MEATS EVALUATION CDE PURPOSE The Meats Career Development Event is designed to stimulate learning activities related to the processing of beef, pork and lamb carcasses, including retail cut identification and factors affecting meat quality. ELIGIBILITY The participant must be an active member of a chartered Florida FFA Chapter and enrolled in grades 9, 10, 11 or 12. Each Junior and Senior chapter may enter one team of four individuals. Only the top three scores will be calculated for the team total. EVENT PROCEDURES 1. The team placing highest in the State Meat Judging CDE at the University of Florida will represent Florida in the National Meat Career Development Event. 2. Contestants must come prepared to work in a cold storage room for over two hours. Participant must bring heavy sweaters, coats and other warm clothes, footwear, white lab coats, and hard hats. 3. Frocks, hard hats (NO BUMP CAPS), shirts with sleeves, closed toed shoes, and long pants will be worn in all processing areas. Clothing and shoes must be clean. Official Dress is not required and will not be scored for this CDE. 4. Frocks will not be worn outside the building. Therefore, as the contestants assemble for entry into the contest, they will keep their frocks folded and then put them on only after entering the building. Coaches will not put frocks on until they are inside the meat lab. Frocks worn outside will not be allowed inside the processing areas. 5. No jewelry will be allowed in the CDE areas. This includes rings, earrings, necklaces, etc. 6. Hair nets will be worn regardless of hair style or length. 7. Basic-function calculators are allowed to be used for the formulation practicum. Calculators will NOT be provided. 8. Contestants shall not use any other mechanical aid, such as a measuring device, etc., in arriving at a decision. Contestants may bring notebooks or clipboards with only blank paper into the contest. 9. No tobacco products will be allowed in the Meat Processing Center. No food, drinks, or gum will be allowed in meat processing areas. 10. Hands will be washed with an antimicrobial soap after visiting the restroom. 11. Contestants must provide their own pens, pencils, erasers, and other necessary items for CDE competition. EVENT PRACTICUMS Meats CDE EVALUATION PRACTICUMS PLACING CLASSES Contestants will place classes of retail cuts of beef, pork and lamb, beef and pork carcasses as well as wholesale cuts of beef and pork. Contestants will be allowed 10 minutes for each placing class and are not permitted to handle the meat. BEEF QUALITY & YIELD GRADES Contestants will evaluate beef carcasses to determine the USDA quality and yield grades of the carcasses. Official grading for the grading classes will be done by a representative of the University of Florida Meats Laboratory. QUESTIONS CLASSES Contestants will be asked questions based on the pork carcass and beef carcass placing classes after the evaluation of classes has concluded. IDENTIFICATION PRACTICUM RETAIL CUT IDENTIFICATION Contestants will be asked to identify 40 retail cuts of beef, pork and lamb. Only the cuts listed on the Retail Cuts Code Sheet located at the end of this sheet are eligible to be used in the event. Contestants will be given one point for correct species identification, one point for correct primal cut identification,, one point for correct cookery and three points for correct retail name. PROBLEM SOLVING PRACTICUM MEAT FORMULATION PROBLEM Contestants will work as a team to complete a meat formulation problem solving exercise. All necessary information will be provided. Calculators are permitted during this portion of the event. SCORING Practicum Activity Individual Team Retail Cuts 50 points/ class Beef Carcasses 50 points/ class Beef Wholesale Cuts Pork Carcasses Pork Wholesale Cuts Beef Quality Grades 50 points/ class 50 points/ class 50 points/ class 60 180 FLORIDA FFA ASSOCIATION 123
