Listen as a meat expert and a successful coach provide instructions in these facets of meat judging:

• Beef quality and yield grading
• Beef carcass judging
• Beef wholesale and retail cut judging
• Pork carcass judging
• Ham judging
• Lamb carcass judging
• Retail cut identification

Demonstration classes, parts identification and comparison pairs are all discussed in detail.

The Meat Judging and Grading DVD provides easy-to-follow instructions in the art of beef quality grading. Carcasses representing each maturity group (A, B, C, D, E) provide an excellent opportunity for the viewer to hone their quality grading skills.

It discusses skeletal maturity, lean maturity, marbling and balancing equations using current USDA grade standards. Sampling marbling scores are shown, as well as charts and formulas used to balance maturity and marbling to reach final USDA quality grades. In addition, the DVD illustrates principles used in yield grading beef carcasses. Concepts of PYG, REA, KPH, and all HCW relationships are thoroughly illustrated, as well as how to calculate final yield grades. Examples of yield grade 1, 2, 3, 4 and 5 carcasses are represented. Additionally, one practice class of 10 carcasses is included.

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