Meat Evaluation and Technology Contest 

Meat Evaluation and Technology Contest    State Meat Eval and Tech Contest

The purpose of this contest is to stimulate interest in carcass evaluation, retail meat evaluation, and retail meat sales.

Description of Contest

  1. NO CELL PHONES ALLOWED!
  2. A team score will consist of the three highest scoring members. The lowest scoring person will be the alternate.
  3. The contest will consist of the following classes:
    1. Placing classes: Placing a class of four hams, steaks, chops, pork carcasses, and/or ribs.  Answer five questions per class.
    2. Yield and quality grades of five beef carcasses.  Answer five questions pertaining to that class.
    3. Identification: Identify 20 retail cuts of meat from lamb, pork or beef.
  4. 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.
  5. 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
       
High School Committee:
Gillette
  Fort Atkinson

Consultant: Pete Drone
608-944-2559

Consultant: Jeff Sindelar
U.W. Madison
608-262-0555
Consultant:

   
Horticulture photo

   Maintained by:

   Jason Vosters

   Last Modified:
   4/5/2010 2:25:15 PM