Meats CDE Beef Yield 60 180 Grades Identification Retail Cuts 240 720 Questions 50 150 Class - Beef Carcass Questions 50 150 Class - Pork Carcass Problem Solving Beef 50 Formulation Problem Team Activity Total Frocks, Hard Hat, and Related Equipment Sources: PH.--Koch 1-800-456-5624 PH.--Hantover 1-800-821-2227 TIE BREAKERS Ties will be broken using the following procedure, unless otherwise noted by the CDE Coordinator. In breaking a tie for a team the drop score will be used first, followed by team written exam total, and then by team placing class total. Individual ties will be broken by oral reasons first, followed by written exam, and then by a single placing class (chosen by CDE Coordinator). If any of these are absent from a CDE, (ie. oral reasons, written exam, etc), then the next highest point practicum will be used. AWARDS Awards will be presented at an awards ceremony. Awards are presented to teams as well as individuals based upon their rankings. Awards are sponsored by a cooperating industry sponsor(s) as a special project and/or by the general fund of the Florida FFA Foundation. REFERENCES This list of references is not intended to be inclusive. Other sources may be utilized and teachers are encouraged to make use of the very best instructional materials available. The following list contains references that may prove helpful during event preparation. The Meat Handbook, copies of wall size charts of beef, pork and lamb; and a set of full color slides of retail meat cuts is available from the National Livestock and Meat Board, Literature and Educational Services, 36 South Wabash Avenue, Chicago, Illinois 60603. To obtain Service and Regulatory Announcement No. A-53 of US Grades for Beef Carcasses and USDA Yield Grades for Beef Marketing Bulletin No. 54, write Livestock Division, C & MS, Washington, DC 20250. Preliminary Yield Grade Ruler is available from NASCO, Ft. Atkinson, Wisconsin 53538. Ribeye Grid, Identification No. AS-34, November 1962, is available from Iowa State University, Cooperative Extension Service, Ames, Iowa 60010. 124 CAREER DEVELOPMENT EVENT HANDBOOK
Meats CDE Retail Cuts Code Sheet with Cookery Species Primal Retail Cut Method Species Primal Retail Cut Method B B 89 M Beef Brisket Corned Moist B B 15 M Beef Brisket Flat Half, Bnls Moist B B 10 M Beef Brisket Whole, Bnls Moist B C 26 M Beef Chuck 7-bone Pot-Roast Moist B C 03 M Beef Chuck Arm Pot-Roast Moist B C 04 M Beef Chuck Arm Pot-Roast, Bnls Moist B C 06 M Beef Chuck Blade Roast Moist B C 13 D/M Beef Chuck Eye Roast, Bnls Dry/Moist B C 45 D Beef Chuck Eye, Bnls Dry B C 20 M Beef Chuck Mock Tender Roast Moist B C 48 M Beef Chuck Mock Tender Moist B C 21 D Beef Chuck Petite Tender Dry B C 29 D/M Beef Chuck Shoulder Pot Roast Dry/Moist B C 58 D Beef Chuck Top Blade (Flat Iron) Dry B D 47 D/M Beef Flank Flank Dry/Moist B F 49 D Beef Loin Porterhouse Dry B F 55 D Beef Loin T-bone Dry B F 34 D Beef Loin Tenderloin Roast Dry B F 56 D Beef Loin Tenderloin Dry B F 59 D Beef Loin Top Loin Dry B F 60 D Beef Loin Top Loin, Bnls Dry B F 64 D Beef Loin Top Sirloin Cap, Bnls Dry B F 63 D Beef Loin Top Sirloin, Bnls Cap Off Dry B F 62 D Beef Loin Top Sirloin, Bnls Dry B F 40 D Beef Loin Tri Tip Roast Dry B G 28 M Beef Plate Short Ribs Moist B G 54 D/M Beef Plate Skirt, Bnls D/M B H 22 D Beef Rib Rib Roast Dry B H 13 D Beef Rib Ribeye Roast, Bnls Dry B H 45 D Beef Rib Ribeye, Bnls Dry B H 50 D Beef Rib Ribeye, Lip-On Dry B I 08 D/M Beef Round Bottom Round Roast Dry/Moist B I 09 D/M Beef Round Bottom Round Rump Roast Dry/Moist B I 43 M Beef Round Bottom Round Moist FLORIDA FFA ASSOCIATION 125
