oregon 4-h meat animal wholesale cuts series...oregon 4-h meat animal wholesale cuts series this...
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Oregon 4-H Meat Animal Wholesale Cuts Series
This series of crossword puzzle teaching aids is designed to be used by the 4-H leader when teaching about wholesale cuts from beef, sheep, and swine. Leaders are encouraged to make copies of the puzzles when teaching youth.
4-H 1001Reprinted September 2008
Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.
—
—
—
f
e
jC
i
HA
d
g
b
Wholesale Cuts of beefA b C d
e
f g H i j
A b C d e
jiHgf
The numbers on the carcass refer to retail cuts.
Retail Cuts of beef—Where they come from and how to cook them
Bone
less
ch
uck
eye
roas
t*Ch
uck
shor
t rib
sRi
b ro
ast Ri
b st
eak
Rib
stea
k, b
onel
ess
Top
loin
ste
ak
T-bo
ne s
teak
Port
erho
use
stea
k
Roun
d st
eak
Top
roun
d st
eak*
Eye
of ro
und*
Bott
om ro
und
roas
t or s
teak
*
Hee
l of r
ound
Rolle
d ru
mp*
Cube
d st
eak*
Gro
und
beef
**
Pin
bone
sirl
oin
stea
k
Flat
bon
e si
rloin
ste
ak
Bone
less
sirl
oin
stea
k
Wed
ge b
one
sirlo
in s
teak
Bone
less
top
loin
ste
ak
Tend
erlo
in
(file
t mig
non)
ste
ak
or ro
ast (
also
from
Si
rloin
1a)
Rib
eye
(Del
mon
ico)
ro
ast o
r ste
ak
Blad
e
roas
t or s
teak
Arm
po
t-ro
ast o
r ste
ak
Bone
less
sho
ulde
r po
t-ro
ast o
r ste
akCr
oss
rib p
ot-r
oast
Gro
und
beef
**Be
ef fo
r ste
w
Chuc
kBr
aise
, coo
k in
liqu
idRo
und
Brai
se, c
ook
in li
quid
Rib
Roas
t, br
oil,
panb
roil,
pan
fry
Shor
t loi
nRo
ast,
broi
l, pa
nbro
il, p
anfr
ySi
rloi
nBr
oil,
panb
roil,
pan
fry
f(3
% o
f car
cass
)g
(4%
of c
arca
ss)
H(7
% o
f car
cass
)i
(5%
of c
arca
ss)
j(f
rom
Rou
nd &
Sir
loin
)
A(2
5% o
f car
cass
)b
(9%
of c
arca
ss)
C(9
% o
f car
cass
)d
(10%
of c
arca
ss)
e(2
6% o
f car
cass
)
Shan
k cr
oss
cuts
Fres
h br
iske
t
Corn
ed b
riske
t
Shor
t rib
s
Gro
und
beef
**
Gro
und
beef
**Fl
ank
stea
k*Ti
p st
eak* Ti
p ka
bobs
*Tip
roas
t*
Flan
k st
eak
rolls
*Be
ef p
attie
s**
Skirt
ste
ak ro
lls*
Beef
for s
tew
(als
o fr
om
othe
r cut
s)
Beef
for s
tew
(als
o fr
om
othe
r cut
s)
fore
sha
nkBr
aise
, coo
k in
liqu
idbr
iske
tBr
aise
, coo
k in
liqu
idSh
ort p
late
Brai
se, c
ook
in li
quid
flan
kBr
aise
, coo
k in
liqu
idTi
pBr
aise
*May
be
roas
ted,
bro
iled,
pan
broi
led,
or p
anfr
ied
from
hig
h-qu
ality
bee
f.**
May
be
roas
ted,
(bak
ed),
broi
led,
pan
broi
led,
or p
anfr
ied.
This chart printed with permission of the National Live Stock and Meat Board.
2% o
f car
cass
is w
aste
.
