The document lists various cuts of meat including beef, pork, lamb, and processed meats. For each meat cut, it specifies the part of the animal and provides examples of dishes like steaks, chops, roasts, and sausages. It also notes the recommended cooking methods of dry heat, moist heat, or both for each cut.

1. MEAT CUTS 2013

2. JERKY-RESTRUCTURED

3. BEEF FLANK FLANK STEAK
COOKERY METHOD: DRY OR MOIST HEAT

4. OLIVE LOAF

5. LAMB LEG SIRLOIN CHOP
COOKERY METHOD: DRY HEAT

6. FRANKFURTERS-
NATURAL/COLLAGEN CASING

7. PORK VARIOUS MEATS CUBED STEAK
COOKERY METHOD: DRY OR MOIST HEAT

8. LIVER SAUSAGE

9. BEEF VARIOUS MEATS BEEF FOR
STEW
COOKERY METHOD: MOIST HEAT

10. PORK SAUSAGE-PRE-COOKED

11. PORK SPARERIBS
COOKERY METHOD: DRY OR MOIST HEAT

12. BRATWURST-PRE-COOKED

13. LAMB BREAST RIBS (DENVER STYLE)
COOKERY METHOD: DRY OR MOIST HEAT

14. BOLOGNA-SLICED

15. PORK LOIN BLADE CHOP
COOKERY METHOD: DRY OR MOIST HEAT

16. RING SAUSAGE

17. BEEF CHUCK TOP BLADE (BNLS) FLAT IRON STEAK
COOKERY METHOD: DRY HEAT

18. COCKTAIL WIENERS

19. PORK LOIN BLADE ROAST
COOKERY METHOD: DRY OR MOIST HEAT

20. PORK LOIN BLADE ROAST
COOKERY METHOD: DRY OR MOIST HEAT

21. SNACK STICKS

22. LAMB RIB RIB CHOP
COOKERY METHOD: DRY HEAT

23. BEEF ROUND EYE ROUND STEAK
COOKERY METHOD: DRY OR MOIST HEAT

24. PORK LOIN TOP LOIN CHOP (BNLS)
COOKERY METHOD: DRY HEAT

25. BEEF PLATE SHORT RIBS
COOKERY METHOD: MOIST HEAT

26. PORK LOIN RIB CHOP
COOKERY METHOD: DRY HEAT

27. BEEF BRISKET CORNED
COOKERY METHOD: MOIST HEAT

28. LAMB VARIOUS MEATS SHANK
COOKERY METHOD: MOIST HEAT

29. PORK SHOULDER BLADE STEAK
COOKERY METHOD: DRY OR MOIST HEAT

30. PORK SHOULDER BLADE STEAK
COOKERY METHOD: DRY OR MOIST HEAT

31. BEEF VARIOUS MEATS CUBED STEAK
COOKERY METHODS: DRY OR MOIST HEAT

32. PORK LOIN TENDERLOIN (WHOLE)
COOKERY METHOD: DRY HEAT

33. LAMB RIB RIB CHOP (FRENCHED)
COOKERY METHOD: DRY HEAT

34. PORK LOIN LOIN CHOP
COOKERY METHOD: DRY HEAT

35. BEEF CHUCK MOCK TENDER STEAK
COOKERY METHOD: MOIST HEAT

36. BEEF CHUCK EYE STEAK (BNLS)
COOKERY METHOD: DRY HEAT

37. PORK LOIN COUNTRY STYLE RIBS
COOKERY METHOD: DRY OR MOIST HEAT

38. LAMB SHOULDER ARM CHOP
COOKERY METHOD: DRY OR MOIST HEAT

39. BEEF LOIN TENDERLOIN STEAK
COOKERY METHOD: DRY HEAT

40. LAMB HAM CENTER SLICE
COOKERY METHOD: DRY HEAT

41. BEEF ROUND BOTTOM ROUND ROAST (BNLS)
COOKERY METHOD: DRY OR MOIST HEAT

42. BEEF ROUND BOTTOM ROUND ROAST (BNLS)
COOKERY METHOD: DRY OR MOIST HEAT

43. PORK LOIN BACK RIBS
COOKERY METHOD: DRY OR MOIST HEAT

44. BEEF LOIN T-BONE STEAK
COOKERY METHOD: DRY HEAT