Five classes are presented to teach the principles of judging beef, pork and lamb (the pork and lamb are both ribbed and intact). Clear, concise instruction helps students understand judges' placements for muscling, fatness (internal/external) and quality in placing beef, lamb and pork carcasses. Oral reasons and practice questions are included. A supplement is included. Collaborator: G.W. Davis, Ph.D.; Jim E. Lillie, Texas State Technical Institute.