Wholesale Cuts of Lamb
bAC d e f
gH i
j
A b C d ef
jiHg
The numbers on the carcass refer to retail cuts.
g
C
—
i
d
f
AH
b—
ej
Retail Cuts of Lamb—Where they come from and how to cook them
Cube
s
for k
abob
s**
Bone
less
sho
ulde
r
Cush
ion
shou
lder
Squa
re s
houl
der
Bone
less
bla
de
chop
s (S
arat
oga)
Blad
e ch
op
Fren
ched
rib
chop
s
Bone
less
dou
ble
loin
roas
t
Bone
less
dou
ble
loin
cho
p
Leg
chop
(ste
ak)
Com
bina
tion
leg
Rolle
d le
gA
mer
ican
leg
Cent
er le
g
Sirlo
in h
alf o
f leg
Shan
k ha
lf of
leg
Fren
ch-s
tyle
leg
Fren
ch-s
tyle
leg,
si
rloin
off
Sirlo
in c
hop
Bone
less
sirl
oin
roas
t
Sirlo
in ro
ast
Loin
roas
t
Rib
chop
s
Loin
cho
ps
Crow
n ro
ast
Rib
roas
t
Arm
cho
p
Nec
k sl
ices
–——
——
Broi
l——
——
–
–——
——
Roas
t——
——
–—
–——
—Ro
ast—
——
–—–—
——
—Ro
ast—
——
—–
––—
——
Roas
t——
—––
——
——
——
——
——
Roas
t——
——
——
——
——
-Bro
il, p
anbr
oil,
panf
ry-
—Br
oil,
panb
roil,
pan
fry—
—Br
oil,
panb
roil,
pan
fry—
—Br
oil,
panb
roil,
pan
fry—
-Bro
il, p
anbr
oil,
panf
ry-
——
—Br
aise
——
—
Shou
lder
Leg
Sirl
oin
Nec
kRi
bLo
in
A(2
4% o
f car
cass
)f
(24%
of c
arca
ss)
e(5
% o
f car
cass
)b
(1%
of c
arca
ss)
C(1
1% o
f car
cass
)d
(13%
of c
arca
ss)
fore
sha
nkH
ind
shan
kg
roun
d (o
r cub
ed)*
brea
st
j(4
% o
f car
cass
)g
(5%
of c
arca
ss)
i(4
% o
f car
cass
)H
(9%
of c
arca
ss)
Fore
sha
nkBr
east
Rolle
d br
east
Stuff
ed b
reas
t
Ribl
ets
Bone
less
ribl
ets
Spar
erib
sSt
uffed
cho
psCu
bed
stea
k**
Lam
b pa
ttie
s*G
roun
d la
mb*
Hin
d sh
ank
(Lar
ge p
iece
s)
Lam
b fo
r ste
w*
(Sm
all p
iece
s)
-Bra
ise,
coo
k in
liqu
id-
——
——
——
Brai
se, c
ook
in li
quid
——
——
——
—Br
aise
, roa
st (b
ake)
——
—Ro
ast (
bake
)——
-Bro
il, p
anbr
oil,
panf
ry-
——
——
——
Broi
l, pa
nbro
il, p
anfr
y——
——
——
——
——
——
Brai
se, c
ook
in li
quid
——
——
——
-Bra
ise,
coo
k in
liqu
id-
——
——
——
——
Roas
t, br
aise
——
——
——
——
——
—Ro
ast—
——
*Lamb for stew or grinding may be made from any cut.**Kabobs or cube steaks may be made from any thick, solid piece of boneless lamb.This chart printed with permission of the National Live Stock and Meat Board.
Wholesale Cuts of Pork
g
—
i
d
e—Aj
C —
H —
f
b —
A b C de
ji
g
Hf
Ab C d e
jiHgf
The numbers on the carcass refer to retail cuts.
