Meats Judging Outline: Vegetarian Or Carnivore

Brady Bobendrier
Informative speech
Meats Judging Outline
I.

Introduction
A. Attention Getter: Vegetarian or carnivore? If you’re a carnivore then you are going to want to listen; to learn something you will want to know in the future when buying groceries.
B. Bridge: Meats evaluation is a contest offered by FFA, 4­H, colleges and universities to expand their knowledge of the major components of meat science. C. Thesis: I hope to inform you on the different categories and share knowledge I have learned from the meat evaluation contest and how these things pertain to future grocery buying decisions.
D. Opening Statement: I will first give an overall background on what a Meats
Evaluation contest includes; then I will further explain each category of the
Marbling scores
a) Prime, Choice, Select, Standard, Commercial, Utility
(1) Young animals (A&B) qualify for
(a) Prime, Choice, Select, Standard
(2) Old animals (C,D,E) qualify for
(a) Commercial and Utility
C. In USDA yield grading the objective of the judge is to estimate the total
Boneless Closely Trimmed Retail Cuts, or the part of the animal that is muscle and flesh only not bone, guts, or fat. (meat.tamu.edu). Yield grading is based on many more factors than quality grading, like the total carcass weight, Kidney pelvic and heart fat, the Rib eye steak area, and the external fat thickness of the ribeye steak.
1. USDA Yield Grades
a) 1,2,3,4,5
(1) 1 being the best and most desirable of BCTRC and so on down to 5
2. Total carcass weight

a) The carcass weight isn't used in the actual yield grade. It is used in determining the rib eye area size to be required to get a better yield grade.
3. Kidney Pelvic and Heart fat
a) A lower priority in determining yield grade. Is used as a secondary factor in determining the final yield grade.
Is measured in square inches.
(1) The larger the rib eye compared to the carcass weight the more desirable yield grade.
5. External Fat thickness at the rib eye
a) The highest priority of the yield grading portion. For the most desirable yield grade the carcass should have a very little amount of external fat, and a large rib eye size.
IV.

Wholesale cut Evaluation (unce.unr.edu)
A. This portion of the contest consists of 6 classes. The classes contain 4 pieces of the same cut for example 4 T­Bone steaks. The job of the judger is to place the class from best quality to worst based on factors from each different class.
In most classes you look for amount of muscling, Least amount of fat exposed, and the quality of the cut based on color or texture. This part of the contest teaches how to pick the best quality of something you can buy in a grocery store for a meal.
1. The different classes that can be presented are from Beef, Pork, or
Lamb.
a) Beef
(1) Usually common cuts like T­Bones, Rib Eyes, or Prime rib roasts
b) Pork

(1) Based on fat to lean (muscling) ratio or called (cutability).
Some example classes are Pork rib chops, loin