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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.

Current Rules & Scoresheets      
NameDate AddedSize
2023-2024 Meats Rules 8/14/2023 18 KB
Calculator Clarification 8/4/2023 4945 KB
Meats Scan Sheet 8/31/2020 571 KB

Archived Rules & Resources      
NameDate AddedSize
2021-2022 Meat Science Rules 8/8/2022 17 KB
2022-2023 Meats Rules 8/14/2023 18 KB
Fall 2019 Meats Rules 8/31/2020 17 KB
Meats Rules (Word) 1/30/2019 17 KB
Spring 2020 Meats Rules 2/8/2021 17 KB
Spring 2021 Virtual Meats Rules 10/22/2021 23 KB


  Virtual Training Resources
2021 State Meat Science Virtual Contest Materials

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