CDE Handbook - Florida FFA Association
CDE Handbook - Florida FFA Association
CDE Handbook - Florida FFA Association
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Middle School Meats<br />
Evaluation <strong>CDE</strong><br />
Purpose<br />
The Meats Evaluation Career Development Event is designed<br />
to stimulate learning activities related to the processing of beef,<br />
pork and lamb carcasses, including retail cut identification and<br />
factors affecting meat quality.<br />
Eligibility<br />
The participant must be an active member of a chartered <strong>Florida</strong><br />
<strong>FFA</strong> Chapter and enrolled in grade 6, 7, or 8. Each Middle<br />
School chapter may enter one team of four individuals. Only<br />
the top three scores will be calculated for the team total.<br />
Event Procedures<br />
1. Contestants must come prepared to work in a cold storage<br />
room for over two hours. Participants must bring heavy<br />
sweaters, coats and other warm clothes, footwear, white lab<br />
coats, and hard hats.<br />
2. Frocks, hard hats (NO BUMP CAPS), shirts with sleeves,<br />
closed toed shoes, and long pants will be worn in all<br />
processing areas. Clothing and shoes must be clean.<br />
Official Dress is not required and will not be score for this<br />
event.<br />
3. Frocks will not be worn outside the building. Therefore,<br />
as the contestants assemble for entry into the contest, they<br />
will keep their frocks folded and then put them on only<br />
after entering the building. Coaches will not put frocks on<br />
until they are inside the meat lab. Frocks worn outside will<br />
not be allowed inside the processing areas.<br />
4. No jewelry will be allowed in the <strong>CDE</strong> areas. This includes<br />
rings, earrings, necklaces, etc.<br />
5. Hair nets will be worn regardless of hair style or length.<br />
6. Contestants shall not use any mechanical aid, such<br />
as a measuring device, etc., in arriving at a decision.<br />
Contestants may bring notebooks or clipboards with only<br />
blank paper into the contest.<br />
7. No tobacco products will be allowed in the Meat<br />
Processing Center. No food, drinks, or gum will be<br />
allowed in meat processing areas.<br />
8. Hands will be washed with an antimicrobial soap after<br />
visiting the restroom.<br />
9. Contestants must provide their own pens, pencils, erasers,<br />
and other necessary items for <strong>CDE</strong> competition.<br />
Event Format<br />
Middle School Meats Evaluation <strong>CDE</strong><br />
1. Contestants will be allowed 10 minutes for each placing<br />
class .<br />
2. Contestants and official judges are to make their<br />
placings and identifications without handling the meat.<br />
Official grading for the grading classes will be done<br />
by a representative of the University of <strong>Florida</strong> Meats<br />
Laboratory.<br />
Scoring<br />
Placing Class- Retail Cuts 50 points<br />
Placing Class- Retail Cuts 50 points<br />
Placing Class- Retail Cuts 50 points<br />
Placing Class- Retail Cuts 50 points<br />
Meat Identification 240 points<br />
Multiple Choice Quiz (25 Questions) 100 points<br />
Carcass Identification Activity 50 Points<br />
Tie Breakers<br />
Ties will be broken using the following procedure, unless<br />
otherwise noted by the <strong>CDE</strong> Coordinator. In breaking a tie for a<br />
team the drop score will be used first, followed by team written<br />
exam total, and then by team placing class total. Individual ties<br />
will be broken by oral reasons first, followed by written exam,<br />
and then by a single placing class (chosen by <strong>CDE</strong> Coordinator).<br />
If any of these are absent from a <strong>CDE</strong>, (ie. oral reasons, written<br />
exam, etc), then the next highest point practicum will be used.<br />
Awards<br />
Awards will be presented at an awards ceremony. Awards are<br />
presented to teams as well as individuals based upon their<br />
rankings. Awards are sponsored by a cooperating industry<br />
sponsor(s) as a special project and/or by the general fund of the<br />
<strong>Florida</strong> <strong>FFA</strong> Foundation.<br />
References<br />
This list of references is not intended to be inclu¬sive. Other<br />
sources may be utilized and teachers are encouraged to<br />
make use of the very best instructional materials available.<br />
The following list contains references that may prove helpful<br />
during event preparation.<br />
• <strong>CDE</strong> Study Questions<br />
• The Meat Evaluation <strong>Handbook</strong>, copies of wall size<br />
charts of beef, pork and lamb; and a set of full color<br />
slides of retail meat cuts is available from the National<br />
Livestock and Meat Board, Literature and Educational<br />
Services, 36 South Wabash Avenue, Chicago, Illinois<br />
60603.<br />
• To obtain Service and Regulatory Announcement<br />
No. A-53 of US Grades for Beef Carcasses and USDA<br />
<strong>Florida</strong> <strong>FFA</strong> Career Development Event <strong>Handbook</strong> 217
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