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University of Kentucky College of Agriculture

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Choose a class to begin:

Follow this link to judge a class of beef ribs.
Follow this link to judge a class of beef t-bones.
Follow this link to judge a class of beef rounds.
Follow this link to judge a class of fresh hams.
Follow this link to judge a class of pork loin chops.
Follow this link to judge a class of pork carcasses.
To learn about identifying cuts of meat, see AgriMania's Meat Identification pages.