NOV 2 6 1975

RICHARD J. EPLEY,ISABEL D. WOLF Agricultural Extension Service University of Minnesota

J The '"'o"' oom" ""d f~'' ''"" ""'' oot of m"t h'd ooof,,.d ooo'"men. ~in December of 1973, the Mmnesota Department of Agnculture adopted a regula- ~on prohibiting so-called "fanciful" names from being used as the name or as part d:f the name of a retail cut on a primary or price meat cut label or on a placard ~ed to identify retail meat cuts displayed for sale. For more information on what .actually is now required, obtain a copy of Food Science and Nutrition Fact Sheet ~o. 19 "New Labels on Fresh Meat." [ This folder lists commonly used names (mostly "fanciful") for a given retail G t of meat, the recommended name (now required) for that cut, and the recom- ended method(s) of cookery. Keep in mind that "fanciful" names may appear on t e package anywhere except on the primary price-weight label. - The recommended method of cookery is not required on the price-weight label a d thus this folder may help you select the proper method of cookery for the cut lif meat you have purchased. The six basic methods of meat cookery are as follows:

COOKING METHODS l~ry Heat , oasting ,~. Season with salt and pepper, if desired . . Place meat fat side up on rack in open pan. Insert meat thermometer. Do not touch bone. Do not add water. Do not cover. Do not baste. Roast in slow oven-3QQOF. to 35QOF. Roast to desired degree of , as determined by the meat thermometer.

nbroiling :. Place meat in heavy pan. d. Do not add fat or water. Do not cover. '·. Cook slowly, turning occasionally. '-. Pour fat from pan as it accumulates. Brown meat on both sides. · · Cook to desired doneness. Season, if desired. Serve at once.

Brown meat on both sides in small amount of fat. Season with salt and pepper, if desired. ' . Do not cover. :. Cook at moderate temperature until done, turning occasionally. Remove from pan and serve at once.

roiling Set oven regulator for broiling. Place meat 2 to 5 inches from heat. Broil until top of meat is brown. Season with salt and pepper, if desired. Turn meat and cook until done. Season and serve at once.

1 Moist Heat 1. Brown meat on all sides in fat in heavy utensil. 2. Season with salt and pepper. 3. Add small amount of liquid, if necessary. 4. Cover tightly. 5. Cook at low temperature until tender.

Cooking in Liquid 1. Brown meat on all sides in own fat or , where desirable. 2. Season with salt and pepper, if desired. 3. Cover with liquid, cover kettle, cook below boiling point until tender.

BEEF BEEf I Recommended 1 Wholesale Name and Cookingl Cut Commonly Used Name(s) Method(s) i I BEEF Arm Chuck Roast; Chuck Arm Roast; BEEF CHUCK I CHUCK Chuck Round Bone Cut; Round Bone ARM POT-ROAST'! Pot-Roast; Round Bone Roast. (Braise) Beef Chuck Arm Pot- CHUCK I (with arm bone removed) ARM POT-ROAST! BNLS. (Braise) I

Boston Cut; Bread and Butter Cut; Cross Rib BEEF CHUCK 1 Roast; English Cut Roast; Thick Rib Roast. CROSS RIB POT- I The beef chuck cross rib pot-roast includes ROAST (Braise) I chuck ribs 3, 4, and 5. i Boneless Boston Cut; Boneless English Cut; BEEF CHUCK I Cross Rib Roast, Bnls.; English Roll. CROSS RIB POT·t·· ROAST BNLS. • (Braise) I Boneless Eng Iish Roast; Cross Rib Roast, Bnls.; BEEF CHUCK Honey Cut; Shoulder Roast; Shoulder Roast, SHOULDER POT-I' Bnls. ROAST BNLS. (Braise) Knuckle Bone; Knuckle Soup Bone; Soup Bone. BEEF SOUP BONEi (Cook in Liquid) I Arm Chuck ; Arm Steak Beef Chuck; BEEF CHUCK . Arm ; for Swissing; ARM STEAK Round Bone Steak; Round Bone Swiss Steak. (Braise) Boneless Arm Steak; Boneless Round Bone BEEF CHUCI< Steak; Boneless Swiss Steak. ARM STEAl< BNLS. (Braise) Barbecue Ribs; Braising Ribs; English Short BEEF CHUCI< Ribs, Extra Lean; Fancy Ribs; Short Ribs. SHORT RIBS (Braise, Cook in Liquid)

2 I'BEEF BEEF Recommended ,I holesale Name and Cooking .lut Commonly Used Name(s) Method(s) EEF English Steak; Shoulder Steak; Shoulder BEEF CHUCK •. HUCK Steak, Bnls.; Shoulder Steak, Half Cut. SHOULDER STEAK BNLS. (Braise) Splitting shoulder will encourage cross grain BEEF CHUCK carving SHOULDER POT­ ROAST BNLS. (Braise) Center Shoulder Roast; Chuck Roast, Bnls.; BEEF CHUCK Chuck Shoulder Roast; Clod Roast. SHOULDER POT­ ROAST BNLS. (Braise) Chuck for swissing; Clod Steak, Bnls.; BEEF CHUCK ; Shoulder Clod Steak, Bnls.; SHOULDER Shoulder Cutlet, Bnls.; Shoulder Steak. STEAK BNLS. (Braise, Panfry) Beef Cubed for ; Boneless Beef for Stew; BEEF FOR STEW Boneless Stew Beef. (Braise, Cook in Liquid) Ribs; Bottom Chuck Ribs; BEEF CHUCK Chuck Spareribs. FLAT RIBS (Braise, Cook in Liquid) Barbecue Ribs; Braising Ribs; Brust Flanken; BEEF CHUCK Flanken Short Ribs. SHORT RIBS (Braise, Cook in Liquid) Barbecue Ribs; Braising Ribs; Brust Flanken; BEEF CHUCK Flanken Short Ribs; Kosher Ribs. Usually cut FLANKEN STYLE thinner than Beef Chuck Short Ribs. RIB (Braise, Cook in Liquid) Clear Bones; Marrow Bones; Soup Bones. BEEF MARROW BONES (Cook in Liquid) Neck Boiling Beef; Neck Pot-Roast; BEEF CHUCK Neck Soup Meat; Yankee Pot-Roast. NECK POT-ROAST (Braise, Cook in Liquid) Beef Neck, Bnls.; Neck Pot-Roast, Bnls.; BEEF CHUCK Yankee Pot-Roast, Bnls. NECK POT-ROAST BNLS. (Braise, Cook in Liquid) Bra ising Bones; Meaty Neck Bones; BEEF CHUCK Neck Bone; Neck Soup Bone. NECK BONES (Cook in Liquid)

