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TENNESSEE 4-H MEAT
JUDGING
PRESENTATION
Gary T. Rodgers
Extension Agent II
Hardeman County
TENNESSEE 4-H MEAT JUDGING
ACTIVITY GUIDELINES
• The 4-H Meat Identification & Judging Contest consists of learning the retail cuts of beef, pork and lamb, as well as variety meats: brains, heart, kidneys, liver, oxtail, tongue, tripe.
• The national ID list is all inclusive(129 cuts).
TENNESSEE 4-H MEAT JUDGING
ACTIVITY GUIDELINES
• Contest Format- State Level The Tennessee 4-H Meat Judging Contest consists of the following classes:
• Retail Cut Identification: 25-30 retail cut (depending on availability); Senior high teams will identify specie, primal (wholesale) cut, retail cut name, type of cut and cookery method. Currently Tennessee 4-H is using the older version of the scorecard which can be found here. You can download a copy of the newest version of the ID card from the American Meat science Association website (www.meatscience.org).
• Primal (Wholesale) Cut Judging: 2 classes selected from Beef Ribs, Beef Short Loins, Pork Fresh Hams or Pork Center Cut Loins
• Retail Cut Judging: 2-3 classes selected from Beef Rib Steak, Small End (Bone-in or Boneless), Beef T-Bone or Porterhouse Steaks, Pork Loin Chops, Pork Loin Rib Chops, Pork Ham Smoked Center Slice or Lamb Leg Sirloin Chops. Note that some cuts have similar terminology to each other (Beef T-Bone & Pork Loin Chop) and to the primal cut judging.
• Questions and Oral Reasons: Senior high teams will give 1 set of oral reasons on a designated judging class and answer questions on 3-4 classes.
TENNESSEE 4-H MEAT JUDGING
ACTIVITY GUIDELINES
• Contest Format- Regional Level The Tennessee 4-H Meat Judging Contest consists of the following classes:
• Retail Cut Identification: 25-30 retail cuts presented via Powerpoint presentation; Senior high teams will identify specie, primal (wholesale) cut, retail cut name, type of cut and cookery method. Junior High teams may only be asked to identify only specie, primal(wholesale)cut, retail cut name and type of cut. Currently Tennessee 4-H is using the 2003 version of the scorecard which can be found here. You can download a copy of the newest version of the ID card from the American Meat science Association website (www.meatscience.org).
• Retail Cut Judging: 2 classes selected from Beef Rib Steak, Small End (Bone-in or Boneless), Beef T-Bone or Porterhouse Steaks, Pork Loin Chops, Pork Loin Rib Chops, Pork Ham Smoked Center Slice or Lamb Leg Sirloin Chops. These classes will also be presented via Powerpoint presentation. Notice that some cuts have similar terminology to each other (Beef T-Bone & Pork Loin Chop).
• Questions: Both Junior High and Senior high teams will be asked five(5) questions on each judging class.
1. B H 27 St D
This is the Retail Identification
Scorecard.
This is how it is filled out for a
Porterhouse Steak.
Cut
No.
Species
1 pt.
Primal
Cut
3 pts.
Retail
Name
4 pts.
Type
1 pt.
Cookery
Method
1 pt.
“How do I determine
what cut it is?”
• Distinguishing between species can be accomplished by looking at several things:
• Color of lean – Beef is usually a bright, cherry-red color. Color varies from light, bright red to
a dark red. Pork lean varies from greyish-pink to greyish-red, while lamb cuts vary from a light, reddish-pink to a brick red.
• Type of fat – Beef fat is usually firm and white, cream-white, or possibly slightly yellow in
color. Pork fat tends to be white and greasy, while lamb fat is often brittle and chalk-white in appearance.
• Size of cut – Beef cuts are large in size, while the same cuts from pork and lamb are usually
half the size of beef. Lamb tends to produce the smallest cuts.
Courtesy of Texas A & M University
“How do I determine
what cut it is?”
• Bone structure
– This can sometimes be the easiest way to identify a cut. Many cuts are named by the bones contained in the cuts, and they indicate where the cuts originated from on the carcass. The shape of bones is similar in all three species, with the size of each bone varying with both age and species.
• Muscle structure
– This can also help identify a cut. For this reason, it can be very useful to understand muscle structure and how the shape of muscles differ in various cuts. Studying retail cut charts is often helpful to becoming familiar with muscle structure.
Courtesy of Texas A & M University
Bone Examples
Beef Chuck Arm Roast
Pork Shoulder Arm
Steak
Lamb Shoulder Arm
Chop
Bone Examples
Beef Chuck 7-Bone Roast Pork Loin Blade Chop Lamb Shoulder Blade Chop
Bone Examples
Beef Rib Steak Small End Lamb Rib Chop Pork Loin Rib Chop
Bone Examples
Beef Loin T-bone Steak Pork Loin Chop Lamb Loin Chop
Bone Examples
Pork Loin Sirloin Chop Lamb Leg Sirloin Chop
Bone Examples
Pork Spareribs Lamb Breast Riblets
Introduction to Wholesale Cuts and
Overview of Retail Cuts
Wholesale Beef Cuts
Beef Retail Cuts
Pork Wholesale Cuts
Shoulder
Side(Belly)
Pork Retail Cuts
Lamb Wholesale Cuts
Rib
French Leg
Lamb Retail Cuts
Square cut
shoulder
• Credit for the photos used in the Retail
Identification portion of this presentation goes
to:
– Texas AgriLife Extension Service and the
AggieMeat website (aggiemeat.tamu.edu)
– University of Nebraska Meat Identification Page
– Meat Identification PB1056. S. K. Winfree. The
University of Tennessee Agricultural Extension
Service.
TENNESSEE 4-H MEAT JUDGING
ACTIVITY GUIDELINES
Additional Resources
• Texas A & M Meat Science Department http://meat.tamu.edu/extension.html
– Has judging classes as well as retail ID practice
– Note that some of the retail ID cuts may not be included in the Tennessee 4-H list.
• American Meat Science Association – 4-H Meat Judging
– Has information on National 4-H Contests
– Has links to several very good resources
What’s Next?
• Hopefully this gives you some idea of what to
expect as you begin preparations for a 4-H
Meats Judging Contest.
• The next lesson will begin to cover the Beef
Retail ID Cuts.