Nebraska State FFA Meats Evaluation

Contest Overview

• The Meats Evaluation contest is composed of five (5) classes (50 points each), one (1) set of ten (10) questions from two of the placing classes (50 points), beef carcass quality grading, yield grading and pricing (60 points), thirty (30) retail cuts for identification(180 points), a written test consisting of twenty (20) questions (60 points), and a laboratory practicum (5-10 questions, 50 points). Total points for the contest is 650.. The five placing classes will be selected from: Rank Four Beef Carcasses, Rank Four Wholesale Cuts of Beef, Rank Four Pork Carcasses, Rank Four Wholesale Cuts of Pork, Rank Four Lamb Carcasses, and Rank Four Retail Cuts.

Contest Schedule

Date:  Thursday, March 29, 2012

Location:  Animal Science, B101

Time/Length of Contest: 

Required Supplies for Students

• #2 lead pencil for marking the answer forms
• Wear warm clothing and hard soled shoes

State Rules and Format

I. The Meats Evaluation Contest is composed of five (5) classes (50 points each), one (1) set of ten (10) questions from two of the placing classes (50 points), beef carcass quality grading, yield grading and pricing (60 points), thirty (30) retail cuts for identification(180 points), a written test consisting of twenty (20) questions (60 points), and a laboratory practicum (5-10 questions, 50 points). Total points for the contest is 650.

II. Placing Classes. The five (5) classes (50 points each) will be selected from:
 

A. Rank Four Beef Carcasses
B. Rank Four Wholesale Cuts of Beef
C. Rank Four Pork Carcasses
D. Rank Four Wholesale Cuts of Pork
E. Rank Four Lamb Carcasses
F. Rank Four Retail Cuts - Selected from retail cuts of fresh, cured, and/or smoked retail cuts of beef, pork, or lamb.
 

III. Placing Class Questions: One set of ten questions will be asked covering two of the above placing classes. A total of ten questions covering both classes will be asked, meaning that five questions could be used over one class and five questions could be asked over another class. The placing classes with questions will be identified and students will be allowed to take notes during the placing class. However, the use of notes will not be allowed when answering questions.
 

IV. Beef Carcass Quality Grading, Yield Grading and Pricing: Participants will quality grade, yield grade and price two beef carcasses. Quality Grading: The UDSA quality grade should be determined the nearest 1/3 of a grade (10 points). Yield Grading: The USDA Yield Grade will be determined to the nearest 1/3 of a Yield grade (10 points). Pricing will be determined from a grid that includes quality grade, yield grade, carcass weight and other carcass factors (10 points).
 

V. Retail Cut Identification: Thirty (30) retail cuts of meat to be identified. Contestants will identify the retail cut Species name (1 point), the Wholesale or Primal name (2 points) and the Retail cut name (3 points) for a total of 6 points per retail cut.
 

VI. Test: A written test of 20 questions relating to meat selection, storage, cookery, nutrition, and food safety will be given. Each question will be valued at 3 points.
 

VII. Laboratory Practicum: A laboratory practicum will cover one of the following meat science topics: meat color, meat tenderness, meat processing properties, meat quality defects, marbling scores, color scores, or meat product formulation. 50 points.
 

VIII. Time: Contestants will be allowed 10 minutes to place each of the placing classes, 10 minutes to answer the 10 questions, 10 minutes for identification of 10 retail cuts, 10 minutes for answering the 20 test questions, and 10 minutes for the laboratory practicum questions.

Tiebreaker

The tie breaker will be based on the score for retail identification.

Link to National Rules

The Nebraska Meats Evaluation CDE contest has different classes and contest activities than the National CDE contest.
 

Study Information

Link to University of Nebraska Web pages for CDE Meats Contest:
http://animalscience.unl.edu/web/anisci/ansccareerdevelopmenteventsmeatevalandid

Example Test/Contest Items

Link to University of Nebraska Web pages for CDE Meats Contest:
http://animalscience.unl.edu/web/anisci/ansccareerdevelopmenteventsmeatevalandid
 

A. Identification of retail cuts.  

1. Retail meat cuts will be identified according to the "Uniform Retail Meat Identity Standards" published by the National Livestock and Meat Board. “The Guide to Identifying Meat Cuts” can be used for student training and is available from the American Meat Science Association, 111 North Dunlap Avenue, Savoy, IL 61874, www.meatscience.org. Ph 217-356-3182.
 

B. Placing Classes

1. The “Meat Evaluation Handbook” will be used as the guide for the placing classes. The book is available from the American Meat Science Association, 111 North Dunlap Avenue, Savoy, IL 61874, www.meatscience.org. Ph 217-356-3182.

C. Beef Grading and Pricing

1. Beef carcass grading will be applied according to USDA standards described the publication “Agricultural Marketing Service, United States Standards for Grades of Carcass Beef” which can be found at http://www.ams.usda.gov/lsg/stand/st-pubs.htm. The North Central regional Extension Publication #357 “Quality and Yield Grades for Beef Carcasses” is available through County Extension Offices in Nebraska.
 

Contest Superintendent:

Dennis Burson
(402) 472-6457
dburson1@unl.edu

updated 12/23/11