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Overview
To develop entry-level employment knowledge for students who are interested in pursuing a career in the mea animal processing industry.
To motivate students to become involved in the industry of meat animal processing.
To develop skills in the selection of meat products.
Rules
Each chapter may enter a team composed of three or four participants, with the three highest scores counting for the team's total scre. Team members must all be members of the same FFA chapter.
Each participant will participate in all phases of the event.
Participants will not be permitted to handle the carcasses or the wholesale and retail cuts of meat.
All participants must wear hair nets during the event to keep hair from carcasses and meat cuts (Hair nets will be provided at the event site for those without a hair net). While frocks must be worn during the event (White frocks will be provided at the event site for those without). No earrings or jewelry worn in the coolers.
FFA advisors who are not working with the event are not permitted to observe the classes until after the event is over.
Participants shall report to the supervisor of the event at Kildee Hall, ISU, Ames, Iowa between 9:15 AM and 9:45 AM on event day.
All classes will be judges at the meat laboratory at Iowa State University.
Participants should come prepared to work in a cold storage room much of the time. They should wear heavy coats, sweaters or other warm clothing. Closed toed shoes required.
Juding cards and other written materials will be furnished for each event phase. No study materials, notes, or extra paper is to be brought into the event. No measuring devices of any type are allowed during the event.
All classes will be identified by numbers.
All individual carcasses, wholesale and retail meat cuts, will be identified by numbers.
All pork carcasses will be from market weight hogs.
All lamb carcasses will exhibit a break'joint. There will be no mutton carcasses.
No old bull or cow carcasses will be in the beef carcass placing class.
The event will include four 27-minute segments in the coolers:
Beef quality and beef yield grading.
Beef carcass placing, lamb carcass placing, and pork carcass placing.
Wholesale cuts of beef placing, wholesale cuts of pork placing and retail cuts placing.
Retail cuts indentification inclduing cookery method.
The event will also include a problem-solving activity. Twenty minutes will be allotted to complete this activity.
Exhibits will be left out following the event so that FFA chapter advisors and other may view the exhibits and take pictures.