Meats Evaluation Contest

Contest Date: September 28, 2021 after school @ Apalachee High School.

Contest Format: 25 Multiple Choice Quiz, 20 Retail ID Cuts, Placing Classes, and Questions on Placing Classes.

Practice: During regular class time, evening, weekends, etc.

Class Credit: Check Schoology at the beginning of each class and complete the assigned activity for the day.

You will have pictures of raw cuts of meat. You will need to identify the following information for each cut:

Species, Primal, Retail Cut, and Cooking Method

Species: Beef, Pork, or Lamb

Primal: The part of the animal the cut comes from (varies by species).

Retail Cut: The name that the cut is called when you would buy it at the store (varies by species).

Cooking Method: Moist (M), Dry (D), or Dry/Moist (D/M)

You will have up to 5 placing classes. Each placing class will be made up of 4 items. You will place the items in order from the best to the worst

Potential Placing Classes are: Carcasses (Beef, Pork or Lamb), Wholesale cuts (Beef, Pork, or Lamb), & Retail Cuts (Beef, Pork, or Lamb)

There will most likely be one class from each of the 3 categories but they could be any combination.