1. 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

2. 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.

3. 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

4. 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

5. Activities

6. 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

7. 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.

8. 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/index
aggiemeat.tamu.edu/judging
ianrwww.unl.edu/ianr/anisci/meats/id
deal.unl.edu/porcine

9. Can you identify these Retail Cuts?

10. Beef Quality and Yield Grading
Participants will quality and yield grade a maximum of 4 beef carcasses or rib steaks

13. 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

15. Questions on Placing Classes
Participants will answer questions covering
2 classes.