Meat

Evaluation
Handbook
v5500-01
Originally written by.
Cathy Griin - lormer Area 4-H Agent
Pewritten ano Peviseo by.
1ammie Jensen - Uniersity Lxtension Lducator, Niobrara County ,1985,
Pevieweo ano Peviseo by.
Stephen Schaer - 4-H,\outh Specialist, Liestock and Lquine ,2001,
Acknowleogments.
Portions o this manual were deeloped rom materials produced by the National Liestock and
Meat Board, which is located at 444 North Michigan Aenue, Chicago, IL 60611.
Appreciation goes to the Wyoming Beef Council or inancial help in publishing this manual and
to the National Liestock Meat Board or permission to use their color separations or Section D.
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of
Agriculture. Glen Whipple, Director, Cooperative Extension Service, University of Wyoming, Laramie, Wyoming 82071.
Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered without regard to
race, color, religion, sex, national origin, disability, age, political belief, veteran status, sexual orientation, and marital or familial sta-
tus. Persons with disabilities who require alternative means for communication or program information (Braille, large print, audio-
tape, etc.) should contact their local UW CES Office. To file a complaint, write the UW Employment Practices/Affirmative Action
Office, University of Wyoming, P.O. Box 3434, Laramie, Wyoming 82071-3434.
Editor: Becki Dale, College of Agriculture, Office of Communications and Technology
Graphic Designer: Laura Dalles, College of Agriculture, Office of Communications and Technology
1able of Contents
A. Vyoming State 4-H Meats Lvaluation Contest
Objecties........................................................................................................................................... 4
Contest rules ....................................................................................................................................... 4
State contest ....................................................................................................................................... 5
B. Lessons for leaoers.
Lesson 1: Correlations between lie animals and carcasses......................................................... 6
Lesson 2: Species o retail cuts ...................................................................................................... 8
Lesson 3: Bee retail cuts .............................................................................................................. 10
Lesson 4: Pork retail cuts .............................................................................................................. 11
Lesson 5: Lamb retail cuts ............................................................................................................ 12
Lesson 6: Laluation o bee carcasses ...................................................................................... 13
Lesson : Laluation o pork carcasses ..................................................................................... 15
Lesson 8: Laluation o lamb carcasses ..................................................................................... 16
Lesson 9: \holesale cuts o bee ................................................................................................ 18
Lesson 10: Laluation o pork legs .............................................................................................. 22
C. Hanoouts
Skeletal charts .................................................................................................................................. 25
Carcass charts ................................................................................................................................... 28
Guide to meat identiication ......................................................................................................... 31
D. Coloreo pictures
Parts o a bee carcass ............................................................................................................. 33D-1
Parts o a pork carcass ............................................................................................................. 33D-2
Parts o a lamb carcass ............................................................................................................ 33D-3
Parts o bee loin and rib ......................................................................................................... 33D-4
Parts o bee round and chuck ............................................................................................... 33D-5
Pork leg ,resh ham, ................................................................................................................. 33D-6
Illustrations o marbling .......................................................................................................... 33D-
\ield grades or pork ............................................................................................................... 33D-8
L. Ouality of beef, pork, ano lamb ............................................................................. 34
l. ielo graoes of beef, pork, ano lamb .................................................................. 38
C. Oral reasons ...................................................................................................................... 48
4
WjomItg 6/a/c -/ Aca/: E.aILa/Iot Cot/c:/
Obj ecti ves
1he meats ealuation contest is a learning experience deeloped to educate \yoming 4-H youth
with the ollowing skills:
Identiying and selecting quality meats
Laluating carcass, wholesale, and retail cuts or economical meat purchases and
consumer appeal
Understanding relationship between carcasses and lie animals and raising more
productie, economical liestock
Deeloping decision-making and public speaking abilities
Contest rules
Lach county may enter one senior diision team ,members 14 or older as o January 1, and one
junior diision team ,members 13 or younger as o January 1, in the state contest. A county may
enter as many indiiduals as it wishes.
A team consists o our members, with the lowest member`s score dropped, or three members with
all scores tallied.
Contestants will be allowed to hae only a pencil and clip board in the judging area.
During the contest, contestants will be moed rom class to class by groups.
Contestants will not be permitted to:
Handle any exhibits
1ouch the lean cut surace o any exhibit
Handle or touch cuts under any condition
1alk to ellow contestants at any time during the contest
Monopolize any exhibit or an unreasonable amount o time
Separate themseles rom the class in which their group is working
Obstruct the work o any other contestant
1eam members will be allotted 15 minutes per class and 30 minutes or retail cut identiication.
1here will be 45 seconds per cut with remaining time used to go back and check answers.
1eam members and coaches will go through the classes and hear oicial placings and reasons ater
the contest is completed.
Indiidual and team awards will be presented in both the junior and senior diisions.
5
6/a/c .ot/c:/
1he state contest consists o ie dierent areas:
Petail meat cut ioentification 300 points
Identiy 30 retail cuts ,bee, pork, and lamb,
Identiy species ~ 2 points
Identiy primal cut ~ 3 points
Identiy retail cut ~ 5 points
Carcass evaluation 150 points
Members will place three carcass classes consisting o our bee carcasses, our pork
carcasses, and our lamb carcasses.
Carcasses should be ealuated on:
Cutability - at depth and percent o kidney, pelic, and heart at
Muscling - rib eye area and expression o muscling throughout the carcasses
Quality - marbling, color, and maturity
Vholesale cut evaluation 100 points
Members will place two classes ,our cuts per class, o wholesale cuts, one rom bee and one rom
pork. 1hey will include bee chucks, bee ribs, bee loins, bee rounds, or resh hams.
\holesale cuts are ealuated on:
Cutability - at depth and seam at
Muscling - amount o lean meat
Quality - marbling, color, and texture
Petail cut evaluation 50 points
Members will place one class ,our cuts per class, o retail cuts. 1hey may be bee rib
steaks, t-bone steaks, chuck roasts, or pork chops.
Cuts should be ealuated on:
Cutability - at coer
Muscling - greatest amount o meat
Quality - marbling, color, and texture o lean and at
Oral reasons 150 points
Only senior diision 4-H members will gie reasons. 1hey will gie three sets o oral reasons on
carcasses, wholesale cuts, or retail classes.
6
Lc::ot: /or Icaocr:
Lc::ot (. CorrcIa/Iot: Dc/vcct II.c atImaI: ato .ar.a::c:
Lo.a/Iot o/ vIoIc:aIc .L/:
Purpose: Leaders will teach the correlations between the lie animals and carcasses o bee,
sheep, and swine. lurthermore, they will show the location o the wholesale cuts.
Material needed:
Slide set S-B-62 \holesale Cuts.` 1he slides can be ordered rom:
Ag Resource Center,
PO Box 3313,
Laramie, \\ 8201-3313.
Handout 1 in Section C o this manual.
Handout 2 in Section C o this manual.
,I you do not hae a slide projector and screen, borrow one rom your U\ County
Lxtension Serice Oice.,
Suggested procedure:
A lie bee, sheep, or hog goes through seeral processing steps beore you can buy, cook, and eat
your aorite roast, steak, or chop. lirst, an animal is slaughtered and becomes a bee, lamb, or
pork carcass. A carcass is then cut into primal cuts. Look at the location o the primal cuts on the
lie animal.`
1he leader should show slides 1, 2, and 3, pointing out the location o each wholesale cut on the
bee, sheep, and hog.
Look at the same primal cuts and their location on the bee, lamb, and pork carcasses.`
1he leader should show slides 4, 5, and 6, pointing out the primal cuts, and then help the members
relate the carcass to the lie animal.
Slide : \ou are going to become meat cutters and will cut this bee carcass into eight primal
cuts. 1he irst thing you need to do is count the number o ribs. Always count rom the ront
,anterior end, to the back ,posterior end, o the carcass. Did you count 13 ribs Make the irst cut
between the 12
th
and 13
th
ribs, perpendicular to the backbone. 1his quarters the carcass, separating
the orequarter rom the rear quarter.`
Slide 8: 1he next cut will be between the 5
th
and 6
th
ribs, perpendicular to the backbone. 1his cut
separates the chuck rom the rib.`
Slide 9: 1he third cut will be through the tail bone, pelic bone, and the anterior end o the round
bone, perpendicular to the backbone, separating the loin rom the round.`
7
Slide 10: Now make a cut just aboe the joint between the ore shank and the arm bone all the
way back to the bottom o the third cut, parallel to the backbone. Slightly cure the cut toward the
posterior end. 1his breaks the brisket, shank, and lank primal rom the other primal parts.`
Slide 11: Now ill in the wholesale cut names-chuck, shank, brisket, rib, plate, loin, lank,
round.`
Now, the leader should ask the members or questions.
Slide 12: \ou hae cut the largest carcass into primal cuts. Now work on a pork carcass. Again,
count the ribs. Did you count 13 1he irst cut this time will be between the 2
nd
and 3
rd
rib,
perpendicular to the backbone. 1his is the cut that separates the shoulder rom the loin.`
Slide 13: 1he next cut will be made at the anterior end o the ourth sacral ertebrae ,tail bone, at
an angle down to the side, breaking the loin rom the leg or ham.`
Slide 14: 1he last cut will be made starting at the irst cut just under the blade bone. Draw the
line parallel to the backbone, back to the second cut made. 1his cut separates the side ,belly, rom
the loin.`
Slide 15: Label the wholesale cuts-shoulder, loin, side ,belly,, leg.`
Again, the leader should ask the members or questions.
Slide 16: 1wo down, one to go. Count the ribs on the lamb carcasses. 1hirteen again 1his time
make the irst cut end at the anterior end o the hip bone, perpendicular to the backbone. 1his
makes the primal cut called the leg.`
Slide 1: 1he next cut will start at the joint between the ore shank and the arm bone. Run it
parallel to the backbone, with a slight cure toward the posterior end to the bottom o the irst cut
made. 1his cut separates out the shank and breast rom the carcass.`
Slide 18: Make the next cut between the 5
th
and 6
th
ribs, perpendicular to the backbone, down to
the second cut made. 1his particular cut makes the shoulder.`
Slide 19: 1he last cut will be between the 12
th
and 13
th
ribs, perpendicular to the backbone, down
to the second cut made. 1his particular cut makes the primal cuts called the rib and the loin.`
Slide 20: Label the wholesale cuts-shoulder, breast, rib, loin, leg.`
Next, leaders can ask the members or any questions. Now that members hae drawn in the primal
cuts, gie them Handout 2, the Bee, Pork, and Lamb Carcass Charts,` to take home to practice
drawing in and naming the primal cuts. At the next practice gie members the carcass charts and
again hae them draw in and label the primal cuts o each species.
