Meats Evaluation and Technology
Career Development Event
Revised December 2011
The rules for this career development event are to be utilized in conjunction with the rules contained in the
introduction section of the Arizona Association FFA Career Development Event Manual.
I.
Purpose
The purpose of the State FFA Meats Evaluation and Management CDE is to encourage members to gain
knowledge in the management and evaluation of the meat process.
II. Event Description
In this CDE, you develop skills for careers in the meat animal industry. At the event, members complete an
online exam, evaluate beef carcasses for quality and yield grade, identify various meat cuts and place
carcasses, primal and/or retail cuts. They also complete a meat formulation problem and cooperatively
fulfill a customer order.
III. Standards
1.1
9.4
9.8
 Identify the wholesale cuts of beef, pork and lamb.
 Identify the retail cuts of beef, pork and lamb.
 Classify beef carcasses as to quality grade.
 Classify beef carcasses as to yield grade.
 Judge classes of beef, pork and lamb carcasses.
 Judge wholesale cuts of beef, pork and lamb.
 Judge retail cuts of beef and pork.
IV. Objectives
 To test the student's ability to:
o identify cuts and make comparative judgments regarding quality of meat.
o determine grades of meat utilizing the established marketing standards.
o recognize from a producer's standpoint, the quality of meat preferred by the consumer.
 To motivate learning in the classroom and create a spirit of competition among the students.
 To provide recognition for the individuals who excel in this area.
 To promote career choice in meat industry occupations.
 To select and prepare a judging team to represent Arizona in the National FFA Meats Judging Event.
V. Event Format
A. TEAM MAKE-UP
A team will consist of four members, all four scores will count.
Meats Evaluation and Technology
Career Development Event
Revised December 2011
B. EQUIPMENT
Each participant must bring the following supplies:
 Two sharpened No. 2 pencils
 Electronic calculator. Calculators used in the event should be battery powered,
nonprogrammable and silent.
 Participants must not bring any blank paper, notes, training aids, other electronic items, purses
or backpacks.

Students with special needs must contact the event superintendent prior to the event.
C. GENERAL RULES
A. The event will consist of four parts: an online exam, identification of retail cuts, judging primal cuts
and/or carcasses of beef, lamb and pork and grading beef (both quality and yield). Retail cuts to be
vacuum packed.
B. The online exam will consist of 50 multiple choice questions and 50 minutes will be allowed for
completion. The exam will be completed prior to the day of the event. Further information
regarding the administration of the exam will be distributed by the State FFA Office.
C. The identification part will consist of at least thirty retail cuts from the list for the National FFA
Meats Event, except that no cuts of veal will be included. One point will be given for correct
identification of the species, two points for the correct identification of the primal cut and three
points for the correct identification of the retail name. A perfect score is 180 points.
D. The judging part of the event will consist of:
 one class of four lamb carcasses
 one class of four pork carcasses
 two classes of four retail cuts of beef and/or pork
 one class of four beef carcasses
D. The standard placing card for FFA judging will be used. A perfect score in each class is 50 points.
E. The grading classes will be made up of up to 10 carcasses to be quality graded and up to 10
carcasses to be yield graded using Form 5. A perfect score is the number of carcasses times 10.
Maximum of 100 points for 10 carcasses. See score cards for scoring procedure.
F. Participants will be allowed ten minutes for placing each class and twenty minutes each for
identifying the retail cuts and grading the carcasses.
G. Participants and official judges are to make their placings and identifications without handling the
meat.
H. Official placings and reasons will be given following the event.
VI. Tiebreakers
Ties will be broken based on online testing scores.
VII. Awards
Awards will be presented at an awards assembly. Awards are presented to teams as well as individuals
based upon their rankings.
Meats Evaluation and Technology
Career Development Event
Revised December 2011
VIII. References
This list of references is not intended to be inclusive. Other sources may be utilized and teachers are
encouraged to make use of the very best instructional materials available. The following list contains
references that may prove helpful during event preparation.
