Breast
Ribs (Denver Style)
Primal- Breast (A)
Retail- Ribs (Denver Style) (24)
Cooking- Dry/Moist (D/M)
What to look for
- ribs present, 8-9
- about 10" long by 5" wide
- looks like mini pork spareribs
Leg
American Style
American Style
Primal- Leg (E)
Retail- American Style roast (01)
Cooking- Dry (D)
What to look for
- Shank bone is cut off
Frenched Style
American Style
Primal- Leg (E)
Retail- Frenched Style (16)
Cooking- Dry (D)
What to look for
- Leg bone exposed
- Same as American style but with bone exposed
Lamb Center Slice
Primal- Leg (E)
Retail- Center Slice (44)
Cooking- Dry (D)
What to look for
- round leg bone is present
- has 4 main round primal muscles (top, tip, botton, and eye)
Leg Roast Boneless
Leg Roast Boneless
Primal- Leg (E)
Retail- Leg Roast (Bnls) (18)
Cooking- Dry (D)
What to look for
- no bones
- may be in a net or tied
Sirloin Chop
Leg Roast Boneless
Sirloin Chop
Primal- Leg (E)
Retail- Sirloin Chops (73)
Cooking- Dry (D)
What to look for
- hip bone is present
- Two main present (eye and tenderloin)
Sirloin Half
Leg Roast Boneless
Sirloin Chop
Primal- Leg (E)
Retail- Sirloin Half (31)
Cooking- Dry (D)
What to look for
Loin
Loin Chop
Loin Roast
Loin Roast
Primal- Loin (F)
Retail- Loin Chops (70)
Cooking- Dry (D)
What to look for
- tenderloin muscle present
- eye muscle present
- transverse process and vertebrae bone present
Loin Roast
Loin Roast
Loin Roast
Primal- Loin (E)
Retail- Loin Roast (19)
Cooking- Dry (D)
What to look for
- Tenderloin muscle present
Rib
Rib Chop
Rib Chop Frenched
Rib Chop Frenched
Primal- Rib (H)
Retail- Rib Chops (71)
Cooking- Dry (D)
What to look for
- eye muscle present
- rib bone present
Rib Chop Frenched
Rib Chop Frenched
Rib Chop Frenched
Primal- Rib (H)
Retail- Rib Chop (Frenched) (72)
Cooking- Dry (D)
What to look for
- Eye muscle present
- Bone is exposed making it frenched
Rib Roast
Rib Roast Frenched
Rib Roast Frenched
Primal- Rib (H)
Retail- RIb Roast (22)
Cooking- Dry (D)
What to look for
- multiple rib bones present
- eye muscle present
Rib Roast Frenched
Rib Roast Frenched
Rib Roast Frenched
Primal- Rib (H)
Retail- Rib Roast (Frenched) (23)
Cooking- Dry (D)
What to look for
- Eye muscle present
- bones are exposed making it frenched
Shoulder
Arm Chop
Blade Chop
Blade Chop
Primal- Shoulder (J)
Retail- Arm Chop (65)
Cooking- Dry/ Moist (D/M)
What to look for
- Arm bone present
- rib bones present
Blade Chop
Blade Chop
Blade Chop
Primal- Shoulder (J)
Retail- Blade Chop (66)
Cooking- Dry/ Moist (D/M)
What to look for
- Blade bone present (may vary in size)
- Rib bone present
Square Cut
Blade Chop
Square Cut
Primal- Shoulder (J)
Retail- Square Cut (Whole) (33)
Cooking- Dry/ Moist (D/M)
What to look for
- Blade bone, Rib bone, and arm bone present
Various
Shank
Primal- Various (N)
Retail- Shank (88)
Cooking- Moist (M)
What to look for
- round bone showing on both ends
Variety
Liver
Liver
Liver
Primal- Variety (M)
Retail- Liver (78)
Cooking- Dry/ Moist (D/M)
What to look for
- Two lobes
Heart
Liver
Liver
Primal- Variety (M)
Retail- Heart (76)
Cooking- Dry/ Moist (D/M)
What to look for
- Cone shaped
Kidney
Kidney
Kidney
Primal- Variety (M)
Retail- Heart (77)
Cooking- Dry/ Moist (D/M)
What to look for
- one lobe
- bean shaped
Tongue
Kidney
Kidney
Primal- Variety (M)
Retail- Tongue (80)
Cooking- Dry/ Moist (D/M)
What to look for
- Rough Skin
- Smaller than beef and pork