8
Lc::ot 2. 6pc.Ic: o/ rc/aII .L/:
Purpose: Leaders will teach members how to identiy the species o retail cuts.
Materials needed:
Slide set S-B-56 Retail Cut Identiication`
Handout 3 ound in Section C o this manual
1he booklet 101 Meat Cuts` or each member
Suggested procedure:
Leaders should reiew the primal cuts o bee, pork, and lamb with the members and pass out
Handout 3 Guide to Meat Identiication.`
Determining the species o a retail cut is the irst step in the identiication process. \ith a little
practice, identiying the species is quite easy and can be helpul in the other two steps o the
identiication process.`
One o the ways to distinguish whether the species is bee, pork, or lamb is by the size o the cut
or how large or small the bone and muscle structures are.`
Bee cuts will hae the largest bone and muscle structures and lamb will be much smaller. Pork
cuts will be somewhere in between.`
In the irst picture, notice the round bone near the center o the cut. Look at the muscle structure.
1here are our main muscles in these certain cuts-the top round, bottom round, eye o round, and
top or knuckle. Notice the dierences in the size o these cuts rom bee ,largest,, pork ,smaller,,
and lamb ,smallest,. 1he name o the cuts diers somewhat, but you can tell by the muscle
structure and the shape o the bones that this cut is a cross section o the leg or round bone in all
three species. ,In bee, the tip muscle is oten remoed leaing just the top and bottom and eye o
round muscles.,`
\hat wholesale cut would this come rom in bee, pork, and lamb`
,bee - round, pork - leg, lamb - leg,
1he next picture shows a cross section o the back and hip bone. Again, notice the muscle
structure-two prominent muscles and a third, smaller muscle. 1his is a sirloin steak or chop. ,In
bee, seeral dierent bones distinguish the arious types o sirloin steak.,`
lrom what wholesale cut would the sirloin come`
,bee - loin, pork - loin, lamb - leg,
9
1he third picture should be one you all recognize. 1he 1-shape o the backbone is ound in the 1-
bone or porterhouse steaks o bee and in the loin chops o pork and lamb. Notice the two large
muscles-the loin-eye and the tenderloin muscle.` In bee, the 1-bone steak is characterized rom
the porterhouse steak by measuring the tenderloin muscles. In the 1-bone, the tenderloin muscle
diameter must be no less than ' inch when measured across the center o the tenderloin. In the
porterhouse steak the diameter o the tenderloin muscle must be no less than one and one-ourth
inch when measured across the center o the tenderloin.`
lrom what wholesale cut does this come`
,bee - loin, pork - loin, lamb - loin,
1he rib steak or chop is easy to identiy because o the rib, eather, and chine bones exposed on
the bottom side. 1he main muscle is the rib eye.`
lrom what wholesale cut does the rib steak or chop come`
,bee - rib, pork - loin, lamb - rib,
1he next cut might be conused with one you hae already seen-the round. \hat is dierent
about this cut 1his is a cross-cut o the arm bone and o the rib bones on the bottom. 1here are
three main muscles. In this cut, you will usually ind more intramuscular at ,that is, at between
the muscles, also reerred to as seam at,.`
lrom what wholesale cut does the arm steak or chop come`
,bee - chuck, pork - shoulder, lamb - shoulder,
1he sixth picture is another cut that usually contains intramuscular at. 1he main bone to look or
is the blade bone, which is similar to your shoulder blade. Parts o the rib and backbones appear in
bee and lamb cuts. Again, there are three main muscles.`
lrom what wholesale cut does the blade steak or chop come`
,bee - chuck, pork - shoulder, lamb - shoulder,
1he last picture shows you how to identiy the brisket or breast. Notice all the rib bones.`
I you learn to identiy the main bones and muscles, you should hae no trouble identiying retail
cuts.`
Another way to identiy species is by the color o the lean and at.`
,Leader should now show a slide o a bee cut.,
Bee will be bright and cherry red in color. 1he at o bee will be bright white, hard in texture,
and laky.`
,Leader should now show a slide o a pork cut.,
10
Pork lean will be greyish-pink in color when resh, and i smoked, it will be light pink. 1he at
coer o resh pork will be bright white but soter than bee at and will be slightly more oily in
texture. Smoked pork at will hae a light brown edge.`
,At this point, the leader should show a slide o a lamb cut.,
1he muscle o lamb is a reddish pink color. 1he at also is white in color but is much irmer than
pork at.`
Suggested exercises:
Leaders can mix up 15 to 20 slides and let members practice identiying species. Discussing the
dierences in the cuts and how you can tell the dierence between species will help the members
learn more identiication skills.
,I actual cuts can be obtained to show the dierence in color and size, it would be beneicial to
members.,
Lc::ot 3. Ecc/ rc/aII .L/:
Purpose: Leaders will teach members how to identiy bee retail cuts.
Materials needed:
Bee portion o the 101 Meat Cuts` identiication booklet
Bee slides rom slide set S-B-56
Suggested procedure:
Leaders should reiew the primal cuts o bee.
Next, leaders may choose to take each primal cut and discuss with members that retail cuts come
rom the arious primal cuts. lor example, the leaders can start with the round and show each
retail cut that comes rom the round. Next, they can discuss distinguishing points about each cut
that will be helpul to identiy and progress to the loin, rib, chuck, brisket, plate, and lank, using
the same method.
Ater going through cuts once, leaders can quickly go through them again, starting with the round
and progressing orward toward each primal cut. 1his will reinorce where the primal cuts were
obtained rom.
Now, leaders should see i there are any questions. 1he members should study the cuts at home.
At the next session, leaders may mix up bee cuts and hae members identiy the bee retail cuts
and rom what primal they are taken.
11
Lc::ot . ForI rc/aII .L/:
Purpose: Leaders will teach members how to identiy pork retail cuts.
Materials needed:
Pork portion o 101 Meat Cuts` identiication booklet
Pork slides rom slide set S-B-56
Suggested procedure:
Leaders may elect to quiz members oer all the bee primal and retail cuts learned in the last
lesson.
Leaders should reiew the primal cuts o pork.
Starting with the leg ,or ham, primal, leaders should discuss the retail cuts that come rom this
area. 1hey can then reiew distinguishing muscle and bone structures that will help identiy retail
cuts and adance to the loin, shoulder, side ,belly,, and spareribs. Ater discussing these retail cuts
and where they are located, leaders should go through them again briely and answer the members`
questions.
Members should study these pork cuts at home along with the preiously learned bee cuts.
At the next meeting, leaders may want to mix pork cuts in with a ew bee cuts and hae members
identiy the species, primal, and retail cuts. 1hirty cuts at a meeting is usually a suicient number
to do each week. 1wenty cuts is suicient the irst ew times with younger members.
12
Lc::ot 5. LamD rc/aII .L/:
Purpose: Leaders will teach members how to identiy lamb retail cuts.
Material needed:
Lamb section o the 101 Meat Cuts` identiication booklet
Lamb slides rom slide set S-B-56
Suggested procedure.
Leaders can quiz members on bee and pork cuts studied in preious lessons.
Leaders should reiew lamb primal cuts.
Starting with the leg, leaders should discuss the retail cuts coming rom this primal and the actors,
like muscle and bone structure, that help identiy these cuts. 1hen, they can proceed to the loin,
rib, shoulder, and shank using the same procedure.
Ater going through these primal and retail cuts, leaders should quickly reiew them and answer
members` questions.
At the ollowing practices, the leaders can mix the cuts rom all species and let members gain
experience identiying. Reiewing a ariety o these cuts ,30 cuts, each week will help members
become precise in identiication.
1wo other possible exercises to train members in identiying cuts include:
Hae an experienced meat cutter cut bee, pork, and lamb carcasses or members. 1his will
help members see how the retail and primal cuts it together to make the whole carcass. 1his
should be done ater members hae studied the irst ie lessons and hae some knowledge in
identiying cuts. 1his can be done at three dierent sessions-one or each species.
Go to local supermarkets and study cuts at the meat counter. 1his will help members see
the dierence in bone and muscle size and color o lean and at. Since each cut will look slightly
dierent than the slides, it will gie members a chance to identiy actual cuts o meat.
13
Lc::ot . E.aILa/Iot o/ Dcc/ .ar.a::c:
Purpose: Leaders will teach members how to ealuate bee carcasses on cutability and
quality and demonstrate how the alue and consumer appeal o a carcass is
determined.
Materials needed:
Parts o a bee carcass ound in Section D
Quality and yield grades o bee ound in Section L and l
Bee carcass class slide set S-B-36
Suggested procedure:
1he leader should go through the parts o the carcass with members, showing them each part o
the carcass on a slide.
\hen ealuating a bee carcass, select a high cutability carcass that is high in quality ,will grade
Choice,. A bee carcass must grade Choice, and Choice is determined by the amount o marbling
ound in the rib-eye muscle.`
Leaders can reer to the section on bee quality on page L-1 in this handbook and discuss the
aspects o quality with the members.
Ater determining i a carcass grades Choice, look at the cutability or yield grade o the carcass.
Cutability is the amount o boneless, closely trimmed, retail cuts ound in the round, loin, rib, and
chuck. In other words, the carcass that will gie the most red meat with the least at to be trimmed
away and still grade Choice.`
Leaders can reiew the yield grade section with the members.
1hese are the points to look or when ealuating a bee carcass.`
1rimness or least waste oer the:
Round
Sirloin
Loin
Rib-eye Lxternal
Lower rib
Chuck
Inside round
Cod or udder
Kidney
Pelic Internal
Heart
Brisket
14
Muscling in the:
Round
Sirloin
Rib-eye
Chuck
Quality o the:
Amount o marbling in rib-eye
Color o lean
1exture o lean
Color and texture o at coer
\our top carcass should be a trim, heaily muscled carcass that is acceptable to high in quality.
1hereore, a lower placing carcass may hae more waste, be lighter muscled, lower in quality, or a
combination o these three traits.`
Another actor leaders may want to teach members when judging carcasses is the dierence
between heier and steer carcasses. A heier carcass will hae udder at that is ery smooth, while a
steer carcass will hae cod at that is rough. 1his is the easiest way to tell the dierence in the sex
o a carcass.
Leaders should hae the members practice judging bee carcasses rom the slide sets aailable rom
the U\ CLS Bulletin Room.
I there is access to a locker plant, leaders and members would hae the adantage o practicing on
real carcasses. 1hings are much easier to ealuate when members can actually see the entire
carcass.
15
Lc::ot . E.aILa/Iot o/ porI .ar.a::c:
Purpose: Leaders will teach members how to ealuate pork carcasses on trimness, muscling,
and quality.
