2005 FFA Meats Judging Contest
Butt face and shank end of each ham are displayed together and rotational views of the four hams are available. Reasons are included.
Front, side, and fat thickness of each pork carcass are displayed. Questions on the class and reasons are included.
Pictures of the four beef rounds are displayed. Reasons are included.
Sirloin and rib ends of each loin are displayed together and the rotational views of the four loins are available. Questions on the class and reasons are included.
Four examples of pork ham retail cuts. Reasons are included.
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 2005 contest with the correct answers to the questions given in a separate answer key.