Meat ID / Judging

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Meat ID / Judging
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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

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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.

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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.

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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.

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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.

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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.

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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, 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.

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Training Resources

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

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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.

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Meat Id Form
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Questions Card
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Placing Card
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Retail Cut Codes