3 r BEEF BEEI Recommended Wholesale Name and Cooking: Cut Commonly Used Name(s) Method(s)

BEEF The subprimal beef chuck, arm half and BEEF FOR STEW CHUCK beef chuck, blade half will yield suitable (Braise, Cook in lean meat for stew. Liquid) Boneless Chuck Roast; Chuck Pot-Roast, Bnls.; BEEF CHUCK Chuck Roast Boneless. POT-ROAST BNLS. (Braise) Center Cut Pot-Roast; Chuck Roast Center Cut; BEEF CHUCK 7-Bone Roast. 7-BONE POT· ROAST (Braise) Center Chuck Steak; Chuck Steak Center Cut; BEEF CHUCK 7-Bone Steak. 7-BONE STEAK (Braise) Blade Chuck Roast; Chuck Blade Roast. BEEF CHUCK Chuck Roast Blade Cut; Chuck Roast 1st Cut. BLADE ROAST (Braise, Roast­ high quality) ; Chuck Blade Steak; Chuck Steak BEEF CHUCK Blade Cut; Chuck Steak 1st Cut. BLADE STEAK (Braise, Broil or Panbroil-high quality) Char Broil Steak; Chuck Barbecue Steak; BEEF CHUCK Chuck Steak 1st Cut; Chuck Steak for BarBO. BLADE STEAK i CAP OFF (Braise, •

Broil or Panbroil- 1 high quality) Blade Roast, Bone-in; 7-Bone Roast; BEEF CHUCK Top Chuck Roast. TOP BLADE POT! ROAST (Braise) I Blade Steak, Bone-in; Top Blade Steak; BEEF CHUCK I Top Chuck Steak, Bone-in. TOP BLADE STEA; (Braise) [ Bottom Chuck Roast; California Roast; BEEF CHUCK Semiboneless Roast; Under Cut Roast. UNDER BLADE POT-ROAST (Braise, Roast) Bottom Chuck Steak; California Steak; BEEF CHUCK Semiboneless Chuck Steak; Under Cut Steak. UNDER BLADE STEAK (Braise, 1 Broil, Panbroil, 1 Panfry) I' Bnls. Roast Bottom Chuck; Bottom Chuck BEEF CHUCK . Roast, Bnls.; California Roast, Bnls.; UNDER BLD POll

Inside Chuck Roast. ROAST BNLS. 1 (Braise, Roast) I 4 ~ EEF BEEF Recommended holesale Name and Cooking ut Commonly Used Name(s) Method(s) ~EEF Chuck Eye; Chuck Fillet; Chuck Tender; BEEF CHUCK UCK Fish Muscle; Medallion Pot-Roast; MOCK TENDER Scotch Tender. (Braise) Flat Iron Roast; Lifter Roast; Puff Roast; BEEF CHUCK Shoulder Roast, Thin End; Triangle Roast. TOP BLADE ROAST BNLS. (Braise) Book Steak; Butler Steak; Lifter Steak; BEEF CHUCK Petite Steak; Top Chuck Steak, Bnls. TOP BLADE STEAK BNLS. (Braise, Pantry) Boneless Chuck Roll; Boneless Chuck Fillet; BEEF CHUCK Chuck Eye Roast; Inside Chuck Roll. EYE ROAST BNLS. (Braise, Roast) Bnls. Chuck Fillet Steak; Bnls. Steak Bottom BEEF CHUCK Chuck; Chuck Boneless Slices; Chuck Eye EYE STEAK BNLS. Steak; Chuck Fillet Steak. (Braise, Broil, Panbroil, Pantry) Boneless Chuck Pot-Roast; Chuck Boneless BEEF CHUCK Roast; Inside Chuck Roast; Chuck Rib Pot-Roast. EYE EDGE POT­ This is a thin strip of meat from the inside chuck ROAST (Braise) which was originally attached to rib bones.

Center Beef Shanks; Cross Cut Shanks; BEEF SHANK Fore Shank for Soup Meat, Bone-in. CROSS CUTS (Braise, Cook in Liquid) Boneless Beef Shanks; Cross Cut Shank, Bnls.; BEEF SHANK Fore Shank for Soup Meat, Boneless. CROSS CUTS BNLS. (Braise, Cook in Liquid) Center Shank Soup Bone; Shank Soup Bone. BEEF SHANK CENTER CUT ·., (Braise, Cook in :; Liquid) Beef Bones; Clear Bones; Soup Bones. BEEF SHANK SOUP BONES (Cook in Liquid)

EF Boneless Brisket; Brisket Boneless; BEEF BRISKET · ISKET Fresh Beef Brisket; Whole Brisket. WHOLE BNLS. (Braise, Cook in Liquid)

5 r~ i' I' BEEF BEE( Recommended Wholesale Name and Cooking i Cut Commonly Used Name(s) Method(s)

BEEF Brisket Front Cut; Brisket Point Cut; BEEF BRISKET BRISKET Brisket Thick Cut. POINT HALF BNU (Braise, Cook in Liquid) Brisket First Cut; Brisket Flat Cut; BEEF BRISKET Brisket Thin Cut. FLAT HALF BN (Braise, Cook in Liquid) Brisket Front Cut; Brisket Point Cut; BEEF BRISKET Brisket Thick Cut. POINT CUT BNLS.i (Braise, Cook in I Liquid) ! Brisket Center Cut; Brisket Flat Cut. BEEF BRISKET I POINT CUT BNLS.j (Braise, Cook in I Liquid) ! I BEEF BRISKET : FLAT CUT BNLS.I (Braise, Cook in ! Liquid) Brisket Edge Cut; Brisket Side Cut. BEEF BRISKET i EDGE CUT BNLS.i (Braise, Cook in \ Liquid) ' Brisket Front Cut; Brisket Point Cut. BEEF BRISKET I Brisket Thick Cut. HALF POINTBNUI. (Braise, Cook in I Liquid) 1 Every cut of fresh brisket can be processed BEEF BRISKET I' for corned brisket. Most commercially CORNED BNLS. I packaged corned beef makes no distinction (Cook in Liquid) between the cuts. i I BEEF Desirable short ribs can be made from PLATE section (a). SHORT RIBS (Braise, Cook in Liquid) In some markets scalped ribs from beef plate BEEF PLATE sell as beef spareribs. SPARERIBS (Braise, Cook in Liquid) Boiling Beef; Plate Beef; Plate Boiling Beef. BEEF PLATE RIBS (Braise, Cook in Liquid) ~