Arizona FFA Online CDE Test Bank (to be distributed by CD annually)
AMSA Meat Evaluation Handbook
AMSA Guide to Identifying Meat Cuts
USDS Marbling Photographs
Materials available from:
American Meat Science Association (AMSA)
1111 North Dunlap Avenue
Savoy, Illinois 61874
Phone: 217-356-5368
Fax: 217-398-4119
http://www.meatscience.org/
E-mail: info@meatscience.org
Beef Ribeye Grids
Art Services, Inc.
3015 Earl Place, N.E.
Washington, D.C., 20018
Phone: 202-526-5607
Preliminary Yield Grade Rulers
NASCO
901 Janesville Avenue
P.O. Box 901
Fort Atkinson, WI 53538-0901
Phone: 1-800-558-9595
Fax: 920-563-8296
http://www.nascofa.com/prod/BrowseMinorIndex?quickkey=222&text=Measuring+Equipment&title
=Agricultural+Sciences&seqid=13
Meats Evaluation Materials
CEV Multimedia
P.O. Box 65265
Lubbock, TX 79464
Meats Evaluation and Technology
Career Development Event
Phone: 1-800-922-9965
National Cattlemen’s Beef Association
Customer service department for brochures and materials
1-800-368-3138
Example Meats Events/Classes/Materials
http://aggiemeat.tamu.edu/judging/meatjudging.html
http://animalscience.unl.edu/meats/id/
http://www.ca.uky.edu/agripedia/agrimania.html
http://www.meatscience.org/judging/default.htm
http://www.meatscience.org/judging/Eastern.htm
Yellow Pages
American Meat Institute
P.O. Box 3556
Washington, DC 20007
Phone: 703-841-2400
Fax: 703-527-0938
IX. Scoring
Revised December 2011
Meats Evaluation and Technology
Career Development Event
Revised December 2011
PRIMAL/RETAIL CUTS CODING
PRIMAL CUTS
BEEF
RETAIL CUTS
SPECIES
PRIMAL
RETAIL
BRISKET
Brisket, Whole (Bnls)
Brisket, Corned
Flat Half (Bnls)
Point Half (Bnls)
B
B
B
B
2
2
2
2
11
102
20
27
CHUCK
Arm Roast
Arm Pot Roast (Bnls)
Arm Steak
Arm Steak (Bnls)
Blade Roast
Blade Steak
Chuck Eye Roast (Bnls)
Mock Tender Roast
Mock Tender Steak
Seven (7) Bone Roast
Seven (7) Bone Steak
Top Blade Steak (Bnls)
B
B
B
B
B
B
B
B
B
B
B
B
3
3
3
3
3
3
3
3
3
3
3
3
3
4
46
47
6
48
14
26
54
31
59
70
FLANK
Flank Steak
B
4
53
LOIN
Porterhouse Steak
Sirloin Steak
Sirloin Steak (Bnls)
T-Bone Steak
Tenderloin Roast (Whole)
Tenderloin Steak
Top Loin Steak
Top Loin Steak (Bnls)
Top Sirloin Steak (Bnls)
B
B
B
B
B
B
B
B
B
8
8
8
8
8
8
8
8
8
56
60
61
66
40
67
71
72
74
PLATE
Short Ribs
Skirt Steak (Bnls)
B
B
9
9
33
63
BRISKET
Brisket, Whole (Bnls)
B
2
11
RIB
Eye Roast
Eye Steak
Large End Roast
Small End Roast
Small End Steak
Small End Steak (Bnls)
B
B
B
B
B
B
10
10
10
10
10
10
18
51
24
37
64
65
Meats Evaluation and Technology
Career Development Event
ROUND
Revised December 2011
Bottom Round Roast (Bnls)
