1. Meat Cut Identification

2. Beef
Top Round Steak

3. Beef
The Top Round Steak is the most tender of the various round
steaks. This boneless steak consists of a large muscle called the
top or inside round. Note the cover fat on the curved top
surface, the cut surface on the left side, and connective tissue
along the bottom.
Top Round Steak

4. Beef
Bottom Round Steak

5. Beef
The Beef Bottom Round Steak contains muscles which are less
tender than the top round muscle. Note the heavy band of
connective tissue separating the muscles.
Bottom Round Steak

6. Beef
Eye of Round Steak

7. Beef
The Beef Eye of Round Steak is a small round boneless steak. It
usually has a layer of external fat on two sides.
Eye of Round Steak

8. Beef
Round Tip Steak

9. Beef
The Tip Steak is cut from the tip roast. Like the roast this
steak is identified by four individual muscles within.
Round Tip Steak

10. Beef
Sirloin Steak

11. Beef
The boneless Beef Sirloin Steak is an excellent steak for broiling
and is made by removing all of the bones from any of the other
types of sirloin steaks.
Sirloin Steak

12. Beef
Porterhouse Steak

13. Beef
The Porterhouse Steak is similar to the beef loin T-bone steak.
However the tenderloin muscle is much larger and an extra
muscle is located in the center of the porterhouse steak on the
upper side.
Porterhouse Steak

14. Beef
T-Bone Steak

15. Beef
This steak has the characteristic "T" shaped vertebrae and the
large eye muscle. The smaller muscle located below the T-bone
is the tenderloin.
T-Bone Steak

16. Beef
Top Loin Steak (boneless)

17. Beef
The boneless large eye muscle from the T-bone steak is called
the boneless Beef Top Loin Steak.
Top Loin Steak (boneless)

18. Beef
Chuck 7-Bone Steak

19. Beef
The Beef Chuck 7-Bone Steak is similar to the beef chuck blade.
It is usually cut less than one inch thick. The blade bone shown
in this slide has the typical shape of the "seven-bone", a term
frequently used in the meat trade.
Chuck 7-Bone Steak

20. Beef
Chuck Blade Steak

21. Beef
The Beef Chuck Blade Steak is similar to the Chuck 7-Bone
Steak. It is usually cut less than one inch thick. The blade bone
is very easily seen in this slide.
Chuck Blade Steak

22. Beef
Flank Steak

23. Beef
The Beef Flank Steak is the only steak in the carcass containing
an entire large muscle. Also, although most other steaks are cut
across the muscle fibers, the flank steak fibers run the full
length of the steak. Since the flank steak is one of the less tender
steaks, it should be cooked with moist heat cookery.
Flank Steak

24. Beef
Rib Eye Steak

25. Beef
The Beef Rib Eye Steak comes from the large end of the beef
rib and is made by removing back and rib bones.
Rib Eye Steak

26. Beef
Rib Steak

27. Beef
This steak contains a rib and portion of the backbone. This
cut will also contain one or more smaller muscles.
Rib Steak

28. Beef
Short Ribs

29. Beef
Short Ribs are small cubes containing a section of the rib bone
and thin layers of muscles. The muscles of the chest perform
considerable work and are therefore not very tender.
Short Ribs

30. Beef
Boneless Chuck Steak

31. Pork
Blade Chop

32. Pork
This cut comes from the blade end of the loin. It contains
several muscles and the blade bone.
Blade Chop

33. Pork
Shoulder Arm Steak

34. Pork
This cut comes from the Pork Shoulder Arm Picnic Roast by
slicing across the picnic. The round arm bone is located in the
upper center.
Shoulder Arm Steak

35. Pork
Shoulder Blade Steak

36. Pork
This cut is from the Pork Shoulder Blade Boston Roast. It
contains the blade bone and several muscles.
Shoulder Blade Steak

37. Pork
Shoulder Arm Picnic

38. Pork
This roast contains the shank bone, the arm bone, and a portion
of the blade bone. The arm bone will not be visible on the cut
surface. This cut comes from the lower portion of the shoulder.
Shoulder Arm Picnic

39. Pork
Loin Chop

40. Pork
This cut has the same muscle and bone structure as the Beef
T-Bone steak.
Loin Chop

41. Pork
Rib Chop

42. Pork
This steak contains a rib and portion of the backbone. This cut
will also contain one or more smaller muscles.
Rib Chop

43. Pork
Sirloin Chop

44. Pork
The pork loin sirloin chop contains portions of the hipbone and
backbone.
Sirloin Chop

45. Pork
Smoked Ham Center Slice

46. Pork
This cut is sliced from the center area of the pork ham. The cut
is seldom more than one inch thick. It contains the leg bone
and top, bottom , and eye muscles.
Smoked Ham Center Slice

47. Lamb
Leg (whole)

48. Lamb
The American leg of lamb cut is boneless and is most often
used as a roast. The Frenched leg of lamb is the same except it
has the bone.
Leg (whole)

49. Lamb
Leg Center Slice

50. Lamb
This cut is similar to both the beef round steak and the ham center
slice in that it has the same muscles.
Leg Center Slice

51. Lamb
Shank

52. Lamb
The shank is the bottom part of the leg of lamb with many of the
same muscles as the center sliced leg at the top portion of the cut.
Shank

53. Lamb
Loin Chop

54. Lamb
Loin chops are cut from the loin roast. These contain the Tbone, top loin and tenderloin muscles.
Loin Chop

55. Lamb
Sirloin Chop

56. Lamb
The lamb sirloin chop contains portions of the hipbone and
backbone just like the pork sirloin chop.
Sirloin Chop

57. Lamb
Rib Chop

58. Lamb
The rib chops are cut from the rack of the lamb carcass and
contains the backbone and rib bones. The large muscle in the
middle, surrounded by smaller muscles, is the rib eye.
Rib Chop

59. Lamb
Blade Chop

60. Lamb
The blade chop is cut from the blade of the shoulder of the
lamb carcass. It contains part of the blade bone, ribs and
backbone.
Blade Chop