Skip Navigation
Download a copy of the free Adobe Acrobat Reader to view and print information provided as PDF files.
Get Adobe Acrobat Reader

Download Free RealPlayer
In order to hear the RealMedia content, you need to have a RealPlayer installed on your computer.
 
Animal Sciences » Youth Livestock

Youth Livestock - Meat Cuts

Youth Livestock
Youth Livestock
Youth Livestock
Youth Livestock
Youth Livestock
Youth Livestock

1.

ribeye

2.
loineye chop

3.

lamb riblets

4.

Beef for Stew

5.

leg shank half

6.

country style ribs

7.

tenderloin steak

8.

center slice

9.

top sirloin steak boneless

 

10.

lamb shank

11.

beef back ribs

12.

ground pork

13.

lamb arm chop

14.

round steak boneless

15.

beef cubed steak

16.

butterfly loin chop

17.

small end rib roast

18.

pork backribs

19.

lamb rib chop

20.

pork sirloin cutlet (bnls)

21.

beef flank stea

22.

pork loin chop

23.

pork tenderloin roast

24.

beef bottom round steak

25.

beef short ribs

26.

lamb sirloin chop

27.

beef cross cut shank

28.

smoked pork hocks

29.

pork center rib roast

30.

smoked pork rib chop

31.

bologna-sliced

32.

hot dogs

33.

candian bacon

34.

Snack Sticks

35.

Turkey Breast (Sliced

36.

Pepperoni

37.

Bratwurst-Fresh

38.

Liver Sausage

39.

Jellied Beef Loaf

40.

Summer Sausage

Answers For the Meat Cuts

 

© 2012 Board of Regents of the University of Wisconsin System, doing business as the Division of Cooperative Extension of the University of Wisconsin-Extension. If you have any questions regarding this site's contents, trouble accessing any information on this site, require this information in an alternative format or would like to request a reasonable accommodation because of a disability email: maqa@uwex.edu