Meats for Consumers STATE FAIR 4-H MEATS CONTEST (Revised June 14) The 4-H Meat Identification Contest is held during PASE at Animal Sciences Loeffel Meat Laboratory on the East Campus of the University of Nebraska-Lincoln. The contest is divided into four sections - the identification of retail meat cuts, a written quiz, a food safety lab exam, and judging of retail cuts. Each section is handled as follows: A. RETAIL MEAT IDENTIFICATION Each contestant will be required to identify 25 retail cuts of meat according to: CORRECT ANSWER 1. Kind of Meat or - Beef, Pork, Lamb 2 points 2. Wholesale Cut from which it is taken 3 points 3. of the Retail Cut 5 points A perfect score would be 250 points for this section. 10 points B. WRITTEN QUIZ Each contestant will be given a written quiz. The quiz will test the contestants knowledge over these aspects of meat: identifying characteristics of various retail cuts of beef, pork, lamb; how to cook meat; the nutritive value of meat; care, storage and freezing of meats; guides to meat buying; and the composition of meat. The quiz may contain completion, multiple choice or true-false questions. The quiz will have 25 questions at 2 points each for a total of 50 points. C. Food Safety and Quality Lab Practicum The food safety laboratory practicum will consist of ten scenarios that 4-Hers will need to make decisions about food safety and the practices for food safety. All scenarios will be meat related. Ten questions will be asked about the scenarios with each question worth 10 points for a total of 100 points. D. RETAIL CUT JUDGING Each contestant will place two classes of retail cuts. The retail cut classes will be selected from the following. Beef : Blade, Arm or Rib steaks and roasts; T-Bone, Porterhouse or Sirloin steaks Pork: Arm, Picnic or Blade Boston roasts; Blade or Arm steaks or roasts; Rib, Loin or Sirloin Chops; Sliced bacon, hams or Ham center pieces The placing classes are worth 50 points for a total of 100 points
E. TEACHING AIDS AND GUIDES: Retail cut identification The MEAT IDENTIFICATION pictures prepared by the University of Nebraska are available through the Animal Science Web Site: http://animalscience.unl.edu/ansccareerdevelopmenteventsmeatevalandid Written quiz This will consist of questions from http://animalscience.unl.edu/ansccareerdevelopmenteventsmeatevalandid. Food Safety and Quality Lab Practicum A set of 10 food safety scenarios will be provided. Questions of practices that either improve or hindered food safety will be asked about each scenario. Retail Cut Judging A retail cut judging slide set is available at http://animalscience.unl.edu/ansccareerdevelopmenteventsmeatevalandid. CONTEST SUPERINTENDENT: Dennis E. Burson, Extension Meat Specialist, A213 AnSci, University of Nebraska-Lincoln, 68583-0908. Phone: (402) 472-6457, email dburson1@unl.edu.
Retail Cut Coding Sheet (to be used with answer sheet) s B = Beef P = Pork L = Lamb Cuts A Breast F Loin K Side (Belly) B Brisket G Plate L Spareribs C Chuck H Rib or Rack M Variety Meats D Flank I Round N Various Meats E Ham or Leg J Shoulder Retail s Roasts/Pot Roasts Steaks Variety Meats 1 American Style 41 Arm Steak 76 Heart 2 Arm Picnic (Whole) 42 Blade Steak 77 Kidney 3 Arm Roast 43 Bottom Round Steak 78 Liver 4 Arm Roast (Bnls) 44 Center Slice 79 Oxtail 5 Back Ribs 45 Eye Steak (Bnls) 80 Tongue 6 Blade Roast 46 Eye Round Steak 81 Tripe 7 Blade Boston 47 Flank Steak 8 Bottom Round Roast (Bnls) 48 Mock Tender Steak Various Meats 9 Bottom Round Rump Roast (Bnls) 49 Porterhouse Steak 82 Beef for Stew 10 Brisket, Whole (Bnls) 50 Ribeye Steak, Lip-On 83 Cubed Steak 11 Center Loin Roast 51 Round Steak 84 Ground Beef 12 Center Rib Roast 52 Round Steak (Bnls) 85 Ground Pork 13 Eye Roast (Bnls) 53 Sirloin Cutlets 86 Hocks 14 Eye Round Roast 54 Skirt Steak (Bnls) 87 Sausage Link/Pattie 15 Flat Half (Bnls) 55 T-Bone Steak 88 Shank 16 Frenched Style 56 Tenderloin Steak 17 Fresh Side 57 Tip, Cap Off Steak Smoked/Cured 18 Leg Roast (Bnls) 58 Top Blade Steak (Flat Iron) 89 Brisket, Corned 19 Loin Roast 59 Top Loin Steak 90 Center Slice 20 Mock Tender