• EVALUATION PRACTICUMS

    PLACING CLASSES

    Participants will place classes of retail cuts of beef, pork and lamb, beef and pork carcasses as well

    as wholesale cuts of beef and pork. Participants will be allowed 10 minutes for each placing class and

    are not permitted to handle the meat.

    BEEF QUALITY & YIELD GRADES

    Participants will evaluate beef carcasses to determine the USDA quality and yield grades of the

    carcasses. Official grading for the grading classes will be done by a representative of the University

    of Florida Meats Laboratory.

    QUESTIONS CLASSES

    Participants will be asked questions based on the pork carcass and beef carcass placing classes after

    the evaluation of classes has concluded.

     

    SCORING of Meat Judging CDE

    Evaluation Retail Cuts 50 points/class

    Evaluation Beef Carcasses 50 points/class

    Evaluation Beef Wholesale Cuts 50 points/class

    Evaluation Pork Carcasses 50 points/class

    Evaluation Pork Wholesale Cuts 50 points/class

    Evaluation Beef Quality Grades 60

    Evaluation Beef Yield Grades 60

    Identification Retail Cuts 240

    Evaluation Questions Class -Beef Carcass 50

    Evaluation Questions Class -Pork Carcass 50

    Problem Solving Beef Formulation Problem Team Activity 50

    Identifying Retail Cuts

    How to Place Pork Carcasses

    Meat Judging Practice Classes