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Lamb and Variety Meat Retail Identification Cuts1

Brian Estevez, Chad Carr, and Larry Eubanks 2

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Lamb and Variety Meat Retail Identification Cuts includes all of the lamb and variety meat 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.

Figure 1. 
Figure 1. 

Species: Lamb


Ribs (Denver Style), dry/moist


American Style, dry

Center Slice, dry

Frenched Style, dry

Leg Roast (Bnls), dry

Sirloin Chop, dry

Sirloin Half, dry


Loin Chop, dry

Loin Roast, dry


Rib Chop, dry

Rib Chop (Frenched), dry

Rib Roast, dry

Rib Roast (Frenched), dry


Arm Chop, dry/moist

Blade Chop, dry/moist

Square Cut (Whole), dry/moist


Shank, moist

Variety Meat


Beef Heart, dry/moist

Pork Heart, dry/moist

Lamb Heart, dry/moist

Beef Kidney, dry/moist

Pork Kidney, dry/moist

Lamb Kidney, dry/moist


Beef Liver, dry/moist

Pork Liver, dry/moist

Lamb Liver, dry/moist

Beef Oxtail, moist


Beef Tongue, dry/moist

Pork Tongue, dry/moist

Lamb Tongue, dry/moist

Beef Tripe, moist


1. This document is 4HASP03, one of a series of the 4-H Youth Development Department, UF/IFAS Extension. Original publication date December 2017. Reviewed February 2021. Visit the EDIS website at
2. Brian Estevez, Extension agent II, 4-H Youth Development Department, UF/IFAS Extension Escambia County; Chad Carr, associate professor, state meat Extension specialist; and Larry Eubanks, coordinator of research programs, Department of Animal Sciences; UF/IFAS Extension, Gainesville, FL 32611.

Publication #4HASP03

Date: 2/28/2021

Fact Sheet


  • Brian Estevez
  • Charles Carr