Objectives:

• To motivate an interest in meat judging

• To define the major factors utilized in carcass grading as well as carcass and cut evaluation

• To learn the fundamentals of judging beef, pork and lamb

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

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

Demonstration classes, parts identification and comparison pairs all are discussed in detail. Enthusiastic student judges describe the benefits of judging, making the tape especially valuable for introducing your students to competitive meat judging.

An outstanding educational video that includes a supplement!

Quizzes

Answer Key

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