Meats Evaluation and Technology

This is "Grade A" learning at its best! Evaluate carcass and meat quality

One of the goals of this event is for participants to develop the ability to evaluate meat animal products in order to optimize economic returns to producers and industry as well as to meet the needs of the consumer. Students will complete a 25 question exam, identify retail cuts of meat, evaluate the quality and grade of carcasses, and complete a team activity.

National Rules:

Additional Info

  • Age Range: Grades 9-12
  • Competition Venue: State Fair
  • Contest Coordinator: John Busekist - jbusekist@cattlv.wnric.org
  • NY Contest Description: Teams will consist of three or four members with the top three individuals' scores being added to the team activity score to yield the total team score. The event will consist of a team event and individual events that require members to judge classes of retail cuts and carcasses, identify retail cuts, and complete an individual written quiz. Teams are responsible for providing their own equipment and are expected to wear an FFA t-shirt or FFA jacket. LINK TO DESCRIPTION
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