Meats CDE Retail Cuts Code Sheet with Cookery (cont.) Species Primal Retail Cut Method Species Primal Retail Cut Method B I 46 D/M Beef Round Eye Round Dry/Moist B I 51 M Beef Round Round Moist B I 52 M Beef Round Round, Bnls Moist B I 36 D/M Beef Round Tip Roast - Cap Off Dry/Moist B I 57 D Beef Round Tip - Cap Off Dry B I 39 D Beef Round Top Round Roast Dry B I 61 D Beef Round Top Round Dry B N 82 M Beef Various Beef for Stew Moist B N 83 D/M Beef Various Cubed Dry/Moist B N 84 D Beef Various Ground Beef Dry P E 44 D/M Pork Ham/Leg Pork Fresh Ham Center Slice Dry/Moist P E 25 D/M Pork Ham/Leg Pork Fresh Ham Rump Portion Dry/Moist P E 27 D/M Pork Ham/Leg Pork Fresh Ham Shank Portion Dry/Moist P E 91 D Pork Ham/Leg Smoked Ham, Bnls Dry P E 90 D Pork Ham/Leg Smoked Ham, Center Slice Dry P E 96 D Pork Ham/Leg Smoked Ham, Rump Portion Dry P E 97 D Pork Ham/Leg Smoked Ham, Shank Portion Dry P E 35 D Pork Ham/Leg Tip Roast, Bnls Dry P E 38 D Pork Ham/Leg Top Roast, Bnls Dry P F 05 D/M Pork Loin Back Ribs Dry/Moist P F 66 D/M Pork Loin Blade Chops Dry/Moist P F 67 D/M Pork Loin Blade Chops, Bnls Dry/Moist P F 06 D/M Pork Loin Blade Roast Dry/Moist P F 68 D Pork Loin Butterflied Chops Bnls Dry P F 11 D Pork Loin Center Loin Roast Dry P F 12 D Pork Loin Center Rib Roast Dry P F 69 D/M Pork Loin Country Style Ribs Dry/Moist P F 70 D Pork Loin Loin Chops Dry P F 71 D Pork Loin Rib Chops Dry P F 73 D Pork Loin Sirloin Chops Dry P F 53 D Pork Loin Sirloin Cutlets Dry P F 30 D Pork Loin Sirloin Roast Dry P F 93 D Pork Loin Smoked Pork Loin Chop Dry P F 95 D Pork Loin Smoked Pork Loin Rib Chop Dry P F 34 D Pork Loin Tenderloin, Whole Dry P F 74 D Pork Loin Top Loin Chops Dry P F 75 D Pork Loin Top Loin Chops, Bnls Dry P F 37 D Pork Loin Top Loin Roast, Bnls Dry 126 CAREER DEVELOPMENT EVENT HANDBOOK
Meats CDE Retail Cuts Code Sheet with Cookery (cont.) Species Primal Retail Cut Method Species Primal Retail Cut Method P J 03 D/M Pork Shoulder Arm Roast Dry/Moist P J 41 D/M Pork Shoulder Arm Dry/Moist P J 07 D/M Pork Shoulder Blade Boston Roast Dry/Moist P J 42 D/M Pork Shoulder Blade Dry/Moist P J 94 D/M Pork Shoulder Smoked Picnic, Whole Dry/Moist P K 98 D Pork Side Slab Bacon Dry P K 99 D Pork Side Sliced Bacon Dry P K 17 M Pork Side/Belly Fresh Side Moist P L 32 D/M Pork Spareribs Pork Spareribs Dry/Moist P N 85 D Pork Various Ground Pork Dry P N 86 M Pork Various Hock Moist P N 83 D/M Pork Various Pork Cubed Dry/Moist P N 87 D Pork Various Pork Sausage Links Dry P N 87 D Pork Various Sausage Dry P N 92 M Pork Various Smoked Pork Hock Moist L A 24 D/M Lamb Breast Ribs (Denver Style) Dry/Moist L E 01 D Lamb Leg American Style Roast Dry L E 44 D Lamb Leg Center Slice Dry L E 16 D Lamb Leg Frenched Style Roast Dry L E 18 D Lamb Leg Leg Roast, Bnls Dry L E 73 D Lamb Leg Sirloin Chops Dry L E 31 D Lamb Leg Sirloin Half Dry L F 70 D Lamb Loin Loin Chops Dry L F 19 D Lamb Loin Loin Roast Dry L H 71 D Lamb Rib Rib Chops Dry L H 72 D Lamb Rib Rib Chops Frenched Dry L H 22 D Lamb Rib Rib Roast Dry L H 23 D Lamb Rib Rib Roast, Frenched Dry L J 65 D/M Lamb Shoulder Arm Chops Dry/Moist L J 66 D/M Lamb Shoulder Blade Chops Dry/Moist L J 33 D/M Lamb Shoulder Square Cut Dry/Moist L N 88 M Lamb Various Shank Moist B M 76 D/M Beef Variety Heart Dry/Moist L M 76 D/M Lamb Variety Heart Dry/Moist P M 76 D/M Pork Variety Heart Dry/Moist B M 77 D/M Beef Variety Kidney Dry/Moist L M 77 D/M Lamb Variety Kidney Dry/Moist P M 77 D/M Pork Variety Kidney Dry/Moist FLORIDA FFA ASSOCIATION 127