Materials needed:
Parts o a pork carcass ound in Section D
Pork grades rom Section l
Pork carcass class slide set S-B-36
Suggested procedure:
Leaders should point out to members arious parts o the pork carcass, showing each part on the
slide.
\hen ealuating a pork carcass, select a carcass that is trim rom ham to shoulder, heaily
muscled, and high quality. Unlike bee, pork does not hae to make a certain grade but must meet
some standards o quality.`
1he muscle should be greyish-pink in color and irm in texture. 1he loin-eye area also should
reeal some marbling. Pork that is ery pale or ery dark should be criticized. Also, muscle that is
ery sot and watery is objectionable and should be dropped down in placing.`
Leaders can reer to pork grading materials to urther explain the grading o pork and ealuation o
quality.
1he trimness and muscling o the carcass are most important actors in judging pork carcasses.`
Here are the points to look or when judging pork carcasses.`
1rimness ,or least waste, oer the:
Ham collar
Last lumbar ertebrae
Last rib
Loin-eye ,i ribbed,
Lower rib ,i ribbed,
lirst rib
Shoulder
Side
Sternum
16
Muscling in the:
Ham
Lumbar lean ,especially i the carcass is not ribbed,
Depth o chine
Loin-eye ,i ribbed,
Shoulder
Quality o the:
Marbling ,loin-eye i ribbed and eathering between ribs or streaking in
lank,
Color
1exture
\our top carcasses should be trim, heaily muscled, and acceptable in quality. Lower placing
carcasses may hae less waste, be lighter muscled, or poorer in quality, or a combination o any o
these three traits.`
Again, leaders may want to teach members the dierence in the sex o a carcass. 1he method or
determining the sex o a pork carcass is explained under pork yield grades in Section l.
Leaders should hae members practice judging pork carcasses rom slides.
I there is access to actual pork carcasses, leaders should use them or training practices. 1hey are
much easier to see and compare than slides.
Lc::ot B. E.aILa/Iot o/ IamD .ar.a::c:
Purpose: Leaders will teach members how to ealuate lamb carcasses based on cutability,
muscling, and quality.
Material needed:
Parts o a lamb carcass ound in Section D
Quality and yield grades o lamb ound in Section L and l
Lamb carcass classes slide set S-B-36
Suggested procedure:
Leaders should discuss the parts o a lamb carcass with members by pointing them out on the
slides.
Cutability is a main actor in selecting top lamb carcasses. Muscling also plays an important part
in an outstanding carcass. Although quality is important in lambs, they seldom do not make Choice
grade. Consequently, in judging a class o lambs, trimness and muscling are ealuated irst, as most
17
lambs are Choice or Prime in quality.` Leaders can then reiew quality and yield grade o lambs
ound in the circular rom Section L and l.
Here are some points to look at when ealuating a lamb carcass.`
1rimness ,or less waste, oer the
Leg
Sirloin
Loin
Loin-eye
Lower rib Lxternal at
Shoulder
Cod or udder
Breast
llank
Kidney Internal at
Pelic
Muscling in the:
Leg
Sirloin
Loin-eye
Shoulder
Quality o the:
Marbling ,i ribbed,
llank streaking ,i unribbed,
Color
1exture
1he top carcass should be a trim, heaily muscled carcass, while a lower placing carcass may hae
excess at coer, lighter muscle, or both.`
Once again, the leaders may want to explain the dierence between wether and ewe carcasses. As
in bee, the wether carcass will hae cod at that is ery rough, while a ewe carcass will hae udder
at that is ery smooth.
Leaders should hae the members start practice judging lamb carcasses using slides.
I there is access to actual lamb carcasses, leaders may want to use them or training and practic-
ing. 1hey are much easier to ealuate than slides.
18
Lc::ot !. WIoIc:aIc .L/: o/ Dcc/
Purpose: Leaders will teach members how to ealuate bee wholesale cuts that include the
round, loin, rib, and chuck. Leaders also should teach members the parts o these
cuts.
Material needed:
Parts o the wholesale cuts ound in Section D
Classes o each cut on slide set S-B-36
Sections on quality and cutability i reiew is needed
Suggested procedure:
Leaders can discuss with members the parts o each o the wholesale cuts. ,Leaders may want to
do only two cuts at a practice and diide this lesson into two dierent sessions., Leaders should
explain each part thoroughly with members so they understand the parts.
Ater explaining parts, the leaders should discuss with members the most important things to look
or when ealuating cuts.
Let`s start with the loin and rib wholesale cuts. 1hese are know as the quality cuts, because like
the bee carcass, they should grade Choice. 1his is determined by ealuating the amount o
marbling in the loin-eye in loins and the rib-eye in ribs. Quality in the sirloin ace o loins or the
blade ace o ribs also is important, but quality grade is determined by the amount o marbling in
the eye. One should also consider color, texture, and uniormity o marbling when looking at
quality.`
The following are factors to consider when evaluating beef loins.
1rimness ,or least waste, oer the:
Loin-eye
Rib end
llank edge
Short loin
Sirloin-short loin junction
Sirloin
Sirloin ace
1op sirloin
Bottom sirloin ,knuckle,
Amount o seam at ,at between the muscles o sirloin ace,
19
Muscling in the:
\idth and depth o loin-eye
Depth o chine
\idth o short loin
Meatiness o sirloin
Meatiness o top sirloin
Meatiness o bottom sirloin ,knuckle,
Quality o the:
Marbling in loin-eye
Marbling in sirloin ace
Dispersion o marbling in both ends
Color o lean
1exture o lean
Color o at
\our top place loin should grade Choice and be a trim, heaily muscled cut. Lower placing loins
may hae more waste, lighter muscle, poorer quality, or a combination o these three traits.`
Leaders should reiew a class o bee loins either on slides or an actual class i it is aailable.
1he bee rib is ealuated much the same as a bee loin. 1op place ribs should be high in quality,
trim, and heaily muscled. Lower placing ribs may hae more at trim, lighter muscle, poorer
quality, or a combination o these three traits.`
Here are some points to consider in bee ribs.`
1rimness ,or least waste, oer:
Rib-eye
Lower rib
Rib ends
Back
Lower black
Blade ace
1op blade
Amount o seam at in blade ace
Muscling in the:
Rib-eye
Depth o chine
\idth o back
Blade ace ,depth and meatiness,
1op blade
Lower blade
Lye o the blade ace
20
Quality ,in both ends, o the:
Marbling
Color
1exture
Dispersion o marbling
Leaders should hae members reiew a class o ribs on slides or an actual class i it is aailable.
Bee rounds and chucks are not considered quality cuts. 1hereore, you do not need to worry i
they grade Choice in your placings. Howeer, you should notice marbling to mention in your oral
reasons or to help make a decision on a close pair. 1rimness and quantity o muscling are the two
most important actors in rounds and chucks.`
Here are some actors to consider when ealuating bee rounds.`
1rimness ,or least waste, oer the:
Round ace ,sirloin end,
1ip ,knuckle,
Rump
Seam at
Cod
Pelic caity
Cushion
Heel
Muscling in the:
1ip ,knuckle,
Rump
Depth and width o round ace
Length o cushion
Depth o cushion
\idth o cushion
Quality o the:
Marbling
Color
1exture
A top place round should be higher in cutability, more heaily muscled throughout, and higher
quality. A lower placing round may hae more waste, lighter muscle, poorer quality ,ery sot
muscled or ery poor color,, or a combination o these three traits.`
\ith the members, leaders should examine a class o rounds on slides or actual meat i it is
aailable.
21
Bee chucks are ealuated much the same as rounds. A top chuck will be high in cutability,
heaily muscled, and acceptable in quality. A lower placing chuck may hae more waste, lighter
muscle, or poorer quality. I this is the case, the chuck will be ery sot muscled or extremely poor
in color.`
Here are some actors to consider when placing a class o chucks.`
1rimness ,or least waste, oer:
Arm ace
Cross ribs
Clod or chuck
Neck clod region
Blade ace
Rib-ends
Seam at in both aces
Muscling in the:
Depth and width o arm ace
Depth and width o blade ace
Meatiness o cross cut
Depth o clod or chuck
Size o the eye in the blade ace
Quality o the:
Marbling ,both aces,
Color
1exture
22
Lc::ot (0. E.aILa/Iot o/ porI Icg: /rc:I Iam:]
Purpose: Leaders will teach members the important actors or ealuating wholesale cut
pork legs and teach members the parts o the pork leg.
Material needed:
Parts o a pork leg ound in Section D
Class o pork legs slide set S-B-36
Suggested procedure:
Leaders should reiew parts o the pork leg with members. During the reiew, leaders can discuss
important things to ealuate when placing a class o pork legs.
A pork leg should be trim, heaily muscled, and acceptable in quality. A good quality leg will be
greyish-pink in color, irm in muscle texture, hae some marbling, and be ree o excess water. A
poor quality leg will be either pale or dark in color, loose in muscle structure ,showing muscle
separation,, low in marbling, and hae extra water seeping rom the muscle. \hen a leg has water
seeping rom the muscle it is called weeping.`
A seere problem in pork quality is oten called pale, sot, and exudatie ,PSL,. 1his is when the
leg or other meat is ery pale in color, sot in muscle structure, and has an excessie amount o
water seeping rom the muscle. Oten the muscle and water will be all oer the table i the leg is
PSL.`
1his condition is caused by an animal being highly susceptible to stress. Howeer, this kind o
meat is not oten seen in a contest.`
One should pay close attention to the quality o pork, and i it is acceptable, make inal decisions
on trimness and muscling.`
lactors to consider when placing a class o legs include:`
1rimness ,or least waste, oer:
Ham collar
Cushion
lore cushion
Underneath the butt ace
Alongside the butt ace
Seam at
23
Muscling in the:
Length o cushion
Depth o cushion
Bulge o cushion
Meatiness o ore cushion
Depth o butt ace
\idth o butt ace
Quality o the:
Color
Uniormity o color
lirmness o texture
Marbling
lree o excess moisture
Leaders should hae members place a class o pork legs, either rom slides or actual meat i it is
aailable.
HooI/IotaI It/orma/Iot.
Giing oral reasons on carcass and wholesale cuts o each specie is important in the meats
ealuation program. 1hey are helpul or deeloping speaking skills, organizing thoughts, and
supporting their decisions.
1his handbook contains a section to help members with oral reasons ,see Section G,. Lxamples
or each specie are proided in both carcasses and wholesale cuts.
1he diagrams on the ollowing pages show the similarity o cuts rom dierent meat animals. 1he
bone and muscle structures oer the key or identiication.
Meat identiication consists o classiying the cut as bee ,largest cuts,, lamb ,smallest cuts,, or
pork ,medium cuts,. It also includes naming the primal cut rom which the retail cut was obtained.
