Buying meat
    Color
    Marbling
Meat irradiation
Meat inspection
Meat grading
Retail meat cut identification
    (Beef) Steaks from the forequarter
    (Beef) Flank and round steaks
    (Beef) Loin steaks
    (Beef) Roasts
    (Pork) Chops and steaks
    (Pork) Roasts
    (Pork) Other cuts
    (Lamb) Chops
    (Lamb) Other cuts
Storing meat
Thawing meat
How cooking affects meat
Safe cooking temperatures
Dry heat, moist heat, and microwave cooking methods
Grilling meat
Carving meat
Aged beef
Indications of spoiled meat
Foodborne illness
Safe care and handling of venison

Animal tissue composition
Animal growth
Important meat qualities
    Appearance
    Juiciness
    Tenderness
    Flavor
    Color
    Marbling
Meat quality problems
Meat Inspection and Grading Overview
Meat Inspection Marks
Elements of a Meat Inspection
Meat Quality Grades
Meat Quality Grading Factors
Yield Grades
Effects of stress on meat quality
Effects of genetics on meat quality
Effects of immobilization and exsanguination
Effects of age, muscle location and diet
Effects of rate of post-mortem pH decline
Effects of temperature on meat quality
Effects of accelerated processing on meat quality
Effects of electrical stimulation
Effects of carcass suspension method
Effects of aging on meat quality
Safe care and handling of venison

Coach's Guide
Beef Carcass Performance Evaluation Scoresheet
Pork Carcass Performance Evaluation Scoresheet
Retail Meat Cut Identification Scoresheet
Question Scorecard
Notes for Questions Classes
Pork Quality Evaluation
Retail Pork Judging Classes