The Texas A&M University Meat Science Program emphasizes the importance of mastering meat identification. View our resources to help develop the knowledge needed to distinguish between various cuts of beef, pork and lamb.

Hints pages for new cuts identification

View new cut hints:

Texas 4-H resources

View meat identification materials from 4-H competitions:

• 2011 National 4-H Contest Retail Identification Class
• 2010 National 4-H Contest Retail Identification Class
• 2009 National 4-H Contest Retail Identification Class
• 2008 National 4-H Contest Retail Identification Class
• 2007 National 4-H Contest Retail Identification Class
• 2006 National 4-H Contest Retail Identification Class
• 2005 Area 3, 6, 7, 8, 9, 10 Retail ID Cuts Class
  (with codes for FFA and 4-H)
• 2005 District 4, 5, 8, 9, 11 Retail ID Cuts Class (with codes for 4-H and FFA)
• 4-H/FFA Retail Cut ID Test 1 (pre-2012)
• 4-H/FFA Retail Cut ID Test 2 (2012)
• 4-H/FFA Retail Cut ID Test 3 (2012)
• Texas 4-H Meat Identification, Intermediate Division

Other resources

Explore other resources about meat cut identification, food safety and more:

• University of Nebraska meat cut identification page
• University of Nebraska food resources page