logo_03

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: RT @GHGGuru: This might become an interesting discussion, because folks are tired of food groups being compared by weight or volume or tota…
  • @MeatScience: We love seeing quiz bowl teams getting ready for #RMC21 Quiz Bowl! #MeatScience https://t.co/LO1S39vZrU
  • @MeatScience: RT @NationalPork: The best way to ensure both a safe and delicious eating experience is with a meat thermometer! Make sure it’s accurate so…
  • @MeatScience: RT @natprovisioner: Join @MeatScience in Reno for the premiere Meat Science conference of the year. The 2021 Reciprocal Meat Conference wil…
  • @MeatScience: RT @uf_ansci: The 2020 @MeatScience iron chef contest inspired Kylie Phillips to incorporate product development and industry collaboration…