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RMC 2010 Meat Judging Resources

PowerPoint Presentations

Teaching Techniques for Meat Judging Coaches
Paul Berg, North Dakota State University

Intercollegiate Meat Judging WorkshopClass Selection and Configuration
Tom Carr, University of Illinois

Bone Maturities

Handouts

Philosophy on Writing Questions for Meat Evaluation
Randy Harp, Tarleton State University

Web Site Images

  • Pricing Defects
  • Placing Classes
  • PYG – Classes
  • Quality Grading
  • Ribeye – Practice
  • Specifications
    • Beef
    • Pork
    • Lamb 

Please visit: http://www.meatscience.org/students/meat-judging-program/image-gallery  to view the all the carcasses and specifications listed above. 

Answer Keys (PDF)

Bone Maturities

Specifications

Marbling Scores

Social Media

  • @MeatScience: We are excited to announce the symposium entitled “New Approaches to Reducing Salmonellosis Across the Food Industr… https://t.co/5Lvf4Wppji
  • @MeatScience: Dr. Chad Carr, from @UFCALS, is the 2022 AMSA Distinguished Teaching Award recipient. The award recognizes excell… https://t.co/e2J0fzSSv4
  • @MeatScience: RMC is right around the corner! It's time to start planning what items you are planning for the annual Silent Aucti… https://t.co/0dpZtHAlg7
  • @MeatScience: #MeatTheMembershipMonday! Brenda Dismore of Tyson Foods is the May Industry Member Spotlight. Read Brenda's full s… https://t.co/eAYCrFckUh
  • @MeatScience: Monday, 6/13, at the 75th AMSA #RMC with speakers Dayle Hayes, Amanda Miller, Teresa Wiemerslage, and Dr. Robert De… https://t.co/P9D0cY4a5I