THE BASICS OF MEAT JUDING (beef, pork, lamb, & veal) Stephen R Schafer, EdD University of Nevada-Reno 2008

Partially Funded By Ag Council of Nevada 4 Hall Lane Yerington, NV 89447 This presentation was developed for use as an educational resource and is provided as an educational service. User/purchase fees are not associated with this presentation.

Information Sources Much effort and time was devoted to: developing accurate/current information incorporating appropriate pictures/graphics providing proper credit of pictures/graphics obtaining copyright/educational permission Any and/or all errors, omissions, etc. are purely unintentional/accidental.

Information Sources American Meat Science Association (Meat Judging) National 4-H/4HCCS (Livestock Manuals) National Livestock & Meat Board (Meat Cuts) Purdue University (Retail Meat Cut Identification) Texas A&M University (Retail Meat Cut Identification) Texas A&M University (Meat Judging) United States Dept of Agriculture (Meat Grading) University of Kentucky (Agripedia) University of Nebraska (Meat Identification Slides) University of Nebraska (Meat Judging) University of Wisconsin-Madison (Meat Resources) University of Wyoming (4-H Meat Manual)

THE BASICS OF MEAT JUDGING Author Dr. Steve Schafer, University of Nevada-Reno Reviewers Dr. Warrie Means, University of Wyoming Dr. Rosie Nold, South Dakota State University Mr. Wayne Tatman, University of Wyoming

Meat Contest Basics Currently, there are four types of animals used in a Meats Contest (judging and identification): Beef Sheep Pork Veal Quality can mean different things to different people. What does it mean to you? In regard to livestock, quality might mean how an animal looks, its potential breeding value, or how the meat looks and tastes. We will focus on one aspect of quality- that of the meat and food products that come from livestock. Are the products good to eat? Are they safe and healthy? Do they taste good? Are they tender?

Meat Contest Basics Since beef, swine, sheep, and veal are the basis of Meat Judging/Meat Identification, it is very important to have a basic understanding of each animal and how it might relate to the others: relative size of each type of animal (largest to smallest: beef, veal, pork, sheep) color of meat of each type of animal (lamb is reddest, beef is red, pork tends to be much less red, and veal is very light in color) wholesale meat cuts of each type (detailed in upcoming slides) Quality can mean different things to different people. What does it mean to you? In regard to livestock, quality might mean how an animal looks, its potential breeding value, or how the meat looks and tastes. We will focus on one aspect of quality- that of the meat and food products that come from livestock. Are the products good to eat? Are they safe and healthy? Do they taste good? Are they tender?

Meat Judging/Identification The three aspects of size, color, and wholesale cuts form the foundation of Meat Identification and Meat Judging. However, it is now time to diverge into separate discussions. Meat Identification centers on cuts of meat. Meat Judging centers on quality factors of meat. Judging is the purpose of this presentation, so it will now center solely on meat judging & leave identification for another presentation. Quality can mean different things to different people. What does it mean to you? In regard to livestock, quality might mean how an animal looks, its potential breeding value, or how the meat looks and tastes. We will focus on one aspect of quality- that of the meat and food products that come from livestock. Are the products good to eat? Are they safe and healthy? Do they taste good? Are they tender?

Wholesale Cuts What does it mean to you? Photos: National Livestock & Meat Board Quality can mean different things to different people. What does it mean to you? In regard to livestock, quality might mean how an animal looks, its potential breeding value, or how the meat looks and tastes. We will focus on one aspect of quality- that of the meat and food products that come from livestock. Are the products good to eat? Are they safe and healthy? Do they taste good? Are they tender?

Wholesale Carcasses/Cuts Photos: Unknown Sources Beef Veal Pork Lamb Quality can mean different things to different people. What does it mean to you? In regard to livestock, quality might mean how an animal looks, its potential breeding value, or how the meat looks and tastes. We will focus on one aspect of quality- that of the meat and food products that come from livestock. Are the products good to eat? Are they safe and healthy? Do they taste good? Are they tender? sizes are relatively in proportion

Carcass/Cuts Judging Meat Judging (carcass or retail cuts) centers on the factors that affect and influence meat quality: Amount of Fat Internal to the meat (called marbling) External to the meat (call fat covering) Size of the Muscle (Meat) Size, in relation to respective cut Color of the Meat Be proper color for respective type of meat Blemishes/Injury Bruising, injection sites, etc

Meat Judging (generic) Photos: Unknown Sources 1 2 Number 1 has larger muscle (more for consumer) Number 2 has more external fat (more waste) The amount of marbling is about the same for each Color is correct and appropriate for each Placing (all factors considered) would be: 1 over 2

