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Scoring

There are multiple methods of scoring Meats ID. Here is how we score ID...

Correct
Species
Correct
Primal
Correct
Retail ID
Correct
Cookery
+1 +2 +3 +1
FFA/4-H Retail Meat Identification Codes
Beef
Primal Cut Name S P N C
Brisket Brisket, Whole (Bnls) B B 10 M
Brisket,Corned B B 89 M
Flat Half (Bnls) B B 15 M
Chuck Arm Roast B C 03 M
Arm Roast (Bnls) B C 04 M
Blade Roast B C 06 M
Eye Roast (Bnls) B C 13 D
Eye Steak (Bnls) B C 45 D
Mock Tender Roast B C 20 M
Mock Tender Steak B C 48 M
Petite Tender B C 21 D
Seven (7) Bone Roast B C 26 M
Shoulder Roast (Bnls) B C 29 D
Top Blade (Bnls) Flat Iron Steak B C 58 D
Flank Flank Steak B F 47 D
Loin Porterhouse Steak B L 49 D
T-Bone Steak B L 55 D
Tenderloin (Whole) B L 34 D
Tenderloin Steak B L 56 D
Top Loin (Bnls) Steak B L 60 D
Top Loin Steak B L 59 D
Top Sirloin Cap Off Steak (Bnls) B L 63 D
Top Sirloin Cap Steak (Bnls) B L 64 D
Top Sirloin Steak (Bnls) B L 62 D
Tri-Tip Roast B L 40 D
Plate Short Ribs B P 28 M
Skirt Steak (Bnls) B P 54 D
Rib or Rack Eye Roast (Bnls) B R 13 D
Eye Steak (Bnls) B R 45 D
Rib Roast B R 22 D
Ribeye, Lip-On Steak B R 50 D
Round Bottom Round Roast (Bnls) B R 08 D
Bottom Round Rump Roast (Bnls) B R 09 D
Bottom Round Steak B R 43 M
Eye Round Roast B R 14 D
Eye Round Steak B R 46 D
Round Steak B R 51 M
Round Steak (Bnls) B R 52 M
Tip, Cap Off Roast B R 36 D
Tip, Cap Off Steak B R 57 D
Top Round Roast B R 39 D
Top Round Steak B R 61 D
Various Meats Beef for Stew B V 82 M
Cubed Steak B V 83 D
Ground Beef B V 84 D
Variety Meats
Primal Cut Name S P N C
Variety Meats Heart B V 76 D
Heart L V 76 D
Heart P V 76 D
Kidney P V 77 D
Kidney L V 77 D
Kidney B V 77 D
Liver B V 78 D
Liver L V 78 D
Liver P V 78 D
Oxtail B V 79 M
Tongue P V 80 D
Tongue L V 80 D
Tongue B V 80 D
Tripe B V 81 M
Pork
Primal Cut Name S P N C
Ham or Leg Center Slice P H 44 D
Center Slice P H 90 D
Ham (Bnls) P H 91 D
Rump Portion P H 96 D
Rump Portion P H 25 D
Shank Portion P H 27 D
Shank Portion P H 97 D
Tip Roast (Bnls) P H 35 D
Top Roast (Bnls) P H 38 D
Loin Back Ribs P L 05 D
Blade Chop P L 66 D
Blade Chop (Bnls) P L 67 D
Blade Roast P L 06 D
Butterflied Chop (Bnls) P L 68 D
Center Loin Roast P L 11 D
Center Rib Roast P L 12 D
Loin Chop P L 70 D
Loin Chop P L 93 D
Rib Chop P L 71 D
Rib Chop P L 95 D
Sirloin Chop P L 73 D
Sirloin Cutlets P L 53 D
Sirloin Roast P L 30 D
Tenderloin (Whole) P L 34 D
Top Loin Chop P L 74 D
Top Loin Chop (Bnls) P L 75 D
Top Loin Roast (Bnls) P L 37 D
Shoulder Arm Picnic P S 02 D
Arm Roast P S 03 D
Arm Steak P S 41 D
Blade Boston P S 07 D
Blade Steak P S 42 D
Picnic (Whole) P S 94 D
Side (Belly) Fresh Side P S 17 M
Slab Bacon P S 98 D
Sliced Bacon P S 99 D
Spareribs Spareribs P S 32 D
Various Meats Country Style Ribs P V 69 D
Cubed Steak P V 83 D
Ground Pork P V 85 D
Hocks P V 86 M
Sausage Link/Pattie P V 87 D
Smoked Hock P V 92 M
Lamb
Primal Cut Name S P N C
Breast Ribs (Denver Style) L B 24 D
Ham or Leg American Style L H 01 D
Center Slice L H 44 D
Frenched Style L H 16 D
Leg Roast (Bnls) L H 18 D
Sirloin Chop L H 73 D
Sirloin Half L H 31 D
Loin Loin Chop L L 70 D
Loin Roast L L 19 D
Rib or Rack Rib Chop L R 71 D
Rib Chop (Frenched) L R 72 D
Rib Roast L R 22 D
Rib Roast (Frenched) L R 23 D
Shoulder Arm Chop L S 65 D
Blade Chop L S 66 D
Square Cut (Whole) L S 33 D
Various Meats Shank L V 88 M