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2020 Meat Judging Question Master: How to teach students to answer questions correctly! Dr. Loni Woolley Lucherk Assistant Professor of Animal Science West Texas A&M University llucherk@wtamu.edu Steps to Mastering Meat Judging Questions

  1. 2020 Meat Judging Question Master: How to teach students to answer questions correctly! Dr. Loni Woolley Lucherk Assistant Professor of Animal Science West Texas A&M University llucherk@wtamu.edu

  3. Steps to Mastering Meat Judging Questions • Know your terminology well! • Know placing factors to quickly place the class and spend majority of time on questions! • 5 points a question vs. a 2 point close pair • Be familiar with possible questions/past questions . • Know the rules – State FFA: can use notes; National FFA: cannot use notes. • Know how to make out a notecard . • Know how to fill out the notecard. Students need to follow a process . • Use the ENTIRE allotted time of that class to take notes and evaluate the class. Do not daydream on Questions classes! • Practice, practice, practice. • Study, study, study. • Allow them to be the official . Which 5 questions would you choose?

  5. Meat Evaluation Handbook. American Meat Science Association. 2001.

  6. Sample Retail Cut Questions Questions You Must Know for Retail Cuts 1. Which cut had the most/least subcutaneous/external fat? Quality 2. Which cut had the most/least seam fat? 1. Most/least marbling 3. Which cut had the most kernel fat? 4. Which cut had the most/least tail waste? 2. Best/worst color 5. Which cut had the most/least bone (transverse process, lumbar 3. Best/worst texture vertebrae)? Trimness 6. Which cut had the greatest/least area of edible portion ? 1. Trimmest/fattest cut 7. Which cut had the greatest consumer appeal ? 2. Most/least seam fat 8. Which cut had the most bright cherry-red colored lean? (Beef) 3. Most/least tail waste 9. Which cut had the most reddish-pink colored lean? (Pork) 4. Most/least tail bone 10. Which cut had the most pinkish-red colored lean? (Lamb) Muscling 11. Which cut had the firmest/softest lean? 12. Which cut had the coarsest/finest textured lean? 1. Heaviest/lightest muscled 13. Which cut had the greatest amount of marbling? 2. Greatest/smallest area of exposed lean 14. Which cut was the fattest/trimmest? 3. Largest/smallest eye 15. Which cut was the heaviest/lightest muscled? Size/Package 16. Which cut was the highest/lowest cutability ? 1. Thinnest/thickest 17. Which cut combined trimness and muscling to the highest/lowest 2. Least uniform thickness degree? 3. Number of packages with soaker pads (diapers) 18. Which cut was the highest quality ? (marbling = beef, color = pork) 19. Which cut had the greatest/least amount of marbling?

  7. Past Retail Cut Questions & how many times they have shown up at a contest Any Retail cuts 1. Which cut had the largest eye? (4) 2. Which cut had the highest lean to fat ratio? (2) 3. Which cut had the most/least external fat? (2) 4. Which cut had the darkest colored lean? (2) 5. Which chop was the coarsest textured? (2) T-Bones/Loin Chops 1. Which steak had the smallest/largest tenderloin or psoas major? (7) 2. Which package did not have a diaper (soaker pad)? (6) 3. Which steak had the most/least marbling? (5) 4. Which steak had the least tail waste? (5) 5. Which steak would yield the highest percentage of edible portion? (3) 6. Which steak had the most exposed transverse process? (3) 7. Between the two darkest colored chops, which had less external (subcutaneous) fat? (3) 8. Which steak had the most youthful, cherry red color? (2) 9. Which steak had the greatest/smallest area of exposed lean? (2) 10. Which steak had the smallest longissimus dorsi? (2) 11. Which steak had the least/most seam fat? (2) 12. Which steak was fabricated with the thinnest, least uniform thickness? (2) 13. Which steak was cut the most anterior or cranial? (2) 14. Which steak had the most/least kidney fat? (2) 15. Which steak would yield the most/least plate waste? (2) 16. Which steak had the least marbling in the longissimus dorsi? (1) 17. Which steak had a gluteus medius? (1) 18. Which chop had the most desirable, youthfully colored lean? (1) 19. Which chop was the most caudally removed? (1) 20. Which chop had the most bone waste? (1) 21. Which chop had the palest colored loineye? (1) 22. Which chop had the softest loineye? (1)

  8. Pork Loin Chop Class

  9. 1. 2. 3. 4. Pork Loin Chop Class

  10. 1 2 3 4

  11. 1. 2. 3. 4.

  12. Questions on Placing Class 1. Which chop possessed the palest colored longissimus dorsi, resulting in the least consumer appeal? 2. Which chop possessed the least tail waste? 3. Which chop displayed the smallest psoas major ? 4. Which chop would result in the lowest lean to fat ratio? 5. Between 1 and 3, which chop was significantly heavier muscled?

  13. Officials and Answers to Questions on Placing Class Official Placing: 4-3-1-2 Cuts of 5-3-4 1. Which chop possessed the palest colored longissimus dorsi, resulting in the least consumer appeal? 2 2. Which chop possessed the least tail waste? 4 3. Which chop displayed the smallest psoas major ? 1 4. Which chop would result in the lowest lean to fat ratio? 2 5. Between 1 and 3, which chop was significantly heavier muscled? 3

  14. Beef Porterhouse Steak Class

  15. 1. 2. 3. 4. Beef Porterhouse Steak Class

  16. 1. 2. 3. 4.

  17. 1. 2. 3. 4.

  18. Use your notes to answer the following: Questions on Placing Class 1. Which steak had the most plate waste? 2. Which steak had the least exposed transverse process? 3. Which steak was cut the most anterior? 4. Which steak combined trimness and muscling to the highest degree? 5. Between the two lower cutability steaks, which steak had a greater amount of marbling?

  19. Questions on Placing Class 1. Which steak had the most plate waste? 2. Which steak had the least exposed transverse process? 3. Which steak was cut the most anterior? 4. Which steak combined trimness and muscling to the highest degree? 5. Between the two lower cutability steaks, which steak had a greater amount of marbling?

  20. Officials and Answers to Questions on Placing Class Official Placing: 3-4-1-2 Cuts of 2-6-4 1. Which steak had the most plate waste? 2 2. Which steak had the least exposed transverse process? 2 3. Which steak was cut the most anterior? 4 4. Which steak combined trimness and muscling to the highest degree? 3 5. Between the two lower cutability steaks, which steak had a greater amount of marbling? 1

  21. Thank you! Go Buffs! • Please feel free to reach out with any questions! • llucherk@wtamu.edu

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