Bottom Round Rump Roast
(Bnls)
Bottom Round Steak
Eye Round Roast
Eye Round Steak
Heel of Round Roast
Round Steak
Round Steak (Bnls)
Tip Roast
Tip Roast, Cap Off
Tip Steak
Tip Steak, Cap Off
Top Round Roast
Top Round Steak
B
B
11
11
8
9
B
B
B
B
B
B
B
B
B
B
B
B
11
11
11
11
11
11
11
11
11
11
11
11
49
19
52
23
57
58
41
42
68
69
45
73
SHANK
Cross Cuts
Cross Cuts (Bnls)
B
B
12
12
16
17
VARIETY MEATS
Heart
Kidney
Liver
Oxtail
Sweetbread
Tongue
Tripe
B
B
B
B
B
B
B
16
16
16
16
16
16
16
87
88
89
90
91
92
93
VARIOUS
Beef for Stew
Cube Steak
Ground Beef
B
B
B
17
17
17
94
95
96
Center Slice
Rump Portion
Shank Portion
P
P
P
5
5
5
50
30
32
Back Ribs
Blade Chop
Blade Chop (Bnls)
Blade Roast
Butterfly Chop
Center Loin Roast
Center Rib Roast
Country Style Ribs
Loin Chop
Rib Chop
Sirloin Chop
Sirloin Cutlets
Sirloin Roast
P
P
P
P
P
P
P
P
P
P
P
P
P
8
8
8
8
8
8
8
8
8
8
8
8
8
5
76
77
6
78
12
13
15
80
81
83
62
35
PORK, FRESH
HAM/LEG
LOIN
Meats Evaluation and Technology
Career Development Event
Revised December 2011
Tenderloin Roast (Whole)
Top Loin Chop
Top Loin Chop (Bnls)
Top Loin Roast (Bnls)
Top Loin Double Roast (Bnls)
P
P
P
P
P
8
8
8
8
8
40
84
85
43
44
SHOULDER
Arm Picnic
Arm Roast
Arm Steak
Blade, Boston
Blade Steak
P
P
P
P
P
13
13
13
13
13
2
3
46
7
48
SIDE “BELLY”
Fresh Side
P
14
22
SPARERIBS
Spareribs
P
15
38
VARIETY MEATS
Heart
Kidney
Liver
Tongue
P
P
P
P
16
16
16
16
87
88
89
92
VARIOUS
Cube Steak
Ground Pork
Hocks
Sausage
Sausage Links
P
P
P
P
P
17
17
17
17
17
95
97
98
99
100
PORK, SMOKED/CURED
HAM/LEG
Center Slice
Ham (Bnls)
Ham (Whole)
Rump Portion
Shank Portion
P
P
P
P
P
5
5
5
5
5
104
105
106
112
113
JOWL
Jowl
P
6
108
LOIN
Back Ribs
Canadian Bacon
Loin Chop
Rib Chop
P
P
P
P
8
8
8
8
101
103
109
111
SHOULDER
Picnic (Whole)
P
13
110
SIDE “BELLY”
Slab Bacon
Sliced Bacon
P
P
14
14
114
115
SPARERIBS
Spareribs
P
15
116
VARIOUS
Hocks
P
17
107
Meats Evaluation and Technology
Career Development Event
LAMB
BREAST
Revised December 2011
Breast
Riblets
L
L
1
1
10
29
LEG
American Style Roast
Center Slice
Frenched Style Roast
Sirloin Chop
Sirloin Half
Shank Portion
L
L
L
L
L
L
7
7
7
7
7
7
1
50
21
83
36
32
LOIN
Double Chop
Loin Chop
Loin Roast
L
L
L
8
8
8
79
80
25
RIB
Rib Chop
Rib Chop (Frenched)
Rib Roast
L
L
L
10
10
10
81
82
28
SHOULDER
Arm Chop
Blade Chop
Neck Slice
Shoulder (Bnls)
Square Cut (Whole)
L
L
L
L
L
13
13
13
13
13
75
76
55
34
39
VARIETY MEATS
Heart
Kidney
Liver
Tongue
L
L
L
L
16
16
16
16
87
88
89
92
Meats Evaluation and Technology
Career Development Event
Revised December 2011
BEEF CARCASS QUALITY AND YIELD GRADING
CONTESTANT NUMBER ___________
CARCASS NO.
