1. 2017 Iowa 4-H/FFA Meat Contest
Fresh Hams
2017 Iowa 4-H/FFA Meat Contest

12. 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
Quality(Q): Brighter, more reddish pink color in the buttface
4/3
Trimmer beneath the buttface and over the forecushion
4/2 close pair- trimness
T: Beneath and alongside the buttface, over the forecushion, less seam fat in the buttface.
2/4
M: Plumper more bulging cushion, longer, deeper center section, fuller heel.
Q: Firmer and greater amount of marbling in the buttface
2/1 close pair- trimness and muscling
T: Beneath and alongside buttface, over the collar
M: Greater area of exposed lean in buttface, plumper, more bulging cushion, deeper center section.
Q: Greater amount of marbling
T: Less seam fat in the buttface
1 Lightest muscled and fattest, lowest percent bone-in center cut closely trimmed ham slices. Most fat beneath and alongside buttface, over collar. Least amount of exposed lean in the buttface and most tapering cushion.
Cuts 5-3-2

13. Beef Ribs

23. Placings 2-1-3-4 Cuts: 4-3-5 PYG REA Marbling 1 4.5 13.3 Mt60 2 3.7
2/1 Trimness and Greatest percentage of closely trimmed retail cuts
T: Ribeye, lip, blade face and lower blade
M: Larger ribeye and eye of blade
Q: Greater amount of marbling in the ribeye and eye of blade
T: Less seam fat in the blade face
1/3 Greater muscling and muscle to bone ration
M: Larger ribeye, greater ear of exposed lean in the blade face and larger eye of blade.
Q: Greater amount of marbling
3/1
T: Ribeye, lip, less seam fat in the blade face
Q: Brighter cherry red colored ribeye
¾ Easy placing- quality , higher merchandising value
Q: Higher degree of marbling, brighter cherry red color
M: Larger ribeye, greater area of exposed lean in blade face
4/3
T: Ribeye, lip, blade face, lower blade, seam fat in the blade face
4: Acknowledge it is the trimmest ribeye, lip, blade face, lower blade, seam fat in blade face but lowest quality
Cuts: 4-3-5
PYG
REA
Marbling 1
4.5
13.3
Mt60 2
3.7
14.5
Mt70 3
5.0
12.2
Mt50 4
3.4
11.8
Sl70

24. Ribeyes

30. Placings 4-2-3-1 Cuts 4-2-3 4/2 Easy placing- Quality T- Less seam fat
M- Largest ribeye
Q- Higher degree of marbling in ribeye 2
T- Opposite the ribeye
M – Spinalis Dorsi
Q- Finer Textured Lean
2/3 Trimness
T- Opposite ribeye
M- Greater area of exposed lean
Q- Finer textured lean 3
T- Lip region, seam fat
3/1 Muscling
T- Lip and seam fat
M- Greater area of exposed lean, more edible product 1
Acknowledge Large Spinalis, firmest ribeye but
Least amount of edible product
Cuts 4-2-3
REA
Marbling
Grade 1
10.1
Sm40
Ch- 2
13.3
Sm60 3
13.5
Sm80 4
14.4
Mt60
Cho

31. Pork Loin Chops

37. Placings
3/1 Trimness and Greatest percentage of edible product
T: External fat, tail region and kidney fat
M: Larger loin eye and tenderloin
Q: Finer texture and better color
1/3
Q: Greater amount of marbling
Less bone (transverse process)
1/2 Greater muscling
T: Less connective tissue in loin eye, less internal fat
M: Larger loin eye
Q: uniform color
2/1
T: Loin eye and tail region
M: Tenderloin
Q: Greater amount of marbling in the loin eye
2/4 Trimness and Muscling
T: External fat, Tail region fat
4/2
T: Less internal fat
Q: Finer textured, greater amount of marbling in the loin eye
4: Acknowledge marbling and finer textured lean.
T: fattest loin eye and seam fat
M: smallest loin eye
Q: Lowest cutability and edible portion
Cuts: 3-4-3

38. Lamb Carcass

46. Placings 2-3-1-4 Cuts: 3-4-2 2/3 Trimness
T: Ribeye, body wall, leg, dock, breast
M: Ribeye, Sirloin, Loin
Q: Marbling, prime flank streakings
3/2
T: Rib, shoulder, kidney/pelvic
M: Leg, rack and shoulder
3/1 Greater muscling
T: leg, rack, shoulder, flank edge, kidney/pelvic
M: Ribeye, leg, shoulder, rack
1/3
T: Dock, sirloin and breast
M: Loin
1/4 Muscling
T: dock, sirloin, shoulder, breast
M: Leg, loin
Q- Red, round ribs
4/1
T: Leg, loin, rack, kidney/pelvic
M- Sirloin 4
Lightest muscled, lowest quality carcass carrying the most fat and having white, flat ribs
Cuts: 3-4-2

47. Beef Grading

52. Beef Carcass

55. 1

56. 2

57. 3

58. 4

59. Placings 2-4-1-3 Cuts: 4-2-3 PYG KPH REA YG QG 2.7 3.0 15.9 2.0 Ch-
2/4 Trimness & Muscling – Higher cutability
T: Ribeye, , lower rib, sirloin, loin, loin edge, rib, chuck, KPH
M: Ribeye, Round, Cushion, Heel, rib, chuck
4/2
Q: Marbling, finer textured lean
4/1 Superior Quality
M: Fuller rib
Q: Marbling, Finely Textured lean
T: Ribeye, lower rib, sirloin, loin, loin edge, rib chuck, KPH
M: Ribeye, round, cushion, chuck
1/3 Muscling & Trimness
T: Ribeye, rib, cod
M: Ribeye, cushion, chuck
Q- marbling, color
3/1
T: brisket, KPH
M- Fuller rib and heel
1 – graded low choice
Combined quality and cutability to the lowest degree
Cuts: 4-2-3
PYG
KPH
REA YG QG
2.7
3.0
15.9
2.0
Ch-
16.5
1.7
Ch+
2.9
2.5
13.9
3.7
3.8
13.8

60. Pork Carcass

64. Placings 4-3-2-1 Cuts: 3-3-5 4/3 Trimness
T: Loin eye, last rib, first rib, last lumbar vertebra, leaf fat
M: More bulging ham, greater area of exposed lumbar lean
Q- brighter belly lea
3/4
M: larger loin eye, thicker loin
3/2 Muscling
M: Loin eye, Fuller loin, more prominent sirloin
T- clear plate, last lumbar vertebra, collar, navel edge
2/3
T: Sternum
M: Heavier muscled ham evidenced by a plumber, more budging cushion.
Q- more marbling in a firmer loin eye
2/1 Trimness
T: Loin eye, last rib, first rib, belly pocket, navel edge, leaf fat, clear plate
M: loin eye, ham, plumper more bulging cushion, more prominent sirloin, fuller loin, more bulging shoulder
1/2
Q- more marbling in a firm loin eye
1 – Acknowledge most marbling in the firmest loin eye.
Most fat opposite loin eye, last rib, first rib, belly pocket, navel edge, leaf fat, clear plate – lowest percentage of closely trimmed retail cuts
Cuts: 3-3-5