1he inormation sheets and meat charts gie urther help.
24
Handouts Handouts
Handouts Handouts Handouts
25
B
L
L
l
26
P
O
P
K
27
L
A
M
B
28
B
L
L
l
29
P
O
P
K
30
L
A
M
B
31
32
33
Colored pictures Colored pictures
Colored pictures Colored pictures Colored pictures
34
CLaII/j o/ Dcc/, porI, ato IamD
CLaII/j o/ Dcc/
Quality o red meat cuts is important to the consumer. Quality eects the palatability characteris-
tics o tenderness, laor, and juiciness in prepared meats and consumer appeal o cuts at the meat
counter. lactors that are considered when determining bee quality include: maturity, marbling,
texture o lean, irmness o lean, and color o the lean and at.
mu:ur1:,. 1he age o an animal when slaughtered is closely related to its eating qualities. In young
carcasses, the split dorsal processes o the ertebrae are red, porous, and tipped with large amounts
o sot, pearly white cartilage, especially in the thoracic ertebrae. As the animal ages, these parts
o the skeleton become harder and whiter, and the white cartilage buttons` become ossiied.
1hese changes in ossiication ,hardening o bones, are irst noticed in the posterior portion o the
ertebral column ,sacral ertebrae,. As the animal matures, the ossiication process progresses to
the lumbar ertebrae, the posterior thoracic ertebrae, and then to the anterior thoracic ertebrae.
In other words, ossiication starts at the tail o the animal and progresses to the ront.
In ery mature carcasses, all o the cartilage on the anterior thoracic ertebrae are completely
ossiied. Generally, a progressie change in the color o the lean occurs as the animal matures.
Veal lean is characterized by a pale pink color, whereas yearling cattle lean is a bright cherry red
color. A mature animal`s lean is usually a deep, dark red color.
muroI1ng. ,See Sections D and l, A bee carcass is usually split between the 12
th
and 13
th
ribs.
1his diides the orequarter rom the hindquarter o the carcass. \hen this is done, the rib-eye
muscle is exposed. 1his muscle is where marbling o the carcass is ealuated.
Marbling is the tiny specks o at ound within the lean o the rib-eye. 1hese particles o at help
make meat more juicy and laorul. 1hereore, some marbling is desired in the meat product. A
ine, uniorm dispersion o marbling is preerred oer coarse marbling. Marbling is also important
in ealuating wholesale and retail cuts o bee.
1he degrees o marbling include: abundant, moderately abundant, slightly abundant, moderate,
modest, small, slight, traces, and practically deoid. Abundant is the greatest amount o marbling
and practically deoid the least. ,See Section D or the dierences in these degrees o marbling.,
1he degree o marbling, in conjunction with maturity, determines the quality grade o a carcass.
1he arious quality grades include Prime, Choice, Select, and Standard or young animals and
Commercial, Utility, and Cutter or older animals. It is preerred to hae an animal grade Choice
or the purpose o palatability. 1he ollowing is a chart that shows how quality grade is determined
in bee using marbling and maturity.
35
7.x:ur.. 1exture o the lean reers to the prominence o muscle bundles obsered in the cut
surace o the lean. line-textured lean will hae ew, i any, isible muscle bundles bound by
connectie tissue. Coarse-textured lean will hae many isible bundles that are bound by heay
connectie tissue. Usually, less connectie tissue in the muscle results in a more tender product
than lean that has more connectie tissue. Most oten, mature bee will hae more connectie
tissue than younger bee.
11rnn.oo. lirmness o lean and at also is part o bee quality. A irm textured lean is most
preerred. Oten a sot textured lean will hae an excessie amount o moisture and is called
weepy.` 1his type o meat will be less attractie to the consumer. Other objectionable qualities
are coarse marbling, heay bands o connectie tissue, and coarse stringy appearance o the lean.
1he at should be irm and ree rom a greasy or oily appearance.
CoIor. Color o lean and at also is an important aspect o bee quality. A change in color generally
occurs as an animal matures. A yearling animal will produce lean with a bright, cherry red color,
but as the animal matures, lean will become a deep, dark red color.
A white or creamy white at color is preerred. A yellow color is objectionable to the consumer,
although yellow color is not a seere problem. \ellow color is due to the concentration o at-
soluble carotenoid pigments in the at caused by age, diet, and breed o animal.
Carcass maturity and marbling within the rib-eye are main actors that determine bee quality.
Howeer, color, texture, and irmness o at may or may not alter the inal quality grade.
36
CLaII/j o/ porI
1he actors that inluence the quality o pork are the color o lean and at, texture o meat and at,
and marbling.
CoIor. 1he ideal lean coloring o pork is greyish-pink. It is preerred that the meat be uniorm in
color. In contrast to the ideal, color o lean may ary rom ash grey to dark red. In arious cuts a
two-toned color may exist where muscles closest to the bone are generally darker than other
muscles. A more uniorm color proides a more appealing product to the consumer.
7.x:ur.. 1he texture o pork also is important in the quality o the meat. A irm, ine texture o
lean is preerred. Objectionable textures include coarse and stringy lean with little or no marbling
distributed within the muscle. Howeer, the most seerely criticized pork texture is lean that is
sot, watery, and ery pale in color. 1his is oten reerred to as weepy or pale, sot, and exudatie
,PSL,.
muroI1ng. Marbling is ealuated in the loin-eye area. 1he quality o an unribbed carcass is
determined by the amount o eathering ,streaks o at, in the rib cage or lank streaking. Marbling
or the amount o inely distributed specks o at ound within the lean, is used to ealuate the
quality o wholesale and retail cuts o pork. Howeer, excessie amounts o marbling are as
objectionable as no marbling.
1he at o pork should be irm, white, and dry. A sot, oily at coer is undesirable and lowers the
quality o the pork.
CLaII/j o/ IamD
\hen obsering lamb carcasses, methods o ealuating meat quality may ary depending upon
whether the carcass is ribbed or unribbed. Ribbed is when the carcass has been split between the
12
th
and 13
th
ribs exposing the rib-eye muscle. Unribbed is when the carcass is let whole. Howe-
er, the ollowing actors help in ealuating quality: color o lean and at, irmness o lean and at,
marbling and,or lank streaking, and maturity.
CoIor. 1he color o lamb should be a bright, reddish pink. I the animal is ribbed, look at the color
in the rib-eye. I the carcass is unribbed, examine color o the lean in the lank and thoracic caity.
Color is an indication o maturity, so as the animal grows older the lean will become darker. 1his
darker lean is less appealing to the consumer.
11rnn.oo. lirmness o lamb is important or a high quality product. As in bee and pork, a sot,
coarse texture o lean is quite inerior to a irm, ine texture. A ine texture will appear smooth and
elety, while a coarse texture will be rough in appearance.
37
muroI1ng. Marbling ound in the rib-eye muscle is a quality indicator in lamb. 1he amount,
distribution, and texture o marbling can easily be seen in the muscle i the carcasses is ribbed. I
unribbed, quality must be ealuated by lank streaking. llank streaking is the amount o at ound
within the lank muscle. 1he more streaking, the higher the quality o the lamb. Although streaking
is an indicator o marbling, research has shown that it is not a particularly accurate predictor o
marbling. It is best to ealuate lamb quality by examining the rib-eye.
mu:ur1:,. Maturity is another important actor in the quality o lamb. 1he maturity o lamb is
usually determined by the break joint or the spool joint. \hen dressing lamb carcasses, the oot
and pastern are remoed at the ankle. 1here is a round or spool joint on the lower end o the
cannon bone. A break joint is located immediately aboe the spool joint at the zone o bone
growth. Growth in this zone stops when cartilage ceases to regenerate and is ultimately replaced by
bone. Until an animal reaches 12 to 14 months o age, it is possible to remoe the oot at the break
joint. 1hese two types o joints are major marks o distinction between lamb and mutton carcasses.
\oung lambs that are ie to six months old show considerable redness in the break joint, hae
narrow and round ribs and show a lot o redness in the shank. In lambs approaching 10 to 12
months, the shank bones are whiter, ribs are broader and latter, and the break joint is whiter and
more brittle.
Since younger carcasses hae a milder laor and are generally more tender, they are preerred oer
the older lamb carcasses.
38
ielo graoes of beef, pork, ano lamb
YIcIo graoc: o/ Dcc/
\ield grades identiy carcasses or dierences in cutability. Cutability reers to yield o boneless,
closely trimmed retail cuts rom the round, loin, rib, and chuck. 1here are ie yield grades
numbered 1 through 5. Carcasses in \ield Grade 1 hae the highest degree o cutability, while
carcasses in \ield Grade 5 hae the lowest cutability. \ield grades or bee carcasses are applied
without regard to sex or quality grade.
1he yield grade o a bee carcass is determined by considering our characteristics: amount o
external at, amount o kidney, pelic, and heart at, area o the rib-eye
muscle, and hot carcass weight.
1x:.rnuI 1u:. 1he amount o external at on a carcass is ealuated in
terms o thickness o at oer the rib-eye muscle. Measure perpendicular
to the outside surace at the point three-ourths o the length o the rib-
eye, rom its chine bone end. 1his measurement may be adjusted to
relect unusual amounts o at on other parts o the carcass. In many
carcasses no such adjustment is necessary, howeer, an adjustment o as
much as two-tenths o an inch is not uncommon. In some carcasses, an
een greater adjustment may be necessary.
L1dn.,, j.I+1., und h.ur: 1u:. lat in the kidney knob ,kidney and surrounding at,, lumbar and
pelic at in the loin and round, and heart at in the chuck and brisket area that is normally
remoed in making closely trimmed retail cuts, are ealuated subjectiely and expressed as a
percent o the carcass weight. A carcass with an aerage amount o at in these locations would
equal about 2.5 percent o the hot carcass weight. Carcasses that are extremely trim with regard to
internal at may hae as low as 1 percent kidney, pelic, and heart at, while extremely wasty
carcasses may hae as much as 4.5 to 5.5 percent kidney, pelic, and heart at.
11o-.,. nuo.I.. 1he area o the rib-eye is determined
where this muscle is exposed by ribbing between the 12
th
and 13
th
ribs. 1his area may be subjectiely ealuated or it
may be measured with the use o a grid or other measuring
deice.
1o: .ur.uoo .1gh:. 1he hot carcass weight usually can
be obtained rom a tag on the carcass.
39
1he yield grades can be determined by the ollowing method. Members can determine a prelimi-
nary yield grade` by tenths ,2.1, 3.3, 3.5, etc., using the ollowing schedule as a guide.
1lee veavrevevt lovt be avte a vecear, to reftect vvvvat avovvt of fat ov otler art of tle carca.
