MEATS EVALUATION & TECHNOLOGY
CAREER DEVELOPMENT EVENT
REVISED 2009
Meats
1
August 2003
Meats Evaluation and Technology
Purpose: The meat industry is a vital link in agricultural industries between the producer and
the consumer. Development of knowledge and skills applied in this contest will help interested
students in future meat industry careers.
Objectives:
1.
To develop entry level employment knowledge for students who are interested in
pursuing a career in the meat processing industry.
2.
To aid the local agriscience teacher in motivating students to become involved in the
industry of meat processing.
3.
To develop students' skills in the selection of meat products.
Event Format:
Placing Classes - Three or more of the following six classes, may be placed:
Rev 99
Rev 99
a.
b.
c.
d.
e.
f.
g.
h.
One class of 4 beef carcasses.
One class of 4 wholesale cuts of beef.
One class of 4 pork carcasses.
One class of 4 wholesale cuts of pork (hams only).
One class of 4 lamb carcasses.
One class of 4 retail cuts.
One class of carcass grading. (Revised 99)
One question class on a carcass class. (Revised 99)
Retail Cuts Identification
a.
b.
c.
Meats
One class of up to 30 retail cuts.
The number of retail cuts will be determined by university personnel.
The scorecard and retail cuts list to be utilized shall be from the current National
FFA CDE. (Revised 8/03)
2
August, 2003
Rules and Regulations:
1.
All general rules apply except as indicated in the specific rules of this event.
2.
Contestants must come prepared to work in cold storage. They should have heavy
sweaters, coats or other warm clothes and footwear. Some form of head covering is
required. Hard hats or white caps are recommended.
3.
Form 2, or appropriate computer judging card, will be used for all placing classes.
4.
Form 7 will be used for the retail cuts identification class.
5.
Contestants will be allowed 10 minutes for each placing class of carcasses, retail and
wholesale cuts, and 40 seconds per cut for the retail meats identification class. One minute per
cut will be allowed for placing the retail meats identification class when computerized scoring is
used.
6.
In the retail cuts identification class, one point will be given for each cut that is correctly
identified as to species; two additional points will be given for each cut correctly identified as to
the primal cut from which it came and three additional points will be given if it is also correctly
identified as to its retail trade name. The perfect score for the identification class will be 180
points.
7.
Each placing class has a perfect score of 50 points for each class judged.
8.
If a written question class is used, ten questions will be asked concerning a wholesale or
carcass class that has already been viewed and placed.
a.
Questions will be worth five points each.
b.
Team members will answer questions based on notes taken on the selected class.
c.
Members will not be allowed to view carcasses while answering questions.
9.
Contestants are to make their placing and identification without handling the meat.
10.
Contestants shall not use any mechanical aid such as a measure (including pencil or pens)
or light in arriving at a decision.
11.
Contestants representing the Louisiana FFA Association in the National contest will be
expected to adhere to the rules and regulations set forth in Bulletin 4.
12.
Tie Breakers: (apply in the following order as needed)
a.
Retail Cuts Identification Class
b.
Placing class (identified by the contest superintendent)
c.
A second placing class (identified by the contest superintendent)
13.
REFERENCES
The "Meat Evaluation Handbook," copies of wall-size charts of beef, pork and lamb, and
Meats
3
August 2003
a set of full color slides of retail meat cuts are available from the National Livestock and
Meat Board, Literature and Educational Services, 444 N. Michigan Ave., Chicago, IL
60611.
U.S. standards for grades of meat and the ribeye grid are available from: Livestock and
Seed Division, MS, USDA, Washington, D.C. 20250.
Meats
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August, 2003
Meats
5
August, 2003
Meats
6
August, 2003
Meats
7
August, 2003
.
Meats
8
August, 2003
Meats
9
August, 2003
Meats
10
August, 2003
Form 2
STANDARD FFA PLACING CARD
Placings
Contest
Class Name
Class No.
Contestant Name
Contestant No.
Tabulator's Score
Meats
11
1.
1-2-3-4
2.
1-2-4-3
3.
1-3-2-4
4.
1-3-4-2
5.
1-4-2-3
6.
1-4-3-2
7.
2-1-3-4
8.
2-1-4-3
9.
2-3-1-4
10.
2-3-4-1
11.
2-4-1-3
12.
2-4-3-1
13.
3-1-2-4
14.
3-1-4-2
15.
3-2-1-4
16.
3-2-4-1
17.
3-4-1-2
18.
3-4-2-1
19.
4-1-2-3
20.
4-1-3-2
21.
4-2-1-3
22.
4-2-3-1
23.
4-3-1-2
24.
4-3-2-1
Check
Placing
August, 2003
CONTESTANT NUMBER
FORM 5
NAME
BEEF CARCASS GRADING
QUALITY
YIELD
MATURITY
Carcass
No.
Skeletal
Lean
ADJUSTMENTS
Overall
Marbling
Quality
Grade
Weight
Yield
Grade
Ribeye
Area
Kidney
Pelvic/
Heart
Fat
Grade
Comments
1
2
3
4
5
6
7
8
9
Meats
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August, 2003
Quality Grades and Letters
Prime High
Prime Ave.
Prime Low
Choice High
Choice Ave.
Choice Low
Select High
Select Low
-
A
B
C
D
E
F
G
H
Stand. High
Stand. Ave.
Stand. Low
Commercial High
Commercial Ave.
Commercial Low
Utility High
Utility Ave.
