FFA team places fifth in national contest
by Aaron Baughman, The Denison Bulletin/Review
"Top loin roast double boneless from the loin of pork" would be the thought process of members of the Denison FFA meat evaluation team as they analyzed a cut of meat in a national event.
Five members of the Denison FFA had the experience of competing in the National Western Meat Evaluation Career Development Event, CDE, in Fort Collins, Colorado.
Sixteen 4-H and FFA teams competed in the event that was coordinated by the Colorado State University Agricultural Science Department. Participating teams had qualified through their respective state meats evaluation events.
Activities of the event included a 20-point written test over the Yellow Pages, which is an industry guide to meat storage, processing, handling, cutting and preparation. Members had to study 140 retail cuts of lamb, pork and beef. Thirty cuts were displayed which had to be identified by species, wholesale cut and the correct industry standard retail name.
Beef carcasses had to be evaluated for quality and yield according the USDA grading standards. One class of four lambs and a class of pork carcasses had to be placed according to muscle, trimness and quality.
The wholesale and retail evaluation portion of the event included placing four hams, a class of beef loins and class of T-bones. Quality was the influencing factor in this part of the evaluation.
The wholesale and retail evaluation portion of the event included placing four hams, a class of beef loins and class of T-bones. Quality was the influencing factor in this part of the evaluation.
Sarah Ahart, Lucas Deiber, Aaron Baughman, Alex Harm and Austin McMinemee spent many hours in preparation for the state and national CDE. Community assistance from Tyson Foods, Farmland Foods, HyVee and Arcadia Meats was beneficial and greatly appreciated.
None of the Denison participants placed in the top 10 of the individuals in the contest. Austin McMinemee was 10th in the nation in beef carcass grading.
"We worked hard to prepare for the activity," said Sarah Ahart. "We were satisfied with the results."
Consistent scores by the Denison FFA team earned them fifth place overall in the national FFA contest. The Denison FFA Meats Team was fifth in carcass placing, fourth in exam/meat formulation, fourth in beef carcass grading.
Not many FFA members can say that they participated in a national event.
"Being in a national competition is exciting. At the state contest you are Denison," commented Randall Kuhlmann, chapter advisor, "but in a national event, when they announce the results, you are Iowa."
"It was fun talking to the Colorado State University animal science student that helped coordinate the contest," commented Lucas Deiber, "and I enjoyed the mountain trips that we took."
"It was fun talking to the Colorado State University animal science student that helped coordinate the contest," commented Lucas Deiber, "and I enjoyed the mountain trips that we took."
Besides the competition, Denison FFA members enjoyed fine foods, sites of Estes Park, mountain scenery and the flight to and from Colorado.
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