2001 FFA Meats Judging Contest
Butt face and shank end of each ham are displayed together and rotational views of the four ham classes are available.
Front, side, and fat thickness of each pork carcass are displayed.
Ribeye faces of four carcasses are displayed.
Ribeye and blade ends of each rib are displayed together and rotational view of the four rib classes are available.
Four classes of pork chop retail cuts.
Cuts 1 through 30. Each cut has been identified with the correct name.
Answer questions 1 through 10 about the quality defects of the retail cuts shown. Key provided separately from quiz.
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