A county may enter as many teams as they wish in the 4-H Contest. Individuals are also welcome to compete for the individual awards.

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1 Attached yu will find a cpy f the rules and a sample set f reasns and ntes fr the cntest. Please pass this infrmatin t yur caches and Agriculture teachers in yur cunty. We plan n the 4-H cntest starting and ending at the same time as the FFA cntest. If yu r yur caches have any questins r need assistance finding resurces t train the team, please feel free t cntact Amy Pwell at ampwell@iastate.edu. Please remind yur 4-H members t bring a pencil, clipbard and be dressed apprpriately. Dress shuld include lng pants and clse-ted shes. They might als want t bring a sweatshirt r jacket fr being in the clers. A cunty may enter as many teams as they wish in the 4-H Cntest. Individuals are als welcme t cmpete fr the individual awards. Divisins Junir 4 th -8 th grade as f January 1, 2018 Senir 9 th -12 th grade as f January 1, 2018 Awards High individual Overall High individual, placings High individual, reasns High individual, ID High Team Cntest Schedule Saturday, August 25 9:00-9:45 Registratin Kildee Hall Atrium 9:50-1:15 Cntest Meat Lab 2:00 Awards

2 General Cnduct f Cntest Cntestant will nt be permitted t: Selectin f Classes Iwa State 4-H Meats Judging Cntest Rules 1. Handle r tuch cuts r lean cut surfaces under any cnditin; 2. Use any mechanical aid, such as a measuring device, light, etc.; 3. Talk t fellw cntestants at any time during the cntest; 4. Mnplize any ne exhibit fr any unreasnable length f time; 5. Separate themselves frm the class n which their grup is wrking; 6. In any way willfully bstruct the wrk f any ther cntestant. The Judging Cmmittee will give special cnsideratin t the fllwing items: A. General 1. All exhibits in the judging classes are t be selected frm the tp fur grades; 2. The Judging Cmmittee shall be the final authrity in hw the cuts are trimmed. The cntestants will nt be expected t make allwances fr faulty wrkmanship r differences in trim; 3. An effrt will be made t select classes that will hld their characteristics fr the duratin f the cntest; 4. All exhibits within ne class will be f abut the same weight, s that the size f the exhibit is nt a majr factr in determining the placing; 5. A special effrt will be made t avid unusual cnditins in the cntest area which wuld tend t change the appearance f the exhibits during the cntest; 6. A check will be made t see that all hanging exhibits in ne class are n abut the same length hks and at a height fr best bservatin. The retail cuts t be used fr the identificatin prtin f the cntest will be selected frm the latest apprved natinal 4-H Meat Identificatin Cut Master List (Retail Cut Identificatin Cdes *Updated January 2012) available frm the American Meat Science Assciatin ( Steaks r chps will nt exceed 1-1/4 inches thick. Rasts will be 1-1/2 inches thick r mre. Effrts will be made t avid brderline calls. Each cut will be packaged in a tray with a clear wrapping cver and the mst identifiable side displayed. Cntestants may nt tuch retail cuts at any time. Retail cuts and names shall be amng thse fund in the Unifrm Retail Meat Identity Standards apprved list, and the Guide t Identifying Meat Cuts.

3 B. Beef retail cut placing/reasn classes shall be selected frm amng the fllwing: Beef Chuck, Arm Rast Beef Rib, Rib Steak, Lip-n Beef Rib, Ribeye Steak Beef Lin, T-Bne/Prterhuse Steak Beef Lin, Tp Lin Steak, Bneless Beef Lin, Tp Sirlin Steak, Bneless Beef Rund, Rund Steak (Bne-In r Bneless) Prk retail cut placing/reasn classes shall be selected frm amng the fllwing: Prk Shulder, Blade Bstn Rast Prk Shulder, Blade Steak Prk Lin, Blade Chp Prk Lin, Blade Rast Prk Lin, Rib Chp Prk Lin, Lin Chp Prk Ham, Smked Center Slice C. Whlesale/Primal-Subprimal Judging Class list. Different numbered ptins are listed because f reginal r market availability preferences. *Preferred chices, if available. Beef Ribs (103/107*/109/112A) Beef Runds (158*/160) Beef Shrt Lins, Shrt-Cut (174*) Beef Strip Lins, Bnls (180)

