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Virtual 4-H and FFA Meat Judging Events

AMSA is excited to be hosting a variety of virtual meat judging opportunities to include clinics, contests, and more!  The American Meat Science Association Community Platform will be used to facilitate these opportunities.

2021 Virtual Meat Judging Clinic Flyer

2021 4-H and FFA Virtual Meat Judging Clinic

To register for the virtual clinics/ contests:

  1. Click here to register!

  2. Select' Self Registration'
  3. The Virtual Clinic Registration fee will initially show as $0, click Next,
  4. Complete your team information **the students email will be their login for the contest, please submit their current email addresses, Click Next
  5. Select the Individual Fee box on the left hand side of the screen and click Next
  6. Confirm & Submit Registration - this page should show a Subtotal of $10/student.  You will adjust this to the number of participants in the cart. Click 'Register Now"
  7. In your cart you can adjust the number of individual fees in the Quantity Box. Once you are finished, you can either Check Out or Continue Shopping if you wish to register for more than one event. Example: If you have 4 students participating please update the quantity to 4 so your total will be $40. 

 Contest Eligibility:

  1. Each County Extension Agent or FFA Advisor may enter any number of individuals in the contest. The top 3 individual scores will count for the 4-H team score and the top 4 individual scores will count for the FFA team scores. 
  2. Individuals can register to compete for individual awards without having enough students to make a team score. 
  3. Participating in any of these contests does not impact eligibility for the in person National 4-H Contest.

 

4-H and FFA Virtual Judging Contest Guidelines

4-H Contest Format:

The 4-H Contest will follow the following format. There will be 30 minutes to complete each class. 

  1. Beef Carcass (With 10 Questions)
  2. Beef Cuts (With 10 Questions)  
  3. Pork Carcasses (With 10 Questions)
  4. Pork Cuts (With 10 Questions)
  5. Lamb Carcasses (with 10 Questions)
  6. Placing Class (Beef Cuts, Pork Cuts, or Pork Carcasses)
  7. 15 Beef Quality Grading 

Each placing class will be worth 50 points. Questions will be 5 points a piece (50 points per class). Quality grading scoring will be a maximum 10 points per exhibit for 150 points total. 
Total Contest points = 700

  • Quality Grading Scoring
    • Participants should establish the quality grades according to USDA standards. Ten points will be awarded for each correct grade. One grade above or below the correct grade will receive 8 points, two grades above or below the correct will receive 5 points, and three or more grades above or below the correct grade will receive 0 points.
    • Students can use the Virtual Quality Grading Worksheet to help determine the overall Quality Grade. *Note Maturity will be provided
    • A yield grade will have to be submitted but the score will not count.
  • Note - The Judge2Win platform does not currently have the capability to offer Retail ID. 

FFA Contest Format:

Students competing in the FFA Division will follow the following format. There will be 30 minutes to complete each class.

  1. Beef Carcass (With 10 Questions)
  2. Beef Cuts (With 10 Questions)  
  3. Pork Carcasses (With 10 Questions)
  4. Pork Cuts (With 10 Questions)
  5. Lamb Carcasses (with 10 Questions)
  6. Placing Class (Beef Cuts, Pork Cuts, Pork Carcasses, or Lamb Carcasses)
  7. 15 Beef Yield & Quality Grading 

Each placing class will be worth 50 points. Questions will be 5 points a piece (50 points per class). Quality and Yield grading scoring will be 10 points per exhibit for 300 points total.
Total Contest points = 850

  • Yield Grading Scoring
    • Students will be provided the HCW and the KPH%. They will have to estimate the PYG and Ribeye Area from the provided picture to determine the final yield grade. Yield Grades will be submitted in a range, ex (1.0-1.33). The correct range will receive 10 points, one range above or below the current range will receive 8 points, two ranges above or below the correct will receive 5 points and three or more ranges above or below the correct answer will receive 0 points.
    • Students may use the Yield Grading Worksheet in determining Yield Grades
  • Quality Grading Scoring
    • Participants should establish the quality grades according to USDA standards. Ten points will be awarded for each correct grade. One grade above or below the correct grade will receive 8 points, two grades above or below the correct will receive 5 points, and three or more grades above or below the correct grade will receive 0 points.
    • Students can use the Virtual Quality Grading Worksheet to help determine the overall Quality Grade. *Note Maturity will be provided

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