University of Florida

State 4-H/FFA Meats Judging Contest

April 21, 2018
UF Meats Processing Center, Gainesville


The information below (and linked) was for the 2017 event and has not been updated for 2018. However, many of the details are similar year to year, so this may be used as a reference. Check back here as the event draws closer for more current information.

ONLINE ENTRY; due by April 7
- Entries Received

Contest Overview

The 2017 State 4-H Meats Judging Contest will be held at the UF Meat Science Lab in the Animal Sciences Building in Gainesville on April 15, 2017. Check-in for the contest begins at 8:00am. Contestants will be lined up and ready to enter the coolers for judging by 9:00am.

The winning Senior team is eligible to compete at the National 4-H Meats Judging Contest at Kansas State University in Manhattan, KS (November). The second place Senior team may compete in the Western Nationals in Denver, CO (January).

There are plenty of motels in the area. Any of the motels on the Archer Road exit, Williston Road exit, or South 13th Street would be convenient.

Contest Content

Senior Division (14 & over)
The Senior contest will consist of Retail ID’s, seven or eight classes of cuts and/or carcasses, two sets of questions, and two sets of oral reasons(at least one will be a carcass class).

Intermediate Division (11-13)
The Intermediate contest will consist of Retail ID’s, four classes of retail cuts, 25 questionss from the questions pool, and identifying anatomical locations on a beef and pork carcass (no oral reasons).

Registration

Counties may enter one Senior team of up to four members (14 and older as of Sept. 1, 2016) and one Intermediate team (11 through 13 as of Sept. 1, 2016). Please register by completing this form by April 8. There is a $25 per team entry fee for this contest. Registered counties will be listed here so you can check to confirm that your entry has been received.

Entrant Eligibility

  • Must be Senior or Intermediate 4-H members (as of beginning of 4-H year) and approved to represent the county at a State event by the County 4-H Agent.
  • Must not have been members of previous state-winning Senior 4-H teams in Meats Judging.
  • Must not have been members of previous state-winning FFA teams in Meats Judging.
  • Must not have participated in the National 4-H or FFA contest in Meats Judging.
  • Rare exceptions may be made on a case by case basis with the Specialist in charge of the State contest.

Judging Materials

We will use the same Retail ID codes as the National contest. Follow the links for the 4-H Meat Retail Cut Identification Codes. The cooking codes on this list are correct; if you have a booklet that lists different cooking codes, use these instead.

4-H Retail Cuts ID:
- SR Judging Card (pdf) - (using FFA card)
- INT Judging Card (pdf) - (using FFA card)
- Retail ID Codes Key (FFA, pdf)
- Retail ID Pictures and Descriptions (pdf) - beg. 2012
  (Linked from "Other Meat Judging Resources" page.)

Attire for Contest

Participants in the state contest need to remember to dress appropriately for extended periods in the Meat Lab coolers. Please refer to the information below for details on the dress code and processing area rules. The 4-H’er is responsible for bringing all necessary wardrobe as it will not be provided at the contest. If contestants or coaches are not properly dressed, they will not be allowed in the contest.

Meat Judging Contest Dress Codes

The U.S.D.A. has a thorough inspection system for meat processing plants. Even though we are an educational facility, we still fall under these stringent regulations. Furthermore, we whole heartily believe that these rules will help ensure the consumer of safer foods.

Following is the dress code and procedures that must be followed by contestants as well as advisors and leaders:

  • Frocks, hard hats, shirts with sleeves, closed toe shoes, and long pants will be worn in all processing areas. No bump caps or cloth caps are allowed. Clothing and shoes must be clean.
  • Frocks will not be worn outside the building or in the restrooms. Frocks should not be set on the ground and should be kept folded. (You should carry your frock until you are instructed to put it on after the orientation and assigning of groups.)
  • No jewelry will be allowed in processing areas. This includes rings, ear rings, and necklaces.
  • Hair nets will be worn. Beard nets will be provided.
  • No tobacco products will be allowed in the Meat Processing Center. No food, gum, or drinks will be allowed in meat processing areas.
  • Glass items will not be brought into processing areas.
  • Hands will be washed with antimicrobial soap after visiting the restroom and before entering the processing area.

 

Previous State 4-H Meats Evaluation Results:

- 2016 (pdf)
- 2015 (pdf)
- 2012 (pdf

 

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