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Youth will learn the differences between wholesale meat cuts and retail meat cuts. Supplies Please visit with your Extension Office on the availa-bility of Learning Lab Kits. Wholesale Cuts of Beef chart (Beef Learning Lab Kit) Wholesale Cuts of Pork chart (Swine Learning Lab Kit) Wholesale Cuts of Lamb chart (Sheep Learning Lab Kit)
Identify the wholesale and retail cuts of beef, pork, and lamb. Describe the beef grading system; analyze factors that affect quality and yield grades; and practice calculating yield and quality grades.
More than 4,000 different names have been given to retail cuts of beef, pork, veal, lamb, turkey and chicken. Standardizing these cuts has made it easier for retailers to manage inventory, provide labeling, and implement scanning for variable measure meat items.
Figures 1 and 2 show wholesale cuts of beef and pork carcasses. The objectives are to discuss factors affecting yields, define fabrication principles, and identify meat cuts from various species. This document discusses meat fabrication and processing of animal products.
15 Ιαν 2018 · There are the 4 main primal cuts of pork that make up the wholesale pork market and from which retail cuts of meat are produced. These are the shoulder, the loin, the leg, and the side or belly of the pig. From these primal cuts, more of the popular retails cuts originate. Here is a brief description of the most popular pork cuts.
To market retail cuts across international borders, the appropriate legislative requirements of food standardization and veterinary control must be complied with. The Standard does not attempt to prescribe those aspects, which are covered in the relevant Bovine and Porcine Standards.
Pork Wholesale. Cut Chart. Picture courtesy of the American Meat Science Association. Primals: Ham (Pork Leg) Loin. Boston Butt. Picnic Shoulder. Belly. Spareribs. Jowl
