Beef, Lamb, Pork, Poultry and Rabbit
MANUAL – NONE – RECORD SHEET – Junior and Senior level sheets
Junior – Grades 3- 7 at enrollment time
Senior – Grades 8 and above at enrollment time
For baked product competitions: Filling, frosting, glazing, pie filling, and meringue, whether cooked or uncooked, are not permitted to contain cream cheese, whipped cream, unpasteurized milk or uncooked eggs/egg whites (pasteurized eggs or eggs cooked to 160°F may be used). No home-canned fruits, vegetables, or meats are permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Whenever possible, baked products should be transported and stored in chilled coolers (41 0 F.)
Judges and individuals who will consume products from county and state competitions should be informed that they are at risk of food-borne illness since the established policy cannot guarantee that an entry which is a "potentially hazardous food" has been properly prepared or handled before, during or following the competition.
Please indicate somewhere on your exhibit, label, or recipe whether you are in the junior or senior category. NOTE: There is NO wholesale/retail cut of rabbit. No posters will be accepted for rabbit.
JUNIOR POSTER PROJECT
– Beef, Lamb, Pork, Poultry
You may choose one of the following:
1. Exhibit an educational poster identifying wholesale cuts on a carcass in relation to a picture of a live animal. Variations and any additional information relating to the wholesale carcass is permissible.
2. Exhibit a poster showing a minimum of one wholesale cut broken into its various retail cuts. Variations and any additional information about the wholesale to retail cuts is permissible.
SENIOR POSTER PROJECT
– Beef, Lamb, Pork, Poultry
Exhibit a poster showing the uses of, or how to prepare a minimum of three retail cuts. This project can be repeated several years choosing a different set of retail cuts to show how to prepare meats from different meat groups. i.e. 1st year choose poultry, 2nd year choose pork, etc.
- Junior or Senior – Beef, Lamb, Pork, Poultry & Rabbit
Select a recipe using one or more cuts of meat. Print or type the recipe on a recipe card obtained at the Extension Office. Cook the dish and exhibit the recipe and dish.
The entrant must furnish all their own equipment and meat and must supply their recipe on a recipe card obtained at the Extension Office. It should be typed or printed. The 4-Her must cook the product the same day as the other recipe class entrants. The exhibit will be judged on the basis of preparation, originality and selection of meat cut and appetite appeal.
Members participating in the Outdoor Cooking Contest should report to the designated area on Thursday, the week of the fair, to set up their grills. Members may set up anytime after 9 a.m.; however, this would depend on the individual 4-Her’s preparation and cooking time. Exhibits should be finished by 11 a.m. to be judged.