MEATS IDENTIFICATION CONTEST NOVICE AGE GROUP I.
Eligibility A. Read the general rules. B. There will be two three-or-four member teams or individuals from each county.
II.
Procedures A. Fifteen retail cuts of beef, pork and lamb (fresh, processed or variety meats) will be used in the identification phase of the contest. Contestant must use numbers and letters from the left side of the score sheet. B. While judging, participants shall not talk to anyone except the group leaders or the contest superintendent. Points may be deducted for talking. C. Ties will be broken by retail name score, thereafter primal cut score.
III.
Scoring Identify 15 retail cuts - beef, pork and lamb (fresh, processed or variety) A. B. C. D.
Possible Score
Name of species at one point each ......................................15 points Name of primal cut at three points each ..............................45 points Name of retail cut at four points each..................................60 points Type at one point each.........................................................15 points Total identification score possible ..............................135 points
IV.
References A. 101 Meat Cuts - A Guide to Meat Selection published by the National Livestock and Meat Board. B. Meat Judging Manual published by the National Livestock and Meat Board. C. Local packing plants, food lockers, local and chain food stores with meat counter. D. Placing Card, 200 D-9. E. National 4-H Retail Cut Identification Score Sheet and Code Sheet.
V.
Awards First through fifth place ribbons will be awarded to team members and high point individuals. Medals will go to the first place team members and high point individuals. April 2009
MEATS IDENTIFICATION CONTEST JUNIOR AGE GROUP I.
Eligibility A.
Read the general rules.
B. There will be two three-or-four member teams or individuals from each county. II.
Procedures A. Fifteen retail cuts of beef, pork and lamb (fresh, processed or variety meats) will be used in the identification phase of the contest. Contestant must use numbers and letters from the left side of the score sheet. B. Contestant will place one class of retail cuts. C. While judging, participants shall not talk to anyone except the group leaders or the contest superintendent. Points may be deducted for talking. D. Ties will be broken by retail name score, thereafter primal cut score.
III.
Scoring
Possible Score
Placing retail class .....................................................................50 points Identify 15 retail cuts - beef, pork and lamb (fresh, processed or variety) A. B. C. D.
Name of species at one point each ......................................15 points Name of primal cut at three points each ..............................45 points Name of retail cut at four points each..................................60 points Type at one point each.........................................................15 points
Total identification score possible ..............................135 points Total possible points ...................................................185 points IV.
References A. 101 Meat Cuts - A Guide to Meat Selection published by the National Livestock and Meat Board. B. Meat Judging Manual published by the National Livestock and Meat Board. Total possible points .........................................................200 points
C. Local packing plants, food lockers, local and chain food stores with meat counter. D. Placing Card, 200.D-9. E. National 4-H Retail Cut Identification Score Sheet and Code Sheet.
V.
Awards A. First through fifth place ribbons will be awarded to team members and high point individuals. Medals will go to the first place team members and high point individuals.
April 2009
American Royal National 4-‐H Retail Meat Identification Codes
D/M D/M D/M D/M D/M D/M D/M D/M D/M M D/M D/M D/M M
Retail Cut Name
Primal Breast Leg
Loin Rib
Shoulder
Various
Ribs (Denver Style) American Style Roast Center Slice Frenched Style Roast Leg Roast, Bnls Sirloin Chops Sirloin Half Loin Chops Loin Roast Rib Chops Rib Chops Frenched Rib Roast Rib Roast, Frenched Arm Chops Blade Chops Square Cut Shank
Revised For 2012 Contest
