2014 Wyoming State 4-H Meats Judging Contest April 2014 University of Wyoming. Created by: Dawn Sanchez, UW Extension Educator
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1 2014 Wyoming State 4-H Meats Judging Contest April 2014 University of Wyoming Created by: Dawn Sanchez, UW Extension Educator
2 Beef Ribs
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13 Questions for the Beef Ribs Class 1. Which rib possessed the highest degree of marbling in the ribeye? 2. Which rib displayed the largest ribeye? 3. Which rib graded USDA select? 4. Which rib possessed the most fat opposite the ribeye? 5. Which rib had the smallest eye of blade in the blade face?
14 Official Placing Beef Ribs Cuts 5-3-3
15 Questions for the Beef Ribs Class 1. Which rib possessed the highest degree of marbling in the ribeye? 4 2. Which rib displayed the largest ribeye? 1 3. Which rib graded USDA select? 2 4. Which rib possessed the most fat opposite the ribeye? 4 5. Which rib had the smallest eye of blade in the blade face? 2
16 Lamb Carcasses
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28 Official Placing Lamb Carcasses Cuts 2-3-5
29 Pork Carcasses
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40 Official Placing Pork Carcasses Cuts 3-3-5
41 Pork Loin Chops
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48 Questions for the Beef Ribs Class 1. Which chop possessed the palest colored lean? 2. Which chop was the trimmest? 3. Which chop had the largest tenderloin and loin eye? 4. Which chop exhibited the least area of exposed lean? 5. Which chop had the most external fat?
49 Official Placing Pork Loin Chops Cuts 5-3-4
50 Questions for the Beef Ribs Class 1. Which chop possessed the palest colored lean? 2 2. Which chop was the trimmest? 1 3. Which chop had the largest tenderloin and loin eye? 1 4. Which chop exhibited the least area of exposed lean? 3 5. Which chop had the most external fat? 2
51 Pork Fresh Hams
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54 Official Placing Pork Fresh Hams Cuts 2-4-6
55 Beef Carcasses
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63 Questions for the Beef Ribs Class 1. Which carcass had the highest degree of marbling in the ribeye? 2. Which carcass had the lowest cutability? 3. How many steer carcasses were there in the class? 4. Which carcass had the largest ribeye? 5. Which carcass had the lightest muscled round?
64 Official Placing Beef Carcasses Cuts 5-3-4
65 Questions for the Beef Ribs Class 1. Which carcass had the highest degree of marbling in the ribeye? 1 2. Which carcass had the lowest cutability? 2 3. How many steer carcasses were there in the class? 2 4. Which carcass had the largest ribeye? 3 5. Which carcass had the lightest muscled round? 2
66 Junior Identification
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84 Front View 18 Rear View
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87 Official Junior Identification 1. Beef Loin Porterhouse Steak 2. Beef Round Eye Round Roast 3. Beef Chuck Blade Roast 4. Pork Shoulder Blade Boston Roast 5. Lamb Rib Rib Roast 6. Beef Plate Short Ribs 7. Beef Various Beef for Stew 8. Beef Brisket Flat Half, Bnls 9. Pork Loin Rib Chops 10. Lamb Breast Ribs (Denver Style) 11. Beef Round Tip Roast Cap Off 12. Lamb - Rib Rib Chops, Frenched 13. Pork Shoulder Blade Steak 14. Pork Shoulder Arm Roast 15. Beef Round Bottom Round Roast 16. Lamb Leg Center Slice 17. Beef Loin T-Bone Steak 18. Pork Loin Center Rib Roast 19. Beef Chuck Arm Pot-Roast 20. Beef Rib Ribeye Steak, Bnls
88 Intermediate Identification
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106 Front View 18 Rear View
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109 Official Intermediate Identification 1. Beef Chuck 7-Bone Pot-Roast 2. Lamb Various Shank 3. Beef Loin Top Loin Steak 4. Pork Loin Loin Chop 5. Lamb Shoulder Blade Chop 6. Beef Flank Flank Steak 7. Lamb Loin Loin Chops 8. Beef Rib Rib Roast 9. Beef Round Top Round Roast 10. Pork Various Pork Cubes Steak 11. Beef Round Tip Roast Cap Off 12. Lamb - Rib Rib Chops, Frenched 13. Pork Shoulder Blade Steak 14. Pork Shoulder Arm Roast 15. Beef Round Bottom Round Roast 16. Lamb Leg Center Slice 17. Beef Loin T-Bone Steak 18. Pork Loin Center Rib Roast 19. Beef Chuck Arm Pot-Roast 20. Beef Rib Ribeye Steak, Bnls
110 Senior Identification
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141 Official Senior Identification 1. Beef Chuck Top Blade Steak (Flat Iron) 2. Lamb Shoulder Arm Chops 3. Lamb Leg Sirloin Half 4. Pork Loin Back Ribs 5. Beef Loin Top Sirloin Steak, Bnls 6. Beef Chuck Eye Roast, Bnls 7. Pork Shoulder Arm Steak 8. Beef Round Eye Round Steak 9. Pork Loin Center Loin Roast 10. Pork Loin Blade Roast 11. Beef Various Cubed Steak 12. Beef Plate Skirt Steak, Bnls 13. Lamb Leg Leg Roast, Bnls 14. Pork Loin Sirloin Cutlets 15. Beef Chuck Shoulder Pot-Roast, Bnls 16. Pork Loin Top Loin Chops 17. Beef Chuck Petite Tender 18. Beef Round Tip Steak Cap Off 19. Beef- Loin Top Sirloin Cap Steak, Bnls 20. Beef Chuck Arm Pot-Roast, Bnls 21. Beef Round Top Round Steak 22. Beef Loin Top Sirloin Steak, Bnls Cap- Off 23. Beef Chuck Mock Tender Steak 24. Beef Round Bottom Round Steak 25. Beef Loin Tenderloin Steak 26. Beef Round Bottom Round Rump Roast 27. Lamb Leg Sirloin Chops 28. Beef Loin Tri Tip Roast 29. Pork Spare Ribs Pork Spare Ribs 30. Pork Loin Tenderloin, Whole
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Market Report provided by American Restaurant Association
Beef, Veal and Lamb Report Beef, Veal & Lamb -Beef output last week rose 2.5% from the previous week and was 8.2% bigger than 2014 s Labor Day week. Cattle slaughter was the biggest since June. Slaughter
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Market Report provided by American Restaurant Associationwww.AmericanRestaurantAssociation.com-
Beef, Veal and Lamb Report Beef, Veal & Lamb- Beef output last week declined 2% and was 4.8% less than the same week a year ago. Cattle slaughter was the smallest in five weeks. Tight cattle supplies are
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Market Report provided by American Restaurant Associationwww.AmericanRestaurantAssociation.com-
Beef, Veal and Lamb Report Beef, Veal & Lamb- Beef production last week increased 1.1% but was 2.1% less than the same week a year ago. Beef packer margins have deteriorated due to various beef markets
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Market Report provided by American Restaurant Associationwww.AmericanRestaurantAssociation.com-
Beef, Veal and Lamb Report Beef, Veal & Lamb- Beef production last week was 2.9% larger than '11. Beef output could be tempered in the near term due in part to poor packer margins. In Nov, US beef imports
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Market Report provided by American Restaurant Associationwww.AmericanRestaurantAssociation.com-
Beef, Veal and Lamb Report Beef, Veal & Lamb Beef output last week declined 5.4% and was a whopping 8.7% less than the same week a year ago. This is due in part to challenging weather and deteriorating