Here you can find all the important documents and training information you need- as well as get some helpful hints, class judging practice and access useful meat images.
ICMJ have recently created these videos to help you see classes and how they are judged. The videos show judging on:
Lamb yield and value adding workshop with Dr Dave Pethick
ICMJ has developed an interactive training program on our online training site. Here you will find a training guide to all of the meat judging classes as well as being able to practice judging skills with virtual carcase and primal classes.
Pork carcases will be split. There will be a pork primal class (placing and questions) included in the small stock contest. This will be included in the points score. This class will be either pork loins or pork hams. The new pork classes are NOT currently included in the online training program. For training resources for these pork classes we suggest looking at the links below.
Print out these Practice MSA worksheets (they have carcase details completed to practice your eating quality calculations). Don’t forget to also print out your MSA eating quality grid. Then you can print out the ANSWER sheets to mark yourself:
For more practice classes try some US websites. Please note, Australian product can vary in appearance but these are good websites to practice terminology and become familiar with the parts of primals/carcases.
The relevant online classes to look at on Texas A&M are: Beef carcase class (but note Australian carcases do not contain kidney, pelvic or heart fat); Beef rib class; Beef round class (this is called butts in Australia); Lamb carcase class.