Meat Grading & Judging

North American Meat Processors (NAMP) Poster Set

An easy reference to the most common food service cuts. Set of eight posters contains one each of the food service cut posters for beef, lamb, veal, pork, chicken, turkey, duck/goose, and game birds. 24" x 36" posters. Copyright 2007. More.

Practice Retail Cut Judging – DVD

Exposes seven classes including: beef (porterhouse, beef blade, and T-bone steaks), pork (loin and blade chops), and lamb (loin and blade chops). Views of entire classes and individual cuts aid decision making. Five questions, as well as answers, pl... More.

Practice Beef Carcass Judging – DVD

A wide view of all four hindquarters and forequarters are shown, with emphasis on close-ups of the rib eye and kidney areas. Each class concludes with five questions and answers are then shown for self-evaluation. Placings, cuts, and oral reason... More.

Practice Pork Carcass Judging – DVD

Six pork carcass practice classes are provided. Important judging features of each carcass are clearly visible as they are presented both together and individually. Questions and answers appear at the end of each class. Placings, cuts, and oral reasons ... More.

Practice Lamb Carcass Judging – DVD

Carcasses are shown together from three different angles and in individual close-ups so that muscling, internal and external fatness, and flank streakings may be determined. Five questions and answers are presented, and oral reasons conclude each cl... 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.

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.

Beef Cut Judging – DVD

The presentation examines the elements and principles of judging five wholesale cut classes (rounds, loins, short loins, ribs, and oven-prepared ribs) and three retail cut classes (T-Bone, porterhouse, and blade steaks). Eight demonstration clas... More.

Practice Beef Wholesale Cut Judging I – DVD

A class of each of the following is provided: oven-prepared ribs, beef short loins, beef rounds, beef ribs, and beef loins. Exposed faces and various angles of each class, together and individually, are shown. At the conclusion of each class, five q... More.

Practice Beef Quality Grading I – DVD

Those who use this DVD will quickly become more proficient in USDA quality grading without the necessity of a field trip to a beef processing plant. Fifty practice carcasses ranging from A to E maturity and PD to MdAb in marbling degree are presented. O... More.