"CEV was our first choice to develop a resource that will provide up-to-date, applicable information for students to study for the written exam," said Dr. Randy Harp, Tarleton State University professor and Chairman of the National FFA Meats Evaluation & Technology CDE. "We are thrilled to have CEV on our team."

This in-depth presentation replaces the Yellow Pages, and is the sole reference material for the written exam for national and state meat judging events beginning 2012. It contains updated information regarding animal care, meat handling and safety, buying meat, nutrition of meat, meat cookery, processed meats and food safety.

With the launch of the Meat Science & Food Safety presentation also comes the launch of the new Retail Cut ID DVD, which features the newly-approved cuts of the National FFA and 4-H; both "must have" resources for all 2012 meat judging teams.

Price: $125 | CEV70574

"THE" approved resource for the National FFA Meats Evaluation & Technology CDE written exam (for all contests beginning 2012). This in-depth presentation contains information regarding animal care, meat handling and saftey, buying meat, nutrition of meat, meat cookery, processed meats and food safety (i.e., foodborne bacteria, cooking temperatures, etc.). Collaborators: Dale R. Woerner, Ph.D., Colorado State University; Randy Harp Ph.D., Tarleton State University.

Price: $195 | CEV80290

Featuring the newly-approved retail cuts of the National FFA and 4-H (for all contests beginning 2012). Organized by species, a rotation of each cut allows viewing of all angles, particularly focusing on the face of the cut. Special effects, 3D graphics and expert commentary provide more insight for harder to identify cuts. Successful former and current agriculture science instructors provide tips and advice on training teams and contest preparation. Collaborators: Former/current agriculture science instructors and Randy Harp Ph.D., Tarleton State University.