University of Florida

State 4-H/FFA Meats Judging Contest

April 15, 2017
UF Meats Processing Center, Gainesville

The information below (and linked) was for the 2016 event and has not been updated for 2017. 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.

- Entries Received

**2016 State Contest Update**
Check-in for all teams starts at 8:00am and all will work in the same rotation.

The 2016 State 4-H Meats Judging Contest will be held at the UF Meat Science Lab in the Animal Sciences Building in Gainesville on April 16, 2016. The contest will run in two sets of rotations, with teams checking in at 7:30am or 10:00am, depending on their travel distince. More details will be shared later with entered teams.

Counties may enter one Senior team of up to four members (14 and older as of Sept. 1, 2015) and one Intermediate team (11 through 13 as of Sept. 1, 2015). 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.

Content for each division of the contest includes:

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). 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 team may compete in the Western Nationals in Denver, CO (January).

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).

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. There was be a new Retail ID answer sheet beginning in '12 so keep checking here for a sample.

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.

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.

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.





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