6 TN 4-H Meats Judging Variety Meats
18
TENNESSEE 4-H MEAT JUDGING PRESENTATION Variety Meats ID Gary T. Rodgers Extension Agent II Hardeman County
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Transcript of 6 TN 4-H Meats Judging Variety Meats
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.
