SCA Steak Competitions have blown up in the past few years to where there are now over 300 contests a year, worldwide! They are a lot of fun to compete in, don't require a lot of gear and have great payouts for the entry fee associated with them. Join us as Mark Lambert from Sweet Swine o' Mine shares with us how to butcher and select a Ribeye for Steak Competitions as well as for home cooking.

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At an SCA steak competition, each competitor is allowed to select two steaks for cooking. They are turned in for blind judging in a take out styrofoam container.

Getting to the finished product and hearing your name called does require a bit of knowledge in what to look for in a steak. This video will show how the muscles progress down the ribeye and what to look for when it is your turn to select your steak. Knowing this information will help your learning curve for competition cooking as well as knowing what to look for in the butcher shop.