Overview
Participants will demonstrate knowledge and ability to evaluate meat animal products and
become aware of opportunities in the meat animal industry. The event format includes
placing rings of beef, pork, or lamb carcasses and/or wholesale/sub-primal pork cuts or
wholesale/sub-primal beef cuts and/or beef, pork, or lamb retail cuts. The Meats
Evaluation and Technology event also requires participants to grade a ring of beef
carcasses for quality, grade a ring of beef carcasses for yield, and identify retail cuts of
meat. Participants will be responsible for solving a ground meat formulation problem in the
team event.
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