2025 Livestock Premium List

239 department 203 - 4-H & FFA MEAT judging contest

5. CLASSES:

a. Four to six (4-6) Placing Classes. b. Two (2) Beef Quality and Yield Grading Classes (three (3) carcasses per class). c. Three to four (3-4) Retail Cut Identification Classes of thirty (30) cuts at seven to ten (7-10) cuts per class will be used. d. One (1) Question Class with five (5) questions on each of two (2) classes, for a total of ten (10) questions. e. Placing classes will be selected from the following list: • Beef wholesale cuts • Pork wholesale cuts • Lamb wholesale cuts • Retail cuts Every effort will be taken to not use more than two (2) classes from any major group heading; however, the official committee reserves the right to utilize the available product to produce the best classes possible. The classes for questions will be identified to participants immediately prior to judging of the class. Questions should be derived from clear decisions that should be made while deciding the placing of the class. Questions will be written and administered to all participants as a class in the contest rotation or as the last class in the Contest depending upon facility limitations. 6. RESULTS AND AWARDS: a. The Contest results, as announced, will be final. b. Banners will be awarded to first through third place teams. Rosettes will be awarded to first through fifth place individuals of the Contest. • Beef carcasses • Pork carcasses • Lamb carcasses

AWARDS BREAKFAST FOR INTERCOLLEGIATE AND 4-H AND FFA MEAT JUDGING TEAMS

7:30 A.M., MONDAY, FEBRAURY 3, 2025 STAGECOACH ROOM – ROUND UP INN Sponsored by

FORT WORTH STOCK SHOW & RODEO