The Ohio State University graduate student Alexandra Gress reviews the quality of the steers at the Auglaize County Fair.
The Ohio State University graduate student Alexandra Gress quickly pointed out Wednesday the Auglaize County Junior Fair offered âcuts that certainly rank well with industry standardsâ during the carcass review at Kah Meats.
âComparitively speaking, things were certainly at the industry average,â said Gress, who has been judging carcasses for fairs since 2007. âThe pork was very good quality. The grand and dairy steers were very good quality, too.â
Ben Loyerâs Grand Champion Carcass Steer scored the highest in the carcass steer evaluation contest, scoring a total of 74 points. Seth Stoner, who showed the Reserve Champion Carcass Steer, placed second with 55.
Auglaize County 4-H Youth Development Extension Educator Beth Miller said results for the other contest would be available in approximately two weeks.
Paige Klopfenstein, the daughter of Jann and Tim Klopfenstein, of Waynesfield, showed the Grand Champion Market Steer, while Elizabeth Heintz, the daughter of Shelly and Chris Heintz, of Waynesfield, showed the Reserve Champion Market Steer.
Lee Turner, the son of Holly and Chris Turner, of Waynesfield, showed the Grand Champion Dairy Steer, while Drew Davis, the son of Diane and Alan Davis, of Wapakoneta, showed the Reserve Champion Dairy Steer.
Gress explained the complicated scoring system to approximately 35 people in attendance at the review.
âFor a pork carcass, you are looking for the percent of fat-free lean meat available on the carcass,â Gress said.
Gress explained inspectors are looking for four-tenths of an inch or less measurement of back fat as being acceptable. Visual wetness, firmness and color are also analyzed.
Pork carcasses were assessed on their lean quality.
Carcasses could be categorized as acceptable, marginal, or pale, soft and exudative (PSE). In addition, if a carcass had less than 0.4 inches of backfat it will be placed in a lower lean quality group.
While these may have exceptionally high percentages of lean meat, they will likely produce a thin belly which lowers the value of the carcass, Gress said.
RaNae Bornhorst, the daughter of Terri and Glenn Bornhorst, of Wapakoneta, showed the Grand Champion Market Barrow, while Annie Harrod, the daughter of Barb and Jeff Harrod, of Wapakoneta, showed the Grand Champion Market Gilt.
Ellie Horman, the daughter of Lisa and John Horman, of Wapakoneta, showed the Reserve Champion Market Barrow, and Faith Homan, the daughter of Beth and Allen Homan, showed the Reserve Champion Market Gilt.
The beef carcass were ranked on a formula taking into consideration with a formula taking into consideration fat thickness, KPH (kidney, pelvic, heart) fat, ribeye area and hot carcass weight. All carcasses evaluated rated as select cuts or better.
Loyerâs carcass was one of two to score the perfect 30 points for a prime classification.
Lamb carcasses were graded on a formula taking into consideration hot carcass weight, back fat and body wall measurements, and the ribeye area. Ribeye areas in all classifications are measured at the 12th and 13th ribs.