Texas 4-H Meat Judging and Identification Retail Identification — Intermediate Division

Letter	Retail Name
A.	Beef Chuck Arm Roast
B.	Beef Chuck 7-Bone Steak
C.	Beef Chuck Top Blade Steak, Boneless
D.	Beef Chuck Blade Steak
E.	Beef Brisket, Boneless
F.	Beef Skirt Steak (diaphragm)
G.	Beef Rib Roast, Small end
H.	Beef Rib Eye Steak
I.	Beef Loin Top Loin Steak
J.	Beef Loin T-Bone Steak
K.	Beef Loin Porterhouse Steak
L.	Beef Loin Top Sirloin Steak, Boneless
M.	Beef Round Top Round Roast
N.	Beef Round Bottom Round Steak
O.	Beef Round Eye Round Steak
P.	Beef Round Tip Steak, Cap off
Q.	Pork Picnic Shoulder
R.	Pork Shoulder Arm Steak
S.	Pork Shoulder Blade Steak
T.	Pork Loin Blade Chops
U.	Pork Loin Rib Chops
V.	Pork Loin Butterfly Chops
W.	Pork Loin Chops
X.	Pork Loin Sirloin Chops
Y.	Pork Side Slab Bacon
Z.	Pork Side Sliced Bacon
AA.	Pork Spareribs
BB.	Pork Fresh Ham Whole
CC.	Pork Smoked Ham Center Slice
DD.	Lamb Square Cut Shoulder
EE.	Lamb Rib Chops
FF.	Lamb Double Loin Chops
GG.	Lamb Loin Chops
HH.	Lamb Leg Sirloin Chops
II.	Lamb Frenched Style Leg
JJ.	Lamb American Style Leg
KK.	Beef Heart
LL.	Beef Kidney
MM.	Lamb Kidney
NN.	Beef Liver
OO.	Pork Liver