Junior Meats Evaluation and Technology

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Junior Meats Evaluation and Technology

• Career Development Event

Billy Moss and Rachel Postin GA Ag Ed Curriculum
Office To accompany Georgia Agriculture Education
Curriculum Lesson July 2001
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Purpose
The Meats Evaluation and Technology CDE is
designed to provide a competitive event for
agriculture education students, develop
employment skills in the meat animal industry,
expand their knowledge of meat animal marketing
and merchandising, develop broader analytical
skills and critical thinking strategies, and
develop an understanding of appropriate meat
terminology. The event also develops the ability
to evaluate meat animal products in order to
optimize economic returns to producers and
industry as well as meet the needs of the
consumer.
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Eligibility

• Each participant must be a FFA member in
  grades 6-9
• 9th Grade is a Swing Grade and may compete in
  either Junior or Senior Contest
• Must have a Supervised Agriculture Experience

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Rules and Guidelines

• Teams consist of a maximum of 4 members
• Top 3 scores count
• Participants are assigned to a group and should
  remain with that group throughout the event
• No talking is allowed during the event

• Participants must come prepared to work in a
  cold storage facility
• Warm clothing and footwear are required
• Each participant must bring a clean, note free
  clipboard and pencils.
• Non-programmable calculator may be used
• No measuring gadgets may be used

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Activities
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Meat Formulation Problem Solving

• Students are given a situational problem
  involving selection of ingredients on a quality
  and lean cost basis to determine the formulation.
• There will be five questions regarding quality
  factors such as
• storage temperature, government regulations, and
  freshness

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Written Test

• Each participant will be given a written test of
  twenty multiple choice questions taken from the
  Yellow Pages- Answers to Predictable Questions
  Consumers Ask About Meat.
• No questions will be taken from the Glossary of
  Better Known Sausages and Prepared Meats or from
  cooking charts.

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Retail Meat Cut Identification

• Students identify 40 retail meats cuts from the
  Meats Identification Card
• Helpful Websites
• aged.ces.uga.edu/Meats_State_CDE_2001/retail/inde
  x
• aggiemeat.tamu.edu/judging
• ianrwww.unl.edu/ianr/anisci/meats/id
• deal.unl.edu/porcine
• www.yellowsheet.com/retail

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Can you identify these Retail Cuts?
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Beef Quality and Yield Grading

• Participants will quality and yield grade a
  maximum of 4 beef carcasses or rib steaks

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Class Placings

• Participants will evaluate and place a maximum
  of five classes from
• Beef and Pork Carcasses
• Wholesale Beef and Pork Carcasses
• Retail Beef, Pork, and Lamb Cuts

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Questions on Placing Classes

• Participants will answer questions covering
• 2 classes.