TENNESSEE 4-H MEAT JUDGING PRESENTATION Variety Meats ID

Gary T. Rodgers Extension Agent II Hardeman County Retail Cut Identification Variety Meats Retail Cut Identification Variety Meats

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

Features 82. Beef Variety, Heart- B, P, 59, -, D/M

Features 83. Lamb Variety, Heart- L, P, 59, -, D/M

Features 84. Pork Variety, Heart- P, P, 59, -, D/M

Features 85. Beef Variety, Kidney- B, P, 60, -, D/M

Features 86. Lamb Variety, Kidney- L, P, 60, -, D/M

Features 87. Pork Variety, Kidney- P, P, 60, -, D/M

Features 88. Beef Variety, Liver- B, P, 61, -, D/M

Features 89. Beef Variety, Oxtail- B, P, 62, -, M

Features 90. Beef Variety, Tongue- B, P, 64, -, D/M

91. Features Beef Variety, Tripe- B, P, 65, -, M

Features 92. Variety Cookery Retail Cookery Meats Retail Cut Name Method Specie Primal Name Type 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 TENNESSEE 4-H MEAT JUDGING ACTIVITY GUIDELINES • 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 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.