Members can determine the inal yield grade ,105, by adjusting the preliminary yield grade as
necessary. lor ariations in area o rib-eye, members can adjust the yield grade by using the
schedule shown below.
t a o s s e n k c i h T
e y e - b i t e h t t e v o
d | e i y y t a n i m i | e t P
e d a t g
t a o s s e n k c i h T
e y e - b i t e h t t e v o
y t a n i m i | e t P
e d a t g d | e i y
h c n i 2 . 0 5 . 2 h c n i 0 . 1 5 . +
h c n i + . 0 0 . 3 h c n i 2 . 1 5 . +
h c n i 6 . 0 5 . 3 h c n i + . 1 5 . 5
h c n i 8 . 0 0 . + h c n i 6 . 1 0 . 6
s s a c t a c t o H
) s b | ( t h g i e w
e y e - b i t o a e t A
) . n i . q s (
s s a c t a c t o H
t h g i e w
) s b | (
e y e - b i t o a e t A
) . n i . q s (
0 5 3
5 3
0 0 +
5 2 +
0 5 +
5 +
0 0 5
5 2 5
0 5 5
5 5
0 0 6
5 2 6
0 5 6
0 . 8
3 . 8
6 . 8
9 . 8
2 . 9
5 . 9
8 . 9
1 . 0 1
+ . 0 1
. 0 1
0 . 1 1
3 . 1 1
6 . 1 1
5 6
0 0
5 2
0 5
5
0 0 8
5 2 8
0 5 8
5 8
0 0 9
5 2 9
0 5 9
5 9
0 0 0 1
9 . 1 1
2 . 2 1
5 . 2 1
8 . 2 1
1 . 3 1
+ . 3 1
. 3 1
0 . + 1
3 . + 1
6 . + 1
9 . + 1
2 . 5 1
5 . 5 1
8 . 5 1
s s a c t a c t o H
) s b | ( t h g i e w
e y e - b i t o a e t A
) . n i . q s (
s s a c t a c t o H
t h g i e w
) s b | (
e y e - b i t o a e t A
) . n i . q s (
0 0 6
5 2 6
0 . 1 1
3 . 1 1
8 0 6 - 0 0 6
6 1 6 - 9 0 6
+ 2 6 - 1 6
3 3 6 - 5 2 6
0 . 1 1
1 . 1 1
2 . 1 1
3 . 1 1
Here is the guide to rib-eye area or other weights o carcasses between the 25 pound gradiations.
40
1he rate o adjustment or area o rib-eye in relation to weight is:
lor each square inch more than the area indicated in the weight area o the rib-eye
schedule, subtract 0.3 o a grade rom the preliminary yield grade.
lor each square inch less than the area indicated in the weight area o the rib-eye
schedule, add 0.3 o a grade to the preliminary yield grade.
1he rate o adjustment or percent o kidney, pelic, and heart at is:
lor each percent o kidney, pelic, and heart at more than 3.5 percent, add 0.2 o
a grade to the preliminary yield grade.
lor each percent o kidney, pelic, and heart at less than 3.5 percent, subtract 0.2
o a grade rom the preliminary yield grade.
1he ollowing are seeral examples o how to determine a yield grade o bee.
Lxample J
1he irst step is to determine the preliminary yield grade o 13.0. As the chart indicates, a at depth
o 0.4 equals a preliminary yield grade o 3.0. Next, determine the required rib-eye area. 1he chart
indicates that a 25 pound carcass needs 12.5 inches o rib-eye area. Determine the dierence in
the required rib-eye area and the actual rib-eye area. In this case subtract 12.5 rom 13.0 to get 0.5.
1here is 0.5 more rib-eye than is required. Multiply 0.5 times the gien number o 0.3 to get 0.15
Since haing more rib-eye than is required is a positie actor, subtract the 0.15 rom the prelimi-
nary o 3.0, thus making a more desirable yield grade o 2.85.
^or tle retivivar, ,iet rae i 2.:.
1he next step is to determine how the percentage o kidney, pelic, and heart at aects the yield
grade. 1he base or kidney, pelic, and heart at is 3.5 percent. Since the carcass only has 2.5
percent, we subtract 2.5 percent rom 3.5 percent to get a dierence o 1.0 percent. Multiply the
1.0 by the gien number o 0.2 to get 0.2.
Since there is less kidney, pelic, and heart at than the base, subtract 0.2 rom the preliminary o
2.85 to make a more desirable yield grade o 2.65.
7h. 11nuI ,1.Id grud. on :h1o jur:1.uIur .ur.uoo 1o round.d :o 2.7.
h t p e d t a F
y t a n i m i | e t P
e d a t g d | e i y
s s a c t a c t o H
t h g i e w
d e t i u q e R
a e t a e y e - b i t
| a u t c A
a e t a e y e - b i t
t n e c t e P
, y e n d i k
d n a , t t a e h
t a c i v | e p
d | e i y | a n i F
e d a t g
" ! # % # ! # %
41
Lxample 2
Again, the irst step is to determine the preliminary yield grade. As the chart indicates, a at depth
o 0.6 equals a preliminary yield grade o 3.5. Next, determine the required rib-eye area. 1he chart
indicates that a 625 pound carcass needs a rib-eye o 11.3 square inches. Determine the dierence
between the required rib-eye and the actual rib-eye area. In this case subtract 10.4 rom 11.3 to get
0.9.
1here is 0.9 o a square inch less than required. Multiply this 0.9 by the gien 0.3. 1his equals
0.2.
Since there is less rib-eye area than required, add 0.2 to the preliminary yield grade o 3.5. Haing
less muscling is a negatie actor, so you add to make a less desirable yield grade. 1he answer is
3..
1le retivivar, ,iet rae i vor ..
1he next step is to determine how the percentage o kidney, pelic, and heart at aects the yield
grade. lor this example, subtract the 3.0 percent rom the base o 3.5 percent to get 0.5.
Next, you multiply 0.5 by the gien number o 0.2 to get 0.10.
1hen, you should subtract the 0.1 rom the preliminary 3., as there is less kidney, pelic, and
heart at than the base, thereby improing the yield grade o the carcass.
7h. 11nuI ,1.Id grud. on :h1o jur:1.uIur .ur.uoo 1o round.d :o J.7. 7h.n round :h1o
nuno.r :o J.7 :o nuL. :h. 11nuI ,1.Id grud. on :h1o .ur.uoo.
Lxample 3
lirst, determine the preliminary yield grade. Since 0.4 depth equals a preliminary o 3.0 and 0.6 at
depth equals a preliminary o 3.5, 0.5 at depth will be halway between these two preliminary
yield grades. 1he halway mark is 3.25, so this is the preliminary yield grade or 0.5 at depth.
h t p e d t a F
y t a n i m i | e t P
e d a t g d | e i y
s s a c t a c t o H
t h g i e w
d e t i u q e R
a e t a e y e - b i t
| a u t c A
a e t a e y e - b i t
t n e c t e P
, y e n d i k
d n a , t t a e h
t a c i v | e p
d | e i y | a n i F
e d a t g
$ # ! # $ ! " ! % !
h t p e d t a F
y t a n i m i | e t P
e d a t g d | e i y
s s a c t a c t o H
t h g i e w
d e t i u q e R
a e t a e y e - b i t
| a u t c A
a e t a e y e - b i t
t n e c t e P
, y e n d i k
d n a , t t a e h
t a c i v | e p
d | e i y | a n i F
e d a t g
# # ! ! $ % ' " " !
42
1hen, determine the required rib-eye area. A 50 pound carcass needs a 12.8 rib-eye. I you add 8
pounds to make a 58 pound carcass, you add 0.1 to the rib-eye area. So a 58 to 66 pound
carcass needs a 12.9 rib-eye. 1his carcass alls in this area so it needs 12.9 square inches ,0.1 is
added to the required rib-eye area or eery 8 pounds,. Since this carcass has 14.1 square inches,
subtract 12.9 rom 14.1. 1he answer is 1.2.
Next, you will multiply 1.2 by the gien o 0.3 to ind the adjustment actor, which is 0.36.
1hen, subtract 0.36 rom the preliminary o 3.25 because there is more muscling than is required
to make a better yield grade.
1le retivivar, ,iet rae i vor 2..
Next, determine the percentage o kidney, pelic, and heart at and how it aects the yield grade.
1his carcass has 4.0 percent, so subtract the gien o 3.5 percent rom the 4.0 percent to get 0.5.
1hen, you multiply 0.5 by the gien actor 0.2, which equals 0.1.
Add this actor o 0.1 to the preliminary yield grade o 2.89, as there is more kidney, pelic, and
heart at than the base, thereby haing a negatie inluence on the the inal yield grade. 1his gies
you 2.99.
7h. 11nuI ,1.Id grud. on :h1o jur:1.uIur .ur.uoo 1o round.d :o J.0.
Note: lractional parts o the inal yield grade are dropped. lor example, a carcass with a calculated
yield grade o 2.85 is a \ield Grade 3.
YIcIo graoc: /or porI
As is the case or other meats, pork grading inoles identiying dierences in quality and quantity.
Because o the relationships between sex and,or sex condition in pork and the acceptability o the
prepared meats to the consumer, separate standards hae been deeloped or barrow and gilt
carcasses and sow carcasses. 1here are no oicial standards or grades o boar or stag carcasses.
1he determination o sex condition is based on the ollowing:
Barrow carcasses are identiied by a small pizzle eye and the typical pocket in the split edge
o the belly where the preputial sheath was remoed.
Gilt carcasses are recognized by the smooth split edge o the belly, the absence o the
pizzle eye, and the lack o deelopment o mammary tissue.
43
Sow carcasses exhibit the smooth split edge o the belly characteristic o emales. 1hey
dier rom gilts in that mammary tissue has deeloped in connection with adanced
pregnancy or lactation.
1he grades or barrow and gilt carcasses are based on two general considerations: quality-
indicating characteristics o the lean and expected combined yields o the our lean cuts, which are
the ham, loin, picnic shoulder, and boston butt.
Churu.:.r1o:1.o. 1he standards proide two general leels o quality. One standard is or
carcasses with acceptable lean quality and the other is or carcasses with unacceptable lean quality.
1he quality o the lean is best ealuated by obsering the cut surace o a major muscle. \hen
such a surace is aailable, it is used as the basis or the quality ealuation. 1he quality-indicating
characteristics include marbling, irmness, and color. 1he degree o external atness is not
considered when ealuating lean quality. \hen ealuating quality on a lean cut surace, the
standards describe the characteristics o the loin-eye muscle at the 10
th
rib. Other exposed major
muscle suraces can be used when this surace is not aailable, such as the end o the loin. Such
ealuations are based on the normal deelopment o the quality-indicating characteristics in
relation to their deelopment in the loin-eye muscle at the 10
th
rib.