QUALITY GRADE
YIELD GRADE
1
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
2
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
3
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
4
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
5
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
6
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
7
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
8
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
9
ABCDEFGHIJKLMNOPQ
ABCDEFGHIJKLMNO
QUALITY GRADES AND LETTERS
PRIME HIGH –
PRIME AVG. –
PRIME LOW –
CHOICE HIGH –
CHOICE AVG. –
CHOICE LOW –
SELECT HIGH –
SELECT AVG. –
SELECT LOW -
A
B
C
D
E
F
G
H
I
STAND. HIGH –
STAND. LOW –
COMM. HIGH –
COMM. AVG–
COMM. LOW –
UTILITY HIGH –
UTILITY AVG. –
UTILITY LOW -
Contestant is to circle the corresponding
letter for the quality grade in the column
marked quality grade. A total of 90 points
is possible for quality grading.
J
K
L
M
N
P
Q
R
YIELD GRADES AND LETTERS
A – 1.00-1.33
B – 1.34-1.66
C – 1.67-1.99
D – 2.00–2.33
E – 2.34-2.66
F – 2.67-2.99
G – 3.00-3.33
H – 3.34-3.66
I – 3.67-3.99
J – 4.00-4.33
K – 4.34-4.66
L – 4.67-4.99
M – 5.00-5.33
N – 5.34-5.66
O – 5.67-5.99
Contestant is to circle the corresponding
letter for the yield grade in the column
marked yield grade. A total of 90 points
is possible for yield grading.
Ten points are allowed for the correct grading of each carcass. A deduction of 2 points
will be made for one-third grade above or below the official grade; 5 points will be
deducted for two-thirds of a grade above or below the official grade; 8 points will be
deducted for one full grade above or below the official grade; 10 points will be deducted
for more than one full grade above or below the official grade.
Meats Evaluation and Technology
Career Development Event
Revised December 2011
SELECT SPECIES, PRIMAL CUT AND RETAIL NAME FROM LIST
BELOW AND WRITE THE NUMBER IN THE COLUMN. TOTAL 180
POINTS. EXAMPLE: BEEF, ROUND, RUMP ROAST
SPECIES 1 POINT
B-BEEF
P-PORK
L-LAMB
PRIMAL CUTS 2 POINTS
1 BREAST
2 BRISKET
3 CHUCK
4 FLANK
5 HAM/LEG
6 JOWL
7 LEG
8 LOIN
9 PLATE
RETAIL TRADE NAMES 3 POINTS
ROASTS/ POT ROASTS
1 AMERICAN STYLE
2 ARM PICNIC
3 ARM ROAST
4 ARM POT ROAST (BNLS)