Meat Judging (generic) Photos: Unknown Sources 1 2 Number 1 is much larger muscle (more product) Marbling is about the same (maybe more in 2) The amount of external fat is about the same Color is correct and appropriate for each Placing (all factors considered) would be: 1 over 2

Meat Judging (generic) Photos: Unknown Sources 1 2 Number 1 has more external fat (more waste) Number 1 is much larger muscle (more product) Marbling is about the same (maybe more in 2) Color is correct and appropriate for each Placing (all factors considered) would be: 1 over 2

Meat Judging (generic) Photos: Unknown Sources 1 2 Number 1 has larger muscle (more for consumer) Number 2 has much less marbling than Number 1 Number 2 has very dark color (not desirable) The amount of external fat is about the same Placing (all factors considered) would be: 1 over 2

Meat Judging (generic) Photos: Unknown Sources 1 2 Number 1 has more external fat (more waste) Number 1 has larger muscle (more for consumer) Number 2 has much less marbling than Number 1 Number 2 has very dark color (not desirable) Placing (all factors considered) would be: 1 over 2

Meat Judging (generic) Photos: Unknown Sources 1 2 3 Muscle…..Number 1 has largest muscle (most meat) Fat Cover…..Number 2 has the most to trim Marbling…..Numbers 1 & 2 are good (3 has least) Color…..Numbers 1 & 2 are good (3 is very dark) Placing (all factors considered ) would be: 1–2–3

Meat Judging (generic) Photos: Unknown Sources 1 2 3 Muscle….Number 1 has largest, 3 is the smallest Fat Cover….Number 2 has the most to trim Marbling….All three are good (maybe 3 has most) Color….All three have good and appropriate color Placing (all factors considered ) would be: 1–2–3

Meat Judging (Beef Rib Eye Steaks) Photos: Meat Evaluation Handbook, Published by American Meat Science Association Muscle…..Number 1 has the most muscle/meat Fat Cover…..Number 2 has the most to trim Marbling…..About the same, good for both Color…..Both have good and appropriate color Placing (all factors considered) would be: 1 over 2

Meat Judging (Pork Loin Chops) Photos: Meat Evaluation Handbook, Published by American Meat Science Association Muscle…..Number 2 has the most muscle/meat Fat Cover…..Number 1 has the most to trim Color…..Both have good and appropriate color Placing (all factors considered) would be: 2 over 1

Meat Judging (Beef Rib Roasts) Photos: Meat Evaluation Handbook, Published by American Meat Science Association Muscle…..Number 2 has the most Fat Cover…..Number 1 has much more to trim Marbling…..Both have acceptable marbling Color…..Both have good and appropriate color Placing (all factors considered) would be: 2 over 1

Meat Judging (Pork Steaks) Photos: Texas A&M University Muscle…..Number 1 has the most muscle/meat Fat Cover…..Number 2 has the most to trim Color…..All have good and appropriate color Placing (all factors considered) would be: 1-3-2

Meat Judging (Pork Loin Chops) Photos: Texas A&M University Please Place This Class The Placing Is: 2-1-4-3

Meat Judging (Lamb Loin Chops) Photos: Texas A&M University Please Place This Class The Placing Is: 3-2-4-1

Meat Judging (Lamb Loin Chops) Photos: Texas A&M University Please Place This Class The Placing Is: 3-1-2-4

Meat Judging (Pork Rib Chops) Photos: Texas A&M University Please Place This Class The Placing Is: 4-1-3-2

Meat Judging (Beef Rib Eye Steaks) Photos: Unknown Sources Please Place This Class The Placing Is: 4-1-3-2

Meat Judging (Beef T-Bone Steaks) Photos: Texas A&M University Please Place This Class The Placing Is: 4-3-1-2

Meat Judging (Pork Steaks) Photos: Texas A&M University Please Place This Class The Placing Is: 4-3-1-2

Other Items There are many other items that could have been included in this presentation; and maybe some of them should have been included, and maybe some of those that were included should have been excluded. Regardless of your thoughts and opinions concerning the inclusion/exclusion of the various items, it can be agreed that consensus would be difficult to achieve.

Other Items Given the thoughts stated on the previous slide, it is recommended that additional items be identified for additional review and study. Conducting an internet search for meat judging meat identification, meat cuts, meat grading, or related subject areas is an excellent starting point. The Meat Evaluation Handbook published by the American Meat Science Association is also an excellent educational resource to utilize.