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University of Kentucky College of Agriculture

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Sources for Meat Identification Information:

1. Bullock, D. and Mikel, B., The Kentucky Beef Book, The End Product,
Lexington, Kentucky: Cooperative Extension Service, University of
Kentucky College of Agriculture, 1997. [View this document (PDF Format)]
2. Beef Nutrition. National Cattlemen's Beef Association. May 7, 1999.
< http://www.beefnutrition.org >. Visit the Beef Nutrition site.
3. National Pork Producers Council. May 6, 1999.< http://www.nppc.org >
Visit the National Pork Producers Council site.
4. Lamb Chef, May 10, 1999. American Lamb Council. < http://www.lambchef.com >
Visit the Lamb Chef site.
5. The following publications from the National Livestock and Meat Board, Chicago. 1986. were used for reference:

Beef Retail Cuts: Where they come from and how to cook them.
Pork Retail Cuts: Where they come from and how to cook them.
Lamb Retail Cuts: Where they come from and how to cook them.
6. The Guide to Identifying Meat Cuts. Published cooperatively by the American Meat Science Association, National Cattlemen's Beef Association and the National Pork Producers Council. 1998.

Special thanks to Dr. William Moody, Professor, and Dr. Benjie Mikel, Associate Extension Professor, for their assistance and expertise; and to Jim May, Meats Lab, for assistance with photographs and identifying cuts.