Meats Evaluation & Technology

Purpose

The Meats Evaluation Event is composed of five (5) classes (50 points each), one (1) set of ten (10) questions from two of the placing classes (50 points), beef carcass quality grading, yield grading and pricing (60 points), thirty (30) retail cuts for identification(180 points), a written test consisting of twenty (20) questions (60 points), and a laboratory practicum (5-10 questions, 50 points). Total points for the event is 650.. The five placing classes will be selected from: Rank Four Beef Carcasses, Rank Four Wholesale Cuts of Beef, Rank Four Pork Carcasses, Rank Four Wholesale Cuts of Pork, Rank Four Lamb Carcasses, and Rank Four Retail Cuts.

Superintendent:

Dennis Burson
A 213 Animal Science
Lincoln, NE 68583-0908
402-472-6457
dburson1@unl.edu

Download Handbook & Rules

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