Roast 60 Top Loin Steak (Bnls) 91 Ham (Bnls) 21 Petite Tender 61 Top Round Steak 92 Hocks 22 Rib Roast 62 Top Sirloin Steak (Bnls) 93 Loin Chop 23 Rib Roast (Frenched) 63 Top Sirloin Cap Off Steak (Bnls) 94 Picnic (Whole) 24 Ribs (Denver Style) 64 Top Sirloin Cap Steak (Bnls) 95 Rib Chop 25 Rump Portion 96 Rump Portion 26 Seven (7) Bone Roast Chops 97 Shank Portion 27 Shank Portion 65 Arm Chop 98 Slab Bacon 28 Short Ribs 66 Blade Chop 99 Sliced Bacon 29 Shoulder Roast (Bnls) 67 Blade Chop (Bnls) 30 Sirloin Roast 68 Butterflied Chop (Bnls) 31 Sirloin Half 69 Country Style Ribs 32 Spareribs 70 Loin Chop 33 Square Cut 71 Rib Chop 34 Tenderloin (Whole) 72 Rib Chop (Frenched) 35 Tip Roast (Bnls) 73 Sirloin Chop 36 Tip Cap Off Roast 74 Top Loin Chop 37 Top Loin Roast (Bnls) 75 Top Loin Chop (Bnls) 38 Top Roast (Bnls) 39 Top Round Roast 40 Tri-Tip Roast
Nebraska 4-H Meat Retail Cut Identification Cut No. s (3 pt) Cut (4 pt) Retail (5 pt) Score Ex. Beef B Loin F T-Bone 55 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. Total January 31, 2013
Cookery Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M Beef Bottom Round Rump Roast B I 09 D/M
Cookery Cookery BEEF Retail Cut Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef Round Bottom Round Steak B I 43 M Beef Round Bottom Round Roast B I 08 D/M Beef Round Eye Round Roast B I 14 D/M Beef Round Eye Round Steak B I 46 D/M Beef Round Tip Roast - Cap Off B I 36 D/M Beef Round Tip Steak - Cap Off B I 57 D Various Beef Cubed Steak B N 83 D/M Beef for Stew B N 82 M Ground Beef B N 84 D Retail Cuts of Pork PORK Retail Cut Shoulder Pork Shoulder Arm Picnic, Whole P J 02 D/M Pork Shoulder Arm Roast P J 03 D/M Pork Shoulder Arm Steak P J 41 D/M Pork Shoulder Blade Boston Roast P J 07 D/M Pork Shoulder Blade Steak P J 42 D/M Smoked Pork Shoulder Picnic, Whole P J 94 D/M Loin Pork Loin Blade Chops P F 66 D/M Pork Loin Blade Chops, Bnls P F 67 D/M Pork Loin Blade Roast P F 06 D/M Pork Loin Country Style Ribs P F 69 D/M Pork Loin Back Ribs P F 05 D/M Pork Loin Center Rib Roast P F 12 D Pork Loin Rib Chops P F 71 D Pork Loin Center Loin Roast P F 11 D Pork Loin Chops P F 70 D Pork Loin Top Loin Roast, Bnls P F 37 D Pork Loin Top Loin Chops P F 74 D Pork Loin Top Loin Chops, Bnls P F 75 D Pork Loin Butterfly Chops, Bnls P F 68 D Pork Loin Sirloin Roast P F 30 D
Cookery Cookery PORK Retail Cut Pork Loin Sirloin Chops P F 73 D Pork Loin Sirloin Cutlets P F 53 D Pork Loin Tenderloin, Whole P F 34 D Smoked Pork Loin Rib Chop P F 95 D Smoked Pork Loin Chop P F 93 D Side Slab Bacon P K 98 D Sliced Bacon P K 99 D Fresh Side P K 17 M Spareribs Pork Spareribs P L 32 D/M Ham/Leg Pork Fresh Ham Rump Portion P E 25 D/M Pork Fresh Ham Center Slice P E 44 D/M Pork Fresh Ham Shank Portion P E 27 D/M Pork Top Roast, Bnls P E 38 D Pork Tip Roast, Bnls P E 35 D Smoked Ham, Bnls P E 91 D Smoked Ham Rump Portion P E 96 D Smoked Ham Center Slice P E 90 D Smoked Ham Shank Portion P E 97 D Various Ground Pork P N 85 D Pork Hock P N 86 M Pork Cubed Steak P N 83 D/M Pork Sausage Links/Patties P N 87 D Sausage P N 87 D Smoked Pork Hock P N 92 M Retail Cuts of Lamb LAMB Retail Cut Breast Lamb Breast Ribs (Denver Style) L A 24 D/M Shoulder Lamb Shoulder Arm Chops L J 65 D/M Lamb Shoulder Blade Chops L J 66 D/M Lamb Shoulder Square Cut L J 33 D/M Rib Lamb Rib Chops L H 71 D Lamb Rib Chops, Frenched L H 72 D Lamb Rib Roast L H 22 D Lamb Rib Roast, Frenched L H 23 D
Cookery LAMB Retail Cut Loin Lamb Loin Chops L F 70 D Lamb Loin Roast L F 19 D Leg Lamb Leg American Style Roast L E 01 D Lamb Leg Center Slice L E 44 D Lamb Leg Frenched Style Roast L E 16 D Lamb Leg Roast, Bnls L E 18 D Lamb Leg Sirloin Chops L E 73 D Lamb Leg Sirloin Half L E 31 D Various Shank L N 88 M Variety Meats Retail Cuts VARIETY Retail Cut MEATS Heart, Beef B M 76 D/M Heart, Pork P M 76 D/M Heart, Lamb L M 76 D/M Kidney, Beef B M 77 D/M Kidney, Pork P M 77 D/M Kidney, Lamb L M 77 D/M Liver, Beef B M 78 D/M Liver, Pork P M 78 D/M Liver, Lamb L M 78 D/M Oxtail, Beef B M 79 M Tongue, Beef B M 80 D/M Tongue, Pork P M 80 D/M Tongue, Lamb L M 80 D/M Tripe, Beef B M 81 M