Meat animals are processed in packing plants located close to live animal production

	Beef wholesale cuts, retails cuts and relative of prices ($/lb).
	Swine wholesale cuts, retails cuts and relative of prices ($/lb).
	Sheep wholesale cuts, retails cuts and relative of prices ($/lb).

Click here to print a table that shows what cuts I want you to be able to identify, in addition to what is covered on the online quizzes. For each cut of meat, you should be able to identify:   

1. The cut by looking at a picture.

2. What species produces the cut?

3. Where they come from on the carcass (i.e., wholesale cuts)?

4. Cooking suggestions

5. Relative price as compared to other cuts within species (e.g., which cost more {$/lb.} a T-Bone or a round steak).

Example: T-Bone steaks come from the beef loin (or short loin), broil, grill, panfry,etc.

    T-Bone is the retail cut, loin is the wholesale cut

Retail cut	Species	Wholesale cut	Relative Price	Cooking suggestions
T-Bone steak	Beef	Loin	$$$$$	Grill, broil,  pan fry or pan broil

The information below is optional:

Additional information on red meat cuts. White meat: Chicken ,  Contribution of animal products to human diets.

Food Safety 

Food safety describes the broad range of practices and policies that
are essential for providing assurance that the food supply will not
cause injury or harm. This includes the environment in which
foodstuffs are growing (plant or animal); the production practices
(harvesting, processing and storage of the raw product); and final
preparation for consumption.

Below are sites that will help you understand issues of food safety.

Why be concerned?

Consumer  and scientific perceptions

Foodborne pathogens

HACCP