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.
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