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4-H Consumer Education: Consumer Meats Project

October 23, 2019
Beef

This project gives youth the opportunity to learn more about the meat they are eating! The project can teach the cuts, the nutrient value, and economics of meat products. Youth can learn a lot about their food!  

Level A (grades 3-4)

Level B (grades 5-6)

Level C (grades 7-9)

Level D (grades 10-12)

 

 

July 1st - Exhibit entries due

Check the Lake County Handbook and Footnotes for judging dates

Resources

No manual; however, a Lake County record sheet must be completed (attached below)

**Only a Lake County Record Sheet is needed**

General Exhibit Requirements

Record Sheet Required

Member may enter one exhibit per species (maximum four entries), but they will be judged together in each level. See “General Rules” for poster requirements.

Level Requirements 

Level A (grades 3-4), choose one:

  1. Exhibit an educational poster identifying the wholesale cuts on a beef, lamb, pork, or poultry carcass.
  2. Exhibit an educational poster with a diagram of a beef, lamb, pork, or poultry carcass.

Level B (grades 5-6), choose one:

  1. Exhibit a file box or notebook of ten favorite recipes you have previously created using beef, lamb, pork, or poultry.
  2. Exhibit a poster showing the nutrients found in beef, lamb, pork, or poultry and their purpose in the body.

Level C (grades7-9), choose one:

  1. Exhibit a poster comparing the cost of various cuts of beef, lamb, pork, or poultry.
  2. Exhibit a notebook with a 2-3 page report on factors affecting the cost of beef, lamb, pork, or poultry.
  3. Exhibit a notebook with a 2-3 page report on another topic concerned with something that was learned in the project.

Level D (grades 10-12), choose one:

  1. Exhibit a notebook with a 2-3 page report about the production/uses of a by-product of beef, lamb, pork or poultry to finished commercial product. Include pictures, graphs, etc.
  2. Exhibit a file box or notebook of 10 recipes you have previously created using beef, lamb, pork, or poultry. These recipes must be different from the ones exhibited in Level B. For one recipe, include a complete meal menu explaining the type of meal or occasion.
  3. Exhibit a notebook with a 2-3 page report on another topic of choosing concerned with something that was learned in the project. Include pictures, graphs, etc.

 

Interested in sponsoring a trophy or award for this project? Please contact the project superintendent or Extension Office at 219-755-3240 to learn more!

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