Not Available in 2009—State contest will be held March 28, 2009 at UWRF.
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, carcasses, and ribs.
- Grading classes: Yield and quality grades of five beef carcasses, grade five pork carcasses, and determine percent muscling on pork carcasses.
- Identification: Identify 20 retail cuts of meat from lamb, pork or beef.
- Questions: Questions will be asked pertaining to the placing classes.
- 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 some form of head cover in the form of a hair net or a clean cap. A white locker coat or a clean jacket 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
hanson@fvtc.edu |
| |
|
|
|
|
High School Committee:
|
Gillette
|
| |
Fort Atkinson
|
|
| Consultant: |
Dr. Bob Nusbaum
U.W. Platteville
608-342-1342
nusbaum@uwplatt.edu
|
Consultant: |
Jeff Sindelar
U.W. Madison
608-262-0555
|
Consultant:
|
|
|
|