What Career Development Event requires members to identify retail cuts of beef, pork, and lamb?

The Career Development Event focused on identifying retail cuts of beef, pork, and lamb is centered around the evaluation of meats, which encompasses knowledge of different meat types, their characteristics, and their preparation methods. In this event, participants are expected to recognize various cuts of meat, understand their quality, and possibly their applications in cooking or food service. This skill is essential in the food systems and meat industry, helping students develop a deeper understanding of meat production and marketing, which ties into broader themes of food systems management.

In contrast, the other options relate to entirely different fields. Floriculture deals with flowering and ornamental plants, emphasizing plant care and cultivation. Wildlife Management focuses on the conservation and management of wildlife populations and habitats. Dairy Evaluation includes the assessment of dairy cattle and their products. These disciplines do not involve the identification of meat cuts, highlighting why they are not applicable to this specific question.