Meats Judging is another Career Development Event that members can participate in. The contest teaches students the importance of quality kinds of meats and allows them to evaluate different types and grade them according to appearance and yield. When attending a contest, you must remember to dress warmly, because you will spend over two hours in a cold storage room. Also you'll need to bring a pencil and a clipboard to write on. When you arrive at the site, you must remember to register and then you'll receive a series of answer sheets. The first portion of the contest deals with ranking a class of four beef carcasses (hung-up), four wholesale cuts (ex: T-bone steak), and a class of lamb and pork, with four carcasses in each class also. Participants look for amount of fat, size of muscle, and marbling (the good fat spread throughout the muscle which makes it tender when eaten). When everyone has finished placing, you are asked a few questions about them to make sure you weren't guessing. In the next part of the contest, the members are asked to identify 30 retail cuts of meat, including beef, pork, and lamb. After identifying them, participants are asked to quality and yield grade 6 beef carcasses to determine the amount of marbling and maturity of each. Once you have completed the grading portion of the contest, you are given two multiple choice tests. The first is a 25 question test about meat selection, storage, cooking, nutrition, and safety. The second contains problems having to do with prices of formulating batches of meat products like hamburger and bologna. After competing in a contest like this, FFA members can surely relate to the phrase: "Beef - it's what's for dinner."