Retail Cuts of Pork—Where they come from and how to cook them
Cube
d st
eak*
Cube
d st
eak*
Butt
erfly
cho
p
Coun
try-
styl
e rib
s
Bone
less
top
loin
ro
ast
Bone
less
leg
(fres
h ha
m)
Bone
less
sm
oked
ham
Bone
less
sm
oked
ha
m s
lices
Smok
ed h
am,
rum
p (b
utt)
por
tion
Smok
ed h
am,
shan
k po
rtio
n
Cent
er s
mok
ed
ham
slic
e
Cann
ed h
am
Slic
ed c
ooke
d “b
oile
d” h
am
Bone
less
top
loin
ro
ast (
doub
le)
Tend
erlo
in
Blad
e lo
inCe
nter
loin
Sirlo
in
Back
ribs
Smok
ed lo
in
chop
Cana
dian
- st
yle
baco
n
Top
loin
cho
p
Pork
cub
es
Blad
e st
eak
Blad
e ch
opRi
b ch
opLo
in c
hop
Sirlo
in c
hop
Sirlo
in c
utle
t
Fat b
ack La
rd
Smok
ed
shou
lder
roll
Bone
less
bl
ade
Bost
on ro
ast
Blad
e Bo
ston
roas
t
Brai
se,
—–
cook
in li
quid
, —–
br
oil
Past
ry, c
ooki
es,
–— q
uick
bre
ads,
—–
ca
kes,
fryi
ng
Roas
t (ba
ke),
–—
coo
k in
liqu
id—
–
-Pan
fry,
coo
k in
liqu
id-
——
Brai
se, p
anfr
y—–
——
Brai
se, r
oast
——
–
–——
—Ro
ast—
——
–
–——
——
——
——
Roas
t (ba
ke)—
——
——
——
–
–——
——
——
Broi
l, pa
nbro
il, p
anfr
y——
——
—–
——
——
—Ro
ast (
bake
), co
ok in
liqu
id—
——
—–
—H
eat o
r ser
ve c
old—
——
——
——
——
——
——
—Br
aise
, bro
il, p
anbr
oil,
panf
ry—
——
——
——
——
——
——
——
—Ro
ast (
bake
), br
aise
, coo
k in
liqu
id—
——
–——
——
——
——
——
Roas
t——
——
——
——
——
–
––—
——
——
——
——
——
——
——
——
Roas
t——
——
——
——
——
——
——
——
—––
–Roa
st (b
ake)
, bro
il, p
anbr
oil,
panf
ry–
–Roa
st (b
ake)
, bra
ise,
pan
fry–
bost
on
shou
lder
Loin
Leg
(f
resh
or s
mok
ed h
am)
Clea
r pla
te
fat b
ack
A(9
% o
f car
cass
)b
C(7
% o
f car
cass
)d
(19%
of c
arca
ss)
e(3
0% o
f car
cass
)
jow
lPi
cnic
sho
ulde
rSp
arer
ibs
baco
n (s
ide
pork
)
Smok
ed jo
wl
Pig’
s fe
et
Fres
h ar
m p
icni
c
Fres
h ho
ckSm
oked
hoc
kN
eck
bone
s
Spar
erib
sSl
ab b
acon
Salt
pork
Slic
ed b
acon
Arm
ste
akSa
usag
e*
Link
Roll
Smok
ed a
rm p
icni
cA
rm ro
ast
Gro
und
pork
*
—Co
ok in
liqu
id, b
rais
e—–—
—Br
aise
, coo
k in
liqu
id—
—–
—Co
ok in
liqu
id—
—Br
aise
, pan
fry—
——
Panf
ry, b
rais
e, b
ake—
—
——
——
Roas
t——
——
——
—Ro
ast—
——
——
—Ro
ast (
bake
),——
—
cook
in li
quid
——
—Ro
ast (
bake
),——
—
panb
roil,
pan
fry
–—Ba
ke, b
roil,
pan
broi
l,—–
panf
ry, c
ook
in li
quid
–——
Bake
, bro
il,—
—–
pa
nbro
il, p
anfr
y
Cook
in li
quid
, —
— b
roil,
pan
broi
l, —
—
panf
ry
f(3
% o
f car
cass
)
g(3
% o
f car
cass
)H
(10%
of c
arca
ss)
i(9
% o
f car
cass
)j
(10%
of c
arca
ss)
*May be made from Boston shoulder, picnic shoulder, loin, or leg.This chart printed with permission of the National Live Stock and Meat Board.