Use of Technology in WV Career Development Events

The use of all electronic devices; including but not limited to cell phones, BlackBerries, PDAs, MP3 players, programmable calculators; are prohibited during all West Virginia Career Development Events.  If an event requires the use of calculators, the event coordinator will provide exact specifications on the type(s) of devices (including functions) that will be permitted.

 Failure to comply with this regulation will result in the elimination of the entire team from competition.  A letter will be sent to the school principal and superintendent by the state staff detailing the reasons for the dismissal.

 Use of Reference Materials in WV Career Development Events

Students participating in West Virginia Career Development Events are prohibited from bringing reference materials, paper, and/or other aids into the contest area unless the materials/aids are specified by the event coordinators in the official rules and regulations.  The exception, all students are permitted to use a standard clipboard.  Cover sheets will be provided for all contestants in all contests.  Contestants participating in contests with oral reasons will be provided two sheets of unlined white paper to take notes. 

 Failure to comply with this regulation will result in the elimination of the entire team from competition.  A letter will be sent to the school principal and superintendent by the state staff detailing the reasons for the dismissal.

Teams of Less than Three Members

Students may compete in a Career Development Event even if their school does not have a full team (3 or 4 members).  If a school has less than 3 team members, the students are only eligible for individual awards. A school may enter only one team (maximum 4 students) per event. (Passed 11/6/2006)

Meats

The Animal and Veterinary Science Division will present to the winning team a plaque which will become the permanent property of the winning school. 

DIRECTIONS TO CONTEST SITE:

 RULES

1. Every team must be prepared to participate in every class as listed below.

2. The contest will be conducted in two sessions, one at 2:00 p.m. and the second at 4:00 p.m.  Participation in the sessions will be filled on a first-come-first serve basis, therefore it is important to register your teams early.  Once a session is filled, teams will be forced to participate in the alternate session or withdraw from the contest.

3. Each placing class (50 points each) will consist of four (4) entities, the retail identification classes will consist of thirty (30) entities each, and the grading classes may contain up to 10 entities each (Ten points are allowed for the correct grading of each carcass.  A deduction of one point for a one-third grade above or below the official grade; three points will be deducted for two-thirds grade above or below the official grade; six points will be deducted for one full grade above or below the official grade.  The score will be zero for a grade more than one full grade above or below the official grade.  Perfect score will be 100 points).

4. The Meats Contest Classes will include:

 Beef:  

• Beef Carcass Placing

• Beef Ribs Placing, Rounds Placing, or Chucks Placing

• Beef Yield Grading

• Beef Quality Grading

 Pork:  

• Pork Carcass Placing

• Pork Hams Placing

• Pork Retail Placing

 Lamb: 

• Lamb Carcass Placing

 Retail Identification* (I.D.):

• Class I  (Beef, Pork, Lamb, Variety Meats)

• Class II  (Beef, Pork, Lamb, Variety Meats)

• Class III  (Beef, Pork, Lamb, Variety Meats)

* NOTE:  Each of the 30 retail cuts in the contest will be worth 6 points (specie=1 point, primal=2 points, retail=3 points) for a grand total of 180 points.  The retail identification scoring is located on the back of the Meats Scantron Sheet.

5. The official Scantron scoring sheet for placing, grading and retail I.D. is included.

6. No oral or written reasons will be given.

7. Each team must be prepared to use the Scantron Scoring Sheets.  No precontest explanations will be necessary except for new administrative changes.

8. No contestant will be allowed to leave and/or enter the contest after the contest has started.

9. Contestants should come prepared to work in cold rooms (e.g. coolers).  Such articles as heavy sweaters and/or coats, protective footwear, and suitable head covers are recommended.

10. After initiation of the contest, no communication will be permitted between or among the contestants unless it is directed toward the group leader.

11. Scoring will be as indicated in the Appendix.

12.  Contestants will be allowed ten (10) minutes for each placing class, ten (10) minutes for every four carcasses.  That is, if 8 carcasses are used, twenty (20) minutes will be allowed.

13. Contestants will not be allowed to handle any carcasses or cuts to arrive at a final placing.

14. Contestants will not be allowed to use any mechanical aids, notes, etc. during the contest.  All information available to the contestant will either be given by the official or must be stored in the contestant's mind.

15.  After the contest the classes will be reviewed with all interested coaches by the official if time permits.

16. Team ties will be broken on the team scores of the combined retail I.D. classes.

Written Test

Each participant will be given a written test of 20 questions relating to meat selection, storage, cookery, nutrition, and safety. All questions will be based on materials taken from the Meat We Eat 14th Edition, by Romans, Costello, Carlson, Greaser, and James (Prentice Hall) and Meat Evaluation Handbook (American Meat Science Association - http://www.meatscience.org).  Questions will be multiple choice using a computer scorecard. (Each question will be valued at 3 points.) Examples for this part of the Meats Evaluation CDE are at the end of this section.

Sample Questions:

What is the maximum amount of fat that ground beef can contain?

*A............30% C ................40%

  B............10% D................20%

What is the least desirable method of thawing frozen meat?

*A. Defrosting at room temperature

B. Defrosting in refrigerator

C. Defrosting in a microwave

D. Cooking from frozen state

 SUGGESTED REFERENCES FOR COACHING/INSTRUCTING:

 Meat Evaluation Handbook
Plastic Bound, 8 1/2 x 11", 70 pages.
Source: American Meat Science Association
1111 North Dunlap Avenue
Savoy, IL 61874
http://www.meatscience.org

Uniform Retail Meat Identity Standards
Plastic 3‑ring binder bound, 8 1/2 x 11", 120 pages.
Source:  American Meat Science Association

Meat Identification Slide Set
136 full color slides
Source:  American Meat Science Association

No. A‑53 "U.S. Grades for Beef Carcasses" and Mkt. Bul. No. 45 "U.S.D.A.
Yield Grades for Beef"
Source: Livestock Division
Consumer and Marketing Service
U.S.D.A.
Washington, D.C. 20250

Ribeye Grid ‑ I.D. No. AS‑34
Source: Art Services, Inc.
3015 Earl Place, N. E.
Washington, D.C. 20018
(202) 526-5607

Sample Test Questions Provided by WV Agricultural Education Teachers
Sample questions have been saved in a rich text format (rtf).  You should be able to open it with Word (all versions) and WordPerfect by left clicking directly on the words "Set 1", etc.  If the file does not open by left clicking on it, right click on the hyperlink, and follow the instructions on saving the "target" to your computer.  Then open it with any word processing program, including Word Pad.  Word Pad is on every Windows computer (Start, Programs, Accessories, Word Pad).  (Disclaimer:  The questions were not proof read and the answers, if provided, were not checked for accuracy.)

Set 1, Set 2, Set 3

Code Sheet

Scoresheet

Scoresheet

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