\hen a major muscle cut surace is not aailable, the quality o the lean is ealuated indirectly,
based on quality-indicating characteristics that are eident in carcasses. 1hese include irmness o
at and lean, amount o eathering between ribs, and color o lean.
Carcasses that hae unacceptable lean quality ,or bellies too thin, to be suitable or bacon
production are graded U.S. Utility. Sot and oily carcasses are also graded U.S. Utility regardless o
the deelopment o other quality-indicating characteristics.
1xj..:.d ,1.Ido. Carcasses with acceptable lean quality and acceptable belly thickness are graded
U.S. No. 1, U.S. No. 2, U.S. No. 3, and U.S. No. 4. 1hese grades are based almost entirely on the
expected carcass yield o the our lean cuts. 1he expected yield o the our lean cuts or each o
these our grades is shown in 1able 1.
Table J
Lxpected yields for the four lean cuts based on chilled carcass weight, by grade*
1lee ,iet ritt be aroivatet, ove ercevt torer if bae ov lot carca reilt.
A @ = H / @ A E ;
1 . o N . S . L
2 . o N . S . L
3 . o N . S . L
+ . o N . S . L
r e v o d n a t n e c r e p + . 0 6
t n e c r e p 3 . 0 6 o t + . 5
t n e c r e p 3 . 5 o t + . + 5
t n e c r e p + . + 5 n a h t s s e L
44
1hese yields are based on the cutting and trimming methods used by the USDA. In general, this
inoles closer trimming o at than is usual in commercial practice. Dierent yields may result
rom other methods o cutting and trimming. Howeer, i these methods are applied uniormly,
dierences in yields between the grades will remain comparable.
Carcasses dier in yield o the our lean cuts because o dierences in their degrees o atness and
muscling. 1hickness o muscling in relation to skeletal size also is a reason or the dierences.
Backat thickness has been ound to be a good indicator o the yield o the our lean cuts. lat
depth, along with a muscling ealuation, is used as the basis or the numbered grades.
YIcIo graoc: /or IamD
\ield grades also hae been deeloped or lamb and mutton. 1hese grades identiy carcasses or
dierences in cutability or expected yield o boneless, closely trimmed, major retail cuts, which are
those rom the leg, loin, rack, and shoulder. 1here are ie yield grades numbered 1 through 5.
\ield Grade 1 represents the highest yield o retail cuts while \ield Grade 5 designates the lowest
yield. \ield grades are applied without regard to quality grade. \ield Grades 1 and 5 are open end
grades. Based on the cutting and trimming methods used to deelop the standards, \ield Grades 2,
3, and 4 each include a range o 1.8 percent in expected yields o boneless, closely trimmed, major
retail cuts.
1he yield grade o a lamb or mutton carcass is determined by considering three characteristics:
amount o external at, amount o kidney and pelic at, and conormation grade o the leg.
1x:.rnuI 1u:. 1he amount o external at is the most important yield grade actor, since it is a good
indicator o the amount o at that is trimmed when making retail cuts. In carcasses with a normal
distribution o external at, this actor is ealuated in terms o at actual thickness oer the center
o the rib-eye muscle, between the 12
th
and 13
th
ribs. On intact carcasses, at thickness is measured
by probing. 1his measurement may be adjusted to relect unusual amounts o at on other parts o
the carcass. \hen determining the direction and amount o this adjustment, particular attention is
gien to the amount o external at on the rump, oer the top and sides o the shoulders, and in the
breast, lank, cod, or udder. In a carcass that has more at oer its other parts than indicated by the
actual at thickness oer the rib-eye, the measurement is adjusted upward. Conersely, in a carcass
that has less at oer its other parts than indicated by the actual at thickness oer the rib-eye, the
measurement is adjusted downward. In many carcasses no such adjustment is necessary, howeer,
an adjustment o as much as 0.05 or 0.10 inch is not uncommon. In some carcasses a greater
adjustment may be necessary. As the amount o external at increases, the percentage o retail cuts
decreases. Lach 0.15 o an inch change in adjusted at thickness oer the rib-eye changes the yield
grade by a ull grade.
45
L1dn.,, und j.I+1. 1u:. 1he amount o kidney and pelic at is ealuated subjectiely and
expressed as a percent o the carcass weight. As the amount o these ats increases, the percentage
o retail cuts decreases. A dierence o our percent o the carcass weight in kidney and pelic at
changes the yield grade a ull grade.
Con1ornu:1on grud. o1 I.g. Conormation grade o the leg is ealuated as described in the
oicial USDA quality grade standards. 1he ealuation is made in terms o thirds o a grade and
coded using 15 or High Prime and 1 or Low Cull. An increase in conormation grade o the leg
increases the percentage o retail cuts. A change o one ull grade in leg conormation changes the
yield by 15 percent.
Grades o lamb legs
High Prime ~ 15
Aerage Prime ~ 14
Low Prime ~ 13
High Choice ~ 12
Aerage Choice ~ 11
Low Choice ~ 10
High Good ~ 9
1he ollowing is a simple method that has been deised to calculate lamb yield grades:
Members can determine a preliminary yield grade by hundredths ,2.10, 3.35, 3.58, etc., to relect
the external atness o the carcass based on the ollowing schedule:
'7h1o 1u: :h1.Ln.oo n.uour.n.n: o+.r :h. r1o-.,. nuo.I. nu, o. udJuo:.d :o r.1I..: unuouuI
unoun:o o1 1u: on o:h.r jur:o o1 :h. .ur.uoo.
Members can then determine the inal yield grade ,1 to 5, by adjusting the preliminary yield grade
or ariation in kidney and pelic at rom 3.5 percent and or ariations in leg conormation grade
rom Aerage Choice.
1he rate o adjustment or percent o kidney and pelic at is:
lor each percent o kidney and pelic at more than 3.5 percent, add 0.25 o a
grade to the preliminary yield grade.
lor each percent o kidney and pelic at less than 3.5 percent, subtract 0.25 o a
grade rom the preliminary yield grade.
t a o s s e n k c i h T
e y e - b i r e h t r e v o
d | e i y y r a n i m i | e r P
s e d a r g
t a o s s e n k c i h T
e y e - b i r e h t r e v o
d | e i y y r a n i m i | e r P
e d a r g
h c n i 5 . 0
h c n i 0 1 . 0
h c n i 5 1 . 0
h c n i 0 2 . 0
h c n i 5 2 . 0
h c n i 0 3 . 0
3 3 . 2
6 . 2
0 0 . 3
3 3 . 3
6 . 3
0 0 . +
h c n i 5 3 . 0
h c n i 0 + . 0
h c n i 5 + . 0
h c n i 0 5 . 0
h c n i 5 5 . 0
h c n i 0 6 . 0
3 3 . +
6 . +
0 0 . 5
3 3 . 5
6 . 5
0 0 . 6
46
1he rate o adjustment or leg conormation grade is:
lor each one-third o a grade the conormation o the leg exceeds Aerage Choice,
subtract 0.05 o a grade rom the preliminary yield grade.
lor each one-third o a grade the conormation o the leg is less than Aerage
Choice, add 0.05 o a grade to the preliminary yield grade.
Note: 1he ractional parts o the inal yield grade are dropped. lor example, a carcass with a
calculated yield grade o 3.85 is a \ield Grade 3. 1he ollowing are seeral examples o the
method used to determine the yield grades o lambs:
Lxample J
lirst, determine the preliminary yield grade. 1his chart indicates that 0.10 at depth equals a
preliminary yield grade o 2.6.
Next, igure how the percentage o kidney, pelic, and heart at aects the yield grade. In this case
subtract the 3.0 rom the gien 3.5 to get 0.5.
1hen, multiply 0.5 by the gien 0.25. 1his equals 0.125.
linally, subtract the 0.125 rom the preliminary o 2.6 ,as there is less kidney, pelic, and
heart at than the base o 3.5,,which equals 2.545.
1li ire a ver retivivar, ,iet rae of 2.::.
Next, determine how the leg score aects the yield grade. 1he base leg score is 11. Since this
carcass has a leg score o 14, it is three grades aboe the base. 1hereore,multiply 3 times the gien
o 0.05 to get 0.15.
linally, subtract this actor o 0.15 rom the preliminary o 2.55 to get 2.40, as there is more
muscling than aerage.
1.d.ruI n.u: grud.ro ouId round o11 :o 2.0 1or :h. 11nuI ,1.Id grud. uo 1ru.:1onuI jur:o ur.
drojj.d. 1o.+.r, 1or .ur.uoo .on:.o:o und/or Judg1ng .on:.o:o, :h. ,1.Id grud. ouId
r.nu1n 2.4.
h t p e d t a F
y t a n i m i | e t P
e d a t g d | e i y
t n e c t e P
, c i v | e p , y e n d i k
t t a e h d n a
g e L
n o i t a m t o n o c
d | e i y | a n i F
e d a t g
0 1 . 0 6 . 2 0 . 3 + 1 + . 2
47
Lxample 2
lirst, determine the preliminary yield grade by looking at your chart. lat depth o 0.3 equals a
preliminary o 4.0.
Next, determine the eect o the kidney, pelic, and heart at. Since this carcass has 3.5 percent
kidney, pelic, and heart at, make no adjustment. Coveqvevtt,, tle retivivar, i titt 1.o.
1he next step is to determine the aect o the leg conormation. In this case, there is no dierence,
as the base is 11 and this lamb has an 11.
7h. 11nuI ,1.Id grud. 1o 4.0.
h t p e d t a F
y t a n i m i | e t P
e d a t g d | e i y
t n e c t e P
, c i v | e p , y e n d i k
t t a e h d n a
g e L
n o i t a m t o n o c
d | e i y | a n i F
e d a t g
0 3 . 0 0 0 . + 5 . 3 1 1 0 . +
48
Oral reasons
Oral reasons are an important part o the meats judging contest. Reasons gie contestants a chance
to tell the oicial judge what they saw in a particular class and why they ealuated it the way they
did.
Oten, members dread oral reasons, but with practice, oral reasons can be enjoyable and easily
deliered.
1here are seeral keys to giing good reasons. lirst and oremost is telling the oicial exactly what
you saw in the class. Do not make up things to make reasons sound better, just state the acts.
Accuracy is most essential.
Second, it is important to take complete, accurate, and organized notes. \ell written notes will
help in organizing your thoughts, that is undamental in a smooth deliery o oral reasons.
1hird, use correct terminology. I you are going to talk to indiiduals who work in the meat
industry, you must speak their language. 1he better you communicate with the oicial, the higher
your reasons score will be.
lurthermore, reasons should be a comparison o each pair in your placings, not a description. lor
example, i you say, Number 1 is a long, heay muscled carcass,` that does not explain your
placing thoroughly. Howeer, i you say, Number 1 is a longer, heaier muscled carcass than
number 2,` that explains why number 1 is better than number 2. 1he use o words that end in er`
will be helpul in making your reasons comparatie.
