BEEF IDENTIFICATION NEXT
BEEF IDENTIFICATION
Jan 07, 2016
BEEF IDENTIFICATION. NEXT. PARTS. A. Muzzle B. Hock C. Dewclaw D. Foot. A. B. C. D. NEXT. PARTS. A. Pastern B. Neck C. Brisket D. Twist. A. B. C. D. NEXT. PARTS. A. A. Forearm B. Chest C. Dewlap D. Dewclaw. B. C. D. NEXT. PARTS. - PowerPoint PPT Presentation
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BEEFIDENTIFICATION
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A. Muzzle B. Hock C. Dewclaw D. FootBA C DPARTS
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A. Pastern B. Neck C. Brisket D. TwistDB CAPARTS
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A. Forearm B. Chest C. Dewlap D. DewclawBA C DPARTS
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A. Ankle B. Knee C. Hock D. StifleDA B CPARTS
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A. Nose B. Knee C. Rump D. FootDA CB
PARTS
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A. Brisket B. Loin C. Jowl D. PasternDB CAPARTS
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A. Rib B. Dewlap C. Tail-head D. FaceDA CBPARTS
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A. Point of the Shoulder B. Chest C. Twist D. PlateDB CAPARTS
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A. Throat B. Brisket C. Forearm D. HamDB CAPARTS
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A. Point of the shoulder B. Tail C. Jaw D. RoundDA B CPARTS
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A. Face B. Muzzle C. Ear D. Heart girthDA CBPARTS
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A. Neck B. Crest C. Bridge of nose D. ElbowDA B CPARTS
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A. Horns B. Poll C. Eye D. DewlapDA CBPARTS
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A. Crest B. Rack C. Mound D. HeadDB CAPARTS
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A. Jaw B. Forearm C. Neck D. HipDA B CPARTS
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A. Loin B. Rump C. Chuck D. Top of the ShouldersBA C BPARTS
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A. Ribs B. Stifle C. Quarter D. LoinDB CAPARTS
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A. Underline B. Over-line C. Middle D. BackBA C DPARTS
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A. Quarter B. Loin C. Knee D. RumpDA CBPARTS
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A. Hip B. Hook C. Pin D. Both A & BBA C DPARTS
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A. Hind-saddle B. Quarter C. Rump D. ChuckDA B CPARTS
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A. Switch B. Tail-head C. Hook D. StifleDA CBPARTS
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A. Ham B. Leg C. Quarter D. HockDA B CPARTS
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A. Loin B. Rib C. Flank D. StifleBA C DPARTS
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A. Pin bone B. Hip C. Twist D. StifleDB CAPARTS
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A. Heart girth B. Rear flank C. Chest D. BellyDB CAPARTS
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A. Fore flank B. Elbow C. Rear flank D. QuarterDA B CPARTS
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A. Dock B. Tail C. Switch D. RumpDA CBPARTS
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A. Tail B. Tail-head C. Navel D. SwitchBA C DPARTS
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A. Shoulder B. Loin C. Chuck D. Round
26%
CUTS
DA B C
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A. Sirloin B. Round C. Brisket D. Back
9%
CUTS
DB CA
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A. Quarter B. Loin C. Brisket D. Round
27%
CUTS
BA C D
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A. Plate B. Flank C. Stifle D. Round
4%
CUTS
DA CB
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A. Underline B. Bacon C. Short Plate D. Rib
5.5%
CUTS
DA B C
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A. Fore Shank B. Plate C. Long Loin D. Picnic
4%
CUTS
DB CA
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A. Brisket B. Dewclaw C. Loin D. Round
6%
CUTS
DB CA
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A. Rump B. Rack C. Chuck D. Rib
9.5%
CUTS
BA C D
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A. Flank B. Plate C. Brisket D. Short Loin
8%
CUTS
BA C D
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