2020 Meat Judging Question Master: How to teach students to answer - - PowerPoint PPT Presentation

2020 Meat Judging Question Master:

How to teach students to answer questions correctly!

• Dr. Loni Woolley Lucherk

Assistant Professor of Animal Science West Texas A&M University llucherk@wtamu.edu

Steps to Mastering Meat Judging Questions

• Know your terminology well!
• Know placing factors to quickly place the class and spend majority of time on questions!
• 5 points a question vs. a 2 point close pair
• Be familiar with possible questions/past questions.
• Know the rules – State FFA: can use notes; National FFA: cannot use notes.
• Know how to make out a notecard.
• Know how to fill out the notecard. Students need to follow a process.
• Use the ENTIRE allotted time of that class to take notes and evaluate the class. Do not

daydream on Questions classes!

• Practice, practice, practice.
• Study, study, study.
• Allow them to be the official. Which 5 questions would you choose?

Meat Evaluation Handbook. American Meat Science Association. 2001.

Questions You Must Know for Retail Cuts

Quality

• 1. Most/least marbling
• 2. Best/worst color
• 3. Best/worst texture

Trimness

• 1. Trimmest/fattest cut
• 2. Most/least seam fat
• 3. Most/least tail waste
• 4. Most/least tail bone

Muscling

• 1. Heaviest/lightest muscled
• 2. Greatest/smallest area of exposed lean
• 3. Largest/smallest eye

Size/Package

• 1. Thinnest/thickest
• 2. Least uniform thickness
• 3. Number of packages with soaker pads (diapers)

Sample Retail Cut Questions

• 1. Which cut had the most/least subcutaneous/external fat?
• 2. Which cut had the most/least seam fat?
• 3. Which cut had the most kernel fat?
• 4. Which cut had the most/least tail waste?
• 5. Which cut had the most/least bone (transverse process, lumbar

vertebrae)?

• 6. Which cut had the greatest/least area of edible portion?
• 7. Which cut had the greatest consumer appeal?
• 8. Which cut had the most bright cherry-red colored lean? (Beef)
• 9. Which cut had the most reddish-pink colored lean? (Pork)
• 10. Which cut had the most pinkish-red colored lean? (Lamb)
• 11. Which cut had the firmest/softest lean?
• 12. Which cut had the coarsest/finest textured lean?
• 13. Which cut had the greatest amount of marbling?
• 14. Which cut was the fattest/trimmest?
• 15. Which cut was the heaviest/lightest muscled?
• 16. Which cut was the highest/lowest cutability?
• 17. Which cut combined trimness and muscling to the highest/lowest

degree?

• 18. Which cut was the highest quality? (marbling = beef, color = pork)
• 19. Which cut had the greatest/least amount of marbling?

Any Retail cuts 1. Which cut had the largest eye? (4) 2. Which cut had the highest lean to fat ratio? (2) 3. Which cut had the most/least external fat? (2) 4. Which cut had the darkest colored lean? (2) 5. Which chop was the coarsest textured? (2) T-Bones/Loin Chops 1. Which steak had the smallest/largest tenderloin or psoas major? (7) 2. Which package did not have a diaper (soaker pad)? (6) 3. Which steak had the most/least marbling? (5) 4. Which steak had the least tail waste? (5) 5. Which steak would yield the highest percentage of edible portion? (3) 6. Which steak had the most exposed transverse process? (3) 7. Between the two darkest colored chops, which had less external (subcutaneous) fat? (3) 8. Which steak had the most youthful, cherry red color? (2) 9. Which steak had the greatest/smallest area of exposed lean? (2) 10. Which steak had the smallest longissimus dorsi? (2) 11. Which steak had the least/most seam fat? (2) 12. Which steak was fabricated with the thinnest, least uniform thickness? (2) 13. Which steak was cut the most anterior or cranial? (2) 14. Which steak had the most/least kidney fat? (2) 15. Which steak would yield the most/least plate waste? (2) 16. Which steak had the least marbling in the longissimus dorsi? (1) 17. Which steak had a gluteus medius? (1) 18. Which chop had the most desirable, youthfully colored lean? (1) 19. Which chop was the most caudally removed? (1) 20. Which chop had the most bone waste? (1) 21. Which chop had the palest colored loineye? (1) 22. Which chop had the softest loineye? (1)

Past Retail Cut Questions & how many times they have shown up at a contest

Pork Loin Chop Class

1. 2. 3. 4.

Pork Loin Chop Class

1 2 3 4

1. 2. 3. 4.

Questions on Placing Class

• 1. Which chop possessed the palest colored

longissimus dorsi, resulting in the least consumer appeal?

• 2. Which chop possessed the least tail waste?
• 3. Which chop displayed the smallest psoas

major?

• 4. Which chop would result in the lowest lean to

fat ratio?

• 5. Between 1 and 3, which chop was significantly

heavier muscled?

Officials and Answers to Questions on Placing Class

Official Placing: 4-3-1-2 Cuts of 5-3-4

• 1. Which chop possessed the palest colored longissimus dorsi, resulting

in the least consumer appeal? 2

• 2. Which chop possessed the least tail waste? 4
• 3. Which chop displayed the smallest psoas major? 1
• 4. Which chop would result in the lowest lean to fat ratio? 2
• 5. Between 1 and 3, which chop was significantly heavier muscled? 3

Beef Porterhouse Steak Class

1. 2. 3. 4.

Beef Porterhouse Steak Class

1. 2. 3. 4.

1. 2. 3. 4.

Use your notes to answer the following: Questions on Placing Class

• 1. Which steak had the most plate waste?
• 2. Which steak had the least exposed transverse

process?

• 3. Which steak was cut the most anterior?
• 4. Which steak combined trimness and muscling

to the highest degree?

• 5. Between the two lower cutability steaks, which

steak had a greater amount of marbling?

Questions on Placing Class

• 1. Which steak had the most plate waste?
• 2. Which steak had the least exposed transverse

process?

• 3. Which steak was cut the most anterior?
• 4. Which steak combined trimness and muscling

to the highest degree?

• 5. Between the two lower cutability steaks, which

steak had a greater amount of marbling?

Officials and Answers to Questions on Placing Class

Official Placing: 3-4-1-2 Cuts of 2-6-4

• 1. Which steak had the most plate waste? 2
• 2. Which steak had the least exposed transverse process? 2
• 3. Which steak was cut the most anterior? 4
• 4. Which steak combined trimness and muscling to the highest degree? 3
• 5. Between the two lower cutability steaks, which steak had a greater

amount of marbling? 1

Thank you! Go Buffs!

• Please feel free to reach out with any questions!
• llucherk@wtamu.edu