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Beef Retail Identification Cuts includes all of the beef cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods.
Species: Beef
Brisket
Brisket, Corned, moist
Flat Half (Bnls), moist
Whole (Bnls), moist
Chuck
Seven (7) Bone Roast, moist
Arm Roast, moist
Arm Roast (Bnls), moist
Blade Roast, moist
Eye Roast (Bnls), dry/moist
Eye Steak (Bnls), dry
Mock Tender Roast, moist
Mock Tender Steak, moist
Petite Tender, dry
Shoulder Roast (Bnls), dry/moist
Top Blade (Bnls) Flat Iron Steak, dry
Rib
Rib Roast, dry
Eye Roast (Bnls), dry
Eye Steak (Bnls), dry
Ribeye, Lip-On Steak, dry
Flank
Flank Steak, dry/moist
Loin
Porterhouse Steak, dry
T-Bone Steak, dry
Tenderloin (Whole), dry
Tenderloin Steak, dry
Top Loin Steak, dry
Top Loin (Bnls) Steak, dry
Top Sirloin Cap Steak (Bnls), dry
Top Sirloin Cap Off Steak (Bnls), dry
Top Sirloin Steak (Bnls), dry
Tri-Tip Roast, dry
Round
Bottom Round Roast (Bnls), dry/moist
Bottom Round Rump Roast (Bnls), dry/moist
Bottom Round Steak, moist
Eye Round Roast, dry/moist
Eye Round Steak, dry/moist
Round Steak, moist
Round Steak (Bnls), moist
Tip, Cap Off Roast, dry/moist
Tip, Cap Off Steak, dry
Top Round Roast, dry
Top Round Steak, dry
Plate
Short Ribs, moist
Skirt Steak (Bnls), dry/moist
Various
Beef for Stew, moist
Cubed Steak, dry/moist
Ground Beef, dry