Collegiate Resources
Inspiring future professionals in the red meat industry
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.
Pre-contest Information
Training Resources
Training Videos
ICMJ have recently created these videos to help you see classes and how they are judged. The videos show judging on:
- Beef butts
- Beef carcase
- Beef shortloin
- Lamb carcase
- Pork carcase
- Pork primal
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 Training
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.
Downloads
Split pork carcases terminology
Pork loin evaluation terminology
Pork ham evaluation terminology
APL pork cuts poster
Links
Texas Tech University practice classes
Texas A&M University Practise Classes
YouTube video of pork carcase judging
YouTube video of taking notes on pork carcase class
Eating Quality (MSA) Training
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:
Downloads
Practice EQ class 1
Practice EQ class 2
Practice EQ class 3
Answers EQ class 1
Answers EQ class 2
Answers EQ class 3
Training class 1: Beef Ribs
Training class 2: Beef Carcasses
Training class 3: Pork Carcasses
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.
Meat and Livestock Australia