Meat ID / JudgingMeat ID / Judging

Contest RulesContest Rules

4-H University Contest Rules 4-H University Contest Rules http://intranet.lsuagcenter.net/unit/4H/4HUhttp://intranet.lsuagcenter.net/unit/4H/4HU/Contest%20Rules/Forms/AllItems.aspx?/Contest%20Rules/Forms/AllItems.aspx?RootFolder=%2funit%2f4H%2f4HURootFolder=%2funit%2f4H%2f4HU%2fContest%20Rules%2fContest%2fContest%20Rules%2fContest%20Rules&FolderCTID=&View=%20Rules&FolderCTID=&View=%7b3442C2EA%2d0E7D%2d481B%7b3442C2EA%2d0E7D%2d481B%2d9732%2d54843A8DBD4F%7d%2d9732%2d54843A8DBD4F%7d

National Contest Rules National Contest Rules www.meatscience.org/page.aspx?idwww.meatscience.org/page.aspx?id=467=467

Contest Rules cont.Contest Rules cont.

Teams – 3 individuals/team 2 teams Teams – 3 individuals/team 2 teams /parish. Parishes with more than one /parish. Parishes with more than one team will be ranked high scores to team will be ranked high scores to lowest.lowest.

Teams should be prepared to work in Teams should be prepared to work in cold environments ( 34 to 40 degrees cold environments ( 34 to 40 degrees F ), long sleeves, long pants, jackets, F ), long sleeves, long pants, jackets, water resistant shoes. All clothing water resistant shoes. All clothing should be clean. Head cover, hats, should be clean. Head cover, hats, hairnets or hardhats. hairnets or hardhats.

Contest Rules cont.Contest Rules cont.

White frocks preferred. White frocks preferred. Contestants should bring a clipboard and Contestants should bring a clipboard and

at least 2 #2 pencils.at least 2 #2 pencils. All contest materials will be provided All contest materials will be provided

i.e. score cards, scratch paper, and Meat i.e. score cards, scratch paper, and Meat ID cut codes.ID cut codes.

Blank or mismarked score cards will be Blank or mismarked score cards will be scored as a zero.scored as a zero.

Ties will be broken with reason scores.Ties will be broken with reason scores.

Contest ConductContest Conduct

This is a visual contest, which means This is a visual contest, which means no contestant should touch, measure, no contestant should touch, measure, or handle any cut or carcass.or handle any cut or carcass.

Contestants will be placed into groups Contestants will be placed into groups and a group leader will be with each and a group leader will be with each group the entire time of the contest. group the entire time of the contest. Any questions should be directed to Any questions should be directed to group leaders.group leaders.

No Talking allowed during contest.No Talking allowed during contest.

Contest Conduct cont. Contest Conduct cont.

Contestants should have respect for Contestants should have respect for other contestants in their group and other contestants in their group and can not purposely obstruct the work can not purposely obstruct the work of others.of others.

Use of mechanical aids is prohibited. Use of mechanical aids is prohibited. Use of cell phones, ipods, or any Use of cell phones, ipods, or any

other devices not related to the other devices not related to the contest is prohibited.contest is prohibited.

Contest RequirementsContest Requirements Placing Classes- at least 3 placing classes, Placing Classes- at least 3 placing classes,

worth 50 points each, consisting of 4 worth 50 points each, consisting of 4 Carcasses ( Beef or Pork), 4 Wholesale cuts Carcasses ( Beef or Pork), 4 Wholesale cuts ( Beef or Pork), or 4 Retail cuts ( Beef, Pork, or ( Beef or Pork), or 4 Retail cuts ( Beef, Pork, or Lamb ) to ranked from first to last. Wholesale Lamb ) to ranked from first to last. Wholesale and Retail classes will come from the national and Retail classes will come from the national approved lists of cuts. 12 minutes will be approved lists of cuts. 12 minutes will be allowed for each class.allowed for each class.

At least one set of oral reasons, worth 50 At least one set of oral reasons, worth 50 points, from the placing classes.points, from the placing classes.

At least one set of 10 questions worth 50 At least one set of 10 questions worth 50 points, from one of the placing classes.points, from one of the placing classes.

Contest Requirements cont.Contest Requirements cont.

Meat Identification – Up to 30 retail cuts Meat Identification – Up to 30 retail cuts from the national approved retail cuts from the national approved retail cuts list.list.

10 points per cut – 1 point for 10 points per cut – 1 point for SpeciesSpecies, , 3 points for 3 points for Primal CutPrimal Cut, 4 points for , 4 points for Retail CutRetail Cut, 1 point for , 1 point for typetype of cut, and of cut, and 1 point for 1 point for Cookery MethodCookery Method. .

12 minutes per class, contestants will 12 minutes per class, contestants will be allowed 45 seconds to ID and fill out be allowed 45 seconds to ID and fill out the appropriate blank for each cut.the appropriate blank for each cut.

Training ResourcesTraining Resources

http://www.animal.ufl.edu/extension/http://www.animal.ufl.edu/extension/meat/youth/meat-resources.shtmlmeat/youth/meat-resources.shtml

http://www.meatscience.org/page.ashttp://www.meatscience.org/page.aspx?id=466px?id=466

Official PlacingsOfficial Placings

Official placings will be generated by Official placings will be generated by a committee of experienced meat a committee of experienced meat scientists. scientists.

We will go over the official placings We will go over the official placings after the contest is completed, and it after the contest is completed, and it is highly recommended that you and is highly recommended that you and your teams attend.your teams attend.

Meat Id FormMeat Id Form

Questions CardQuestions Card

Placing CardPlacing Card

Retail Cut CodesRetail Cut Codes