2005 Area 3, 6, 7, 8, 9, 10 Retail ID Cuts Class with codes for FFA and 4-H

2005 Area FFA Retail Identification Class – Texas A&M UniversityClick on individual pictures to view an enlargement of the cut and both the FFA and 4-H identification codes!
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01a-Beef-Rib-Eye-Rst 02a-Beef-Tenderloin-Steak 03a-BeefTopSirStkBnl 04a-Pork-Loin-Blade-Chop 05a-Beef-TBone-Stk
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06a-Pork-Sirloin-Cutlets 07a-Beef-Bottom-Rnd-Stk 08a-Beef-Small-End-Stk 09a-Beef-Top-Loin-Stk-Bnls 10a-Beef-Flank-Stk
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11a-Beef-Arm-Stk-Bnls 12a-Lamb-Breast 13a-Beef-Blade-Stk 14a-Pork-Loin-Chop 15a-BeefSirStkWedge
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16a-Pork-Arm-Stk 17a-Beef-Heel-of-Rnd-Rst 18a-Lamb-Arm-Chop 19a-Beef-Mock-Tender-Stk 20a-Pork-Top-Loin-Chop
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21a-Lamb-Blade-Chop 22a-Beef-Top-Loin-Stk 23a-Beef-Tip-Steak 24a-Beef-Rib-Eye-Stk 25a-Beef-Skirt-Stk-Bnls
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26a-Beef-Mock-Tender-Roast 27a-Beef-Small-End-Stk-Bnls 28a-Pork-Rib-Chop 29a-Lamb-Rib-Roast 30a-Beef-Cube-Stk
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31a-Beef-Round-Stk-Bnls 32a-Pork-Spare-Ribs 33a-Beef-Short-Ribs 34a-Lamb-Neck-Slice 35a-Beef-Brisket-Whole-Bnls
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36a-Lamb-Square-Cut-Shoulde 37a-Pork-Loin-Butterfly-Cho 38a-Pork-Country-Style-Ribs 39a-Beef-Kidney 40a-Beef-Tip-Rst-Cap-Off