4 Prk Fresh Hams (401*/401A) Prk Shulder Bstn Butts, Bne-In (406) Prk Lins (410/411/412*) D. Classes and scring fr a Standard Cntest Pssible Scre Retail 2 Classes Selected frm list in Part C, ne beef, ne prk 100 Beef 2 Classes Carcasses and/r 50 Whlesale/Primal/Subprimal Cuts 50 Prk 2 Classes Carcasses and/r 50 Whlesale/Primal/Subprimal Cuts 50 Reasns Oral reasns/questins will be given n three f the abve classes at 50 pints 150 Ttal Judging Scre Pssible 450 Identify 30 retail Cuts Beef, Prk, and Lamb Fresh, Prcessed r Variety (A) Name f Species at 2 pints each 60 (B) Name f Primal Cut at 3 pints each 90 (C) Name f Retail Cut at 4 pints each 120 (D) Recmmended Ckery Methd at 1 pint each 30 Ttal Identificatin Scre Pssible 300 TOTAL CONTEST SCORE POSSIBLE 750 Oral Reasns A. There will be three reasns/questins classes selected frm the abve classes. Each senir cntestant will give three sets f ral reasns and each junir cntestant will answer questins n three classes. The reasns/questins

5 classes will be chsen by the Judges and annunced t the cntestants at the start f the cntest. The senir cntestants may nt use ntes while giving reasns, but will be prvided a nte taking card during the cntest t be used fr review and preparatin fr the ral reasns. The junir cntestants will be able t lk at the class while answering their questins. B. Reasns shuld be given t the Judges, in the rder f the cntestant s placing. Majr cmparisns, criticisms and grants shuld be used, where apprpriate. C. Cntestants giving their reasns n a different placing than what they recrded n their placing card will autmatically be penalized 5 pints frm their reasns scres. Cntest Time and Materials A. Ten minutes will be allwed in the cler per placing each judging class and taking ntes fr reasns. B. Cntestants will stand back tw minutes fr reviewing judging class general characteristics except thse classes designated as walk-by classes. Eight minutes will be allwed fr clse inspectin f each class and ne minute will be allwed fr stand back and filling ut placing cards. C. Thirty minutes will be allwed fr identifying the 30 retail cuts, with n stand back. D. The Judges will decide all fficial placings and cuts fr the cntest. E. Immediately preceding the start f ral reasns, there will be a warm-up perid f at least 15 minutes fr cntestants t study ntes fr their ral reasns. F. Oral reasns may nt exceed tw minutes. G. All frms, placing cards, nte cards fr reasns, etc. shall be prvided by the cntest administratin. H. Clipbards, and writing utensils shall be prvided by the cntestant. I. Cards nt marked will be scred as a zer.

6 1. Learn crrect terms. It is imperative t knw what yu are lking fr and what yu are talking abut. 2. Develp a pattern fr bserving classes. This will help yu rganize yur ntes and reasns. Wrk frm tp t bttm n carcasses, r frnt t back n cuts f meat. 3. Make accurate bservatins and always tell the truth. When in dubt, leave it ut. 4. Learn the crrect rganizatin fr reasns and present them lgically. Start with the mst imprtant pints, then fllw these up with mre specific details. 5. Grammar is imprtant! Always use past tense and speak in cmplete sentences. 6. Be thrugh. Bring ut all the majr differences that were clearly bserved in the class. 7. D nt hunt fr things t say. If yu cannt clearly see a difference, d nt discuss it. Well-rganized, cncise reasns shuld be less than 2 minutes lng. 8. Think abut the class while speaking. If yu can visualize the carcasses r cuts, yur reasns may be mre accurate. 9. Take gd ntes, but d nt read them! Yur reasns shuld be given frm memry. 10. Present yurself well. While speaking, stand up straight, feet shulder-width apart, with yur hands behind yur back. Lk the judge in the eyes, and speak in a lud, clear, cnfident vice. Avid fidgeting, swaying, r ther distracting mannerisms. 11. Remain calm and businesslike. If yu get stuck r frget smething, mve n t the next pint yu are able t remember. D nt stand and fidget while trying t remember smething. 12. Practice! This is the nly way t get better. Spend time n yur wn t develp a technique that wrks fr yu. Give reasns t yur parents, siblings, friends, r t yur reflectin in the mirrr. The mre reasns yu give, the mre cmfrtable yu will be. Organizatin f Oral Reasns When presenting ral reasns, it is imprtant t keep them rganized and easy t fllw. This will bth keep yu n track and help the fficial understand yur reasns. A sample rganizatinal structure fr ral reasns is n the next page. In general, yu shuld start ut with an pening statement, including yur cntestant number, the name f the class, and yur placing. Make sure the placing yu tell the fficial matches the ne yu marked n yur placing card! Yu will autmatically lse pints if the placings n yur card and in yur reasns d nt match. Yu shuld then discuss yur first pair (advantages then grants) fllwed by the secnd pair, then the third pair. The last part f yur reasns shuld discuss the specimen yu placed last, and hw it cmpares t the rest f the class. Only in this sectin may yu start with the grants first. Fr example, yu might say that the cut yu placed last had the mst desirable clr, but yu placed it last because it was the fattest cut in the class. In Review Remember there are three main parameters yu are bserving: muscling, trimness, and quality. Decide which is mst imprtant in each pair, then discuss all the differences fr each parameter befre mving n t the next parameter. Fr example, if yu think trimness is the mst imprtant difference, yur tpic sentence shuld fcus n trimness. Yu shuld talk abut all f the trimness advantages and then mve n t muscling and quality. D nt jump arund

