{"id":415,"date":"2012-04-19T19:21:00","date_gmt":"2012-04-19T19:21:00","guid":{"rendered":"http:\/\/agrilife.org\/animalscience\/academics\/meat-science\/4h\/resources\/"},"modified":"2026-03-02T16:36:44","modified_gmt":"2026-03-02T16:36:44","slug":"resources","status":"publish","type":"page","link":"https:\/\/agrilife.org\/4hmeat\/academics\/meat-science\/4h\/resources\/","title":{"rendered":"Meat Judging Resources"},"content":{"rendered":"

Texas 4-H Meat Judging Resources Flyer<\/a><\/em><\/strong><\/p>\n

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Aggie Meat\u00a0<\/em><\/a><\/strong><\/p>\n

Visit Aggie Meat for meat identification<\/strong><\/a>, example classes<\/a>,<\/strong> and retail cut muscle\/bone identification<\/strong><\/a>.<\/p>\n

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American Meat Science Association (AMSA)<\/strong><\/em><\/a>
\n2441 Village Green Place
\nChampaign, Illinois 61822
\nPhone:<\/strong> (800) 517-AMSA (Business hours 8 a.m. – 5 p.m. Central Time)
\nFax:<\/strong> (888) 205-5834<\/p>\n

Meat Evaluation Handbook
\n<\/strong><\/em>($55.00 shipping included) For years, this handbook has served as the primary text for training meat science professionals in the area of fresh meat evaluation. Now in a revised and expanded edition, this handbook is the industry standard guide for fresh meat grading and selection.<\/p>\n

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“Guide to Identifying Meat Cuts”<\/em><\/strong> <\/a>(#06-202)
\n55 pages. Includes information, cooking recommendations and identifying photos for all cuts of beef, veal, pork and lamb. The 2009 updated edition includes URMIS numbers for all cuts and identifies those cuts that meet government guidelines for lean<\/p>\n

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Pork Quality Standards<\/strong><\/em><\/p>\n

NPPC Pork Quality Standards (texture, color, marbling)<\/a><\/p>\n

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Meat Judging Videos<\/a>
\nCEV Multimedia lists 40 video tapes on carcass and wholesale cut judging, beef grading, and retail cut identification. Costs range from $49 to $195 per video. For a current listing of meat evaluation products go to: www.cevmultimedia.com<\/a><\/p>\n

CEV Multimedia<\/strong>
\n1020 SE Loop 289
\nLubbock, TX 79404
\nPhone:<\/strong> (877) 610-5017
\n(806) 745-8820
\nFax<\/strong>: (800) 243-6398
\n(806) 745-5300
\nE-mail:
\n<\/strong>General<\/em> – cev@cevmultimedia.com
\nSupport<\/em> – technical.support@cevmultimedia.com
\nOffice hours<\/strong>: Monday – Friday, 7 a.m. to 6 p.m. CST<\/p>\n

6b. The Meat Science Laboratory holds a number of CEV videos, and will loan them out. (Call Laura Trumble to reserve tapes for a 10 day period – 608-262-0463)<\/p>\n

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Loin Eye Grids
\n<\/em><\/strong>AS 0234E – Plastic Grid for Quick Measurement of Loin Eye (Beef) with envelope
\nAS0235E – Plastic Grid for Quick Measurement of Loin Eye (Pork and Lamb) with envelope<\/p>\n

These loin grids are available through the Iowa State University Extension. Please visit their Extension Online Store at https:\/\/store.extension.iastate.edu\/product\/844<\/a><\/p>\n

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Backfat\/Grading Rulers (stainless steel)
\n<\/em><\/strong>Nasco
\n901 Janesville Avenue
\nFort Atkinson, WI 53538
\nPhone:<\/strong> (800) 558-9595 (toll free)
\nPhone order hours:<\/strong> Weekdays 7 a.m. – 6 p.m., Saturday 8 a.m. – noon
\nFax:<\/strong> (800) 372-1236 (24\/7)
\nWebsite:<\/strong> https:\/\/www.enasco.com\/p\/Swine-Backfat-Probe%2BC00155N<\/a><\/p>\n