2004 FFA Meats Judging Contest
Butt face and shank end of each ham are displayed together and rotational views of the four hams are available.
Front, side, and fat thickness of each pork carcass are displayed.
Pictures of the four carcasses and ribeye faces of the four carcasses are displayed.
Blade and loin ends of each rib are displayed together and rotational view of the four ribs are available.
Four examples of pork ham retail cuts.
Cuts 1 through 30. Answers are provided upon a click of a button.
Answer questions 1 through 10 about the retail cuts shown. Answers provided upon a click of a button.
Pictures of two beef caracsses and ribeye views of the beef carcass are provided to determine quality grade, yield grade, and pricing. Answers provided upon click of a button.
The written exam given to contestants at the 2004 contest with the correct answers to the questions given in a separate answer key.