Final answer:
The stewers class in meat judging refers to tougher cuts of meat used for cooking stews.
Step-by-step explanation:
In the context of judging meat class, the stewers class refers to a category of meat that is typically used for cooking stews. Stewers are pieces of meat that are tougher and less tender compared to other cuts. They are usually from older animals and require slow cooking methods like stewing to break down the collagen and make the meat tender and flavorful.
Examples of stewers include beef chuck roast, pork shoulder, and lamb shanks. These cuts of meat are commonly used in dishes like beef stew, pork carnitas, and lamb curry.
When judging a meat class, the stewers class would be evaluated based on the quality of the meat, including factors such as marbling, tenderness, color, and overall appearance.