Illinois Association of Vocational Agriculture Teachers Meats Evaluation and Technology Career Development Event
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1 Rev. January 20 Illinois Association of Vocational Agriculture Teachers Meats Evaluation and Technology Career Development Event A. General Information 1. Team: A team shall consist of five (5) participants. The three (3) individuals with the highest score shall constitute the team score. 2. Placings/Scoring: Official ring placings and reasons will be given immediately following completion of the event. 3. Scorecards: The Scantron cards used in the event will be CDE form # Team Event: The Ground Beef Formulation Problem will be solved cooperatively by all team members at the beginning of the event. It is worth 50 points per team 5. Miscellaneous: a. Part of the event is held in a cold storage room (25 to 30ºF), dress appropriately. b. Participants may use non-programmable (will not store formulas), battery operated calculators if they provide them. c. Calculators may not be shared. d. Participants should not have any measuring devices during competition. e. Participants should have clipboards and #2 pencils for use during the CDE. f. All participants must wear hair nets and smocks. No exceptions will be allowed. 6. Additional Information: Refer to the "General Rules" section for the current year for information concerning Entry Fees, Registration and Location of the event. 7. Preregistration is available and encouraged. Watch News & Notes and the AgEd Listserve for event details and a preregistration form. Preregistration forms may be downloaded at or B. Event Format 1. Placing Rings: 5 rings (50 points each) from the following list. (Meat cannot be handled): a. Beef carcasses b. Pork carcasses c. Lamb carcasses d. Wholesale/sub-primal pork cuts e. Wholesale/sub-primal beef cuts f. Beef retail cuts - one of the following options Ribeye Steak Top Steak Boneless Steak Bone-in Steak (includes both T-bone and Porterhouse steaks) g. Pork retail cuts - one of the following options Smoked Ham Chop Center Rib Roast Blade Steak h. Lamb retail cuts - one of the following options Arm Chop Chop Square Cut Roast - 1 -
2 2. Grade one ring of six (6) beef carcasses for QUALITY. [Scoring Note: Fifteen points are added to the participant s score for correctly identifying the Quality Grade, twelve points for being off 1/3 grade, eight points for being off two 1/3 grades, three points for being off three 1/3 grades and zero for missing the correct grade by four or more places. The quality grading ring is valued at 90 points] 3. Grade one ring of six (6) beef carcasses for YIELD. [Scoring Note: Fifteen points are added to the participant s score for correctly identifying the Yield Grade, twelve points for being off 1/3 grade, eight points for being off two 1/3 grades, three points for being off three 1/3 grades and zero for missing the correct grade by four or more places. The quality grading ring is valued at 90 points] Yield Grade 1 (YG1) Yield Grade 2 (YG2) Yield Grade 3 (YG3) Yield Grade 4 (YG4) Yield Grade 5 (YG5) High High High High High Avg Avg Avg Avg Avg Low Low Low Low Low Identify one ring of thirty (30) retail cuts of meat. [Scoring Note: Participant s receive one point for correctly identifying the species, two points for correctly identifying the primal cut, and three points for correctly identifying the retail cut. There are a total of six points possible for each cut making this portion of the event worth 180 points.] Listed on the following page are the and cuts of meat and the code that is required for the Scantron answer sheet. -2-
3 BEEF (B) Brisket Brisket, Whole (Bnls) Brisket, Corned Flat Half (Bnls) Point Half (Bnls) Chuck Arm Roast Arm Pot Roast (Bnls) Arm Steak Arm Steak (Bnls) Blade Roast Blade Steak Chuck Eye Roast (Bnls) Mock Tender Roast Mock Tender Steak Seven (7) Bone Roast Seven (7) Bone Steak Top Blade Steak (Bnls) Flank Flank Steak Porterhouse Steak Sirloin Steak Sirloin Steak (Bnls) T-Bone Steak Tenderloin Roast (Bnls) Tenderloin Steak Top Steak Top Steak (Bnls) Top Sirloin Steak (Bnls) Plate Short Ribs Skirt Steak (Bnls) PORK, FRESH (P) Ham/Leg Rump Portion Back Ribs Blade Chop Blade Chop (Bnls) Blade Roast Butterfly Chop (Bnls) Center Roast Center Rib Roast Country Style Ribs Chop Sirloin Chop Sirloin Cutlets Sirloin Roast Tenderloin Roast (Whole) Top Chop Top Chop (Bnls) Top Roast (Bnls) Top Double Roast (Bnls) Arm Picnic Arm Roast Arm Steak Blade, Boston Blade Steak Side Belly Fresh Side LAMB (L) Breast Breast Riblets Leg American Style Roast Frenched Style Roast Sirloin Chop Sirloin Half (Portion) Double Chop Chop Roast Rib (Frenched) Rib Roast Arm Chop Blade Chop Neck Slice (Bnls) Square Cut (Whole) Rib Eye Roast Eye Steak Large End Roast Small End Roast Small End Steak Small End Steak (Bnls) Round Bottom Round Roast (Bnls) Bottom Round Rump Roast (Bnls) Bottom Round Steak Eye Round Roast Eye Round Steak Heel of Round Roast Round Steak Round Steak (Bnls) Tip Roast Tip Roast, Cap Off Tip Steak Tip Steak, Cap Off Top Round Roast Top Round Steak Shank Cross Cuts Cross Cuts (Bnls) Oxtail Sweetbread Tripe Various Meats Beef for Stew Cube Steak Ground Beef Various Cube Steak Ground Pork Hocks Sausage Sausage Links PORK, SMOKED/CURED Ham/Leg Ham (Bnls) Ham (Whole) Rump Portion Jowl Jowl Back Ribs Canadian Bacon Chop Picnic (Whole) Side Belly Slab Bacon Sliced Bacon Various Meats Hocks
4 5. Team Event. All team members will be responsible for cooperatively solving a ground meat formulation problem. Round decimals for the final answer only. [Scoring Note: The team event is valued at 50 points] Sample problem: Assume that you manage a meat plant that manufactures ground beef for a chain of retail stores. Your goal is to produce a fresh, wholesome product that complies with all meat inspection regulations and will have three days' shelf life in the meat case. The fat content must comply with the specifications of the stores. The cost of the product should be as low as possible. Rounding a decimal: 5-9 will be rounded up; 1-4 will be rounded down. Remember, do not round numbers until you get to your final answer. Example: From preceding information: Use the Pearson Square to formulate a batch of (A) % (D) 5 ground beef to the desired fat content. 20% (B) 25% (E) Meats: 15 (Sum) (1) Boneless cow meat (% fat--$.99/lb.) (2) 75% lean beef trimmings (25% fat--$.79/lb.) Proportions: Desired Final Fat Content: 20% (1) Boneless cow = 5/15 = 0.33 Batch Size: 1,000 lbs. (x 1,000 lbs. = 330 lbs.) Determine: (2) 75% Beef trim = /15 = 0.67 a. The amounts of the two types of meat that (x 1,000 lbs. = 670 lbs.) must be blended together to give the desired fat content. Verify Final Fat Content: b. The meat cost of the finished product. 330 lbs. X 0. (fat) = 33 lbs. 670 lbs. X 0.25 (fat) = 7 lbs. = 200 lbs. Fat/1,000 lbs. Batch (20% fat) Pearson Square Cost per Pound: Boneless cow meat 0.33 x $.99/lb.= % trim 0.67 x $.79/lb. = or $.86/lb. (A) (D) Fat Content Difference Between of Meat 1 B and C (C) Desired Fat Content of Finished Batch (B) Fat Content of meat 2 (E) Difference Between A and C Sum of (D) and (E) Proportion of ingredient (A) = (D)/(Sum) Proportion of ingredient (B) = (E)/(Sum) -4-
5 Suggested References 1. Judging Booklet J180f Meat Judging and Grading 2. Slidefilms & Slide Sets F/S180-1 Identification of Meat Cuts F/S181a Identification of Kinds of Meat F/S183b Beef Cut Identification, with study guide F/S183b (Supp) Beef Cut Identification, with study guide F/S186 Pork and Lamb Cut Identification, with study guide F/S186 (Supp) Pork and Lamb Cut Identification, with study guide F260 Quality and Yield Grading of Beef Carcass F/S261 Beef Slaughtering F/S264-1 Pork Carcass Cutting and Processing, Part 1: Fabrication F/S264-2 Pork Carcass Cutting and Processing Part II: Curing and Smoking F/S270-1 Meat Evaluation Classes, Part 1: Beef F/S270-2 Meat Evaluation Classes, Part II: Pork and Lamb 3. CD-ROM s MDS0 MDS0- Meat Cut Identification and Technology Meat Cut Identification and Technology Quiz Pack 4. Other X180b Meat Cut Identification--Flash Card Set Career Development Events Handbook National FFA Organization, P.O. Box 68960, 6060 FFA Drive, Indianapolis, IN Catalog of instructional materials is available from ITCS Instructional Materials, University of Illinois at Urbana-Champaign, 01 S. Maryland Dr., Urbana, IL (800) FAX (2) or available on the World Wide Web ( Aid for ordering non-scantron cards: No. of teams x No. of participants per team x No. of rings = No. of cards needed, i.e., 20 teams x 5 participants per team x 5 ring(s) = 500 cards needed. My event: teams x participants per team x ring(s) = cards. -5-
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