Each member of the Judging Committee will have the privilege of taking the lead on the selection of the class assigned to him/her. As the contest classes are assembled for final arrangement, each member of the Committee will judge each class independently and turn a placing card and cuts in to the Chairman. The Chairman will call for a discussion on the classes. Only those classes on which there is reasonable agreement will be used in the contest. It is recommended that the Judging Committee use mechanical aids to provide carcass data to the contest participants and when determining carcass grade data.
However, the use of mechanical probes for measuring fat thickness for unribbed lamb carcasses is prohibited. If the Committee chooses to present fat thickness data in the official notes, these measurements must be taken after the class has been officially placed and cuts assigned.
The Committee will determine a total cut to be made on each class, using as a basis for its decision the relative placability of this class. (e.g., a total cut of 15 points might be made on a very placeable class, whereas a total cut of only five points might be made on a less placeable class). Obviously, an unsatisfactory class should be avoided. But despite diligence, a class or classes may be less desirable for one reason or another. Reducing the total cut on such a class will tend to make that particular class carry less weight in the contest. Also, the cuts for each pair will be determined by the Committee at this time.
Beef Carcasses (Two Classes-Reasons and Pricing)
The carcasses chosen for judging may be from either heifers or steers. It is desirable that carcasses in a class fall within the same weight range (Range: within 50 lbs.- for beef carcass reasons/question and placing classes). A single average weight shall be posted for the judging class. All carcasses will be ribbed on the same side between the 12th and 13th ribs at a uniform time prior to the contest. Where not feasible to display both sides of the carcass, display of one side will be permitted. USDA Quality Grades will be determined using the rules set forth in Section IV, Letter J, for any beef carcass or value- based pricing class.
A Value-based beef carcass pricing class consisting of four beef carcasses, which are priced individually and placed according to resulting differences in carcass value. The four beef carcasses included in a value-based pricing class often exhibit extreme variation in weight, Quality Grade, and Yield Grade and may possess a variety of carcass defects. All of these characteristics are assessed and factored in the final price for each carcass.
A single pricing sheet will be prepared and used for all Spring and all Fall contests by the Program Director shortly before the start of each, and distributed to all coaches. The pricing sheet(s) will be provided to each contestant at the start of each contest.
Beef Cuts (Two Classes)
The two classes of beef cuts may consist of rounds, full loins, short loins, ribs or oven prepared ribs, with no more than one class of each. The classes should be placeable. All cuts should be made at such a time as to have cut surfaces at their best during the contest.
Judges will display the noted cuts in the following manner:
Pork Carcasses (Two Classes)
Carcasses in a class should fall within the same weight range (Range: within 25 lbs.). Use of one side only is encouraged, unless the committee feels the display of both sides will result in a more desirable class. If both sides are displayed, each half will be hung on a separate swivel hook and arranged so that the contestant will have a view of the skin surface as well as the inside or loin eye of each carcass, while at stand back. The Committee is encouraged to display pork carcasses unribbed, but the final decision on ribbing (if permitted) will be at the discretion of the Committee, to permit the best overall class presentation as part of the entire contest. Coaches will be informed no later than at the Coaches meeting the evening before the contest as to the ribbing status of pork carcasses.
Fresh Pork Cuts (One Class)
One class of fresh pork will be evaluated with written reasons and will consist of either fresh hams or 412 pork loins. One class of fresh hams, of similar size. Particular attention should be given to the trim and also to the handling of the exhibits prior to the contest avoid unnatural discolorations such as those caused by contact with metal, salt, etc. Hams shall be displayed with the aitchbone facing up. The classes should be placeable.All cuts should be made at such a time as to have cut surfaces at their best during the contest judges should display the noted cuts in the following manner:
One class of fresh and/or processed pork will be evaluated in the afternoon placing class consisting of the following: fresh hams, 412 fresh pork loins, loin chops, rib chops, cured and cooked center cut ham slices, center cut sliced bacon (IMPS 538A), or cured and smoked slab bacon. Chop classes should include product with differences in muscle size, external and intermuscular fat, and quality attributes such as marbling, color, texture and firmness of lean, etc. Processed meats classes should include product with differences in external and internal color along with differences in compositional characteristics (lean, fat, and bone).
Judges will display the noted cuts in the following manner:
Fresh Retail Cuts: Displayed with the tails down and in packages with appropriate overwrap when possible.
Lamb Carcasses (Two Classes)
Two classes of lamb carcasses will be selected. Lambs of the three top grades will be used with particular attention given to selecting carcasses of similar weight range within the classes (Range: within 15lbs). Spreaders shall be used to expose internal characteristics. The Committee is encouraged to display lamb carcasses unribbed, but the final decision on ribbing (if permitted) will be at the discretion of the Committee, to permit the best overall class presentation as part of the entire contest. Coaches will be informed no later than at the Coaches meeting the evening before the contest as to the ribbing status of lamb carcasses.
A veal carcass class is traditionally judged in place of the non-reasons lamb class at the Eastern National. The veal class will consist of four carcasses. Spreaders will be used to expose internal characteristics. Veal carcasses are displayed unribbed, with backs toward the contestants during the stand back period.
Beef Carcass Quality Grading (15 Carcasses)
When available, the beef carcasses chosen for grading will test the contestants’ knowledge over the entire range of grades from USDA Utility to USDA Prime, with no section of this range overemphasized.
Committee members should follow current USDA regulations regarding grading of Beef Carcasses with the following criteria for maturity:
Carcasses deemed to be less than 30 months of age, by dentition, with skeletal maturity of less than D00, are eligible for USDA Prime, Choice, Select and Standard Grades.
Carcasses that are deemed to be over 30 months of age by dentition, will be classified using the skeletal, lean and overall maturity to determine a quality grade.
There should be no borderline cases involving questionable maturity (USDA Commercial vs. USDA Standard, for example) included in the contest, insofar as possible.
Beef Carcass Yield Grading (15 Carcasses)
The 15 carcasses or sides used for the yield grading class may be selected from the 15 carcasses used for the quality grading class. This decision is left to the discretion of the Judging Committee. The 15 carcasses may be selected with no limit for age. The full range of weight from very light (550 pounds) to very heavy (1100 pounds) will be considered in selecting carcasses.
Priority will be given to carcasses which do not require adjustments greater than four tenths of the preliminary yield grade. However, if carcasses do require adjustments of more than four tenths, they will be adjusted accordingly.
The Committee will review each carcass for yield and quality grading. Questionable or controversial carcasses should be replaced. The USDA short cut method will be used to determine yield grade.
Specifications (One Class, Senior Division Only)
Ten exhibits (beef, pork and/or lamb) will be prepared using the USDA Institutional Meat Purchase Specifications. These cuts will come from the list approved by the IMCC. If ten different cuts are not available, duplicate exhibits of one or more of the cuts will be made so that there are a total of ten cuts.
Each of the exhibits will be cut and trimmed in such a manner as to either meet the specifications for that cut, or to not meet the specifications for one, two or three defects and should be fairly obvious to the contestants.
The exhibits are to be displayed in such a manner that defects, if any, are readily visible (Contestants are to assume those surfaces not visible are within specifications).