Participants will demonstrate knowledge and ability to evaluate meat animal products and become aware of opportunities in the meat animal industry. The event format includes placing rings of beef, pork, or lamb carcasses and/or wholesale/sub-primal pork cuts or wholesale/sub-primal beef cuts and/or beef, pork, or lamb retail cuts. The Meats Evaluation and Technology event also requires participants to grade a ring of beef carcasses for quality, grade a ring of beef carcasses for yield, and identify retail cuts of meat. Participants will be responsible for solving a ground meat formulation problem in the team event.