Judging Categories


The Japanese Carcass Camera

Japanese Carcass camera in use
Japanese carcass camera evaluating meat

This camera will be used to evaluate: Rib Eye Area, Rib Eye Shape, Marbling fineness, Marbling Coarseness and Intramuscular Fat. The Trim and fat color will also be evaluated.


Fatty Acid Profile

The Fatty Acid profile will reveal the content of the Monounsaturated Fatty Acid and Polyunsaturated Fatty Acid and the Omega 3 and 6. It further breaks down the fatty acids to show the saturated and Oleic Acid content. It also reveals the full content of Oleic Acids, which from a health standpoint can put your beef in the most beneficial category for health-conscious consumers. 


The Standardized Warner-Bratzler Shear Force Test for Tenderness

Meat tenderness is one of the highest-ranking quality characteristics for red meats.  Meat scientists rely on a variety of methods to assess eating quality. These include tasting panels, detailed attribute panel evaluation, and visual judgment. While consumer studies provide very useful data, they do not provide objective research and do not meet the experimental requirements to validate a study. The Warner-Bratzler shear force technique has allowed meat scientists to significantly expand the scope of research endeavors. It provides a greater enhanced degree of objectivity. The Warner-Bratzler Shear Force evaluation is the most common and widely used texture analysis method for Tenderness to date.


The Melting Point of Fat Analysis

The melting point of fat is important because it has a direct correlation to health benefits found in beef. A simple method of determining the amount of beneficial fatty acid (Oleic Acid) in a carcass has been developed. Beneficial, heart-healthy fatty acid (Oleic Acid), melts at a lower temperature than a saturated unhealthy fatty acid. A simple melting temperature analysis can reveal the relative amount of healthy fatty acid in the carcass. Monounsaturated fatty acids melt at a lower temperature than unhealthy, saturated fatty acids.


Flavor and Intensity of Flavor

Each steak will be tested by a trained, non-biased, panel of experts in a controlled testing facility for flavor and intensity of flavor at the Purdue University new state of the art taste panel lab.

Site design by