Meats ID

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Beef – Round - Cap off – Tip Steak

Beef – Round – Eye Round Steak

Beef – Round – Heel of Round Roast

Beef – Round – Round Steak

Beef – Round – Rump RoastBottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.

Beef – Round – Rump Roast (Bnls)Beef Round Bottom Round Roast – Thick, irregular-shaped cut from the bottom (outside) section of the round.

Beef – Round – Tip Roast

Beef – Round – Top Round SteakSame muscle structure as the Top Round Roast, but usually cut 1 inch or less in thickness.

Beef – Loin – Porterhouse SteakT bone and three fingers wide on right side.

Beef – Loin – Sirloin Steak (Bnls)No Bones for this cut.

Beef – Loin – Sirloin Steak

Beef – Loin – T-bone Steak

Beef – Loin – Tenderloin Steak

Beef – Loin – Top Loin Steak (Bnls)

Beef – Loin – Top Sirloin Steak (Bnls)

Beef – Flank – Flank Steak

Beef – Rib – Eye Steak

Beef – Rib – Roast, Large EndCut from larger end of rib, usually containing 2 -3 ribs. Contains large ribeye muscle and smaller surrounding muscles.

Beef – Rib – Roast, Small End

Beef – Rib – Small End Steak

Beef – Chuck – Arm Roast

Beef – Chuck – Arm Steak

Beef – Chuck – Blade Roast

Beef – Chuck – Blade Steak

Beef – Plate – Short Ribs

Beef – Brisket – Brisket, Corned

Beef – Shank – Cross Cuts

Beef – Variety Meats - Heart

Beef – Variety Meats - Kidney

Beef – Variety Meats - Liver

Beef – Variety Meats - Tongue

Beef – Various – Beef for Stew

Beef – Various – Cube Steak

Beef – Various – Ground Beef

Pork – Leg – Fresh Ham (Whole)This is the smoked version. The Fresh ham will be similar but display fresh colorings

Pork – Leg – Shank Portion

Pork – Loin – Blade Roast

Pork – Loin – Back Ribs

Pork – Loin – Blade Chop

Pork – Loin – Center Loin Roast

Pork – Loin – Loin Chop

Pork – Loin – Rib Chop

Pork – Loin – Sirloin Chop

Pork – Loin – Sirloin RoastContains hip bone and backbone. Larger muscle on end is the loin eye, separated from tenderloin muscle by “T-bone”.

Pork – Loin – Tenderloin Roast

Pork – Side – Fresh SideSection of side remaining after loin and spareribs have been removed. Smilar in appearance to Slab Bacon but NOT SMOKED.

Pork – Side – Spare RibsContains long rib bones, with thin covering of meat on outside and between ribs.

Pork – Shoulder – Arm PicnicContains arm bone, shank bone, portion of blade bone, and variety of muscles. Shank and part of shoulder covered with skin.

Pork – Shoulder – Arm Steak

Pork – Shoulder – Blade-Boston (Roast)Contains blade bone, exposed on two sides of the cut. Includes variety of muscles.

Pork – Shoulder – Blade SteakCut from Boston Roast, ¾ to 1 inch thick. Contains Blade Bone and surrounding muscles.

Pork – Variety Meats – Heart

Pork – Variety Meats - Kidney

Pork – Variety Meats - Liver

Pork – Variety Meats - Tongue

Pork – Various – Ground Pork

Pork – Various – Sausage Links

Pork – Cured Ham – Center Slice

Pork – Cured Ham – Ham (Whole)

Pork – Cured Ham – Rump Portion

Pork – Cured Ham – Shank Portion

Pork – Loin – Canadian Bacon

Pork – Loin – Loin Chop (Smoked)

Pork – Shoulder – Picnic (Whole)

Pork – Shoulder – Shoulder Roll

Pork – Side (Belly) – Slab Bacon

Pork – Side (Belly) – Sliced Bacon

Pork – Jowl - Jowl

Lamb – Leg – American Style Roast

Lamb – Leg – Frenched Style Roast

Lamb – Leg – Sirloin Chop

Lamb – Leg – Sirloin Half

Lamb – Loin – Double Chop

Lamb – Loin – Loin Chop

Lamb – Rib – Rib Chop

Lamb – Rib – Rib Roast

Lamb – Rib – Crown Roast

Lamb – Shoulder – Arm Chop

Lamb – Shoulder – Blade Chop

Lamb – Shoulder – Square Cut (Whole)

Lamb – Forshank & Breast - Breast

Lamb – Forshank & Breast - Riblets

Lamb – Variety Meats - Kidney

Lamb – Variety Meats - Liver

Lamb – Various – Ground Lamb PattiesWill be in pre-made patties. Key to ID of Lamb vs Pork and Beef. Only one to be in pre-made patties.