Utility Low
-
I
J
K
L
M
N
O
P
Q
Canner and Cutter grades will not be used in the contest. Since maturity is the factor between Standard and Commercial grades, carcasses are not included in the contest which are
close to border-lines of maturity between these grades. There is not a Commercial for the carcasses from young animals; therefore, the spaces given to "Commercial" are not
considered when scoring the carcasses from young animals. Contestant is to place the letter of grade which he considers correct in the space for Quality Grade. Ten points are
allowed for the correct grading of each carcass. A deduction of two points will be made for a one third grade above or below the official grade; five points will be deducted for
two-thirds grade above or below the official grade. The score will be zero for an answer more than one full grade above or below the official grade. Scan Sheet IV will be used to
record the students' answers. Perfect score will be 60 points.
Yield Grades and Letters
A - 1.00 - 1.33
I - 3.67 - 3.99
B - 1.34 - 1.66
J - 4.00 - 4.33
C - 1.67 - 1.99
K - 4.34 - 4.66
D - 2.00 - 2.33
L - 4.67 - 4.99
E - 2.34 - 2.34
M - 5.00 - 5.33
F - 2.67 - 2.67
N - 5.34 - 5.66
G - 3.00 - 3.00
O - 5.67 - 5.99
H - 3.34 - 3.34
Contestant is to place yield grade and corresponding letter under column marked Yield Grade. Ten points are allowed for the correct grading of each carcass. A deduction of two
points will be made for a one-third grade above or below the official grade; five points will be deducted for two-thirds of grade above or below the official grade; eight points will
be deducted for one full grade above or below the official grade; ten points will be deducted for more than full grade or below the official grade. Scan sheet IV will be used to
record the students' answers. Perfect score will be 90 points.
MEATS EVALUATION CAREER DEVELOPMENT EVENT
Meat Identification Card
Name: _____________________________________________________
1.
2.
3.
4.
5.
6.
7.
8.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
45.
46.
47.
48.
49.
50.
51.
ID Number: ________________________
Chapter: ___________________________________________________
State: _____________________________
Select Species (1 pt): Primal Cut (2 pt): and Retail Name (3 pts) from the listing below and fill in the column blanks beside the cut number.
The score column is for tabulation only. Total – 240points.
SPECIES – 1 Point
B – Beef
P - Pork
L - Lamb
PRIMAL CUTS – 2 Points
Brisket
9. Rib
Cut #
Species
Primal
Retail
Score
Chuck
10. Round
Flank
11. Shank
1
Foreshank and Breast
12. Shoulder
Cured Ham
13. Side “Belly”
2
Leg
14. Jowl
Loin
15. Variety Meats
3
Plate
16. Various Meats
RETAIL NAMES – 3 Points
4
ROASTS/POT ROASTS
American Syle
23. Roast, Large End
5
Arm Picnic
24. Loin
Arm Roast
25. Mock Tender
6
Arm Pot Roast (Bnls)
26. Point Half (Bnls)
Back Ribs
27. Rib
7
Blade
28. Riblets
Blade Boston
29. Rump Boneless
8
Bottom Round
30. Rump Portion
Breast
31. Seven (7) Bone
9
Brisket Whole (Bnls)
32. Shank Portion
Center Loin
33. Short Ribs
10
Center Rib
34. Shoulder (Bnls)
Chuck Eye Roast
35. Sirloin
11
Country Style Ribs
36. Sirloin Half
Cross Cuts
37. Roast Small End
12
Cross Cuts (Bnls)
38. Spare Ribs
Eye
39. Square Cut (Whole)
13
Eye Round
40. Tenderloin
Flat Half (Bnls)
41. Tip
14
Frenched Syle
42. Tip, Cap Off
Fresh Side
43. Top Loin Double (Bnls)
15
Heal of Round
44. Top Round
STEAKS
16
Arm
61. Sirloin, Flatbone
Arm (Bnls)
62. Sirloin, Pin Bone
17
Blade
63. Sirloin, Round Bone
Bottom Round
64. Sirloin, Wedge Bone
18
Center Slice
65. Skirt (Bnls)
Eye
66. Small End
19
Eye Round
67. Small End (Bnls)
Meats
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August, 2003
52.
53.
54.
55.
56.
57.
58.
59.
60.
Flank
Mock Tender
Neck Slice
Porterhouse
Round
Round (Bnls)
Seven (7) Bone
Sirloin (Bnls)
Sirloin, Cutlets
76.
77.
78.
79.
80.
Arm
Blade
Butterfly
Double
Loin
85.
86.
87.
88.
Heart
Kidney
Liver
Oxtail
92.
93.
94.
95.
100.
101.
102.
103.
104.
105.
CHOPS
VARIETY MEATS
VARIOUS MEATS
Beef for Stew
Brisket, Corned
Cube Steak
Ground Beef
SMOKED/CURED PORK
Canadian Bacon
Center Slice
Ham (Whole)
Ham Hocks
Jowl
Loin Chop
68.
69.
70.
71.
72.
73.
74.
75.
T-Bone
Tenderloin
Tip
Tip, Cap Off
Top Loin
Top Loin (Bnls)
Top Round
Top Sirloin (Bnls)
20
81.
82.
83.
84.
Rib
Sirloin
Top Loin
Top Loin (Bnls)
25
21
22
23
24
26
27
89. Sweetbread
90. Tongue
91. Tripe
96.
97.
98.
99.
Ground Pork
Hocks
Sausage
Sausage Links
106.
107.
108.
109.
110.
111.
Picnic (Whole)
Rib Chop
Rump Portion
Shank Portion
Slab Bacon
Sliced Bacon
Meat Evaluation and Technology
28
29
30
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Revised 8/2009