Meat Identification Pre-Test Examples

Remember...ya gotta name the type of meat (beef, pork, etc.) and whether it is dry or moist cooked.

Good luck to Everyone!


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1. Center Cut Pork Loin (dry cook)

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2. Fresh Pork Belly (dry cook)
3. Pork Tenderloin (dry cook)

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4. Pork Boston Butt (dry or moist cook)
5. Pork Baby Back Ribs (dry or moist cook)

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6. Boneless duck Breas (dry cook)
7. Duck Leg (dry or moist cook)

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8. Veal hind shank (moist cook)
9. Trimmed veal loin (dry cook)

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10. Veal shoulder --remember the muscles go every which way (moist cook)
11. Veal top round, cap off (dry cook)

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12. Proscuitto (ready to eat)
13. Beef short ribs (moist cook)

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14. Corned beef brisket (moist cook)

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15. Beef shoulder clod (moist cook) "Every clod has a silver lining"

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16. Beef top round (dry cook)

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17. Beef flank steak (dry cook)
18. Export beef rib (dry cook) - 109D

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19. Boneless beef ribeye lip on (dry cook) 112A
20. Boneless beef striploin (dry cook) 180

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21. PSMO beef tenderloin (dry cook) 189A

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22. Lamb top round (dry cook)
23. Lamb shank (moist cook)

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24. Frenched rack of lamb, New Zealand (dry cook)
25. Leg-o-lamb (dry cook)
26. Lamb, square cut shoulder (dry or moist cook)

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26. (again) Lamb, square cut shoulder (dry or moist cook)
27. Frenched rack of lamb rack, US (dry cook)
28. Trimmed lamb loin or lamb saddle (dry cook)