5 BACK RIBS
6 BLADE
7 BLADE BOSTON
8 BOTTOM ROUND (BNLS)
9 BOTTOM ROUND RUMP (BNLS)
10 BREAST
11 BRISKET, WHOLE (BNLS)
12 CENTER LOIN
13 CENTER RIB
14 CHUCK EYE ROAST
15 COUNTRY STYLE RIBS
16 CROSS CUTS
17 CROSS CUTS (BNLS)
18 EYE
19 EYE ROUND
20 FLAT HALF (BNLS)
21 FRENCHED STYLE
22 FRESH SIDE
23 HEEL OF ROUND
STEAKS
46 ARM
47 ARM (BNLS)
10 RIB
11 ROUND
12 SHANK
13 SHOULDER
14 SIDE (BELLY)
15 SPARERIBS
16 VARIETY MEATS
17 VARIOUS MEATS
24 LARGE END
25 LOIN
26 MOCK TENDER
27 POINT HALF (BNLS)
28 RIB
29 RIBLETS
30 RUMP PORTION
31 SEVEN (7) BONE
32 SHANK PORTION
33 SHORT RIBS
34 SHOULDER (BNLS)
35 SIRLOIN
36 SIRLOIN HALF
37 SMALL END
38 SPARERIBS
39 SQUARE CUT (WHOLE)
40 TENDERLOIN (WHOLE)
41 TIP
42 TIP, CAP OFF
43 TOP LOIN (BNLS)
44 TOP LOIN DOUBLE (BNLS)
45 TOP ROUND
VARIETY MEATS
86 BRAINS
83 SIRLOIN
Meats Evaluation and Technology
Career Development Event
48 BLADE
49 BOTTOM ROUND
50 CENTER SLICE
51 EYE
52 EYE ROUND
53 FLANK
54 MOCK TENDER
55 NECK SLICE
56 PORTERHOUSE
57 ROUND
58 ROUND (BNLS)
59 SEVEN (7) BONE
60 SIRLOIN
61 SIRLOIN (BNLS)
62 SIRLOIN CUTLETS
63 SKIRT (BNLS)
64 SMALL END
65 SMALL END (BNLS)
66 T-BONE
67 TENDERLOIN
68 TIP
69 TIP, CAP OFF
70 TOP BLADE (BNLS)
71 TOP LOIN
72 TOP LOIN (BNLS)
73 TOP ROUND
74 TOP SIRLOIN (BNLS)
CHOPS
75 ARM
76 BLADE
77 BLADE (BNLS)
78 BUTTERFLY (BNLS)
79 DOUBLE
80 LOIN
81 RIB
82 RIB (FRENCHED)
Revised December 2011
84 TOP LOIN
85 TOP LOIN (BNLS)
87 HEART
88 KIDNEY
89 LIVER
90 OXTAIL
91 SWEETBREAD
92 TONGUE
93 TRIPE
VARIOUS MEATS
94 BEEF FOR STEW
95 CUBE STEAK
96 GROUND BEEF
97 GROUND PORK
98 HOCKS
99 SAUSAGE
100 SAUSAGE LINKS
SMOKED, CURED MEATS
101 BACK RIBS
102 BRISKET, CORNED
103 CANADIAN BACON
104 CENTER SLICE
105 HAM (BNLS)
106 HAM (WHOLE)
107 HOCKS
108 JOWL
109 LOIN CHOP
110 PICNIC (WHOLE)
111 RIB CHOP
112 RUMP PORTION
113 SHANK PORTION
114 SLAB BACON
115 SLICED BACON
116 SPARERIBS
PARTICIPANT NUMBER____________________
Meats Evaluation and Technology
Career Development Event
SPECIES
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Revised December 2011
PRIMAL
CUT
RETAIL
NAME
Meats Evaluation and Technology
Career Development Event
SELECT SPECIES, PRIMAL CUT AND
RETAIL NAME FROM LIST BELOW AND
WRITE THE NUMBER IN THE COLUMN.
