Meat ID Contest

Donna Naquin  |  11/9/2010 11:15:02 PM

At the Lafourche Parish Ground Beef Cookery and Livestock Show, there is a meat judging contest in which 4-H'ers can participate. This contest is open to all 4-H members in Elementary Division (grades 4-5), Middle School Division (grades 6-8) and Senior High Division (grades 9-12.) The contest will begin January 14, 2012 at 9:00 a.m.

For the Elementary Division, contestants will have to identify 20-25 cuts of meat according to the following guidelines:
· By species -- beef, pork, lamb; each item is worth 4 points.

For the Middle School Division, contestants will have to identify 20-25 cuts of meat according to the following guidelines:
· By species -- beef, pork, lamb; 3 points each.
· By type -- roasts, steaks, chops, slice; 1 point each.

For the Senior High Division, contestants will have to identify 20-25 cuts of meat according to the following guidelines:
· By species -- beef, pork, lamb; 1 point each.
· By retail name -- T-bone, bacon, brisket, sirloin, etc.; 3 points each.
· By type -- roasts, steaks, chops, slice; 1 point each.
· By cookery -- dry, moist, dry moist; 1 point each.

Tips and Practice

Follow these tips to help you do your best at this contest.

Species

  • Beef cuts are fairly large and red in color.
  • Pork cuts are white/grayish in color.
  • Lamb  cuts are small; sometimes for chops two will be displayed because they are small and they are red in color.

Type

  • Steaks are less than 2 inches thick.
  • Roasts are more than 2 inches thick.
  • Chops are less than 2 inches thick and are lamb or pork.

Visit your local grocery store to practice or search online for meat judging to find some great practice sites.

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