Youth Meats Events
Meat Judging Clinic
Hog and Ham
Participants experience the total process of pork production from beginning to end. Youth select a feeder pig and grow it to harvesting weight, keeping records on feed amounts and costs, health care, expenses, weights, etc. They harvest the hog, process it into wholesale or retail cuts, cure the hams, and prepare bacon and sausage for smoking. To finish the program, they do a retail comparison project, complete a record book, and present a demonstration or illustrated talk.
Meats Judging
Much of the information learned in Meats Judging is applicable to day to day life, even if the youth pursues a career outside of agriculture. Not only do youth evaluate and compare beef, pork, and lamb carcasses and their wholesale cuts, but also learn retail cut identification and factors affecting meat quality.
Tailgating Contest
The purpose of this contest is to promote the use of animal protein in the diet by teaching the art and science of safely preparing beef, pork, poultry, and seafood in an outdoor setting. Investment in this activity will provide 4-H youth with life skills, including decision making, healthy lifestyle choices, and communication.
Youth Meat Extension Program -
Meat Judging Resources
Meat, Judging Classes, Clinics/Workshops, Resources
- Contest Information
- Principles of Meat Judging Tutorial
- Hog and Ham, Clinics/Workshops
- 4-H and FFA Meat Judging Clinics/Workshops
- UF Youth Meat Judging Classes-Carcass-Cuts-Retail
- Other Meat Judging Resources and Florida Middle School Meat Contest
Retail Identification
4-H and FFA have the same retail cuts to identify.