6 BEEF Recommended Name and Cooking Commonly Used Name(s) Method(s)

Skirt Steak; Diaphragm. BEEF PLATE BN LS. (Braise, Broil, Panbroil, Pantry) Cubed Skirt Steak; Skirt Steak, Cubed; BEEF PLATE Diaphragm. SKIRT STEAK CUBED BNLS. (Broil, Panbroil, Pantry) Beef London Broil; London Broils; Skirt Filets; BEEF PLATE Skirt London Broils; London Grill Steak. SKIRT STEAK ROLLS BNLS. (Braise, Broil, Panbroil, Pantry) Plate Roll; Rolled Plate; Yankee Pot-Roast. BEEF PLATE ROLLED BNLS. (Braise)

Flank Steak Filet; ; London Broil; BEEF FLANK Jiffy Steak. STEAK (Broil, Braise) Cook whole or use as a wrap-around for BEEF FLANK stuffed flank steak. STEAK CUBED (Braise, Broil, Panbroil, Pantry) Run flank through mechanical tenderizer BEEF FLANK once. Roll two overlying steaks lengthwise. STEAK CUBED Tie with string. ROLLED (Braise, Roast) Beef London Broils; Cubed Flank Steak; BEEF FLANK Flank Steak Filets; Flank Steak London Broils; STEAK ROLLS <_, .71: London Broils. (Braise, Broil, I~· Panbroil, Pantry) 5 { EEF Beef Rib Pot-Roast, Short Cut 6-7; Standing BEEF RIB ROAST :. IB Rib Roast 6-7; Beef Rib Roast, Short Cut 6-7. LARGE END Ribs 6-7 (Roast) 8-9; Rib Roast Oven Ready. BEEF RIB ROAST LARGE END Ribs 8-9 (Roast) Standing Rib Roast 6-8; Rib Roast Oven Ready. BEEF RIB ROAST LARGE END Ribs 6-8 (Roast)

7 BEEF BEEF

Recommended i Wholesale Name and Cooking l Cut Commonly Used Name(s) Method(s) ·

BEEF Newport Roast; Beef Rib Roast Deluxe; BEEF RIB RIB Club Rib Roast. Here, ribs are cut shorter, EXTRA TRIM usually less than 3". Blade bone, cap meat ROAST LARGE and most same fat is removed. END (Ribs 6-8 (Roast) Beef ; Beef Rib Steak, Bone-in. BEEF RIB STEAK LARGE END 7th Rib (Broil, Panbroil, Pantry) Rib Roast Oven Ready; Standing Rib Roast; BEEF RIB ROAST Sirloin Tip Roast. SMALL END Ribs 11-12 (Roast) Rib Roast Oven Ready; Standing Rib Roast. BEEF RIB ROAST SMALL END Ribs 9-10 (Roast) Rib Roast Oven Ready; Standing Rib Roast. BEEF RIB ROAST SMALL END Ribs 10-12 (Roast) Beef Rib Steak; Beef Rib Steak, Bone-in. BEEF RIB STEAK SMALL END Ribs11-12 (Broil, Panbroil, Pantry) Beef Rib Steak, Bnls.; Spencer Steak, Bnls. BEEF RIB STEAK SMALL END BN Rib 11-12 (Broil, Panbroil, Pantry) Delmonico Pot-Roast; Delmonico Roast; BEEF RIB Beef Rib Eye Pot-Roast; Regular Roll Roast. RIB EYE ROAST Ribs 6-12 (Roast) Beef Short Ribs. BEEF RIB SHORT RIBS (Braise, Cook in Liquid) Beef Riblets; Rib Bones; Finger Ribs. BEEF RIB BACK RIBS (Braise, Cook in Liquid) Cap Meat Rolled; Top Rib Roll, Bnls. BEEF RIB ROLLED CAP POT-ROAST (Braise)

il 8 l~ BEEF Recommended Name and Cooking Commonly Used Name(s) Method(s)

Shell Steak; ; Club Steak; BEEF LOIN Chip Club Steak; Bone-in Club ; TOP LOIN STEAK Country Club Steak; Sirloin Strip Steak, Bone-in; BNLS* (Broil, . Panbroil, Panfry) Strip Steak; Kansas City Steak; N.Y. Strip Steak; BEEF LOIN Sirloin Steak, Hotel Style; Beef Loin Ambassador TOP LOIN STEAK Steak; Beef Loin Strip Steak, Hotel Cut; BNLS* (Broil, Boneless Club Sirloin Steak. Panbroil, Panfry) The diameter of the tenderloin must be no less BEEF LOIN than %inch when measured across the center T-BONE STEAK of the tenderloin. (Broil, Panbroil, Panfry) The diameter of the tenderloin must be no less BEEF LOIN than 1 X! inches when measured across the center PORTER HOUSE of the tenderloin. STEAK (Broil, Panbroil, Pantry) Beef Sirloin Steak Wedge Bone; Beef Sirloin BEEF LOIN Steak, Short Cut; Sirloin Steak. SIR LOIN STEAK** WEDGE BONE (Broil, Panbroil, Panfry) Sirloin Steak. BEEF LOIN SIRLOIN STEAK** ROUND BONE (Broil, Panbroil, Panfry) Beef Sirloin Steak, Flat Bone; Sirloin Steak; BEEF LOIN Flat Bone Sirloin Steak. SIRLOIN STEAK** FLAT BONE (Broil, Panbroil, Pantry) Beef Sirloin Steak, Pin Bone; Sirloin Steak. BEEF LOIN SIRLOIN STEAK** PIN BONE (Broil, Panbroil, Pantry) Beef Sirloin; N.Y. Steak, Bone-in; BEEF LOIN SHELL N.Y. Sirloin Steak. SIRLOIN STEAK (Broil, Panbroil, Pantry) Sirloin Steak, Bnls.; . Same as the BEEF LOIN bone-in sirloin steaks except all bones removed. SIRLOIN STEAK BNLS. (Broil, Panbroil, Pantry) .• :May be referred to as Beef Loin, Strip Steak. May be referred to as Beef Loin, Sirloin Steak.

