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This will be an informal session (no Zoom link) where advisors and coaches will be provided meats judging training material. Content will include information on beef grading, beef grading practice, notecard set up, and a few carcass and cuts classes with written notecard/questions practice.
Dr. Crystal Waters, Instructor and Meats Judging Coach: cwaters3@csuchico.edu
Dr. Celina Phillips, Program Lead Animal Science (technical support): crphillips1@csuchico.edu
CSUC FFA Beef Grading Tutorial.pdfBeef Carcass Evaluation
Beef Carcass Evaluation
PDF slides that cover detailed explanations on the following topics:
USDA Quality Grading Standards
USDA Yield Grading Standards
Yield Grading Short Cuts
General Beef Judging Rules
Use these slides to follow along with the beef grading and beef judging videos below.
*To open the PDF slides, click the box that has an arrow through it in the top right corner of the picture on the left.
Beef Carcass Grading
Beef Quality Grading
Beef Yield Grading
Beef Judging Rules
Beef Yield Grading Short Cut
Beef Yield Grading Short Cut
4-Step Method #1
Beef Yield Grading Short Cut
Beef Yield Grading Short Cut
3-Step Method #2
Beef Grading Practice Ribeyes
Beef Grading Practice Ribeyes
Below are ribeye pictures that are to made to scale. Download and print these slides to practice Quality and Yield Grading using the Official USDA Beef Marbling cards, USDA Preliminary Cutability Grade probe, and a beef ribeye dot grid. There are two slides for each ribeye The first slide shows a beef ribeye dot grid for reference and the second slide shows the official marbling score, Quality Grade, PYG, REA and final Yield Grade.
CSUC FFA Beef Grading Practice 1.pdfGrading Practice #1
Grading Practice #1
CSUC FFA Beef Grading Practice 2.pdfGrading Practice #2
Grading Practice #2
CSUC FFA Beef Grading Practice 3.pdfGrading Practice #3
Grading Practice #3
Carcass and Wholesale Cuts Judging Classes
Carcass and Wholesale Cuts Judging Classes
CSUC FFA Beef Carcass Class.pdfCSUC FFA Beef Ribs Class - Wholesale Cuts.pdfCSUC FFA Pork Hams Class - Wholesale Cuts.pdfJudging Classes Official Notes
Judging Classes Official Notes
CSUC FFA Beef Carcass Class - Offical Sheet.pdfCSUC FFA Beef Ribs Class - Offical Sheet.pdfCSUC FFA Pork Hams Class - Offical Sheet.pdfCSUC FFA Meat Judging Note Taking Abreviations.pdfNote Taking
Note Taking
Taking notes while judging carcass and wholesale cut classes is important to prepare you for answering questions.
Taking good, accurate notes can also help you critically observe the class to make sure your placing is correct.
Since your time in front of the classes is limited, you may wish to develop abbreviations so you can take notes faster.
Here is a list of abbreviations written in order of importance for each class to help you as a guide while taking notes.
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