2. Career Development Event Meats Evaluation

3. Main Objectives Develop employment skills for students who are interested in exploring or pursuing career opportunities in the meat animal industry. Develop the ability to evaluate meat animal products in order to optimize economic returns to producers and industry as well as to meet the needs of the consumer

4. Encourage the development of broader analytical skills, critical thinking strategies and an understanding of appropriate meat terminology for high school students. Develop good cooperation and communication skills in working together to accomplish a goal Objectives Continued

5. Event Rules Team Make-up: team consisting of three or four members. The team score consists of the total of the top three individuals’ score plus the team activity score. Clothing: participants must come to event prepared to work in cold storage facility (0° C approx.) for two hours. –Participants required to wear protective clothing: hard hats, clean, white frocks, hairnets, warm clothing and footwear. –FFA Official Dress not worn during event but is required for awards presentation

6. Event rules con’t Participants and official judges make placings and ID’s without handling meat Two minutes stand back time on placing classes will be utilized when possible

7. Event Format Participants required to have the following equipment: –Clipboard –Two #2 pencils, sharpened –Electronic calculator

8. Team Activity Beef Carcass Order Fulfillment –All members from each team work together to fill a customer order for beef carcasses. Students will keep a quality and yield grade sheet on all beef carcasses –Using information team has accumulated during beef carcass grading, team must determine which carcass could be used to fill example order.

9. Individual Activities Consists of 5 separate events –Meat Formulation Problem Solving and Written test –Retail Meat Cuts ID –Beef Quality and Yield Grading –Placing of Four Classes –Questions on Placing of Two Classes

10. Meat Formulation Problem Solving –Participants given written test of 20 questions relating to meat selection, storage, cookery, nutrition, and safety. Multiple Choice questions Scored on computer notecard 3 point per question

11. Retail Meat Cuts ID Students will identify 40 retail meat cuts found on “Meats Identification Card” –Scoring One point for correct species ID Two points for correct primal cut ID Three points for correct retail trade name

12. Beef Quality and Yield Grading –Participants will quality and yield grade 6 beef carcasses –Quality Grading: students give carcass maturity score and marbling score based on USDA standards and then determine quality grade –Yield Grading: students write in carcass weight which is given for each carcass, give the carcass preliminary yield grade based on USDA standards, then adjust preliminary yield grade using “Ribeye Area” and % Kidney, Pelvic and Heart Fat”. –This determines the final “Yield Grade”

13. Placing of Four Classes Four classes from the following list will be placed with selected placings: –One class of 4 beef carcasses –Two classes of retail cuts –One class of 4 pork carcasses –One class of 4 wholesale pork cuts –One class of 4 lamb carcasses –One class of beef wholesale cuts

14. Questions on placing of 2 classes Two selected classes from previous event will be placed. A total of 10 questions will be asked covering both classes –Ex. Which beef carcass had the highest percentage of KPH (kidney, pelvic, heart) fat?

15. SCORING Written test (20 items) and Meat Formulation Problems (9 items). –Written test…………………60 pts. –Meat Form. Prob……………50 pts Retail Meat Cuts and IMPS Cuts ID –40 retail cuts………………..240 pts. Beef Quality and Yield Grading –6 carcasses………………….120 pts. Placing of Four Classes –Four classes…………………200 pts.

16. SCORING cont’d Placing of Two Classes and 10 Questions –Two placing classes…………………100 pts. –10 Questions…………………………50 pts. Team Activity –Beef carcass order fulfillment……….40 pts. TOTAL per indiv…………………860 pts.