9 BEEF BEEF Recommended Wholesale Name and Cooking Cut Commonly Used Name(s) Method(s)

BEEF Tip Roast; Beef Tenderloin, BEEF LOIN TOP LOIN Roast; Beef Tenderloin. SIRLOIN STEAK BNLS. (Broil, Pan· broil, Pantry) Beef Tenderloin Tip Roast; Beef Tenderloin, BEEF LOIN Filet Mignon Roast; Beef Tenderloin TENDER LOIN Chauteaubriand. STEAK" (Broil, Panbroil, Pantry) Tenderloin Tips. Originates from the end of BEEF LOIN the tenderloin as it tapers down the loin. TENDERLOIN TIPS1 (Broil, Panbroil, Pantry)

BEEF Beef ; Beef Round Steak, Center BEEF ROUND ROUND Cut; Beef Round Steak, Full Cut. This cut may STEAK (Braise, or may not contain part of the tip. Panfry) Beef Round Steak; Beef Round Steak, Center BEEF ROUND Cut, Bnls.; Beef Round, Full Cut, Bnls. STEAK BNLS. (Braise, Pantry) Beef Round Rump Roast, Bone·in; Beef Round BEEF ROUND Standing Rump. RUMP ROAST (Braise, Roast­ high quality) Beef Round Boneless Rump; Beef Round BEEF ROUND Rump Roast, Rolled. RUMP ROAST BN LS. (Braise, Roast-high quality) Beef Round Heel Pot·Roast; Pike's Peak Roast; BEEF ROUND Diamond Roast; Denver Pot-Roast; Horseshoe HEEL OF ROUND Roast. (Braise, Cook in Liquid) Stew Beef. BEEF FOR STEW l (Braise, Cook in ! Liquid) I

First Cuts of Top Steak; Short Cuts; Top BEEF ROUND II Round London Broil. Sometimes steaks from TOP ROUND this section are cut extra thick (1 'h" or more). STEAK 1st CUT I These steaks are from the tenderest portion of (Broil, Panbroil, /

the top round. Pantry) 1 Beef Top Round Steak; Beef Top Round Steak, Center Cut. ~6~FR~~~~D 1: STEAl< (Broil, t' ': Panbroil, Pantry) t; ·x·May be referred to as Beef Loin, Filet Mignon. I~ I'; l·:j 10 [.:,~ EEF BEEF Recommended holesale Name and Cooking Commonly Used Name(s) Method(s)

EEF Braciole Round Steak; Braciole Steak; Beef BEEF ROUND OUND Top Round Braciole Steak. This steak is cut TOP ROUND paper thin and is butterflied for the purpose STEAK BUTTER­ of stuffing and rolling. FLY (Braise, Pantry) Beef Top Round Roast; Beef Top Round BEEF ROUND Roast Center. TOP ROUND ROAST (Roast) ·~ Names vary. These steaks may be from either BEEF CUBED the top round or the bottom round. STEAK (Braise, Panfry) Round Tip Roast; Round Back of Rump Roast. BEEF ROUND BOTTOM ROUND RUMP ROAST (Braise, Roast-high quality) Beef Bottom Round Pot-Roast; Beef Bottom BEEF ROUND Round Oven Roast; Beef Bottom Round Steak BOTTOM ROUND Pot-Roast. ROAST (Braise, Roast-high quality) Beef Bottom Round Steak; Bottom Round Steak BEEF ROUND BOTTOM ROUND STEAK (Braise, Pantry) Beef Eye Round Roast; Beef Round Eye BEEF ROUND Pot-Roast; Eye Round Pot-Roast; Beef Round EYE ROUND Eye Roast. ROAST (Braise, Roast-high quality) Eye Round Steak; Beef Round Eye Steak. BEEF ROUND EYE ROUND STEAK (Braise, Panbroil, Pantry) Beef Sirloin Tip Roast; Face Round Roast; BEEF ROUND Tip Sirloin Roast; Round Tip Roast; TIP ROAST (Braise, Crescent Roast. Roast-high quality) Beef Sirloin Tip Steak; Steak. BEEF ROUND TIP STEAK (Broil, Panbroil, Pantry) Ball Tip Steak; Trimmed Tip Steak. BEEF ROUND TIP STEAK CAP OFF (Broil, Pan­ broil, Panfry) Ball Tip Roast; Full Trimmed Tip Roast. BEEF ROUND TIP ROAST CAP OFF (Braise, Roast-high quality) 11 BEEF BEE[ I Recommended 1 Wholesale Name and Cooking: Cut Commonly Used Name(s) Method(s) ·

BEEF Beef Sirloin Tip, Kabob Cubes. BEEF ROUND ROUND CUBES FOR KABOBS (Braise, Broil) I PORI ! FRESH New York Style Shoulder; Fresh Shoulder; PORK SHOULDER PORK Fresh Pork Shoulder. WHOLE (Roast) ! SHOUL­ New York Style Shoulder, Bnls.; Fresh Shoulder, PORK SHOULDE~ DER Bnls.; Fresh Pork Shoulder, Bnls. ROAST BNLS. I

Fresh Picnic; Picnic; Whole Fresh Picnic; ~~o::)SHOU LDER1· Pork Picnic Shoulder. ARM PICNIC ! (Roast) I Boneless Fresh Picnic; Butt Half Picnic, Bnls.; PORK SHOULDER Fresh Pork Picnic Roast; Fresh Picnic, Bnls. ARM PICNIC BNLi (Roast) !. Pork Arm Roast; Fresh Pork Arm Roast. PORK SHOULDER! ARM ROAST

