050 Meats
The meats project teaches about processing meat from animals and poultry; how to identify meat cuts, evaluate quality, and proper cooking of meats.
Focus:
- Processing livestock
- Identifying species, wholesale cuts and retail cuts
- Cookery methods
- Evaluating quality and quantity differences
- Role of red meat in the diet
- Exploring career opportunities
What members can do: (Beginner level)
- Identify species
- Identify some wholesale and retail cuts
- With supervision, cook and eat cuts of beef, pork, lamb, and veal
- Present illustrated talks and demonstrations on meat topics
What members can do: (Intermediate level)
- Identify species, wholesale cuts and retail cuts
- Select proper cookery methods for cuts
- Explain inspection and quality and yield grading
- Identify quality and yield factors
- Present talks and demonstrations on meat topics
- Identify and describe uses of by products
What members can do: (Advanced level)
- Describe the steps in processing livestock
- Explain uniform meat labeling and the nutrifast program
- Explain meat storage techniques
- Describe the importance of red meat in the diet
- Describe the relationship between wholesale and retail cuts
- Compare carcass and retail prices and calculate cost per serving
- Serve as a teen leader and teach younger members
Depending on interests, experience, and abilities of the 4-H member, skills and literature can apply across levels.
