Basic Meat Judging Evaluation Techniques

Basic Meat Judging Evaluation Techniques

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Get access to meat judging classes that includes terminology, placings, cuts, and reasons. These free courses provide an overview of what the other judging courses will cover.

1 - Beef Carcass Evaluation
2 - Beef Ribs Evaluation

In progress
3 - Beef Full Loin Evaluation
4 - Beef Short Loin Evaluation
5 - Beef Rounds Evaluation
6 - Pork Carcass Evaluation
7 - Pork Center Cut Loin Evaluation
8 - Pork Fresh Ham Evaluation

Complete
9 - Lamb Carcass Evaluation
10 - Retail Cuts Evaluation

Progress

Instructors

AMSA Members
AMSA Members