1. Meat ID / Judging

2. Contest Rules
4-H University Contest Rules
National Contest Rules

3. Contest Rules cont.
Teams – 3 individuals/team 2 teams /parish. Parishes with more than one team will be ranked high scores to lowest.
Teams should be prepared to work in cold environments ( 34 to 40 degrees F ), long sleeves, long pants, jackets, water resistant shoes. All clothing should be clean. Head cover, hats, hairnets or hardhats.

4. Contest Rules cont. White frocks preferred.
Contestants should bring a clipboard and at least 2 #2 pencils.
All contest materials will be provided
i.e. score cards, scratch paper, and Meat ID cut codes.
Blank or mismarked score cards will be scored as a zero.
Ties will be broken with reason scores.

5. Contest Conduct
This is a visual contest, which means no contestant should touch, measure, or handle any cut or carcass.
Contestants will be placed into groups and a group leader will be with each group the entire time of the contest. Any questions should be directed to group leaders.
No Talking allowed during contest.

6. Contest Conduct cont.
Contestants should have respect for other contestants in their group and can not purposely obstruct the work of others.
Use of mechanical aids is prohibited.
Use of cell phones, ipods, or any other devices not related to the contest is prohibited.

7. Contest Requirements
Placing Classes- at least 3 placing classes, worth 50 points each, consisting of 4 Carcasses ( Beef or Pork), 4 Wholesale cuts ( Beef or Pork), or 4 Retail cuts ( Beef, Pork, or Lamb ) to ranked from first to last. Wholesale and Retail classes will come from the national approved lists of cuts. 12 minutes will be allowed for each class.
At least one set of oral reasons, worth 50 points, from the placing classes.
At least one set of 10 questions worth 50 points, from one of the placing classes.

8. Contest Requirements cont.
Meat Identification – Up to 30 retail cuts from the national approved retail cuts list.
10 points per cut – 1 point for Species, 3 points for Primal Cut, 4 points for Retail Cut, 1 point for type of cut, and 1 point for Cookery Method.
12 minutes per class, contestants will be allowed 45 seconds to ID and fill out the appropriate blank for each cut.

9. Training Resources

10. Official Placings
Official placings will be generated by a committee of experienced meat scientists.
We will go over the official placings after the contest is completed, and it is highly recommended that you and your teams attend.

11. Meat Id Form

12. Questions Card

13. Placing Card

14. Retail Cut Codes