2005 District 4, 5, 8, 9, 11 Retail ID Cuts Class with codes for 4-H and FFA

2005 District 4-H Retail Identification Class – Texas A&M University
Click on individual pictures to view an enlargement of the cut and both the 4-H and FFA identification codes!
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02a-P-Loin-Blade-Chp 03a-L-Rib-Chp 04a-Beef-TBone-Stk 05a-Beef-Flank-Stk
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06a-P-Sh-Blade-Stk 07a-Beef-Ribeye-Stk 08a-L-Blade-Chp 09a-Beef-Top-Loin-Stk-Bnls 10a-Beef-Top-Round-Stk
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11a-P-Loin-Butterfly-Chp 12a-B-Brisket-Whole 13a-P-Loin-Rib-Chp 14a-L-Arm-Chp 15a-Beef-Rnd-Tip-Stk-Cap-Of
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16a-Beef-Porterhouse-Stk 17a-Beef-Short-Ribs Beef Chuck Top Blade Steak, Bnls. 19a-Beef-Eye-Rnd-Stk 20a-Beef-Kidney
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21a-Beef-Mock-Tender-Stk 22a-L-Neck-Slice 23-P-Loin-Top-Loin-Chp-Bnls 24a-Beef-Top-Sirloin 25a-L-Rib-Rst
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26a-L-Loin-Chp 27a-P-Sirloin-Chp 28a-L-Sirloin-Chp 29a-P-Loin-Chp 30a-L-Frenched-Leg