1
Q
American Style Roast
A
Leg
Dry
2
Q
French Style Roast
A
Leg
Dry
3
Q
Leg Roast, Bnls
A
Leg
Dry
4
Q
Loin Roast
A
Loin
Dry
5
Q
Rib Roast
A
Rib
Dry
6
Q
Rib Roast (Frenched)
A
Rib
Dry
7
Q
Ribs (Denver Style)
A
Breast
Dry/Moist
8
Q
Sirloin Half
A
Leg
Dry
9
Q
Square Cut (Whole)
A
Shoulder
Dry/Moist
10
Q
Center Slice
A
Leg
Dry
11
Q
Arm Chop
A
Shoulder
Dry/Moist
12
Q
Blade Chop
A
Shoulder
Dry/Moist
13
Q
Loin Chop
A
Loin
Dry
14
Q
Rib Chop
A
Rib
Dry
15
Q
Rib Chop (Frenched)
A
Rib
Dry
16
Q
Sirloin Chop
A
Leg
Dry
17
Q
Heart
A
Variety
Dry/Moist
18
Q
Kidney
A
Variety
Dry/Moist
19
Q
Liver
A
Variety
Dry/Moist
20
Q
Tongue
A
Variety
Dry/Moist
21
Q
Shank
A
Various
Moist
4H Meats Judging
flashcards
Decks in class (2)
# Cards