(Roast) 1 Arm Steak; Picnic Steak; Fresh Picnic Steak. PORK SHOULDER ARM STEAK I (Braise, Pa nfry) Fresh Pork Butt; Pork Boston Shoulder; PORK SHOULDER: Pork Butt Roast; Pork Roast; BLADE BOSTON Boston Style Butt. ROAST (Roast) Boneless Pork Butt; Pork Boston Shoulder, Bnls.; PORK SHOULDER; Boneless Pork Butt Roast; Bnls. Rolled Butt BLADE BOSTON ': Roast; Bnls. Boston Roast. ROAST BNLS. (Roast)' Blade Pork Steak; 7 Rib Cut; PORK SHOULDER! Pork Steak. BLADE STEAK [. (Braise, Broil, Pan· II.: broil, Panfry) · Boneless Porklets; Porklets; Pork Cube Steaks. PORK CUBED I Cubed steaks are made from any boneless piece STEAK (Braise, : of pork which are put through a cubing machine. Broil, Panbroil, Pan fry). Boneless Cubed Pork; Pork Cubes. PORK CUBES FOR: KABOBS (Broil, Braise, Panfry, Roast)

12 PORK PORK Recommended Wholesale Name and Cooking . Cut Commonly Used Name(s) Method(s)

FRESH Fresh Hock; Pork Hock; Pork Shank; PORK HOCK .• PORI< Fresh Pork Hock . (Braise, Cook in .• SHOUL­ Liquid) DER

? FRESH Pork Loin 7-Rib Roast; Pork Loin 5-Rib Roast; PORK LOIN PORK Rib End Roast; Rib Pork Roast; Pork Loin BLADE ROAST LOIN Rib End. This roast may consist of 1-5 or (Roast) 1·7 ribs and may also be minus blade bone. Blade Pork Chops; Pork Loin Blade Steaks; PORK LOIN Pork Chops End Cut. The chops originate from BLADE CHOPS the first 5-7 ribs and may also be minus blade (Braise, Broil, bone. Panbroil, Pantry) Country Style Spareribs; Country Ribs; PORK·LoiN Blade End Country Spareribs. COUNTRY STYLE RIBS (Roast (Bake), Braise, Cook in Liquid) Pork Backribs; Loin Back Ribs; Country Back PORK LOIN BACK Bones; for Barbecue. RIBS (Roast (Bake). Braise, Cook in Liquid) Center Cut Pork Roast; Pork Loin Rib Half; PORK LOIN Pork Loin Center Cut; Pork Loin Roast; CENTER RIB Loin Roast Center Cut. ROAST (Roast) Rib Cut Chops; Rib Pork Chops; Pork Chops PORK LOIN RIB End Cut. CHOPS* (Braise, Broil, Panbroil, Pantry) Pocket Pork Chops; Pork Chops Stuffed. PORK LOIN RIB CHOPS FOR STUFFING (Braise, Broil, Panbroil, Panfry) Pork Roast; Center Cut; Center Cut Pork Loin PORK LOIN Roast; Center Cut Loin Roast; Loin Roast CENTER LOIN Center Cut. ROAST (Roast) Center Cut Loin Pork Chops; Center Cut Loin PORK LOIN TOP Chops; Strip Chops. Tenderloin removed and LOIN CHOPS chine bone clipped. (Braise, Broil, Pan­ broil, Panfry)

'May be called Center Cut Chops

13 PORK PORK, Recommended Wholesale Name and Cooking ! Cut Commonly Used Name(s) Method(s)

FRESH Bnls. Butterfly Pork Chops; Butterfly Pork PORK LOIN PORK Chops. BUTTERFLY LOIN CHOPS (Braise, Broil, Panbroil, Panfry) Boneless Roast from Pork Loin; Boneless Pork PORK LOIN TOP Loin Roast; Pork Loin Roast, Bnls. This cut LOIN ROAST BNLS' is the boneless loin strip with both ends off. (Roast) Double Pork Loin; Boneless Pork Roast. PORK LOIN TOP ' LOIN ROAST BNLSi (Roast) Boneless Pork Chops; Strip Loin Chops, Bnls. PORK LOIN TOP i LOIN CHOPS BNLS'! (Braise, Broil, Pan- I

broil, Panfry) 1 Pork Chops; Loin End Chops; Loin Pork Chops; PORK LOIN CHOPS/ Center Loin Chops. (Braise, Broil, Pan­ broil, Panfry) Loin End Roast; Loin Pork Roast; Sirloin End PORK LOIN Roast; Hipbone Roast. SIRLOIN ROAST (Roast) Pork Sirloin Chops; Sirloin Pork Chops; PORK LOIN Sirloin Pork Steaks. SIR LOIN CHOPS (Braise, Broil, Pan· broil, Panfry) Pork Cutlets. Very desirable lean pieces can PORK LOIN be obtained from the wedge-shaped boneless SIR LOIN CUTLETS sirloin which lies above hip bone. (Braise, Broil, Pan· broil, Panfry) Rib Pork Loin Roast; Pork Roast Rib Half; PORK LOIN RIB Pork Roast Blade Half. HALF (Roa~t) Pork Loin Roast; Pork Roast Loin Half; PORK LOIN Pork Roast Sirloin Half; Loin Cut Roast. SIR LOIN HALF (Roast) Pork Tender; . PORK LOIN TENDER LOIN WHOLE (Roast (Bake), Braise, Broil) Pork Tipless Tenderloin. PORK LOIN TIP LESS TENDER· LOIN (Roast (Bakel. Braise, Broil) '·May be called Center Cut Chops Bnls.

14 PORK Recommended Name and Cooking Commonly Used Name(s) Method(s)

%Pork Loin; Family Pack. The package can PORK LOIN contain 7·11 chops and should have a propor· ASSORTED CHOPS tiona I number of all types of chops that can be (Braise, Broil, Pan· derived from a full trimmed pork loin. broil, Panfry).

