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everybody my name is Janelle Yancy and Iamp;#39;m going to use this PowerPoint and voice over to talk a little bit about I didnamp;#39;t find meat retail cuts for 4-h and FFA I hope itamp;#39;s helpful for you and good luck so when youamp;#39;re identifying retail cuts for a judging contest you know thereamp;#39;s thereamp;#39;s three different pieces are three different things you have to identify first you have to identify the species whether itamp;#39;s beef pork or lamb and weamp;#39;ll talk about how you can do that next you have to identify where on the carcass it comes from and thatamp;#39;s called the primal cut or sometimes itamp;#39;s called the wholesale cut and the thing about the primal cut says this goes back to the way meat is actually cut up by a butcher different species are cut up different ways and the different parts have different names you know what we call a round and beef is going to be called a ham and pork and theyamp;#39;re cut a little bit differe