7 amng muscling, trimness, and quality, as this will cnfuse bth yu and the fficial. Be clear, cncise, and cnfident. Sample Outline f Oral Reasns Fr the purpses f this sample set, assume yu placed the class I. Opening Statement. A. I placed this class f II. Advantages and Grants fr Each Pair (Tp pair, Middle pair, Bttm pair). A. Tpic sentence: In my tp pair, I placed 1 ver 2 because. (This shuld be the main reasn yu placed 1 ver 2; e.g.,1 was heavier muscled) 1. Details t supprt tpic sentence [Describe where 1 was heavier muscled] 2. Additinal details t describe the advantages in 1 ver 2 3. Grants: I grant that 2 had. [Describe any advantages fr 2 ver 1] B. Tpic sentence: In my middle pair, I placed 2 ver 3 because 1. Details t supprt tpic sentence 2. Additinal details 3. Grants: I realize that 3 C. Tpic Sentence: In my bttm pair, I placed 3 ver 4 because 1. Details t supprt tpic sentence 2. Additinal details 3. Grants: I grant that 4 III. Discussin f the Exhibit Placed Last A. Start with any grants, if yu chse: I recgnize that 4 B. Tpic sentence fr criticisms: I placed 4 last because 1. Details t supprt tpic sentence [Use phrases such as the mst fat r the smallest ribeye t emphasize the fact that 4 is last] 2. Yield statement: Finally, 4 wuld yield [Describe the last place specimen in terms f edible prduct, lean percentage, cnsumer appeal, etc.]

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9 Sample Reasns: Prk Lin Chps I placed this class f prk lin chps In my tp pair, I placed 1 ver 4 due t superir advantages in muscling. 1 displayed larger tenderlin and lin eye muscles. 1 als had a higher degree f marbling in the lin eye and exhibited less external fat arund the lin eye. I grant that 4 had less tail fat. In my middle pair, I placed 4 ver 3 due t a cmbinatin f muscling, trimness and quality. 4 had a larger lin eye with less bne. 4 exhibited less external, kidney and tail fat and had a mre desirable reddish-pink clred lean. I recgnize that 3 had slightly mre marbling in the tenderlin muscle. In a clse bttm pair, I placed 3 ver 2 due t advantages in trimness and quality. 3 had less kidney and external fat and exhibited less bne. 3 als had a mre desirable reddish-pink clred lean and a slightly larger tenderlin. I grant that 2 had a larger lin eye. Finally, I realize that 2 displayed acceptable clr and marbling but nnetheless left it last as it exhibited the greatest amunt f external fat and largest amunt f bne. 2 wuld yield the least amunt f edible prduct in the class. Thank yu References Behrends, J., Yder, S., Schmidt, T., & Leick, C. (2015). Mississippi 4-H Meats Judging Manual. Starkville, MS: Mississippi State University.