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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: #Food is a #HotTopic. Futurist @Jack_A_Bobo talks about how our attention and the importance we give to food has ev… https://t.co/qa6oHuCYw9
  • @MeatScience: Congrats to the #PoultryIndustry for reaching milestones and being great #evironmentalstewards! https://t.co/nlellwP04i
  • @MeatScience: RT @chickencouncil: 10 years of data in first-ever US Broiler Industry Sustainability Report. Check out our blog on @chickencheckin https:/…
  • @MeatScience: Join the webinar to be educated on ASF https://t.co/RDnGTX2VWI
  • @MeatScience: RT @MMBJournal: MMB is #OPENACCESS meaning all of our #scholarly #research is available to readers at no cost, as opposed to the traditiona…