2013 4-h meats judging contest retail cuts

MEAT CUTS 2013

JERKY-RESTRUCTURED

BEEF FLANK FLANK STEAKCOOKERY METHOD: DRY OR MOIST HEAT

OLIVE LOAF

LAMB LEG SIRLOIN CHOPCOOKERY METHOD: DRY HEAT

FRANKFURTERS-

NATURAL/COLLAGEN CASING

PORK VARIOUS MEATS CUBED STEAKCOOKERY METHOD: DRY OR MOIST HEAT

LIVER SAUSAGE

BEEF VARIOUS MEATS BEEF FOR

STEWCOOKERY METHOD: MOIST HEAT

PORK SAUSAGE-PRE-COOKED

PORK SPARERIBSCOOKERY METHOD: DRY OR MOIST HEAT

BRATWURST-PRE-COOKED

LAMB BREAST RIBS (DENVER STYLE)COOKERY METHOD: DRY OR MOIST HEAT

BOLOGNA-SLICED

PORK LOIN BLADE CHOPCOOKERY METHOD: DRY OR MOIST HEAT

RING SAUSAGE

BEEF CHUCK TOP BLADE (BNLS) FLAT IRON STEAKCOOKERY METHOD: DRY HEAT

COCKTAIL WIENERS

PORK LOIN BLADE ROASTCOOKERY METHOD: DRY OR MOIST HEAT

PORK LOIN BLADE ROASTCOOKERY METHOD: DRY OR MOIST HEAT

SNACK STICKS

LAMB RIB RIB CHOPCOOKERY METHOD: DRY HEAT

BEEF ROUND EYE ROUND STEAKCOOKERY METHOD: DRY OR MOIST HEAT

PORK LOIN TOP LOIN CHOP (BNLS)COOKERY METHOD: DRY HEAT

BEEF PLATE SHORT RIBSCOOKERY METHOD: MOIST HEAT

PORK LOIN RIB CHOPCOOKERY METHOD: DRY HEAT

BEEF BRISKET CORNEDCOOKERY METHOD: MOIST HEAT

LAMB VARIOUS MEATS SHANKCOOKERY METHOD: MOIST HEAT

PORK SHOULDER BLADE STEAKCOOKERY METHOD: DRY OR MOIST HEAT

PORK SHOULDER BLADE STEAKCOOKERY METHOD: DRY OR MOIST HEAT

BEEF VARIOUS MEATS CUBED STEAKCOOKERY METHODS: DRY OR MOIST HEAT

PORK LOIN TENDERLOIN (WHOLE)COOKERY METHOD: DRY HEAT

LAMB RIB RIB CHOP (FRENCHED)COOKERY METHOD: DRY HEAT

PORK LOIN LOIN CHOPCOOKERY METHOD: DRY HEAT

BEEF CHUCK MOCK TENDER STEAKCOOKERY METHOD: MOIST HEAT

BEEF CHUCK EYE STEAK (BNLS)COOKERY METHOD: DRY HEAT

PORK LOIN COUNTRY STYLE RIBSCOOKERY METHOD: DRY OR MOIST HEAT

LAMB SHOULDER ARM CHOPCOOKERY METHOD: DRY OR MOIST HEAT

BEEF LOIN TENDERLOIN STEAKCOOKERY METHOD: DRY HEAT

LAMB HAM CENTER SLICECOOKERY METHOD: DRY HEAT

BEEF ROUND BOTTOM ROUND ROAST (BNLS)COOKERY METHOD: DRY OR MOIST HEAT

BEEF ROUND BOTTOM ROUND ROAST (BNLS)COOKERY METHOD: DRY OR MOIST HEAT

PORK LOIN BACK RIBSCOOKERY METHOD: DRY OR MOIST HEAT

BEEF LOIN T-BONE STEAKCOOKERY METHOD: DRY HEAT