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American Meat Science Association Meat Evaluation Certification
Preparation Materials

iCEV offers optional study materials designed to prepare individuals for the American Meat Science Association Meat Evaluation Certification exam. The preparation materials consist of a playlist, which includes a combination of video and PowerPoint® lessons created in collaboration with our industry partners to teach and reinforce the industry standards tested for by the certification. Explore the preparation materials below.


American Meat Science Association Meat Evaluation Certification

The American Meat Science Association (AMSA) Meat Evaluation Certification verifies individuals are better prepared to enter fields related to the meat animal industry, which includes production and processing.

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Example Preparation Materials

Meat Judging: Fundamentals

Listen as a meat expert and successful coach provide instruction in these facets of meat judging: beef quality and yield grading, beef carcass judging, beef wholesale and retail cut judging, pork carcass judging (intact and ribbed), ham judging, lamb carcass judging (intact and ribbed) and retail cut identification. Demonstration classes, parts identification and comparison pairs all are discussed in detail. Enthusiastic student judges describe the benefits of judging, making the tape especially valuable for introducing your students to competitive meat judging.

Accompanying Resources (Education Access Only)

Beef Grading: Quality

The coach of a Collegiate National Champion Meat Judging teams provides easy-to-follow instructions in the art of beef quality grading. Carcasses representing each maturity group (A, B, C, D, E) provide an excellent opportunity for students to hone their quality grading skills. The coach discusses skeletal maturity, lean maturity, marbling and balancing equations using current USDA grade standards. Sample marbling scores are shown, as well as charts and formulas used to balance maturity and marbling to reach final USDA quality grades.

Accompanying Resources (Education Access Only)

Beef Grading: Yield

Watch and listen as the coach of numerous champion meat-judging teams explains the principles used in yield grading beef carcasses. Concepts of PYG, REA, KPH and all HCW relationships are thoroughly illustrated. Dr. Mark Miller utilizes teaching aids and proven instructional techniques to help develop a clear understanding of how to calculate final yield grades. Examples of yield grade 1, 2, 3, 4 and 5 carcasses are represented. Additionally, one practice class of 10 carcasses is included.

Accompanying Resources (Education Access Only)

American Meat Science Association
Meat Evaluation Certification
Preparation Materials Course Playlist

Background of the American Meat Science Association

Harvesting of Livestock

Beef Plant: Fabrication

Beef Forequarter: Fabrication & Retail ID

Beef Hindquarter: Fabrication & Retail ID

Pork Plant: Fabrication

Meat Science & Food Safety

Meat Judging: Fundamentals

Beef Grading: Quality

Beef Grading: Yield

Beef Carcasses

Hams

Lamb Carcasses

Retail Cut ID