PPT-2017 Retail Cuts Iowa 4-H/FFA Meat Judging Contest

Answer Key Cut Species Primal Retail Cookery 1 Beef Flank Flank Steak DryMoist 2 Beef Variety Kidney DryMoist 3 Lamb Shoulder Arm Chop DryMoist 4 Pork Loin Back Ribs DryMoist. Principals of Agriculture, Food, and Natural Resources. Made By: Mr. Michael Baca. Edited By: Charolette Atkinson. Objective. Discuss and Identify techniques of judging meat goats.. 2. Steps to Judging Meat Goats. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller. Hog carcasses are split into sides by cutting down the backbone.. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water. Objective 3.02: Recall retail and wholesale cuts of meat. Meat. Carcass Information. Beef, Pork,. Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat. . Beth Morrison . Beth.morrison@wsu.edu. Youth participation in judging . will provide . multiple benefits in addition to the skills learned . in the project area. . Judging . exposes . youth . to team work, effective communication skills, analytical thinking . Linda Carter. Westbrook Walnut Grove FFA. carter@mvtvwireless.com. Starter List of Cuts to know:. ****Twenty-4-Star Cuts. Top . Fourty. Cuts List. Beef. T-Bone. Steak. Pork. Loin. Chop. Lamb. Loin. Chop. Objective 3.02. General Meat Carcass . Information. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller. Hog carcasses are split into sides by cutting down the backbone.. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water. Meat Cuts. Unit 3. General Meat Carcass Information. Beef, pork, lamb, and goat animals are processed before 2 years of age to yield higher quality meat. Older animals can be processed, but the quality of meat is lower. Made By: Mr. Michael Baca. Edited By: Charolette Atkinson. Objective. Discuss and Identify techniques of judging meat goats.. 2. Steps to Judging Meat Goats. 1. Evaluate goats from the ground up and from the . Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. ​. Knowing where meat comes helps you know how to prepare, cook and serve it.. Placings. 3-4-2-1. Cuts 5-3-2. Notes. ¾ Muscle, Trimness and Cutability. Trimness (T): along buttface and over collar. Muscle(M): buttface, plumber more bulging cushion, longer, wider deeper center section. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. HHHH IN A 4-H JUDGING EVENT Dr. Toby L. Lepley, Associate Professor and Extension 4-H Specialist Brant Poe, Lecturer & Livestock Judging Coordinator, Texas A&M University Understanding and determining