\ords like better, best, and good should be aoided in a set o reasons because they do not explain
why. lor example, the statement, Number 1 is a better carcass than number 2,` does not tell why
number 1 is better.
Reasons should be detailed enough so the oicial knows what you mean. I you say that number 1
is heaier muscled than number 2, tell where it is heaier muscled. It would be more desirable to
say, Number 1 is heaier muscled in the round, sirloin, and chuck and also displays a larger,
meatier rib-eye than number 2.` 1his leaes no questions in the oicial`s mind as to what you
mean.
1he ollowing pages show the oral reasons ormat.
49
1aking notes
A complete and accurate set o notes is ery important in preparing an outstanding set o oral
reasons. Although you may not use your notes as you gie your reasons, they help you remember
the class, the comparisons, and points you obsered as you judged the class.
1he method or taking notes is entirely up to the indiidual. Howeer, make sure you take notes
on eerything you see. Do not wait until you hae inished placing a class to take notes. \ou
should take notes the entire time you are judging a class.
Len though the note-taking ormat is up to the indiidual or team coach, here is one method that
many hae ound to be helpul:
I s s a | C s e s s a c t a c e e B + - l - 2 - g n i c a | P
s n o i s i t a p m o C s t n a t G m s i c i t i t C
n i d n u o r d e l c s u m r e i v a e H - 2 , 1
e t s a w s s e l , e y e r e i l p a h s , r e g r a l a
e y e - b i r d n a , n i o l , d n u o r r e v o
d n a , c i v l e p , y e n d i k s s e l h t i w
y t i l i b a t u c r e h g i h , t a t r a e h
y l t h g i r b a n i g n i l b r a m e r o m - 1 , 2
n a e l d e r o l o c
a h t i w e y e - b i r r e g r a L - 3 , 2
d n a , n i o l r i s , d n u o r r e i t a e m
e y e - b i r d n u o r a r e m m i r t , k c u h c
a n i g n i l b r a m e r o m , b i r r e w o l d n a
n a e l d e r o l o c r e t h g i r b
d n a , c i v l e p , y e n d i k s s e L - 2 , 3
k c u h c r e v o r e m m i r t , t a t r a e h
s s a l c e h t n i t a l a n r e t n i t s o m - 2
e r o m h t i w y t i l a u q r e h g i H - + , 3
s s e l , a e r a e y e - b i r n i g n i l b r a m
, y e n d i k s s e l d n a y l l a n r e t x e e t s a w
t a t r a e h d n a , c i v l e p
r e i t a e m d n a e y e - b i r r e g r a L - 3 , +
k c u h c d n a d n u o r
s s a l c e h t n i y t i l a u q t s e w o L - +
o t n u o m a t s a e l e h t h t i w
, n a e l d e r o l o c k r a d a d n a g n i l b r a m
, e y e - b i r e h t r e v o n o i t i d n o c y v a e h
s a h k c u h c e h t d n a , b i r r e w o l d n a
t a l a n r e t n i e v i s s e c x e
50
1erminology
Using correct terminology is important in giing reasons. An indiidual must be able to talk
intelligently and luently with the oicial judge.
Here is a list o basic terms that can be used in explaining the arious species and classes in your
reasons:
Carcasses and wholesale cuts
Desirable characteristics Undesirable characteristics
General
Larger Smaller
Longer
Heaier Lighter
Smoother Poorly balanced
Meatier
More symmetrical
Muscling
Larger rib-eye or loin-eye Smaller or smallest rib-eye or loin-eye
Shapelier rib-eye or loin-eye Ill-shaped rib-eye or loin-eye
Heaier muscled Lighter or lightest muscled
1hicker
Meatier Lack meatiness
Deeper 1apering leg or round
luller
Bulging
Plumper
Deeper chined
Deeper clod
Large lumbar lean ,pork,
Deeper loin More shallow in the loin
Trimness
Higher cutability Lower or lowest cutability
More desirable yield grade Less or least desirable yield grade
Less waste
Less external at More external at
Less internal at More internal at
1rimmer More waste
Neater
Lxcessie inish
Less seam at Greater amount o seam at
51
Beef carcass, wholesale, and retail cut quality
Higher quality grade Lower or lowest quality grade
Higher degree o marbling Least amount o marbling
liner dispersed marbling More coarse, uneen marbling
Brighter, cherry red color Darker color
More youthul colored lean
lirmer, iner textured lean More sot, coarse lean
Brighter, white at coer \ellow at coer
Harder, laky at coer Sot, oily at coer
Pork carcass, wholesale, and retail cut quality
Greyish-pink color Lighter, pale colored lean
Darker colored lean
More uniorm color 1wo-toned color
lirmer, iner textured lean Soter, watery lean
Smoother textured lean Coarser textured lean
Greater amount o marbling Least amount o marbling
lirmer, whiter at coer More sot, oily at coer
1hicker, irmer side 1hin side
Lamb carcass quality
Higher degree o marbling Least amount o marbling
Brighter colored lean and lank Dull, dark lean
More youthul colored lean and lank
More lank streaking Least amount o lank streaking
Redder ribs \hite ribs
luller, irmer lank 1hinner lank
Useful terms
Comparative verbs
Showed Portrayed Displayed
Contained Possessed Presented
Lxhibited More prominent Indicated by
Lacked Reealedd
Grants
Realize Admit Although Recognize
Grant Concede
52
Degrees of comparison
Greater amount Longer Larger
Little Superior Least
Higher degree Limited Lxcessie
Lower Distinctiely Smallest
Slightly Lowest Unsurpassed
Shortest
Connective
lurthermore As eidenced by In addition
Blending into Coupled with Shown by
Also Indicated by Moreoer
Carrying into Along with
Lxtra terms'
Beef
Greater percentage o high priced cuts
Higher percentage o steaks and roasts
Meatier hindquarter or orequarter
Less kidney, pelic, heart, cod, or udder at
Higher merchandising alue
Higher quality
Lamb
Greater percentage o leg and loin
Greater percentage o hindsaddle
Greater percentage o high priced cuts
Higher percentage o chops and roasts
Higher quality
Pork
Greater percentage o ham and loin
Higher percentage o high priced cuts
Higher quality
Higher lean to at ratio
Higher percentage o muscle
All species
More pounds o edible red meat ,or least,
1hese extra terms can also be used to indicate undesirable characteristics. lor example, you could
say, One would yield the lowest percentage o higher priced cuts,` or one contained an excessie
amount o kidney, pelic, and heart at.`
53
Peasons
Here are samples o reasons that may be helpul to you in practicing organization and itting terms
together. Remember that these are just examples and each class will be dierent. So make your
reasons it the class, do not make the class it your reasons. Canned ,or memorized, sets o reasons
are not acceptable in a judging class.
Sample reasons
Placing: 1st - 4, 2nd - 2, 3rd - 3, 4th - 1
I placed this class o bee carcasses 4-2-3-1.
|irt: 1,2 - lour was an obious top oer 2 due to its superior muscling, trimness, and quality.
lour displayed greater width and length o round, with more bulge o heel and cushion. lour was
wider in the loin and exhibited a larger rib-eye. lour excelled in trimness, haing less inish oer
the round, rump, rib-eye, and lower rib. lour also showed less kidney, pelic, and heart at. lour
displayed higher quality in a brighter cherry red color o the rib-eye, indicating youth and a iner
dispersion o marbling. I grant 2 showed more abundant marbling than 4.
ecov: 2, - 1wo placed oer 3 because o its adantage in trimness, indicating a higher cutability
carcass. 1wo displayed less inish oer the round, loin, rib-eye, and lower rib. 1wo showed heaier
muscling, more length o round, and a uller turn o loin. Also, 2 exhibited a iner dispersion o
marbling. Howeer, I admit 3 had more marbling, a brighter cherry colored rib-eye, and possessed
a slightly larger rib-eye.
1lir: ,1 - In this close bottom pair o wastier carcasses, 3 placed oer 1 due to its adantage in
muscling and quality. 1hree displayed more width o round and bulge o cushion while being uller
through the loin. 1hree also possessed a more symmetrically-shaped rib-eye. 1hree exhibited high
quality with a higher degree o marbling in a brighter, cherry red colored rib-eye. 1hree was slightly
trimmer oer the round and rump. I admit 1 was trimmer oer the rib-eye and had less kidney and
pelic at.
|ovrtl: 1 - One placed last because o its inerior amount o muscling. One displayed the smallest
rib-eye and had the lightest muscled round, sirloin, and chuck. One ell short o the quality o the
other carcasses and was oer-inished. 1hereore, it is last.
54
Sample reasons
Placings: 1st - 1, 2nd - 2, 3rd - 3, 4th - 4
I placed this class o bee rounds 1-2-3-4.
|irt: 1,2 - One, an outstanding top, placed oer 2 as 1 was a heaier-muscled round that would
hae a higher percentage o steaks and roasts. One had a longer, wider, deeper cushion, a meatier
heel, and a wider, deeper round ace with an especially large knuckle. lurthermore, 1 was trimmer
oer the cushion and heel, and exhibited less seam at in the round ace. I admit 2 had less pelic
and cod at and had more marbling dispersed in a irmer, more youthul colored lean.
ecov: 2, - 1wo placed oer 3 as 2 was a trimmer round that was higher in cutability. 1wo was
trimmer oer the cushion, heel, round ace, and especially around the sirloin tip. 1wo had less cod
and pelic at. In addition, 2 had more marbling in a brighter, irmer textured lean. 1wo had a
longer cushion and a meatier heel. I concede that 3 had a wider, deeper cushion, a round ace, and
a meatier sirloin tip.
1lir: ,1 - 1hree easily placed oer 4 as 3 was a heaier muscled, higher quality round that would
hae more pounds o edible red meat. 1hree had a longer, deeper cushion and a meatier heel and
rump, coupled with a larger sirloin tip and heaier muscled knuckle. Moreoer, 3 had more
marbling in a brighter, more youthul colored, iner textured lean. I grant 4 was trimmer oer the
cushion and the round ace and exhibited less seam at.
|ovrtl: 1 - Although 4 was a trim round, 4 placed last as it was the lightest muscled, lowest quality
round in the class. It had the least amount o marbling in a sot, pale colored lean and had the
shortest, shallowest cushion, combined with the lightest muscled sirloin tip and smallest knuckle.
It would yield the least amount o steaks and roasts, thereore, 4 is last.
