Tag: Florida 4-H Animal Sciences

Florida 4-H Poultry Project Record Book

Two children evaluate chickens at a 4-H poultry show.

The Florida 4-H Poultry Project Record Book is designed as a tool for Florida 4-H members to keep records for their dual-purpose or show flocks. The Florida 4-H Poultry project’s purpose is to acquire an understanding of poultry production by preparing for, purchasing, breeding, caring for, and keeping records on one or more chickens or other poultry species. This 18-page major revision by Chris Decubellis is based on the original edition by L. W. Kalch and is a publication of the UF/IFAS Extension 4-H Youth Development Program.
https://edis.ifas.ufl.edu/4h038

Lamb and Variety Meat Retail Identification Cuts

People judging sheep at the Animal Sciences Meat and Livestock Judging Clinic. Lambs, meat science. UF/IFAS Photo by Tyler Jones.

This new poster includes all of the lamb and variety meat cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods. Written by Brian Estevez, Chad Carr, and Larry Eubanks, and published by the UF/IFAS 4-H Youth Development Department, December 2017.
http://edis.ifas.ufl.edu/4h381

Beef Retail Identification Cuts

Ground beef

This new poster includes all of the beef cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods. Written by Brian Estevez, Chad Carr, and Larry Eubanks, and published by the UF/IFAS 4-H Youth Development Department, December 2017.
http://edis.ifas.ufl.edu/4h380

Pork Retail Identification Cuts

Raw pork being butchered at the University of Florida's meat lab.

This new poster includes all of the pork cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods. Written by Brian Estevez, Chad Carr, and Larry Eubanks, and published by the UF/IFAS 4-H Youth Development Department, November 2017.
http://edis.ifas.ufl.edu/4h379