Aggie Meat Judging Resources

Aggie Meat Judging is an exciting and competitive program offered by Texas A&M University. Through hands on training and rigorous evaluations, students develop expertise in meat grading, selection and evaluation. With a focus on industry-relevant skills, Aggie Meat Judging prepares students for successful careers in the meat industry. Students at A&M can join the Aggie Meat Judging Team by taking ANSC 317 and trying out for the team, but students in 4-H and FFA can start participating now to gain the knowledge and experience needed to excel in this dynamic field.

Resources

Meat Identification

4-H (Senior Division) and FFA Retail Identification Photos

4-H and FFA Retail Identification Cut List With Codes for National 4-H and FFA Contests (beginning 2017) (PDF)
“Hints” Pages for New ID Cuts
- B-C-13-D/M Beef Chuck Eye Roast, Bnls
- B-C-45-D Beef Chuck Eye Steak, Bnls
- B-C-21-D Beef Chuck Petite Tender
- B-C-29-D/M Beef Chuck Shoulder Pot Roast, Bnls
- B-C-58-D Beef Chuck Top Blade Steak or Flat Iron
- B-F-64-D Beef Loin Top Sirloin Cap Steak, Bnls
- B-F-63-D Beef Loin Top Sirloin Steak, Bnls Cap Off
- B-F-40-D Beef Loin Tri Tip Roast
- B-H-22-D Beef Rib Rib Roast
- B-H-50-D Beef Rib Ribeye Steak, Lip-On
- P-E-35-D Pork Ham/Leg Tip Roast, Bnls
- P-E-38-D Pork Ham/Leg Top Roast, Bnls
- L-A-24-D/M Lamb Breast Ribs (Denver Style)
- L-E-18-D Lamb Leg Leg Roast, Bnls
- L-H-23-D Lamb Rib Rib Roast, Frenched
- L-N-88-M Lamb Various Shank

Example Classes

2021 State FFA Meats CDE Contest at Texas A&M University Photos

2021 State FFA Meats CDE Answer Key

Retail Identification

2022 Multi-Area FFA Meats CDE Contest at Texas A&M University Photos

2022 Multi-Area FFA Meats CDE Answer Key

Barbecue Cut ID

Although most meat cuts could be prepared as a barbecue product, there are a number of meat products commonly considered for barbecue techniques. Many of them might be less desirable if prepared by other cooking methods. Below are links to photographs and descriptions of some of the meat cuts most often used for barbecue. The numbers in front of the cut name are the USDA Institutional Meat Purchase Specification (IMPS) number for that particular cut.

Beef:

120 Beef Brisket, Deckle Off, Boneless

123A Beef Short Ribs

124 Beef Rib, Back Ribs

130 Chuck Short Ribs

Compare 123A to 124 to 130 beef ribs

Pork:

406 Pork Shoulder, Boston Butt, Bone In

416C Pork Spareribs, Breast Bone Off

416A Pork Spareribs, St. Louis Style

422 Pork Loin Back Ribs

Compare 416A to 416C pork spareribs