Meats CDE Retail Cuts Code Sheet with Cookery (cont.) Species Primal Retail Cut Method Species Primal Retail Cut Method L M 78 D/M Lamb Variety Liver Dry/Moist P M 78 D/M Pork Variety Liver Dry/Moist B M 79 M Beef Variety Oxtail Moist B M 80 D/M Beef Variety Tongue Dry/Moist L M 80 D/M Lamb Variety Tongue Dry/Moist P M 80 D/M Pork Variety Tongue Dry/Moist B M 81 M Beef Variety Tripe Moist 128 CAREER DEVELOPMENT EVENT HANDBOOK
MEATS EVALUATION FFa JuDGinG CaRD Form #009-2015 PLACING CLASSES PLACING CLASS 1 PLACING CLASS 2 *SAMPLE* *SAMPLE* 1234 ` ` 3124 1234 ` ` 3124 1243 ` ` 3142 1243 ` ` 3142 1324 ` ` 3214 1324 ` ` 3214 1342 ` ` 3241 1342 ` ` 3241 1423 ` ` 3412 1423 ` ` 3412 1432 ` ` 3421 1432 ` ` 3421 2134 ` ` 4123 2134 ` ` 4123 2143 ` ` 4132 2143 ` ` 4132 2314 ` ` 4213 2314 ` ` 4213 2341 ` ` 4231 2341 ` ` 4231 2413 ` ` 4312 2413 ` ` 4312 2431 ` ` 4321 2431 ` ` 4321 Use a pencil to completely fill in circles. Be sure to erase completely to change your answer. EVENT NAME CHAPTER ID NUMBER GROUP NUMBER QUESTIONS QUESTIONS SET #1 QUESTIONS SET #2 *SAMPLE* *SAMPLE* Y/T N/F Y/T N/F 1 1 2 3 4 1 1 2 3 4 2 1 2 3 4 2 1 2 3 4 3 1 2 3 4 3 1 2 3 4 4 1 2 3 4 4 1 2 3 4 5 1 2 3 4 5 1 2 3 4 6 1 2 3 4 6 1 2 3 4 7 1 2 3 4 7 1 2 3 4 8 1 2 3 4 8 1 2 3 4 9 1 2 3 4 9 1 2 3 4 10 1 2 3 4 10 1 2 3 4 No talking is allowed during the event. Please notify your group leader with any concerns. The use of electronic devices is prohibited during the event. Only approved calculators may be used as permitted.
MEATS EVALUATION FFa JuDGinG CaRD Form #009-2015 PLACING CLASSES PLACING CLASS 3 PLACING CLASS 4 *SAMPLE* *SAMPLE* 1234 ` ` 3124 1234 ` ` 3124 1243 ` ` 3142 1243 ` ` 3142 1324 ` ` 3214 1324 ` ` 3214 1342 ` ` 3241 1342 ` ` 3241 1423 ` ` 3412 1423 ` ` 3412 1432 ` ` 3421 1432 ` ` 3421 2134 ` ` 4123 2134 ` ` 4123 2143 ` ` 4132 2143 ` ` 4132 2314 ` ` 4213 2314 ` ` 4213 2341 ` ` 4231 2341 ` ` 4231 2413 ` ` 4312 2413 ` ` 4312 2431 ` ` 4321 2431 ` ` 4321 Use a pencil to completely fill in circles. Be sure to erase completely to change your answer. EVENT NAME CHAPTER ID NUMBER GROUP NUMBER PLACING CLASS 5 PLACING CLASS 6 PLACING CLASS 7 PLACING CLASS 8 *SAMPLE* *SAMPLE* *SAMPLE* *SAMPLE* 1234 ` ` 3124 1234 ` ` 3124 1234 ` ` 3124 1234 ` ` 3124 1243 ` ` 3142 1243 ` ` 3142 1243 ` ` 3142 1243 ` ` 3142 1324 ` ` 3214 1324 ` ` 3214 1324 ` ` 3214 1324 ` ` 3214 1342 ` ` 3241 1342 ` ` 3241 1342 ` ` 3241 1342 ` ` 3241 1423 ` ` 3412 1423 ` ` 3412 1423 ` ` 3412 1423 ` ` 3412 1432 ` ` 3421 1432 ` ` 3421 1432 ` ` 3421 1432 ` ` 3421 2134 ` ` 4123 2134 ` ` 4123 2134 ` ` 4123 2134 ` ` 4123 2143 ` ` 4132 2143 ` ` 4132 2143 ` ` 4132 2143 ` ` 4132 2314 ` ` 4213 2314 ` ` 4213 2314 ` ` 4213 2314 ` ` 4213 2341 ` ` 4231 2341 ` ` 4231 2341 ` ` 4231 2341 ` ` 4231 2413 ` ` 4312 2413 ` ` 4312 2413 ` ` 4312 2413 ` ` 4312 2431 ` ` 4321 2431 ` ` 4321 2431 ` ` 4321 2431 ` ` 4321 No talking is allowed during the event. Please notify your group leader with any concerns. The use of electronic devices is prohibited during the event. Only approved calculators may be used as permitted.
