1. Center Cut Pork Loin (dry cook)

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

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

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

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

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

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

14. Corned beef brisket (moist cook)

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

16. Beef top round (dry cook)

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

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

21. PSMO beef tenderloin (dry cook) 189A

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

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

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)