RESH Chunk Side of Pork; Fresh Side Pork; FRESH SIDE PORK ~ ORK Fresh Belly; Streak of Lean. (Cook in Liquid) , IDE Sliced Side Pork; Fresh Side Pork Sliced. FRESH SIDE PORK SLICED (Roast (Bake), Broil, Pan­ broil, Panfry, Cook in Liquid) PORK SPARERIBS BREAST BONE OFF (Roast (Bake), Broil, Cook in Liquid) Fresh Spareribs; Pork Spareribs Fresh. PORK SPARERIBS (Roast (Bake), Broil, Cook in Liquid) ~~ ~ ORK Pork Leg Whole; Fresh ; Pork Leg Fresh PORK LEG (FRESH EG Ham Whole. HAM) WHOLE ;, FRESH (Roast) . AM) Rolled Fresh Ham; Pork Leg Roast, Bnls.; PORK LEG (FRESH Fresh Ham Boneless. HAM) ROAST BNLS. (Roast) Butt Portion Fresh Ham; Pork Leg Butt Portion; PORK LEG (FRESH Fresh Ham Butt; Pork Leg Roast Sirloin Portion. HAM) RUMP PORTION (Roast) Fresh Ham Center Cut Roast; Pork Leg Center PORK LEG (FRESH Roast; Center Cut Roast Fresh Ham. HAM) CENTER ROAST (Roast) Fresh Ham Center Slices; Center Fresh Ham PORK LEG (FRESH Slices; Fresh Pork Leg Steak; Leg of Pork Steak; HAM) CENTER Fresh Ham Center Cut. SLICE (Braise, Broil, Panfry) Pork Leg Shank Portion; Fresh Ham Shank PORK LEG (FRESH Portion; Pork Leg Roast Shank Portion. HAM) SHANK PORTION (Roast, Cook in Liquid) Butt Half Fresh Ham; Pork Leg Sirloin Half; PORK LEG (FRESH Pork Leg Roast Sirloin Half; Fresh Ham Butt Half HAM) RUMP HALF (Roast)

15 PORK PORK Recommended Wholesale Name and Cooking Cut Commonly Used Name(s) Method(s)

PORK Shank Half Fresh Ham; Pork Leg Shank Half; PORK LEG (FRESH LEG Pork Leg Roast Sirloin Half; Fresh Ham HAM) SHANK (FRESH Shank Half. HALF (Roast) HAM) Pork Tenderettes; Fresh Ham Cube Steak; PORK CUBED Pork Cube Steak; Porklets. STEAK (Braise, Panbroil, Panfry)

SMOKED Shoulder Roll; Smoked Shoulder Butt; SMOKED PORK PORK Smoked Pork Shoulder Butt Boneless; SHOULDER ROLL SHOUL­ Cottage Butt; Daisy Ham. (Roast (Bake), DER Cook in Liquid) Picnic Shoulder; Smoked Picnic; SMOKED PORK Smoked Picnic Shoulder; Smoked Callie. SHOULDER PICNIC WHOLE (Roast (Bake), Cook in Liquid) Smoked Hock; Smoked Ham Hocks; SMOKED PORK Ham Hocks Smoked. HOCK (Braise, Cook in Liquid)

MISCEL- Smoked ; Squarll. SMOKED PORK LANEOUS JOWL SMOKED PORK Smoked Pork Neckbones; Neck bones Overlay. SMOKED PORK NECKBONES (Cook in Liquid) Feet Smoked. SMOKED PIGS FEET (Cook in Liquid)

SMOKED Canadian Bacon; . Canadian Style SMOKED PORK PORK Bacon is the boneless eye of loin muscle of the LOIN CANADIAN LOIN pork loin that has been defatted and shaped STYLE BACON into a compact roll. (Roast (Bake), if sliced Broil, Pan­ broil, Panfry) f;

SMOKED PORK I[ LOIN ROAST (Roast) f; Smoked Pork Chops; Smoked Loin Pork Chops; SMOKED PORK I; Center Cut Pork Chops Smoked. LOIN CHOPS 1 (Roast (Bake), Broil,;·· Panfry, Panbroil) fj Smoked Pork Chops; Smoked Rib Pork Chops; SMOKED PORK I~; Center Cut Pork Chops Smoked. LOIN RIB CHOPS l'j (Roast (Bake), Broil, ~ Panbroil, Panfry) I;; ,\~ 16 -~ PORK Recommended holesale Name and Cooking i' ut Commonly Used Name(s) Method(s)

;; MOKED Smoked Pork Back Ribs are ribs of the pork SMOKED PORK ;j ORK loin that have been smoked and cured. LOIN BACK RIBS ·.~ OIN (Roast (Bake), Broil, Braise, Cook in Liquid)

MOKED Smoked Slab Bacon; Slab Bacon. SLAB BACON ORK (If sliced Broil, IDE Panbroil, Pantry, IDDLE Roast (Bake)) Smoked Sliced Bacon; Sliced Bacon. SLICED BACON (Broil, Panbroil, Pantry, Roast (Bake)) Smoked Spareribs; Pork Spareribs Smoked. SMOKED PORK SPARERIBS (Broil, Cook in Liquid, Roast (Bake))

.i MOKED Whole Smoked. SMOKED HAM AM WHOLE (Roast (Bake)) Ham Shank End; Shank Portion Ham; SMOKED HAM Ham, Shank Portion. SHANK PORTION (Roast (Bake)) Cooked Ham Shank Half; Shank Half Ham; SMOKED HAM Ham, Shank Half; Half Ham Shank End. SHANK HALF (Roast (Bake)) Ham Kabobs. SMOKED HAM CUBES FOR KABOBS (Broil, Roast (Bake)) Smoked Ham Butt Half; Cooked Ham Butt Half; SMOKED HAM Ham, Butt Half. RUMP HALF (Roast (Bake)) Ham Sirloin End; Ham Butt Portion; SMOKED HAM Ham Butt End. RUMP PORTION (Roast (Bake)) Ham Center Roast; Cooked Ham Center Roast; SMOKED HAM Ham, Center Roast. CENTER ROAST (Roast (Bake)) Ham Center Slices; Cooked Ham Center Slices; SMOKED HAM Ham, Center Slices. CENTER SLICES (Broil, Panbroil, Pantry, Roast (Bake))

17 PORK PORK! Recommended I Wholesale Name and Cooking [ Cut Commonly Used Name(s) Method(s) i,. SMOKED Boneless Centers; Ham Slice Boneless. SMOKED HAM ' HAM CENTER SLICES BN LS. (Broil, Pan­ broil, Panfry, Roast (Bake))

lI LAMB LAMB: ; LAMB Shoulder Block; Shoulder Roast; LAMB SHOULDER! SHOUL­ Square Cut Shoulder. SQUARE CUT I DER WHOLE (Roast) [ Boneless Shoulder Netted; Rolled Shoulder LAMB SHOULDER Roast. ROAST BNLS. (Roast) Boneless Lamb Shoulder; Lamb Shoulder LAMB SHOULDER

