TENNESSEE 4-H MEAT JUDGING PRESENTATIONVariety Meats ID

Gary T. RodgersExtension Agent IIHardeman County

Retail Cut Identification Variety Meats

VarietyMeats Retail Cut Name

  Brains, Pork

  Heart, Beef

  Heart, Lamb

  Heart, Pork

  Kidney, Beef

  Kidney, Lamb

  Kidney, Pork

  Liver, Beef

  Oxtail, Beef

  Tongue, Beef

  Tripe, Beef

Retail Cut Identification Variety Meats

82.

Pork Variety, Brains- P, P, 58, -, D/M

Features

83.

Beef Variety, Heart- B, P, 59, -, D/M

Features

84.

Lamb Variety, Heart- L, P, 59, -, D/M

Features

85.

Pork Variety, Heart- P, P, 59, -, D/M

Features

86.

Beef Variety, Kidney- B, P, 60, -, D/M

Features

87.

Lamb Variety, Kidney- L, P, 60, -, D/M

Features

88.

Pork Variety, Kidney- P, P, 60, -, D/M

Features

89.

Beef Variety, Liver- B, P, 61, -, D/M

Features

90.

Beef Variety, Oxtail- B, P, 62, -, M

Features

91.

Beef Variety, Tongue- B, P, 64, -, D/M

Features

92.

Beef Variety, Tripe- B, P, 65, -, M

Features

VarietyMeats Retail Cut Name

Cookery Method Specie Primal

Retail Name Type

Cookery Method

  Brains, Pork Dry/Moist P P 58 -  D/M

  Heart, Beef Dry/Moist B P 59 -  D/M

  Heart, Lamb Dry/Moist L P 59 -  D/M

  Heart, Pork Dry/Moist P P 59 -  D/M

  Kidney, Beef Dry/Moist B P 60 -  D/M

  Kidney, Lamb Dry/Moist L P 60 -  D/M

  Kidney, Pork Dry/Moist P P 60 -  D/M

  Liver, Beef Dry/Moist B P 61  - D/M

  Oxtail, Beef Moist B P 62 -  M

  Tongue, Beef Dry/Moist B P 64 -  D/M

  Tripe, Beef Dry/Moist B P 65 -  M

• Credit for the photos used in the Retail Identification portion of this presentation goes to:– Texas AgriLife Extension Service and the

AggieMeat website (aggiemeat.tamu.edu)– University of Kentucky Agripedia Meats ID page

TENNESSEE 4-H MEAT JUDGINGACTIVITY GUIDELINES

Additional Resources

• Texas A & M Meat Science Department http://meat.tamu.edu/extension.html– Has judging classes as well as retail ID practice– Note that some of the retail ID cuts may not be

included in the Tennessee 4-H list.

• American Meat Science Association – 4-H Meat Judging – Has information on National 4-H Contests– Has links to several very good resources

Retail Cut Identification Variety Meats

• This concludes the sections on Retail Identification. The next section will cover the basics of Retail and Wholesale Cut Judging.