Meats ID Database
Contestants identify 30-40 meat cuts.
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 |
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