Roast. Ingredient listing required if dressing CUSHION ROAST 1 other than ground lamb is included. BNLS. (Roast) I Shoulder Blocks; Shoulder Roast. 1 LAMB SHOULDER 1' BLADE ROAST · (Roast) 1 Blade Cut Chop; Shoulder Blocks; Shoulder LAMB SHOULDER Lamb Chops; Shoulder Blade Chops; Shoulder BLADE CHOPS Blade Lamb Chops. (Braise, Broil, Pan· broil, Panfry) Shoulder Blocks; Lamb Round Bone Roast; LAMB SHOULDER Shoulder Roast. ARM ROAST (Roast) Shoulder Blocks; Lamb Round Bone Chops; LAMB SHOULDER .. Shoulder Chops; Arm Cut Chop. ARM CHOPS (Braise, Broil, Pan· broil, Panfry) Lamb Stew Bone-in; Lamb Neck for Stew; LAMB SHOULDER Neck of Lamb; Lamb Neck Pieces. NECK SLICES (Braise) Shish Kabobs. LAMB CUBES KABOBS (Broil, Braise) Lamb Stew Meat; Stewing Lamb; Boneless LAMB FOR STEW Lamb Stew. The lamb shoulder will yield (Braise, Cook in suitable lean meat for stew. Liquid) Lamb Combination; Chops and Stew. LAMB SHOULDER Lamb Shoulder Combination consists of a COMBINATION representative sample of blade chops, arm (Braise, Boil) chops and neck slices

18 AMB LAMB Recommended Name and Cooking Commonly Used Name(s) Method(s)

Breast of Lamb. LAMB BREAST (Braise, Roast) Ingredient listing required if dressing other LAMB BREAST than ground lamb is included. FOR STUFF lNG (Roast) Lamb Breast Pot·Roast; Lamb Pinwheels; LAMB BREAST Rolled Lamb Breast. ROLLED (Braise, Roast) Lamb Riblets; Lamb Riblets Breast. LAMB BREAST RIBLETS (Braise, Cook in Liquid) L.a"mb Spareribs. Spareribs are made by LAMB BREAST trimming fat cover down to the lean over SPARERIBS (Broil, the rib bones. Braise, Roast) Lamb Fore Shank; Lamb Trotter. LAMB SHANK (Braise, Cook in Liquid) Lamb Rib Rack for Roasting; Lamb Rack LAMB RIB ROAST Roast; Hotel Rack. (Roast) Rib Roast, Bnls.; Bnls. Rib Lamb Roast. LAMB RIB ROAST BNLS. (Roast) Rack Lamb Chops; Lamb Rib Chops; LAMB RIB ROAST Fresh Lamb Rib Chops; Rib Lamb Chops. (Broil, Panbroil, Panfry, Roast (Bake)) Lamb Crown Roast. LAMB RIB CROWN ROAST (Roast) Rib Kabobs; French Chops; French Lamb LAMB RIB Chops. FRENCHED CHOPS (Broil, Panbroil, Panfry) Saddle Roast; Full Trimmed Loin Roast; LAMB LOIN Lamb Loin Roast; Loin Lamb Roast. ROAST (Roast) Lamb Loin Chops; Loin Lamb Chops. LAMB LOIN DOUBLE CHOPS (Broil, Panbroil, Panfry) English Chop; Boneless Double Loin Chop. LAMB LOIN DOUBLE CHOPS BNLS. (Broil, Panbroil, Panfry)

19 LAMB LAMB Recommended Wholesale Name and Cooking Cut Commonly Used Name(s) Method(s)

LAMB Rolled Double Loin Roast; Double Loin LAMB LOIN FORE Roast, Bnls. DOUBLE ROAST SHANK BNLS. (Roast) AND BREAST

LAMB Leg, Sirloin On; Leg·o-Lamb; Leg of Lamb­ LAMB LEG LEG Oven Ready; Full Trimmed Leg Roast. WHOLE (Roast) Leg of Lamb-Boneless; Boneless Lamb Leg. LAMB LEG This cut is identified by all bones being removed. ROAST BONELESS I (Roast) I Leg, Sirloin Off. This style of cutting involves LAMB LEG SHORT I· the removal of the tibia bone and sirloin section CUT SIR LOIN OFF ) by cutting 3 or 4 chops. (Roast) I' Combination Leg; 3-in-1 Lamb Leg Combination; LAMB LEG i· 2-in-1 Lamb Leg Combination. This is done by COMBINATION II' cutting 2 to 3 sirloin chops from the full leg and (Broil, Panbroil, ,_ merchandising them with the remaining portion Pantry, Roast) 1 of the leg. Sirloin Lamb Chop; Lamb Sirloin Steak. I ~:~~~:~~o~ts r: Pantry) 1: I Leg of Lamb Butt Half; Leg-o-Lamb Sirloin LAMB LEG I' Half; Lamb Leg Butt Half. SIR LOIN HALF •. (Roast) ~~--_--_:_-• ·;l Shank Half Leg of Lamb; Leg-o-Lamb Shank LAMB LEG ! Half. SHANK HALF I} (Roast) 1. Lamb Center Roast. LAMB LEG ~~ CENTER ROAST [4 (Roast) ~~ Lamb Leg Chop; Lamb Steak; LAMB LEG CENTER) Leg Lamb; Lamb Steak-Leg. CENTER SLICE 11 (Broil, Panbroil, I! Pantry) i: I\ Frenched Lamb Leg. Exposing shank bone LAMB LEG 2 inches back can make a handle for easier FRENCHED STYLE-~ carving. ROAST (Roast) ,:~ --~ American Leg. Full leg with shank bone LAMB LEG · removed. AMERICAN STYLE ;j ROAST (Roast) ~-~

n! -~ !·1 L:j 20 !J LAMB Recommended holesale Name and Cooking :'CUt Commonly Used Name(s) Method(s)

,: LAMB Leg of Lamb boneless for Shish-Kabob. LAMB CUBES ',LEG The leg as well as the shoulder will yield FOR KABOBS suitable lean for kabobs. (Broil, Braise) The leg as well as the shoulder will yield LAMB FOR STEW suitable lean for stew. (Braise, Cook in Liquid) Lamb Cube Steaks; Cube Lamb Steaks. LAMB CUBED STEAK (Broil, Panbroil, Panfry) :~

