Meats Evaluation CDE

In this CDE, you develop skills for careers in the meat animal industry. At the event, members complete a written exam; evaluate beef carcasses for quality and yield grade; identify various meat cuts and place carcasses, wholesale and/or retail cuts. They also complete a meat formulation problem and cooperatively fulfill a customer order.

You will be expected to:

Identify 40 Retail Cuts of Meat
Take a 20 question Written Test
Judge 3-4 classes of wholesale cuts or carcasses
Answer questions on 2 classes of wholesale cuts or carcasses
Quality grade and yield grade five beef steaks.
Complete a formulation problem and answer 8 questions related to the formulation

Below are links to resources and quizzes that if you practice you will get better! Quizzes, PDFs, and PPTs are password protected. Check with Mr. Rush to get the password if you do not know it. All Google Docs and Google Slides are linked to your Sarcoxie School Account, you must be logged in to use those resources. Access will not be granted outside of the Sarcoxie School District Account.

How to be successful at retail cut identification?

The first step is to memorizes the wholesales, and then the retails that go into those wholesales. Once you have those down, begin to memorize the characteristics of each of the wholesales, which will help you to get the retail cut ID. In retail identification you get 1 pt for getting the correct species, 2 pts for getting the wholesale, and 3 pts for the correct retail identification. That is a total of 6 pts for each retail cut ID. With 40 cuts that is 240 pts. In the Helpful Resources utilize the Wholesale and Retail Cuts Worksheets to improve your wholesale and retail cut identification. Use the Keys and Possibilities section to help you to identify retail cuts. Successful teams get to where they can identify the cuts by drawing out the characteristics of each cut. Give it a try you will be amazed at how it will make you better at identifing retail cuts.