PARTS A. Pastern B. Neck C. Brisket D. Twist A B C D NEXT

  4. PARTS A A. Forearm B. Chest C. Dewlap D. Dewclaw B C D NEXT

  5. PARTS A. Ankle B. Knee C. Hock D. Stifle A B C D NEXT

  6. PARTS A A. Nose B. Knee C. Rump D. Foot B C D NEXT

  7. PARTS A. Brisket B. Loin C. Jowl D. Pastern A B C D NEXT

  8. PARTS A. Rib B. Dewlap C. Tail-head D. Face A B C D NEXT

  9. PARTS A. Point of the Shoulder B. Chest C. Twist D. Plate A B C D NEXT

  10. PARTS A. Throat B. Brisket C. Forearm D. Ham A B C D NEXT

  11. PARTS A. Point of the shoulder B. Tail C. Jaw D. Round A B C D NEXT

  12. PARTS A. Face B. Muzzle C. Ear D. Heart girth A B C D NEXT

  13. PARTS A A. Neck B. Crest C. Bridge of nose D. Elbow B C D NEXT

  14. PARTS A. Horns B. Poll C. Eye D. Dewlap A B C D NEXT

  15. PARTS A. Crest B. Rack C. Mound D. Head A B C D NEXT

  16. PARTS A. Jaw B. Forearm C. Neck D. Hip A B C D NEXT

  17. PARTS A. Loin B. Rump C. Chuck D. Top of the Shoulders A B C B NEXT

  18. PARTS A. Ribs B. Stifle C. Quarter D. Loin A B C D NEXT

  19. PARTS A. Underline B. Over-line C. Middle D. Back A B C D NEXT

  20. PARTS A. Quarter B. Loin C. Knee D. Rump A B C D NEXT

  21. PARTS A. Hip B. Hook C. Pin D. Both A & B A B C D NEXT

  22. PARTS A. Hind-saddle B. Quarter C. Rump D. Chuck A B C D NEXT

  23. PARTS A. Switch B. Tail-head C. Hook D. Stifle A B C D NEXT

  24. PARTS A. Ham B. Leg C. Quarter D. Hock A B C D NEXT

  25. PARTS A. Loin B. Rib C. Flank D. Stifle A B C D NEXT

  26. PARTS A. Pin bone B. Hip C. Twist D. Stifle A B C D NEXT

  27. PARTS A A. Heart girth B. Rear flank C. Chest D. Belly B C D NEXT

  28. PARTS A. Fore flank B. Elbow C. Rear flank D. Quarter A B C D NEXT

  29. BEEF CUTS

  30. Sirloin Steak Top loin steak T-bone steak Tenderloin Roast Or steak Top Loin steak Rib roast Rib steak Ribeye roast or steak Chuck eye roast Blade roast Blade steak Rolled rump Tip Steak or roast Ground beef Stew meat Chuck Short ribs Arm pot roast Arm steak Heel,of round Ground Beef Top loin steak Porterhouse steak Tenderloin roast or steak Cross cut shank Stew meat Ground beef Round steak Bottom Round steak or roast Eye of round Short ribs Ground beef Stew meat Brisket

  31. Ground beef Stew meat ?

  32. Chuck Short ribs Arm pot roast Arm steak

  33. Chuck eye roast Blade roast Blade steak

  34. Rib roast Rib steak Ribeye roast or steak

  35. Top Loin steak

  36. Top loin steak T-bone steak Tenderloin Roast or steak

  37. Sirloin Steak

  38. Rolled rump

  39. Tip Steak or roast

  40. Heel of round Ground Beef

  41. Round steak Bottom Round steak or roast Eye of round

  42. Top loin steak Porterhouse steak Tenderloin roast or steak

  43. Short ribs

  44. Ground beef Stew meat

  45. Brisket

  46. Cross cut shank Stew meat Ground beef

  47. Tip Steak or roast

  48. Which of these is not a permanent form of identifying cattle? • Tattoo • Ear Tags • Microchip • Branding A B C D NEXT

  49. Taking an ink print of the nose is called ___________. • Noseprinting • Ink blotting • Abstract art • Nosemarking A B C D NEXT

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