Virginia 4-H Meat Program

4-H STATE MEAT CONTEST

DATE: June 25, 2002

TIME AND PLACE: Judging starts at 2 p m; CHECK IN BEFORE 1:45 P M at VT Food Science and Technology building at the Washington street entrance.

Eligibility- The Senior contest is open to teams of three or four senior 4-H members selected by the Extension unit 4-H Agents. Senior division members are 14 to 18 years old as of January 1, 2002. (This age definition is the same as that for the National 4H Meat Judging Contest).

The Junior contest is open to teams of three or four junior 4-H members selected by the Extension unit 4-H Agents.

The three high scoring members of a team shall constitute the official team for the contest.

Non-team 4-H members of both age groups from local extension units can register and compete for Individual scoring honors.

Please use the enclosed form to enter your 4Hers. Complete and return to Dr. Paul Graham, Food Science and Technology, Virginia Tech, Blacksburg, VA 24061 by June 10. There is no entry fee.

Contest Divisions-
Meat Identification- 30 retail meat cuts (beef, pork, and lamb; fresh, processed or variety shall be identified as to : a) species, b) primal cuts, c) retail cut; d) type of cut and e) method of cookery. The attached Meat Identification sheet will be used in this contest. Cuts will be selected from those that appear on the 4H Retail Cut Identification Code Sheet (enclosed). This sheet also includes the correct answers for each cut. Both sheets were revised on September 5, 1997, and these are the up-to-date versions.

Judging- Contestants shall place 6 or 7 judging classes depending upon

Availability. A carcass class of beef, pork and lamb, two retail cut classes, and a ham class are likely to be in the contest. If possible, a wholesale cut (semi-primal) class of beef or pork will be included to be consistent with the National 4-H Meat Judging Contest. Ten minutes will be allowed to place a class of 4 items.

REASONS - Each SENIOR contestant will give two (2) sets of oral reasons. Reasons classes will be chosen by the judges and properly identified to contestants as the groups rotate among the classes.

QUESTIONS- Some non-reasons classes may be declared "questions" classes for junior participants. Questions about quality- or meatiness-indicating characteristics will be mounted near these classes.

REVIEW OF CLASSES- A review of the classes will be conducted by one of the contest officials. Answers to the questions will be provided. Team coaches will then be allowed time to discuss classes with their teams.

AWARDS- Contests results and awards will conclude the activity.

NATIONAL 4H MEAT JUDGING CONTEST ­ The first-place senior team will be invited to represent Virginia at the National 4H Meat Judging Contest. This event has been held as part of the American Royal Livestock Show. Contest site is Manhattan, Kansas, and the date is not yet determined.

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