MEATS EVALUATION FFa JuDGinG CaRD Form #009-2015 EVENT NAME CHAPTER ID NUMBER GROUP NUMBER BEEF CARCASS QUALITY GRADING BEEF CARCASS YIELD GRADING *SAMPLE* *SAMPLE* PRIME CHOICE SELECT STANDARD COMMERCIAL UTILITY 1 2 3 4 5 CARCASS AVERAGE AVERAGE AVERAGE AVERAGE Carcass 1.00-1.33 1.34-1.66 1.67-1.99 2.00-2.33 2.34-2.66 2.67-2.99 3.00-3.33 3.34-3.66 3.67-3.99 4.00-4.33 4.34-4.66 4.67-4.99 5.00-5.33 5.34-5.66 5.67-5.99 1 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 1 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 2 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 2 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 3 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 3 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 4 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 4 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 5 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` 5 ` ` ` ` ` ` ` ` ` ` ` ` ` ` ` Use a pencil to completely fill in circles. Be sure to erase completely to change your answer. No talking is allowed during the event. Please notify your group leader with any concerns. The use of electronic devices is prohibited during the event. Only approved calculators may be used as permitted.
# SPECIES PRIMAL RETAIL CUTS COOKERY 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 EX P B ~ G ~ 13 Second ~ D ~ ~ RETAIL ID PAGE 1 *SAMPLE* SPECIES B Beef 23 Rib Roast (Frenched) 24 Ribs (Denver Style) P Pork L Lamb PRIMAL CUTS 25 Rump Portion 26 Seven (7) Bone Roast 27 Shank Portion A Breast B Brisket C Chuck 28 Short Ribs 29 Shoulder Roast 30 Sirloin Roast D Flank 31 Sirloin Half E Ham or Leg 32 Spareribs F Loin G Plate H Rib or Rack 33 Square Cut (Whole) 34 Tenderloin (Whole/ Roast) 35 Tip Roast I Round J Shoulder K Side (Belly) 36 Tip, Cap Off Roast 37 Top Loin Roast 38 Top Roast L Spareribs 39 Top Round Roast M Variety Meats 40 Tri-Tip Roast N Various Meats s RETAIL CUTS 41 Arm Roasts/Pot Roasts 01 American Style 02 Arm Picnic 42 Blade 43 Bottom Round 44 Center Slice 03 Arm Roast 45 Eye 04 Arm Roast 46 Eye Round 05 Back Ribs 47 Flank 06 Blade Roast 48 Mock Tender 07 Blade Boston 08 Bottom Round Roast 09 Bottom Round Rump Roast 10 Brisket, Whole 49 Porterhouse 50 Ribeye, Lip-On 51 Round 52 Round 11 Center Loin Roast 53 Sirloin Cutlets 12 Center Rib Roast 54 Skirt 13 Eye Roast 55 T-Bone 14 Eye Round Roast 56 Tenderloin 15 Flat Half 16 Frenched Style 17 Fresh Side 18 Leg Roast 19 Loin Roast 20 Mock Tender Roast 21 Petite Tender 22 Rib Roast 57 Tip, Cap Off 58 Top Blade Flat Iron 59 Top Loin 60 Top Loin 61 Top Round 62 Top Sirloin 63 Top