TOTAL 180 POINTS. EXAMPLE: BEEF,
ROUND, RUMP ROAST
SPECIES - 1 POINT
1-BEEF 2-PORK 3-LAMB
PRIMAL CUTS - 2 POINTS
1 BREAST
10 RIB
2 BRISKET
11 ROUND
3 CHUCK
12 SHANK
4 FLANK
13 SHOULDER
5 HAM/LEG
14 SIDE (BELLY)
6 JOWL
15 SPARERIBS
7 LEG
16 VARIETY MEATS
8 LOIN
17 VARIOUS MEATS
9 PLATE
RETAIL TRADE NAMES - 3 POINTS
ROASTS/ POT ROASTS
1 AMERICAN STYLE
2 ARM PICNIC
3 ARM ROAST
4 ARM POT ROAST (BNLS)
5 BACK RIBS
6 BLADE
7 BLADE BOSTON
8 BOTTOM ROUND (BNLS)
9 BOTTOM ROUND RUMP (BNLS)
10 BREAST
11 BRISKET, WHOLE (BNLS)
12 CENTER LOIN
13 CENTER RIB
14 CHUCK EYE ROAST
15 COUNTRY STYLE RIBS
16 CROSS CUTS
17 CROSS CUTS (BNLS)
18 EYE
19 EYE ROUND
20 FLAT HALF (BNLS)
21 FRENCHED STYLE
22 FRESH SIDE
23 HEEL OF ROUND
24 LARGE END
25 LOIN
26 MOCK TENDER
27 POINT HALF (BNLS)
28 RIB
29 RIBLETS
30 RUMP PORTION
31 SEVEN (7) BONE
32 SHANK PORTION
33 SHORT RIBS
34 SHOULDER (BNLS)
35 SIRLOIN
36 SIRLOIN HALF
37 SMALL END
38 SPARERIBS
39 SQUARE CUT (WHOLE)
40 TENDERLOIN (WHOLE)
41 TIP
42 TIP, CAP OFF
43 TOP LOIN (BNLS)
44 TOP LOIN DOUBLE (BNLS)
45 TOP ROUND
STEAKS
46 ARM
47 ARM (BNLS)
48 BLADE
49 BOTTOM ROUND
50 CENTER SLICE
51 EYE
52 EYE ROUND
53 FLANK
SMOKED, CURED MEATS
101 BACK RIBS
STEAKS (CONTINUED)
54 MOCK TENDER
55 NECK SLICE
56 PORTERHOUSE
57 ROUND
58 ROUND (BNLS)
59 SEVEN (7) BONE
60 SIRLOIN
61 SIRLOIN (BNLS)
62 SIRLOIN CUTLETS
63 SKIRT (BNLS)
64 SMALL END
65 SMALL END (BNLS)
66 T-BONE
67 TENDERLOIN
68 TIP
69 TIP, CAP OFF
70 TOP BLADE (BNLS)
71 TOP LOIN
72 TOP LOIN (BNLS)
73 TOP ROUND
74 TOP SIRLOIN (BNLS)
CHOPS
75 ARM
76 BLADE
77 BLADE (BNLS)
78 BUTTERFLY (BNLS)
79 DOUBLE
80 LOIN
81 RIB
82 RIB (FRENCHED)
83 SIRLOIN
84 TOP LOIN
85 TOP LOIN (BNLS)
VARIETY MEATS
86 BRAINS
87 HEART
88 KIDNEY
89 LIVER
90 OXTAIL
91 SWEETBREAD
92 TONGUE
93 TRIPE
VARIOUS MEATS
94 BEEF FOR STEW
95 CUBE STEAK
96 GROUND BEEF
97 GROUND PORK
98 HOCKS
99 SAUSAGE
100 SAUSAGE LINKS
Revised December 2011
102 BRISKET, CORNED
103 CANADIAN BACON
104 CENTER SLICE
105 HAM (BNLS)
106 HAM (WHOLE)
107 HOCKS
108 JOWL
110 PICNIC (WHOLE)
111 RIB CHOP
112 RUMP PORTION
113 SHANK PORTION
114 SLAB BACON
115 SLICED BACON
116 SPARERIBS
NAME: _______________________________
CHAPTER:____________________________
CONTESTANT NUMBER: ________________
CUT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
SPECIES
PRIMAL
CUT
RETAIL
CUT
TOTAL SCORE: _______________________
109 LOIN CHOP
SCORE
Meats Evaluation and Technology
Career Development Event
Revised December 2011
Scoring summary (w/percentages)
Class/Category
Online Exam
Workplace Employability Skills
Beef Carcasses
Pork Carcasses
Lamb Carcasses
Retail Cuts
Primal Cuts
Retail Cut ID
Quality Grading
Yield Grading
Points
(used for onsite
tabulation)
50
50
50
50
50
50
50
180
80
80
Percentage of
total score
10%
15%
6%
6%
6%
6%
6%
23%
10%
10%
100%