Sample reasons
Placings: 1st - 4, 2nd - 1, 3rd - 2, 4th - 3
I placed this class o bee loins 4-1-2-3.
|irt: 1,1 - lour placed oer 1 as 4 was a bigger, meatier, heaier muscled loin that displayed more
quality. lour had a larger, deeper loin-eye and a longer, wider short loin. In addition, 4 had a
meatier top sirloin and a deeper, heaier muscled knuckle. lour exhibited more marbling in a iner
textured lean. I concede that 1 was a trimmer loin haing less at oer the loin-eye, short loin, loin
edge, and lank edge.
ecov:1,2 - One easily placed oer 2 as 1 was a trimmer loin with less at trim. One had less waste
around the loin-eye, oer the short loin, and the back. lurthermore, 1 was trimmer oer the lank
edge and had less at around the top sirloin and knuckle. One was also longer through the short
55
loin and displayed a wider loin-eye. I admit 2 was wider in the short loin and portrayed more
marbling in a iner textured lean.
1lir: 2, - 1wo placed oer 3 as 2 was a trimmer, higher quality loin. 1wo had less at oer the
loin-eye and lank edge and had less waste around the top sirloin and knuckle. Moreoer, 2 had a
slightly larger loin-eye and a meatier top sirloin. 1wo also had more marbling in a brighter colored,
irmer textured lean. I grant that 3 had a much longer short loin and had a wider, deeper, and
meatier knuckle.
|ovrtl: - Although 3 was an adequately muscled loin, 3 placed last as it was the wastiest loin
with the most at coer. 1hree was especially wasty oer the loin-eye, lank edge, and short loin. It
had the most seam at in the sirloin end and had the smallest loin-eye and lowest cutability in the
class, so it is last.
Sample reasons
Placing: 1st - 2, 2nd - 1, 3rd - 3, 4th - 4
I placed this class o bee ribs 2-1-3-4.
|irt: 2,1 - 1wo placed oer 1 as an outstanding top that exhibited a more desirable combination
o quality and muscling. 1wo displayed a more desirable cherry red bee color, had a iner, more
een dispersion o marbling, and was irmer textured. 1wo was also more muscular as indicated by
a larger rib-eye in the loin end, more width to the back, and more depth o blade. lurthermore, 2
was trimmer oer the blade and rib ends. Howeer, I realize 1 was trimmer oer the rib-eye and
lower rib, displayed less seam at, and had a larger eye in the blade end.
ecov: 1, - One placed oer 3 in a close placing due to trimness. One was trimmer oer the rib-
eye and lower rib, exhibited less inish in the rib ends, and displayed less seam at. In addition, 1
was irmer textured and exhibited a brighter color in the blade end. One had a larger eye in the
blade end that showed more depth to the blade. I grant 3 displayed a larger eye in the loin end and
was trimmer oer the blade. Moreoer, 3 exhibited a iner, more een dispersion o marbling and
was a brighter color in the loin area.
1lir: ,1 - 1hree placed oer 4 due to its adantages in quality and trimness. 1hree was trimmer
oer the blade, oer the lower rib, and oer the rib ends. 1hree exhibited a distinct quality
adantage as it showed a iner, more een dispersion o marbling and was irmer textured.
lurthermore, 3 displayed a larger rib-eye. I realize 4 had less seam at, was trimmer oer the rib-
eye, and showed more depth o blade and width oer the back.
|ovrtl: 1 - lour placed last, because it lacked quality and was excessiely wasty. lour lacked
marbling in both ends and was coarse and sot in texture. lour was extremely wasty, especially
oer the lower rib, oer the blade, and in the rib ends. 1hen too, 4 was the lightest muscled in the
rib-eye and blade end, thereore, it is last.
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Sample reasons
Placings: 1st - 2, 2nd - 1, 3rd - 4, 4th - 3
I placed this class o bee chucks 2-1-4-3.
|irt: 2,1 - 1wo, an outstanding top, placed oer 1 as 2 was a trimmer, higher cutability chuck.
1wo was trimmer oer the arm and blade ace and displayed less at trim oer the clod and neck
clod region. 1wo also had less seam at, had the meatiest clod, and had a deeper, heaier muscled
arm ace. I admit, 1 had a larger, deeper blade ace.
ecov: 1,1 - One placed oer 4 as 1 was a much trimmer chuck with more muscling. One was
especially trimmer alongside the arm ace, in the neck-clod region, and in the Lnglish cut. In
addition, 1 had a brighter colored lean and more marbling in both aces. I realize 4 was trimmer in
the blade ace and had a meatier neck-clod region.
1lir: 1, - lour placed oer 3 as 4 was a much trimmer, higher cutability chuck and oered more
muscling. lurthermore, 4 had less seam at and had a meatier arm and blade ace coupled with a
heaier muscled clod. I grant 3 was a higher quality chuck with more marbling in both aces and a
iner textured lean.
|ovrtl: - Although 3 was a high quality chuck, 3 placed last as it was the wastiest chuck with the
lowest cutability. 1hree was especially wasty oer both the arm and blade aces as well as the clod.
1hree displayed the greatest amount o seam at. Moreoer, 3 was shallow in the arm ace and had
a small, ill-shaped eye in the blade ace, so it is last.
Sample reasons
Placings: 1st - 1, 2nd - 2, 3rd - 4, 4th - 3
I placed this class o lamb carcasses 1-2-4-3.
|irt: 1,2 - One placed oer 2 as 1 was a trimmer carcass externally and had more quality. One
was slightly trimmer oer the leg, dock, loin, loin-eye, and shoulder combined with less cod, lank,
and breast at. Moreoer, 1 exhibited more streaking in a uller, irmer lank and oered more rib
eathering. 1hen too, 1 had a meatier shoulder. I admit 2 had a wider, thicker leg and larger rib-
eye. 1wo also had less kidney at and a more youthul colored lank.
ecov: 2,1 - 1wo easily placed oer 4 as 2 was a heaier muscled, trimmer carcass that would
hae a higher cutability and a greater percentage o hindsaddle. 1wo had an especially meatier leg
and loin, a larger loin-eye, and a heaier muscled rack and shoulder. In addition, 2 had less waste
oer the leg and lower rib, and displayed less kidney at. 1wo also had a more youthul colored
loin-eye and lank. I realize 4 had less at trim oer the shoulder, less breast at, and had more
marbling in the loin-eye.
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1lir: 1, - lour was placed oer 3 as 4 was a much trimmer carcass that would hae a higher
cutability. lour had less waste oer the leg, dock, loin, and loin-eye and had less at trim oer the
lower rib, rack, and shoulder. lurthermore, 4 was a longer carcass that exhibited a longer cush-
ioned leg. I grant 3 had a plumper, meatier leg and a larger rib-eye. 1hree was also a higher quality
carcass as it reealed more marbling in the loin-eye.
|ovrtl: - Although 3 was a heaily muscled, high quality carcass, 3 placed last as it was the
wastiest carcass in the class. 1hree carried excess at oer the leg, dock, sirloin, loin-eye, rack, and
shoulder coupled with the most crotch, kidney, cod, and breast at. 1hereore, 3 would hae the
lowest cutability in the class, so it is last.
Sample reasons
Placings: 1st - 3, 2nd - 4, 3rd - 1, 4th - 2
I placed this class o pork carcasses 3-4-1-2.
|irt: ,1 - 1hree placed oer 4 as 3 was a trimmer carcass haing a higher lean-to-at ratio. 1hree
was trimmer oer the ham collar and had less back at, especially at the last lumbar, last rib, and
oer the shoulder. 1hree also was trimmer in the lank, belly, and sternum. In addition, 3 was a
longer carcass with a longer cushioned ham and a greater amount o lumbar lean. Also, 3 had a
more youthul colored lean in the ham ace. I admit 4 had a wider, thicker, more bulging ham and a
meatier sirloin and shoulder.
ecov: 1,1 - lour placed oer 1 as 4 was a meatier carcass that would hae a higher percentage o
muscle. lour had a longer, wider, thicker, more bulging ham, a meatier sirloin, a deeper chined
loin, and a heaier muscled shoulder. lurthermore, 4 displayed a greater amount o marbling in the
lumbar lean. I realize 1 was trimmer oer the ham collar and had less back at rom the ham to
shoulder. One had signiicantly less waste oer the last lumbar and shoulder coupled with less
lank, belly, and sternum at.
1lir: 1,2 - One easily placed oer 2 as 1 was a trimmer, heaier muscled carcass that would hae
a greater amount o lean cuts. One was trimmer oer the ham collar and had less back at at the
last lumbar, last rib, and shoulder, combined with less sternum at. Moreoer, 1 exhibited a longer,
wider ham, a meatier sirloin, and a heaier muscled shoulder. I grant 2 had a thicker cushioned
ham.
|ovrtl: 2 - 1wo placed last as 2 was the wastiest, lightest muscled carcass and would hae the
lowest lean-to-at ratio. 1wo was especially wasty oer the ham collar and had the most back at
rom ham to shoulder. 1wo lacked meatiness in the ham, sirloin, and shoulder and had the least
amount o lumbar lean, so it is last.
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Sample reasons
Placings: 1st - 4, 2nd - 3, 3rd - 1, 4th - 2
I placed this class o hams 4-3-1-2.
|irt: 1, - lour, an easy top, placed oer 3 as 4 was a trimmer, heaier muscled ham that would
yield a greater amount o center slices. lour was trimmer along the side and underneath the butt
ace, oer the orecushion, and ham collar and around the bulge side. lurthermore, 4 had a longer,
wider cushion, a meatier orecushion, and a wider butt ace. I admit 3 had a deeper cushion and
butt ace and less seam at. 1hree also exhibited more marbling in a more uniorm colored lean.
ecov: ,1 - 1hree placed oer 1 as 3 was a meatier ham that would hae a higher percentage o
muscle. 1hree had a wider, deeper cushion, a heaier muscled orecushion, and a wider, deeper
butt ace. In addition, 3 displayed more marbling in a irmer, iner textured lean. I realize 1 was
slightly trimmer underneath the butt ace and had especially less waste oer the orecushion and
bulge side.
1lir: 1,2 - One placed oer 2 as 1 was a heaier muscled ham with a higher lean to at ratio.
One displayed a larger butt ace and a deeper, meatier orecushion. Moreoer, 1 presented more
length, width, and depth o cushion. One also had less waste underneath the butt ace and oer
the orecushion and ham collar. I realize 2 was more uniorm in color and possessed more marbling
in a irmer textured lean.
|ovrtl: 2 - Although 2 was a high quality ham, it placed last as it was the lightest muscled ham and
would yield the least amount o lean. 1wo had the shortest, narrowest cushion, the lightest
muscled orecushion, and the shallowest, smallest butt ace in the class, so it is last.
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