Purpose

The Meats Evaluation contest is composed of five (5) classes (50 points each), one (1) set of ten (10) questions from two of the placing classes (50 points), beef carcass quality grading, yield grading and pricing (60 points), thirty (30) retail cuts for identification(180 points), a written test consisting of twenty (20) questions (60 points), and a laboratory practicum (5-10 questions, 50 points). Total points for the contest is 650.. The five placing classes will be selected from: Rank Four Beef Carcasses, Rank Four Wholesale Cuts of Beef, Rank Four Pork Carcasses, Rank Four Wholesale Cuts of Pork, Rank Four Lamb Carcasses, and Rank Four Retail Cuts.

Superintendent/s:

Dennis Burson

A 213 Animal Science

Lincoln, NE 68583-0908

402-472-6457

dburson1@unl.edu

Event Information

For state rules and format click here.

Link to National Rules:

The Nebraska Meats Evaluation CDE contest has different classes and contest activities than the National CDE contest.

Required Supplies

1. #2 lead pencil for marking the answer forms
2. Wear warm clothing and hard soled shoes

Scoring

Individual:

5 classes.........................................250 points

Questions from placing class....50 points

Beef carcass quality grading.....60 points

30 Retail cuts identification......180 points

Written test..................................60 points

Practicum.....................................50 points

Individual Score: classes + questions + grading + identification + test + practicum

Team: sum of top three individual scores

Tiebreakers

The tie breaker will be based on the score for retail identification.

Awards

References/Study Information

Example Test/Contest Items--Link to University of Nebraska Web pages for CDE Meats Contest:

http://animalscience.unl.edu/pase-and-cde-meats-contest

A. Identification of retail cuts.

1. Retail meat cuts will be identified according to the "Uniform Retail Meat Identity Standards" on the web at: http://beefretail.com/CmDocs/BeefRetail/URMIS/introduction.pdf

2. "The Guide to Identifying Meat Cuts" can be used for student training and is available from the American Meat Science Association, 111 North Dunlap Avenue, Savoy, IL 61874, www.meatscience.org. Ph 217-356-3182.

B. Placing Classes

1. The "Meat Evaluation Handbook" will be used as the guide for the placing classes. The book is available from the American Meat Science Association, 111 North Dunlap Avenue, Savoy, IL 61874, www.meatscience.org. Ph 217-356-3182.

C. Beef Grading and Pricing

1. Beef carcass grading will be applied according to USDA standards described in the publication "Agricultural Marketing Service, United States Standards for Grades of Carcass Beef" which can be found at: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3002979

2. The North Central regional Extension Publication #357 "Quality and Yield Grades for Beef Carcasses" is available at: http://digitalcommons.unl.edu/extensionhist/358