Cut knowledge becomes professional when it is tested on real products

The U.S. National 4-H Meat Evaluation & Identification Contest, held on October 20 as part of the American Royal Livestock Show, again places product competence at the centre of meat education. The published rules provide for the identification of 30 retail cuts from beef, pork and lamb, including fresh, processed and variety-meat items. Participation is limited to young people who have not previously competed in a national 4-H or collegiate meat contest.