Pahranagat Valley FFA Meats Team, Nevada

The Pahranagat Valley FFA Meats team is dedicated to the study of meat science and excellence in the FFA Meats Evaluation and Technology Career Development Event (CDE).

Operating as usual

Nevada FFA Southern Zone Meat Evaluation and Technology CDE.

A great group of young people! Good luck in the locker today. #ffaproud #ffa #Nevadaagriculture #nevadaffa #nvffa18 #butchersofinstagram #ffameats #meat #beef #lamb #pork #butcher #butcherslife #meatlab #meatscience #wolfpackmeats #unr

2016 Nevada FFA Meats Team. Looking forward to the Meats CDE at Purdue University on Thursday October 20th. Good luck to all the teams!!!

How To Butcher A Lamb. ( The Ultimate Lamb Butchery Video)

The following video by Scott Rea is a great resource for lamb primals and retail cuts. Mr. Rea speaks English, but we don't speak the same language when it comes to names of the cuts. When he refers to the chump, he is talking about the sirloin.

https://m.youtube.com/watch?v=Nhp2wcWtR0s

An indepth and close up video of a Whole Welsh Lamb being Butchered from start to finish,this is art,the only Lamb Butchery video you need to watch,from a wh...

[12/11/14]   Meats team meeting tomorrow in the Ag room at noon. Lunch will be provided. Be there!

Congratulations Demar! What an amazing accomplishment!!! You make the whole state of Nevada Proud!

There was a scoring error in the National Meats Evaluation CDE. It has been corrected and guess who is the 2014 National Champion....DeMar Gale!!! High individual nationally as a Junior, way to go DeMar!

[02/01/14]   Congratulations to the Pahranagat Valley FFA Chapter Meats Team for its 1st place showing at the Southern Nevada FFA Zone Conference.

2nd Place went to Lincoln FFA, followed by the Moapa Valley FFA Chapter in 3rd place.

The high individuals were:

1st: Laetitia Ray, PV FFA
2nd: Austin Horrocks, PV FFA
3rd: Wade Leavitt, PV FFA

2014 Southern Zone Meats ID Test

Southern Nevada FFA Zone Meats CDE was held January 30, 2014. The cuts in this album were presented for the students to identify.

Southern Nevada FFA Zone Meats CDE was held January 30, 2014. The cuts in this album were presented for the students to identify.

Do you see the difference? Can you name the cut?

[01/10/14]   The Nevada Southern Zone FFA Conference is on January 30, 2014. The Meats CDE will include a written test, a formulation problem, a 30 cut ID test (actual real cuts of beef, pork & lamb), and one judging class. There will be a plaque for the high team and high individual. Keep studying!

Pahranagat Valley FFA Meats Team, Nevada's cover photo

Nevada FFA Meats CDE 2012

Beef Variety Cuts

There are 6 cuts from the Beef Variety Primal. The beef variety cuts are made up of the main organs, tongue, tail, and edible parts of the stomach.

There are 6 cuts from the Beef Variety Primal. The beef variety cuts are made up of the main organs, tongue, tail, and edible parts of the stomach.

Beef Various Cuts

There are 3 cuts from the Various Primal. These cuts are mechanically manipulated to enhance tenderness and or ad value.

There are 3 cuts from the Various Primal. These cuts are mechanically manipulated to enhance tenderness and or ad value.

Beef Round Cuts

There are 11 cuts from the Beef Round. The Round is made up of large muscle groups and is generally lean.

There are 11 cuts from the Beef Round. The Round is made up of large muscle groups and is generally lean.

A classic butcher shop selection.

2012 FFA National Convention

2012 FFA National Convention

Nevada FFA Meats CDE 2012

Nevada FFA Meats CDE 2012

cabnr.unr.edu

FFA Convention comes to UNR’s Wolf Pack Meats - CABNR News

http://www.cabnr.unr.edu/anvs/news_story.aspx?StoryID=784

cabnr.unr.edu The University of Nevada, Reno’ s Wolf Pack Meats hosted the Annual Nevada FFA Convention’s “Meats Evaluation and Technology Career Development Event”

The PDF can be downloaded from the Aggie Meats website.

http://aggiemeat.tamu.edu/files/2012/11/2012-Retail-ID-With-Codes.pdf

Beef Loin Cuts

There are 10 Beef Loin cuts in the FFA CDE. The loin cuts from the loin are geneally tender and usually high in value.

There are 10 Beef Loin cuts in the FFA CDE. The loin cuts from the loin are geneally tender and usually high in value.

[12/17/13]   Janel Meldrum takes the high score again in Meat Quiz Monday. Way to go girl! The most important part is having the scores going up every week. Shayla, you get a do over tomorrow...

What I love about meat is the raw cuts we study to learn are transformed in to tasty meals. Can you name this cut?

[12/09/13]   Congratulations to Janel Meldrum who took high score on our first weekly "Meats Quiz Monday" competition. Laetitia was excluded from competition, however, we are all disappointed at her missing one retail cut because she couldn't find the right code on the sheet.

Japanese Wagyu Beef is simply amazing...

Beef Rib Cuts

The FFA Meats CDE has 4 cuts that come from the Rib. The Rib is located between the Chuck and the Loin. Rib cuts are generally tender muscles. Blade bones, vertebrae and rib bones may be present.

The FFA Meats CDE has 4 cuts that come from the Rib. The Rib is located between the Chuck and the Loin. Rib cuts are generally tender muscles. Blade bones, vertebrae and rib bones may be present.

[12/02/13]   30 cut meat quiz on Monday December 9th. There will be a prize for the top score. Laetitia can't participate...

[11/27/13]   Hoping everyone a happy Thanksgiving and safe travels. Remember the rules of food safety. ;-)

[04/10/13]   Good luck to all those participating in the Clark County Fair and Livestock Show! We are excited that the Nevada FFA Livestock CDE has moved to Southern Nevada!!!

A pre-contest photo with our neighbors from the Lincoln FFA Chapter. At Wolf Pack Meats, UNR

We were very please with the performance of our young meats team at the 2013 Nevada FFA Convention. The team placed fifth and Laetitia Ray placed third high individual. Quite an accomplishment for an eighth grader!

Sometimes the skirt steak is presented rolled up as it was in the 2013 Nevada FFA Meats CDE.

Beef, Plate, Skirt Steak, Dry/Moist

Beef, Flank, Flank Steak, Dry/Moist BD47DM

Aggie Meats Photo:
http://aggiemeat.tamu.edu/meat-identification-pictures/4-h-senior-division-and-ffa-meat-cde/

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