Meat Grading & Judging

Meat Judging Contest I – DVD

Prepare your team for the real contest. In this DVD, viewers are asked to place classes of beef ribs, lamb carcasses, pork carcasses, and fresh hams; then beef quality grade 10 sides. Placings, cuts, reasons, and quality grades are provided by expert ju... More.

Practice Beef Wholesale Cut Judging II – DVD

A class of oven-prepared ribs, two classes of beef ribs, and two classes of beef rounds are presented. Exposed faces and other important angles are considered for individual meats. Includes five questions, as well as answers, placings, cuts, and ora... More.

EXCEL Pork Plant: Slaughter – DVD

Tour EXCEL’s Ottumwa, Iowa, pork packing plant, where 12,500 hogs are efficiently and humanely slaughtered each day. At buying stations, hogs are sorted, counted, weighted, tattooed, washed, and rested. Preslaughter tasks include antemortem inspec... More.

EXCEL Pork Plant: Fabrication – DVD

Here’s a chance to observe things few people ever see. Watch as pork carcasses are fabricated into primal cuts (ham, loin, Boston shoulder, picnic shoulder, and belly) and minor cuts (jowl, neck bones, spare ribs, clear plate, and back fat). Follo... More.

Livestock Grading Contest IV – DVD

A total of 30 slaughter cattle, feeder cattle, and market swine varying widely in breed, weight, fatness, and muscling are presented in motion and at rest. Specific estimates for the 10 slaughter steers and yearlings are quality grade and yield grade; f... More.

Meat Judging Contest VII – DVD

Prepare your team for the real contest. In this DVD, viewers are asked to place classes of beef ribs, lamb carcasses, pork carcasses, and fresh hams; then beef quality grade 10 sides. Placings, cuts, reasons, and quality grades are provided by expert ju... More.

Meat Judging Practice – DVD

More than 120 retail cuts are available for identification in this video presentation. At the end of each class, the species, primal cut, and retail cut are displayed. Includes beef carcasses for quality grading, judging classes of carcasses and/or sub&... More.

Practice Beef Quality Grading II – DVD

The 50 carcasses in the DVD range widely in degree of marbling and maturity score. In fact, a highly competitive beef quality grading team could be trained using only the DVD! Official grading data is presented at the end of each class of 10 carcasses, ... More.

Swine Slaughter and Dressing – DVD

This education program demonstrates basic slaughter and dressing techniques of slaughter hogs. Detailed footage of stunning, sticking, scalding, dehairing, evisceration, head removal, and splitting is presented in this DVD. Also addresses safety and san... More.

Beef Slaughter and Dressing – DVD

Guides you step-by-step through the processes of stunning, sticking, skinning, and evisceration of beef cattle via the cradle method. A USDA meat inspector discusses antemortem and postmortem inspection including inspection of the head, viscera,... More.