Retail Meat Cut Identification Presentations

This section includes presentations with pictures of the all the retail cuts listed in the Nebraska list of retail cuts. 

Pictures and presentations were produced by the University of Nebraska, Lincoln and are copyright of the University of Nebraska.

Introduction

This is the introduction into the retail meat identification series. This series was created by Chad Schimmels, an AG teacher from Eustis-Farnam in Eustis, Nebraska, and Dr. Dennis Burson, an extension educator at the University of Nebraska. 

Introduction

Beef Cuts

These lectures in the retail meat identification series will include the beef primal cuts: brisket and chuck, loin and rib, round, flank, plate, variety meats and various meats.
 

Brisket and Chuck Loin and Rib Round Flank, Plate, Flank, Variety Meats, and Various Cuts

Pork Cuts

This presentation in the retail meat identification series will cover pork primal cuts ham/leg and shoulder, loin, side (belly), spareribs, variety meats, and various meats.
 

Ham or Leg, and Shoulder Loin Side, Spareribs, Jowl, Variety Meats, and Various Cuts

Lamb Cuts

In this presentation for the retail meat identification series we’re going to look at the lamb primal cuts of leg, loin, and rib, and breast, shoulder and variety meats.

Leg, Loin, and Rib Breast, Shoulder, and Variety Meats