The purpose of this contest is to stimulate interest in carcass evaluation, retail meat evaluation, and retail meat sales.
Description of Contest
- NO CELL PHONES ALLOWED!
- A team score will consist of the three highest scoring members. The lowest scoring person will be the alternate.
- The contest will consist of the following classes:
- Placing classes: Placing a class of four hams, steaks, chops, pork carcasses, and/or ribs. Answer five questions per class.
- Yield and quality grades of five beef carcasses. Answer five questions pertaining to that class.
- Identification: Identify 20 retail cuts of meat from lamb, pork or beef.
- Each student should bring along a clipboard and pencils. Students should dress warm as part of the contest is held in a freezer. Students must wear hard hat and hair net. A suitable locker coat is required.
- Each school may enter two teams.
Please review the state FFA Career Development Events.
| Co-Chair: |
Dale Mijon
Cedar Creek
(920) 734-8792 |
Co-Chair: |
Jeremy Hanson
FVTC
920-735-2597
hansonj@fvtc.edu |
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High School Committee:
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Gillette
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Fort Atkinson
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| Consultant: |
Pete Drone
608-944-2559
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Consultant: |
Jeff Sindelar
U.W. Madison
608-262-0555
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Consultant:
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