Cookery Method Dry/Moist Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry/Moist Dry/Moist Dry/Moist Moist
P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P
E E E E E E E E E F F F F F F F F F F F F F F F F F F F J J J J J J K K K L N N N N N N
44 25 27 91 90 96 97 35 38 05 66 67 06 68 11 12 69 70 71 73 53 30 93 95 34 74 75 37 02 03 41 07 42 94 98 99 17 32 85 86 83 87 87 92
D/M D/M D/M D D D D D D D/M D/M D/M D/M D D D D/M D D D D D D D D D D D D/M D/M D/M D/M D/M D/M D D M D/M D M D/M D D M
Cookery
76 76 76 77 77 77 78 78 78 79 80 80 80 81
Lamb
Dry/Moist Dry/Moist Dry/Moist Dry Dry Dry Dry Dry Dry Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry Dry Dry Dry/Moist Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry Dry Moist Dry/Moist Dry Moist Dry/Moist Dry Dry Moist
Cookery
M M M M M M M M M M M M M M
Pork Fresh Ham Center Slice Pork Fresh Ham Rump Portion Pork Fresh Ham Shank Portion Smoked Ham, Bnls Smoked Ham, Center Slice Smoked Ham, Rump Portion Smoked Ham, Shank Portion Tip Roast, Bnls Top Roast, Bnls Loin Back Ribs Blade Chops Blade Chops, Bnls Blade Roast Butterflied Chops Bnls Center Loin Roast Center Rib Roast Country Style Ribs Loin Chops Rib Chops Sirloin Chops Sirloin Cutlets Sirloin Roast Smoked Pork Loin Chop Smoked Pork Loin Rib Chop Tenderloin, Whole Top Loin Chops Top Loin Chops, Bnls Top Loin Roast, Bnls Shoulder Arm Picnic, Whole Arm Roast Arm Steak Blade Boston Roast Blade Steak Smoked Picnic, Whole Side/Belly Slab Bacon Sliced Bacon Fresh Side Spareribs Pork Spareribs Various Ground Pork Hock Pork Cubed Steak Pork Sausage Links Sausage Smoked Pork Hock
Name
B L P B L P B L P B B L P B
Ham/Leg
Name
Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry/Moist Dry/Moist Moist Dry/Moist Dry/Moist Dry/Moist Moist
Cookery
Heart Heart Heart Kidney Kidney Kidney Liver Liver Liver Oxtail Tongue Tongue Tongue Tripe
Cookery Method
Name
Retail Cut Name
Primal
Meats
Specie
Variety
M M M M M M M D/M D M M D D/M D D/M D D D D D D D D D D M D/M D D D D D/M D/M M D/M D/M M M D/M D D D M D/M D
Primal
Various
89 15 10 26 03 04 06 13 45 20 48 21 29 58 47 49 55 34 56 59 60 64 63 62 40 28 54 22 13 45 50 08 09 43 14 46 51 52 36 57 39 61 82 83 84
Cookery Method
Primal
Round
B B B C C C C C C C C C C C D F F F F F F F F F F G G H H H H I I I I I I I I I I I N N N
Retail Cut Name
Specie
Rib
B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B
Pork Primal
Specie
Plate
Cookery
Flank Loin
Moist Moist Moist Moist Moist Moist Moist Dry/Moist Dry Moist Moist Dry Dry/Moist Dry Dry/Moist Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Moist D/M Dry Dry Dry Dry Dry/Moist Dry/Moist Moist Dry/Moist Dry/Moist Moist Moist Dry/Moist Dry Dry Dry Moist Dry/Moist Dry
Name
Chuck
Corned Flat Half, Bnls Whole, Bnls 7-‐bone Pot-‐Roast Arm Pot-‐Roast Arm Pot-‐Roast, Bnls Blade Roast Eye Roast, Bnls Eye Steak, Bnls Mock Tender Roast Mock Tender Steak Petite Tender Shoulder Pot Roast (Bnls) Top Blade Steak (Flat Iron) Flank Steak Porterhouse Steak T-‐bone Steak Tenderloin Roast Tenderloin Steak Top Loin Steak Top Loin Steak, Bnls Top Sirloin Cap Steak, Bnls Top Sirloin Steak, Bnls Cap Off Top Sirloin Steak, Bnls Tri Tip Roast Short Ribs Skirt Steak, Bnls Rib Roast Ribeye Roast, Bnls Ribeye Steak, Bnls Ribeye Steak, Lip-‐On Bottom Round Roast Bottom Round Rump Roast Bottom Round Steak Eye Round Roast Eye Round Steak Round Steak Round Steak, Bnls Tip Roast -‐ Cap Off Tip Steak -‐ Cap Off Top Round Roast Top Round Steak Beef for Stew Cubed Steak Ground Beef
Cookery Method
Primal
Brisket
Retail Cut Name
Specie
Beef Primal
L L L L L L L L L L L L L L L L L
A E E E E E E F F H H H H J J J N
24 01 44 16 18 73 31 70 19 71 72 22 23 65 66 33 88
D/M D D D D D D D D D D D D D/M D/M D/M M
Species B = Beef
P = Pork
L = Lamb
Primal Cuts A B C D E
Breast Brisket Chuck Flank Ham or Leg
Retail Names Roasts/Pot Roasts 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40
Steaks
