BEEFSource: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois

60603. Converted to PPT 1/09 from AV slide set S0A5-0063.00

Beef - Blade SteakSame muscle and bone structure as bade roast but cut thinner, usually less than 1 ½ inches. May or may not contain rib bone, depending on thickness of cut.

WT: 2.4 lbs; 1.1 kg SIZE: 10.2 x 5.5 x 1 in.26 x 14 x 2.4 cm.

Cookery Method: D/M-Dry or Moist Heat

Beef – Eye Round Steak

Beef - Flank SteakBoneless flat oval cut containing elongated muscle fibers and very little fat. Surface may be scored.

WT: 1.1 lbs; 0.5 kg. SIZE: 7.9 x 5.5 x 0.6 in.20 x 14 x 1.5 cm.

Cookery Method: D/M-Dry or Moist Heat

Beef - Porterhouse SteakContains the top loin, tenderloin muscles, backbone and finger bone. Similar to T-Bone Steak but the tenderloin is larger.

WT: 1.3 lbs; 0.6 kg. SIZE: 6.7 x 5.7 x 1.2 in.17 x 14.5 x 3 cm.Cookery Method: D-Dry Heat

Beef - Rib Eye SteakCut from rib eye roast across grain. Little or no fat cover.

WT: 0.9 lb; 0.4 kg. SIZE: 5.9 x 3.9 x 1.2 in.15 x 10 x 3 cm.Cookery Method: D-Dry Heat

Beef - 7-Bone SteakSame muscle and bone structure as 7-bone pot-roast but cut thinner, usually less than 1 ½ inches.

WT: 2.5 lbs; 1.1 kg SIZE: 9.8 x 7.9 x 1 in.25 x 20 x 2.5 cm.

Cookery Method: D/M-Dry or Moist Heat

Beef - Short RibsRectangular-shaped with alternating layers of lean and fat. Contain rib bones, cross sections of which are exposed.

WT: 1.5 lbs; 0.7 kg SIZE: 2 x 2 x 2 in.5 x 5 x 5 cm.

Cookery Method: D/M-Dry or Moist Heat

Beef - Sirloin SteakSame as sirloin steak with bones removed. Muscle structure will vary.

WT: 2.3 lbs; 1.0 kg. SIZE: 10.2 x 6.5 x 1.2 in.26 x 16.5 x 3 cm.Cookery Method: D-Dry Heat

Beef - T-Bone SteakDerives name from T-shape of finger bone and backbone. Contains top loin and tenderloin muscles. Tenderloin is smaller in the T-bone than in the Porterhouse.

WT: 1.1 lbs; 0.5 kg. SIZE: 6.3 x 5.3 x 1.2 in.16 x 13.5 x 3 cm.Cookery Method: D-Dry Heat

Beef - Top Loin Steak, BonelessSame as top loin steak with backbone removed.

WT: 0.6 lb; 0.3 kg. SIZE: 6.3 x 3 x 1.2 in.16 x 7.5 x 3 cm.Cookery Method: D-Dry Heat

Beef - Top Round SteakSame muscle structure as top round roast but cut thinner.

WT: 1.5 lbs; 0.7 kg. SIZE: 9.8 x 3.9 x 0.9 in.25 x 10 x 2.4 cm.

Cookery Method: D/M-Dry or Moist Heat

PORKSource: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois

60603. Converted to PPT 1/09 from AV slide set S0A5-0063.00

Pork - Blade ChopsCut from blade end of loin. Contain same muscle and bone structure as blade roast.

WT: .0 7 lb. ea.; 0.3 kg. ea. SIZE: 5.9 x 4.5 x 1 in. ea.15 x 11.5 x 2.5 cm. ea.

Cookery Method: D/M-Dry or Moist Heat

Pork - Butterfly ChopsDouble chop about two inches thick from a boneless loin eye muscle sliced almost in half to form two sides resembling butterfly in shape.

WT: 0.5 lb. ea.; 0.2 kg. ea. SIZE: 4.3 x 4.3 x 1 in. ea.11 x 11 x 2.5 cm. ea.

