Study Guide for Sheep Retail Meat Cuts

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Study Guide for Sheep Retail Meat Cuts
Developed by Richard Coffey (Extension Swine
Specialist, University of Kentucky) Kevin Laurent
(Extension Associate, University of
Kentucky) Warren Beeler (Kentucky Department of
Agriculture)
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Arm Chop
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Breast
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Leg American-Style Roast
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Leg, Sirloin Off
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Loin Chop
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Neck Slice
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Rib Chop
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Riblets
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Shank
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Shoulder Blade Chop
Photo courtesy of University of Nebraska,
Department of Animal Sciences
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Sirloin Chop
Photo courtesy of University of Nebraska,
Department of Animal Sciences