American Style 41 Arm Picnic 42 Arm Roast 43 Arm Roast (Bnls) 44 Back Ribs 45 Blade Roast 46 Blade Boston 47 Bottom Round Roast (Bnls) 48 Bottom Round Rump Roast (Bnls) 49 Brisket, Whole (Bnls) 50 Center Loin Roast 51 Center Rib Roast 52 Eye Roast (Bnls) 53 Eye Round Roast 54 Flat Half (Bnls) 55 Frenched Style 56 Fresh Side 57 Leg Roast (Bnls) 58 Loin Roast 59 Mock Tender Roast 60 Petite Tender 61 Rib Roast 62 Rib Roast (Frenched) 63 Ribs (Denver Style) 64 Rump Portion Seven (7) Bone Roast Chops Shank Portion 65 Short Ribs 66 Shoulder Roast (Bnls) 67 Sirloin Roast 68 Sirloin Half 69 Spareribs 70 Square Cut (Whole) 71 Tenderloin (Whole) 72 Tip Roast (Bnls) 73 Tip, Cap Off Roast 74 Top Loin Roast (Bnls) 75 Top Roast (Bnls) Top Round Roast Tri-Tip Roast
Cookery Method D M D/M
F G H I J
Dry Heat Moist Heat Dry or Moist Heat
Loin Plate Rib or Rack Round Shoulder
K L M N
Side (Belly) Spareribs Variety Meats Various Meats
Variety Meats Arm Steak 76 Heart Blade Steak 77 Kidney Bottom Round Steak 78 Liver Center Slice 79 Oxtail Eye Steak (Bnls) 80 Tongue Eye Round Steak 81 Tripe Flank Steak Mock Tender Steak Various Meats Porterhouse Steak 82 Beef for Stew Ribeye, Lip-On Steak 83 Cubed Steak Round Steak 84 Ground Beef Round Steak (Bnls) 85 Ground Pork Sirloin Cutlets 86 Hocks Skirt Steak (Bnls) 87 Sausage Link/Pattie T-Bone Steak 88 Shank Tenderloin Steak Tip, Cap Off Steak Smoked/Cured Top Blade (Bnls) Flat Iron Steak 89 Brisket, Corned Top Loin Steak 90 Center Slice Top Loin (Bnls) Steak 91 Ham (Bnls) Top Round Steak 92 Hocks Top Sirloin Steak (Bnls) 93 Loin Chop Top Sirloin Cap Off Steak (Bnls) 94 Picnic (Whole) Top Sirloin Cap Steak (Bnls) 95 Rib Chop 96 Rump Portion 97 Shank Portion Arm Chop 98 Slab Bacon Blade Chop 99 Sliced Bacon Blade Chop (Bnls) Butterflied Chop (Bnls) Country Style Ribs Loin Chop Rib Chop Rib Chop (Frenched) Sirloin Chop Top Loin Chop Top Loin Chop (Bnls)
American Royal National 4-H Meat Retail Cut Identification
Contestant Number: _______ Species B – Beef L – Lamb P – Pork
Primal Cut A. B. C. D. E. F. G. H. I.
Breast J. Brisket K. Chuck L. Flank M. Ham/Leg N. Jowl O. Leg P. Loin Q. Plate
Rib (Rack) Round Shank Shoulder Side (Belly) Spareribs Variety Meats Various
Retail Names Chops, Roasts/Pot Roasts, Steaks, Slices 1. American-Style 2. Arm 3. Arm, Boneless 4. Arm Picnic, Whole 5. Bacon 6. Blade 7. Blade, Boneless 8. Blade Boston 9. Bottom Round 10. Bottom Round Rump 11. Butterfly 12. Center 13. Chuck Eye, Boneless 14. Cubed 15. Double 16. Eye Round 17. Flank 18. Frenched-Style/Frenched 19. Fresh, Center 20. Fresh, Rump Portion 21. Fresh, Shank Portion 22. Fresh Side 23. Heel of Round 24. Loin 25. Mock Tender 26. Neck 27. Porterhouse 28. Rib 29. Rib Eye
30. Rib, Large End 31. Rib, Small End 32. Rib, Small End, Boneless 33. Round 34. Round, Boneless 35. 7-Bone 36. Shoulder, Boneless 37. Sirloin 38. Sirloin, Flat Bone 39. Sirloin, Half 40. Skirt, Boneless 41. Smoked Center 42. Smoked Ham, Boneless 43. Smoked Loin 44. Smoked Rib 45. Smoked Rump Portion 46. Smoked Shank Portion 47. Smoked Shoulder Picnic, Whole 48. Square Cut 49. T-Bone 50. Tenderloin 51. Tip 52. Tip, Cap Off 53. Top Blade, Boneless 54. Top Loin 55. Top Loin, Boneless 56. Top Round 57. Top Sirloin
Variety Meats 58. Brains 59. Heart 60. Kidney 61. Liver
62. Oxtail 63. Sweetbreads (beef thymus) 64. Tongue 65. Tripe
Miscellaneous Other Cuts 66. Back Ribs 67. Bacon, Slab 68. Beef for Stew 69. Breast 70. Brisket, Whole, Boneless 71 Canadian Style Bacon 72. Corned 73. Country Style Ribs 74. Cross Cuts 75. Cross Cuts, Boneless 76. Flat Half, Boneless 77. Fresh Hock
Type of Cut Ch – Chop(s) Ro – Roast/Pot Roast Sl – Slice(d) St – Steak
78. Ground Beef 79. Ground Pork 80. Point Half, Boneless 81. Riblets 82. Sausage 83. Sausage Links 84. Shank 85. Short Ribs 86. Sirloin Cutlets 87. Smoked Hock 88. Smoked Jowl 89. Spareribs
Cookery Method D – Dry Heat M – Moist Heat D/M – Dry or Moist Heat
Cut No.
Species (1 pt)
Primal Cut (3 pts)
Retail Name (4 pts)
(1 pt)
Cookery Method (1 pt)
Lamb
Leg
Center
Slice
Dry
L
G
12
Sl
D
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Number incorrect ______ ×1
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Points Off
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Ex. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.
______
Type
300 – _____ = _____ Total Points Off
Final Score March 5, 2003