Cookery Method: D/M-Dry or Moist Heat

Pork - Center SliceCut from center portion of cured and smoked ham. Contain top, bottom and tip muscles and round bone.

WT: 1.6 lbs; 0.7 kg. SIZE: 10.2 x 6.5 x 0.8 in.26 x 16.5 x 2 cm.Cookery Method: D-Dry Heat

Pork - Loin ChopsCut from sirloin end of loin. Eye muscle and tenderloin divided by T-shaped finger bone. Also contain backbone.

WT: 0.4 lb. ea.; 0.2 kg. ea. SIZE: 3.9 x 3.7 x 1 in. ea.10 x 9.5 x 2.5 cm. ea.

Cookery Method: D/M-Dry or Moist Heat

Pork - Rib ChopsContain loin eye muscle and backbone. Rib bone may be present depending on thickness. Fat covering on outside edge.

WT: 0.6 lb. ea; 0.3 kg. ea SIZE: 4.7 x 2.8 x 1.2 in. ea.12 x 7 x 3 cm. ea.

Cookery Method: D/M-Dry or Moist Heat

Pork - Sirloin ChopsCut from sirloin end of loin. Same muscle and bone structure as sirloin roast.

WT: 0.8 lb. ea.; 0.4 kg. ea. SIZE: 5.9 x 4.1 x 1 in. ea.15 x 10.5 x 2.5 cm. ea.

Cookery Method: D/M-Dry or Moist Heat

Pork - SpareribsCut from side of pork. Contain long rib bones with thin covering of meat on outside and between ribs. May contain rib cartilage.

WT: 2.0 lbs; 0.9 kg. SIZE: 17.8 x 6.3 x 0.8 in.45 x 16 x 2 cm.

Cookery Method: D-Dry Heat

Pork - Tenderloin Roast

LAMBSource: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois

60603. Converted to PPT 1/09 from AV slide set S0A5-0063.00

Lamb - American Style RoastSirloin section of whole leg removed. Contains same muscles and bones as Frenched style leg except shank bone removed, meat folded back into pocket on inside of leg, and fastened with skewers.

WT: 5.8 lbs; 2.6 kg. SIZE: 7.5 x 7.5 x 3.9 in.19 x 19 x 10 cm.Cookery Method: M-Moist Heat

Lamb - Frenched Style RoastSirloin section of whole leg removed. Small amount of meat trimmed to expose 1 inch or more of shank bone.

WT: 6.9 lbs; 3.1 kg. SIZE: 14.6 x 7.1 x 3.9 in.37 x 18 x 10 cm.Cookery Method: M-Moist Heat

Lamb - Blade ChopsChops from blade portion of shoulder. Contain part of blade bone and backbone.

WT: 0.6 lb. ea.; 0.3 kg. ea. SIZE: 5.1 x 4.1 x 1 in. ea.13 x 10.5 x 2.5 cm. ea.

Cookery Method: D/M-Dry or Moist Heat

Lamb - Loin ChopsContain part of backbone. Muscles include the eye of the loin (separated from the tenderloin by T-shaped finger bones) and the flank. Kidney fat on top of tenderloin and outer surface covered with fat; fell removed.

WT: 0.3 lb. ea; 0.1 kg. ea. SIZE: 3.5 x 2.8 x 1 in. ea.9 x 7 x 2.5 cm. ea.Cookery Method: D-Dry Heat

Lamb - Rib ChopsContain the backbone and depending on thickness, a rib bone. Meaty area is the rib eye muscle. Outer surface covered by fat with the fell removed.

WT: 0.2 lb. ea.; 0.1 kg. ea. SIZE: 3.5 x 2.2 x 1 in. ea.9 x 5.5 x 2.5 cm. ea.Cookery Method: D-Dry Heat

Lamb - Sirloin ChopsCut from sirloin section of the leg. Contain backbone and part of hip bone, which varies in shape with each chop. Muscles include top sirloin, tenderloin and flank. Fat on outside, fell removed.

WT: 0.4 lb. ea.; 0.2 kg. ea. SIZE: 6.7 x 3.0 x 1 in. ea.17 x 7.5 x 2.5 cm. ea.Cookery Method: D-Dry Heat