'·~- EAL VEAL

Veal Shoulder Roast; Veal Round Bone Roast. VEAL SHOULDER ARM ROAST (Braise, Roast) Veal Round Bone Steak; Veal Shoulder Steak; VEAL SHOULDER Shoulder Veal Chop Round Bone; ARM STEAK Round Bone Veal Chops. (Braise, Panfry) Veal Shoulder Roast; Veal Blade Roast. VEAL SHOULDER BLADE ROAST (Braise, Roast) Veal Shoulder Steak; Shoulder Veal Chops. VEAL SHOULDER BLADE STEAK (Braise, Panfry) i'· Stew Veal; Veal Stew (large pieces); VEAL FOR STEW Veal Stew (small pieces); Veal Stew Boneless. (Braise, Cook in Liquid)

EAL Breast-of-Veal; Veal Breast. VEAL BREAST ORE (Braise, Roast) HANK ND Veal Riblets. VEAL BREAST REAST RIBLETS (Braise, Cook in Liquid) :;~ ', Veal Shank; Cross Cut Shank. VEAL SHANK CROSS CUTS '" (Braise, Cook in Liquid)

EAL Veal Rib Roast; Rib Veal Roast. VEAL RIB ROAST IB (Roast) Veal Chops; Veal Rib Chop; Rib Veal Chop. VEAL RIB CHOPS (Braise, Panfry)

21 VEAL VEAL Recommended Wholesale Name and Cooking · Cut Commonly Used Name(s) Method(s)

VEAL Veal Chops; Bnls. Veal Chops. VEAL RIB CHOPS RIB BNLS. (Braise, Panfry) Veal Crown Roast; Veal Crown Rib Roast. VEAL RIB CROWN ROAST (Roast)

VEAL Veal Loin Roast. VEAL LOIN LOIN ROAST (Roast) Rolled Veal Loin Roast; Bnls. Veal Loin Roast. VEAL LOIN ROAST BNLS. (Roast) Veal Kidney Chops; Kidney Veal Chops. VEAL LOIN KIDNEY CHOPS (Braise, Panfry) Veal Chops; Veal Loin Chops; Loin Veal Chops. VEAL LOIN CHOP' (Braise, Panfry) Veal Chops; Bnls. Veal Chops. VEAL LOIN TOP LOIN CHOPS (Braise, Panfry)

VEAL Veal Sirloin Roast. VEAL LEG LEG SIR LOIN ROAST (Roast) Veal Steak; Veal Sirloin Steak; VEAL LEG I Sirloin Veal Chop. SIRLOIN STEAK I (Braise, Panfry) Rolled Double Sirloin Roast; VEAL LEG Boneless Sirloin Roast. SIR LOIN ROAST BNLS.'(Roast) Veal Leg Roast; Leg of Veal. VEAL LEG ROUND ROAST (Braise, Roast) I'

Veal Scallopini; Veal Steak; Veal Steakettes. VEAL LEG II ROUND STEAK :

Veal Rump Roast; Rump of Veal.

~~~~·;i~~: ~,-;J (Braise, Roast) :( Rolled Rump Roast; Veal Roast Boneless; VEAL LEG Rump of Veal, Bnls. RUMP ROAST BNLS. (Braise, Roast)

22 EAL VEAL Recommended holesale Name and Cooking Commonly Used Name(s) Method(s)

EAL Veal Heel Roast. VEAL LEG EG HEEL ROAST (Braise) Veal Cubed Steak; Cubed Veal Steak. VEAL CUBED The whole veal leg will yield suitable lean for STEAK (Braise, cubed steak. Panfry) Veal Kabobs; Veal Stew; Veal City Chicken. VEAL CUBES FOR KABOBS (Braise) Veal Cutlets. VEAL CUTLETS (Braise, Panfry)

' ROUND

Ground Beef•· *"" NOT LESS THAN 70% LEAN Ground Beef

Ground Beef OR** Lean Ground Beef NOT LESS THAN 78% LEAN Ground Beef Extra Lean Ground Beef NOT LESS THAN 85% LEAN 'Ground beef, NOT LESS THAN __% LEAN is approved labeling as long as the % is not less than 70. , "The NOT LESS THAN __% LEAN labeling is not required, but if ground beef, lean ground beef and extra lean ground beef labels are used, then the maximum fat contents of 30, 22, and 15 percent respectively, must be adhered to although these fat percentages are not required on the label. ''Hamburger is the same as ground beef except that fat may be added to ham­ burger during grinding. No fat may be added to ground beef, lean ground beef, or extra lean ground beef during grinding.

~. ORK Ground Pork Ground Pork Sausage

Ground Lamb Ground Lamb Patties

Ground Veal Ground Veal Patties

ISCEL- Ground for Meat loaf-Ground Beef, Pork, Veal. ANEOUS

23 VARIETY "MEATS" OTHER "MEATS" (Internal) (External)

BEEF Beef Brains PORK Pork Leaf Fat Beef Heart Pork Lips Beef Kidney Pork Skin Beef Liver Pork Snouts Beef Liver Sliced Pork Tails Beef Sweetbreads Smoked Pork Tails Beef Tongue Pork Neckbones Smoked Beef Tongue Salt Fat Back Beef Tripe Salt Pork Salt Side Pork PORK Pork Brains Pork Cheeks VEAL Calf Feet Pork Chitterlings Calf Head Pork Fries Pork Hearts Pork Kidney Pork Liver Pork Liver Sliced Pork Tongue

LAMB Lamb Fries Lamb Hearts Lamb Kidneys Lamb Liver Lamb Liver Sliced Lamb Tongue

VEAL Veal Brains Veal Heart Veal Kidneys Veal Liver Veal Liver Sliced Veal Sweetbreads Veal Tongue Calf Fries

OTHER "MEATS" (External)

BEEF Beef Ox Tails Beef Suet

PORK Pigs Feet Pork Blade Bones Pork Breast Bones Pork Cracklings Pork Ears Pork Fat Back Pork Head Pork Jowl

24

Cover illustrations courtesy National Live Stock and Meat Board

Issued in furtherance of cooperative extension work in agriculture and home economics, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Roland H. Abraham, Director of Agricultural Extension Service, University of Minnesota, St. Paul, Min· nesota 55108. We offer our programs and facilities to all people with­ out regard to race, creed, color, sex, or national origin.