2007 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 lamb carcasses are displayed. Reasons are included.
Blade end and Sirloin ends of each pork center cut loin are displayed and the rotational views of the four pork center cut 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 2007 contest with the correct answers to the questions given in a separate answer key.