Meat Identification
- 4-H (Senior Division) and FFA Retail Identification Photos
- 4-H and FFA Retail Identification Cut List With Codes for National 4-H and FFA Contests (beginning 2017) (PDF)
- “Hints” Pages for New ID Cuts
- B-C-13-D/M Beef Chuck Eye Roast, Bnls
- B-C-45-D Beef Chuck Eye Steak, Bnls
- B-C-21-D Beef Chuck Petite Tender
- B-C-29-D/M Beef Chuck Shoulder Pot Roast, Bnls
- B-C-58-D Beef Chuck Top Blade Steak or Flat Iron
- B-F-64-D Beef Loin Top Sirloin Cap Steak, Bnls
- B-F-63-D Beef Loin Top Sirloin Steak, Bnls Cap Off
- B-F-40-D Beef Loin Tri Tip Roast
- B-H-22-D Beef Rib Rib Roast
- B-H-50-D Beef Rib Ribeye Steak, Lip-On
- P-E-35-D Pork Ham/Leg Tip Roast, Bnls
- P-E-38-D Pork Ham/Leg Top Roast, Bnls
- L-A-24-D/M Lamb Breast Ribs (Denver Style)
- L-E-18-D Lamb Leg Leg Roast, Bnls
- L-H-23-D Lamb Rib Rib Roast, Frenched
- L-N-88-M Lamb Various Shank
- Texas 4-H