Page 6
Tuesday, October 26, 1932
Daily Nebraskan
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End to bill reading proposed
Lincoln Sen. Chris Beutler has intro-
duced a proposal that would eliminate
the requirement that all bills be read
aloud before a final legislative vote. If
passed, the proposal would be made an
amendment to the state constitution.
Beutler said the proposal includes
the stipulation that any senator could
ask for a reading before the final vote
on any bill. Currently, the clerk of the
Legislature, Pat ODonnell, or his assis
tant reads all bills aloud before the final
vote. O'Donnell called the practice a
mechanical function that consumes as
much as 25 percent to 30 percent of
legislative time.
Beutler indicated the need for legis
lators to use their time wisely.
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"It is not very wise to be sitting there
while the clerk is reading the bills. That
time should be better used," he said.
The final reading of the budget bill
consumed between two and three hours,
he said. Beutlejr said he thinks that the
speaker should let all the legislators know
a day ahead of time that a vote is coming,
and everyone should read the bills on
his or her own.
Amendments to a bill could be made
in one of three stages of debate that pre
cede the final vote, he said.
While two similar proposals since
1970 have 'tailed, Beutler said his propo
sal is different in that any senator could
still request a final reading.
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Meat carcass judging team
practices for prime ratings
By Wendy Harris
Prime, choice, good and standard -are
terms used by UNL's meat carcass
judging team. Fourteen members comprise
the senior judging team according to
Dwight Loveday, team coach.
Loveday said the judging contests give
the team a chance to show its knowledge
of meats. The members have greater insight
to the meat industry and exchange ideas
with other teams across the United States.
There are three different divisions in
the judging contest, Loveday said.
The first division is beef grading -the
yield and quality grade. The yield
grade, Loveday said, is the amount of retail
cuts from a carcass and is given in grades
of 1, 2, 3 and 4. The members try to
match the U,S. Department of Agriculture
grade given on that carcass.
Four grades given
Members grade carcasses as prime,
choice, good and standard. The members
base their decisions on three factors -the
amount of muscle, amount of fat and
the quality of lean meat the carcass has.
Loveday also said the members consider
what the current economic standards of
"the country are when they make their
decision.
The second division is meat cuts,
Loveday said. Members judge beef, pork
and lamb carcasses, fresh hams and beef
wholsale cut classes, ranking these in order
of quality.
The last division is the reasons class.
Members write the reasons why they place
carcasses in a particular category and
defend their decision. Loveday believes
members learn communication skills and
the ability to make decisions under
pressure in these contests.
A new division will Jbe added in 1983.
It's called specification cuts, Loveday said.
Members will need to know wholesale
cuts and then must cut them to specifica
tions given. Loveday said these cuts usually
are sold to hotels, and members must know
how to prepare them.
Contests scheduled
This past weekend, the team traveled
to Ames, Iowa, for the Iowa State Invita
tional where it competed against eight
other teams, Loveday said. Also this fall,
the team will judge at the American Royal
Contest in Kansas and the International
Contest in Dakota City. Loveday said
meets in Houston and Fort Worth are plan
ned for the spring.
Team members attend judging class
on Tuesday nights and Saturday mornings.
American Stores Plant is the off-campus
lassroom but members visit other plants
in the area and do a lot of work in the
meat lab, Loveday said. Members practice
every day. The repetition helps members
establish baselines for their decisions, he
said.
Loveday added that his members have
a sense of self-discipline. The team must
spend extra time practicing to be competitive.
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A representative will be on
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an interview.
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Call: 1 800-642 8328 for
an appointment or write:
NUPOC-OPO
NRD OMAHA
6910 Pacific St.
Omaha, He. 68106
for more information
