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Principles of Livestock/Poultry Evaluation and Showmanship.
Beef Grading Dr. Gretchen Hilton Assistant Professor Meat Judging Team Coach.
UNECE Specialized Section on Standardization of Meat Presentation to the Working Party on Agricultural Quality Standards (WP.7) November, 2008 By Ian King,
Live Animal Evaluation Beef Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009.
Introduction to Live Animal Evaluation Kenneth Geuns Michigan State University Dept. of Animal Science.
2014 4-H Meats Judging Contest Retail Identification
Brandy Starnes, ERHS, 2010 3.01 Define cutability, degree of lean, marbling, and quality features used to market beef and swine 3.02 Identify wholesale.
Principles of Marketing and Evaluating Beef Cattle.
Beef Carcass and Primal Cuts Placing Confidence Value determination Logical reasoning Personal drive Competitiveness Team work Point conveyance Responsibility.
Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.
UNIT 11: MEATS Chapters 3, 7-9. Objectives Understanding of where meats come from Knowledge of Grading meats Appreciation for live animal meat evaluation.