Sirloin Cap Off 64 Top Sirloin Cap Chops 65 Arm Chop 66 Blade Chop 67 Blade Chop 68 Butterflied Chop 69 Country Style Ribs 70 Loin Chop 71 Rib Chop 72 Rib Chop (Frenched) 73 Sirloin Chop 74 Top Loin Chop 75 Top Loin Chop Variety Meats 76 Heart 77 Kidney 78 Liver 79 Oxtail 80 Tongue 81 Tripe Various Meats 82 Beef for Stew 83 Cubed 84 Ground Beef 85 Ground Pork 86 Hocks 87 Sausage Link/Pattie 88 Shank Smoked/Cured 89 Brisket,Corned 90 Center Slice 91 Ham 92 Hocks 93 Loin Chop 94 Picnic (Whole) 95 Rib Chop 96 Rump Portion 97 Shank Portion 98 Slab Bacon 99 Sliced Bacon COOKERY METHODS D Dry Heat M Moist Heat / Dry or Moist Heat
# SPECIES PRIMAL RETAIL CUTS COOKERY 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 EX P B ~ G ~ 13 Second ~ D ~ ~ RETAIL ID PAGE 2 *SAMPLE* SPECIES B Beef 23 Rib Roast (Frenched) 24 Ribs (Denver Style) P Pork L Lamb PRIMAL CUTS 25 Rump Portion 26 Seven (7) Bone Roast 27 Shank Portion A Breast B Brisket C Chuck 28 Short Ribs 29 Shoulder Roast 30 Sirloin Roast D Flank 31 Sirloin Half E Ham or Leg 32 Spareribs F Loin G Plate H Rib or Rack 33 Square Cut (Whole) 34 Tenderloin (Whole/ Roast) 35 Tip Roast I Round J Shoulder K Side (Belly) 36 Tip, Cap Off Roast 37 Top Loin Roast 38 Top Roast L Spareribs 39 Top Round Roast M Variety Meats 40 Tri-Tip Roast N Various Meats s RETAIL CUTS 41 Arm Roasts/Pot Roasts 01 American Style 02 Arm Picnic 42 Blade 43 Bottom Round 44 Center Slice 03 Arm Roast 45 Eye 04 Arm Roast 46 Eye Round 05 Back Ribs 47 Flank 06 Blade Roast 48 Mock Tender 07 Blade Boston 08 Bottom Round Roast 09 Bottom Round Rump Roast 10 Brisket, Whole 49 Porterhouse 50 Ribeye, Lip-On 51 Round 52 Round 11 Center Loin Roast 53 Sirloin Cutlets 12 Center Rib Roast 54 Skirt 13 Eye Roast 55 T-Bone 14 Eye Round Roast 56 Tenderloin 15 Flat Half 16 Frenched Style 17 Fresh Side 18 Leg Roast 19 Loin Roast 20 Mock Tender Roast 21 Petite Tender 22 Rib Roast 57 Tip, Cap Off 58 Top Blade Flat Iron 59 Top Loin 60 Top Loin 61 Top Round 62 Top Sirloin 63 Top Sirloin Cap Off 64 Top Sirloin Cap Chops 65 Arm Chop 66 Blade Chop 67 Blade Chop 68 Butterflied Chop 69 Country Style Ribs 70 Loin Chop 71 Rib Chop 72 Rib Chop (Frenched) 73 Sirloin Chop 74 Top Loin Chop 75 Top Loin Chop Variety Meats 76 Heart 77 Kidney 78 Liver 79 Oxtail 80 Tongue 81 Tripe Various Meats 82 Beef for Stew 83 Cubed 84 Ground Beef 85 Ground Pork 86 Hocks 87 Sausage Link/Pattie 88 Shank Smoked/Cured 89 Brisket,Corned 90 Center Slice 91 Ham 92 Hocks 93 Loin Chop 94 Picnic (Whole) 95 Rib Chop 96 Rump Portion 97 Shank Portion 98 Slab Bacon 99 Sliced Bacon COOKERY METHODS D Dry Heat M Moist Heat / Dry or Moist Heat