Answers to meat cuts from the 2013 contest.

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