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Meat ID / Judging

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Contest Requirements cont. Meat Identification Up to 30 retail cuts from the national approved retail cuts list. 10 points per cut 1 point for Species, ... – PowerPoint PPT presentation

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Title: Meat ID / Judging


1
Meat ID / Judging
2
Contest Rules
  • 4-H University Contest Rules http//intranet.lsuag
    center.net/unit/4H/4HU/Contest20Rules/Forms/AllIt
    ems.aspx?RootFolder2funit2f4H2f4HU2fContest2
    0Rules2fContest20RulesFolderCTIDView7b3442C
    2EA2d0E7D2d481B2d97322d54843A8DBD4F7d
  • National Contest Rules www.meatscience.org/page.as
    px?id467

3
Contest Rules cont.
  • Teams 3 individuals/team 2 teams /parish.
    Parishes with more than one team will be ranked
    high scores to lowest.
  • Teams should be prepared to work in cold
    environments ( 34 to 40 degrees F ), long
    sleeves, long pants, jackets, water resistant
    shoes. All clothing should be clean. Head
    cover, hats, hairnets or hardhats.

4
Contest Rules cont.
  • White frocks preferred.
  • Contestants should bring a clipboard and at least
    2 2 pencils.
  • All contest materials will be provided
  • i.e. score cards, scratch paper, and Meat ID
    cut codes.
  • Blank or mismarked score cards will be scored as
    a zero.
  • Ties will be broken with reason scores.

5
Contest Conduct
  • This is a visual contest, which means no
    contestant should touch, measure, or handle any
    cut or carcass.
  • Contestants will be placed into groups and a
    group leader will be with each group the entire
    time of the contest. Any questions should be
    directed to group leaders.
  • No Talking allowed during contest.

6
Contest Conduct cont.
  • Contestants should have respect for other
    contestants in their group and can not purposely
    obstruct the work of others.
  • Use of mechanical aids is prohibited.
  • Use of cell phones, ipods, or any other devices
    not related to the contest is prohibited.

7
Contest Requirements
  • Placing Classes- at least 3 placing classes,
    worth 50 points each, consisting of 4 Carcasses
    ( Beef or Pork), 4 Wholesale cuts ( Beef or
    Pork), or 4 Retail cuts ( Beef, Pork, or Lamb )
    to ranked from first to last. Wholesale and
    Retail classes will come from the national
    approved lists of cuts. 12 minutes will be
    allowed for each class.
  • At least one set of oral reasons, worth 50
    points, from the placing classes.
  • At least one set of 10 questions worth 50 points,
    from one of the placing classes.

8
Contest Requirements cont.
  • Meat Identification Up to 30 retail cuts from
    the national approved retail cuts list.
  • 10 points per cut 1 point for Species, 3
    points for Primal Cut, 4 points for Retail Cut, 1
    point for type of cut, and 1 point for Cookery
    Method.
  • 12 minutes per class, contestants will be allowed
    45 seconds to ID and fill out the appropriate
    blank for each cut.

9
Training Resources
  • http//www.animal.ufl.edu/extension/meat/youth/mea
    t-resources.shtml
  • http//www.meatscience.org/page.aspx?id466

10
Official Placings
  • Official placings will be generated by a
    committee of experienced meat scientists.
  • We will go over the official placings after the
    contest is completed, and it is highly
    recommended that you and your teams attend.

11
Meat Id Form
12
Questions Card
13
Placing Card
14
Retail Cut Codes
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