BradyВ BobendrierВ В

InformativeВ speechВ

MeatsВ JudgingВ OutlineВ

I.

IntroductionВ

A. AttentionВ Getter: В VegetarianВ orВ carnivore? В IfВ you'reВ aВ carnivoreВ thenВ youВ areВ goingВ toВ wantВ toВ listenНѕВ toВ learnВ somethingВ youВ willВ wantВ toВ knowВ inВ theВ futureВ whenВ buyingВ groceries. В

W. Bridge: В MeatsВ evaluationВ isВ aВ contestВ offeredВ byВ FFA, В 4В­H, В collegesВ andВ universitiesВ toВ expandВ theirВ knowledgeВ ofВ theВ majorВ componentsВ ofВ meatВ technology. В

C. Thesis: В IВ hopeВ toВ informВ youВ onВ theВ differentВ categoriesВ andВ shareВ knowledgeВ IВ haveВ learnedВ fromВ theВ meatВ evaluationВ contestВ andВ howВ theseВ thingsВ pertainВ toВ futureВ groceryВ buyingВ decisions. В

Deb. OpeningВ Statement: В IВ willВ firstВ giveВ anВ overallВ backgroundВ onВ whatВ aВ MeatsВ EvaluationВ contestВ includesНѕВ thenВ IВ willВ furtherВ explainВ eachВ categoryВ ofВ theВ contest. В

2.

BackgroundВ InformationВ

A. TheВ meatsВ evaluationВ contestВ isВ onlyВ oneВ ofВ 34В differentВ contestsВ inВ whichВ youВ canВ competeВ inВ 4В­H/FFA. В TheВ contestВ consistsВ ofВ teamsВ withВ 4В participants. В EachВ personВ isВ thenВ dividedВ intoВ differentВ groupsВ withВ oneВ memberВ fromВ eachВ otherВ team. В TheВ followingВ areВ performedВ inВ aВ coolerВ exceptВ theВ MeatВ ScienceВ generalВ knowledgeВ test. В

1 ) TheВ contestВ isВ dividedВ intoВ 4В categoriesВ В

a) carcassВ gradingВ

b) WholesaleВ cutВ evaluationВ

c) RetailВ cutВ IdentificationВ

d) MeatВ ScienceВ generalВ knowledgeВ testВ

III.

CarcassВ gradingВ (fsis. united states department of agriculture. gov)В

A. InВ myВ mindВ theВ mostВ challengingВ partВ ofВ theВ contestВ isВ carcassВ grading. В CarcassВ gradingВ isВ performedВ onВ fullВ beefВ carcassesВ weighingВ aroundВ 800В lbs. В ThereВ areВ twoВ typesВ ofВ carcassВ gradingВ thatВ youВ haveВ toВ do. В 1 . USDAВ BeefВ qualityВ gradingВ

2 . USDAВ BeefВ YieldВ gradingВ

B. InВ USDAВ BeefВ QualityВ GradingВ theВ objectiveВ isВ toВ determineВ aВ gradeВ thatВ willВ qualifyВ steaksВ fromВ thatВ carcassВ forВ premiumsВ andВ setВ theirВ dollarВ values. В QualityВ GradingВ isВ basedВ onВ twoВ commonВ factorsВ MaturityВ (ageВ ofВ theВ animal)В andВ MarblingВ (primaryВ determinationВ ofВ qualityВ grade, В theВ distributionВ ofВ theВ flecksВ ofВ fatВ inВ withВ theВ leanВ inВ theВ ribeyeВ muscle). В 1 . MaturityВ scoresВ (Meat. tamu. edu)В

a) В A, В B, В C, В D, В andВ EВ

(1) classifiedВ youngВ animalsВ (В moreВ desirable, В moreВ

premiums)В

(a) MaturityВ scoresВ AВ & В BВ

(2) classifiedВ oldВ animalsВ В

(a) maturityВ scoresВ C, В D, В EВ

(3) ThisВ isВ determinedВ byВ theВ percentВ ofВ boneВ ossificationВ ofВ theВ vertebratesВ downВ theВ spineВ

installment payments on your MarblingВ scoresВ В

a) Prime, В Choice, В Select, В Standard, В Commercial, В UtilityВ В (1) YoungВ animalsВ (A& B)В qualifyВ forВ

(a) Prime, В Choice, В Select, В StandardВ

(2) OldВ animalsВ (C, D, E)В qualifyВ forВ В

(a) CommercialВ andВ UtilityВ

C. InВ USDAВ yieldВ gradingВ theВ objectiveВ ofВ theВ judgeВ isВ toВ estimateВ theВ totalВ BonelessВ CloselyВ TrimmedВ RetailВ Cuts, В orВ theВ partВ ofВ theВ animalВ thatВ isВ muscleВ andВ fleshВ onlyВ notВ bone, В guts, В orВ fat. В (meat. tamu. edu). В YieldВ gradingВ isВ basedВ onВ manyВ moreВ factorsВ thanВ qualityВ grading, В likeВ theВ totalВ carcassВ weight, В KidneyВ pelvicВ andВ heartВ fat, В theВ RibВ eyeВ steakВ area, В andВ theВ externalВ fatВ thicknessВ ofВ theВ ribeyeВ steak. В

1 . USDAВ YieldВ GradesВ

a) 1, 2, 3, 5, 5В

(1) 1В beingВ theВ bestВ andВ mostВ desirableВ ofВ BCTRCВ andВ soВ onВ downВ toВ 5В

2 . TotalВ carcassВ weightВ

a) TheВ carcassВ weightВ isn'tВ usedВ inВ theВ actualВ yieldВ grade. В ItВ isВ usedВ inВ determiningВ theВ ribВ eyeВ areaВ sizeВ toВ beВ requiredВ toВ getВ aВ betterВ yieldВ grade. В В

3. KidneyВ PelvicВ andВ HeartВ fatВ

a) AВ lowerВ priorityВ inВ determiningВ yieldВ grade. В IsВ usedВ asВ aВ secondaryВ factorВ inВ determiningВ theВ finalВ yieldВ grade. В IsВ determinedВ byВ estimatingВ theВ percentВ ofВ theВ fatВ onВ theВ carcassВ thatВ isВ locatedВ inВ theВ Kidney, В Pelvic, В andВ HeartВ areas. В 4. RibВ eyeВ steakВ areaВ

a) AВ highВ priorityВ inВ determiningВ theВ finalВ yieldВ grade. В IsВ measuredВ inВ squareВ inches. В В

(1) TheВ largerВ theВ ribВ eyeВ comparedВ toВ theВ carcassВ weightВ theВ moreВ desirableВ yieldВ grade. В В

your five. ExternalВ FatВ thicknessВ atВ theВ ribВ eyeВ

a) TheВ highestВ priorityВ ofВ theВ yieldВ gradingВ portion. В ForВ theВ mostВ desirableВ yieldВ gradeВ theВ carcassВ shouldВ haveВ aВ veryВ littleВ amountВ ofВ externalВ fat, В andВ aВ largeВ ribВ eyeВ size. В IV....