A S U R V E Y OF 4-H AND FFA MEATS P R O G R A M S

Transcription

1 129. A S U R V E Y OF 4-H AND FFA MEATS P R O G R A M S Livestock production projects have always been popular among 4 - H Club and I T A members. The t r a i n i n g of boys and g i r l s i n meats has not received the attention it should have i n the past. I n t e r e s t i n youth meats a c t i v i t i e s i s now developing i n many States as a r e s u l t of the current emphasis throughout the livestock industry i n t a i l o r i n g meat t o s a t i s f y consumer preference. This report i s based on a recent survey among State extension s p e c i a l i s t s t o appraise t h e present s t a t u s of meats programs f o r boys and g i r l s. Eighteen of the States from which r e p l i e s were received reported organized meats a c t i v i t i e s i n various stages of development. The l e t t e r s indicated t h a t there i s a growing awareness of t h e need f o r including instruction i n meats i n livestock production and judging educational programs f o r youth. Serious consideration i s being given i n many States t o the broadening of livestock judging a c t i v i t i e s t o include work with carcasses. Perhaps w e have been "putting the c a r t before the horse" i n teaching young people t o Judge l i v e animals without p r i o r t r a i n i n g i n the fundamentals of carcass characteristics. It i s my belief that carcass evaluation w i l l become a basic f a c t o r i n developing livestock breeding programs i n the future. Greater emphasis on meats work w i l l increase the effectiveness of OUT t r a i n i n g programs w i t h youth. A high percent of the rural 4 - H Club and FFA members leave the farm t o take up careers i n urban areas. An increasing number of suburban young people are enrolling i n these organizations. Regardless of where they l i v e they are consumers of meat, and w i l l appreciate t h e i r t r a i n i n g experience i n t h i s f i e l d. The survey brought t o l i g h t several problems which confyont extension workers i n promoting meats a c t i v i t i e s. 1. County agents and vo-ag teachers i n general have limited training i n meats. This i s reflected i n a lack of confidence and reluctance t o develop meat activities. It points up the great need f o r t r a i n i n g leaders in meats work. 2. F a c i l i t i e s f o r displaying and judging carcasses and meat cuts a r e inadequate i n many areas. 3. Contests and t r a i n i n g sessions i n many cases must be scheduled a t inconvenient hours i n order t o prevent c o n f l i c t s with high school *Presented by Charles E. B e l l, Jr., Chief, Animal Industry Branch, Federal Extension Service, USDA, a t Reciprocal Meat Conference, Chicago, Ill., June 13-14, 1960.

2 130. schedules and avoid interference with operations a t packing plants and r e t a i l markets. 4. Shortage of visuals and other training aids. The s p e c i a l i s t s were complimentary of t h e meats manual prepared by the Reciprocal Meat Conference and the m a t e r i d s providzd by t h e National Live Stock and Meat Board. 5. Need f o r a national 4 - H meats judging contest t o provide addit i o n a l incentive f o r State contest wimers. The survey disclosed the variety of approaches which a r e being used i n developing meats programs f o r 4-E and FFA members. The following ideas of special i n t e r e s t were extracted from t h e reports. -- reported by Robert E. I. Iowa A. Rust A basic meats course conducted by extension leaders f o r 4 - H Club members i n 18 northern Iowa counties. Training sessions are held i n advance f o r t h e a s s i s t a n t agents and volunteer leaders. Course is similar i n content t o basic college meats courses. A s l i d e s e t with s c r i p t was prepared f o r use by the k a d e r s. 4-R members fill out an a c t i v i t y record sheet a t t h e conclusion of t h e year's course. B. A n idea f o r increasing t h e educational value of 4 - H Carcass Shows. The beef calves to be shown a r e photographed i n both color and black and white a t the beginning of t h e feeding period and again at the show. Their carcasses a r e a l s o photographed. The exhibit o r s are given an opportunity t o see t h e carcasses i n the cooler. The photographs provide valuable teaching material f o r t h e winter meetings of t h e 4-E beef club members. 11. Michigan A. - reported by N e i l B. Webb and Ralph E. Horrow 4 - H Meats Project Outline. The following schedule was designed t o provide step-by-step t r a i n i n g over a period of 10 months. It involves instruction by t h e leader, demonstrations by the club members and "home-work" assignments between monthly meetings. 1. F i r s t Meeting Rules f o r the care and handling of meat I 1) A food requiring sanitary care and storage 2) Equipment used and s a f e t y f i r s t (3) ~ e r s o n a lcleanliness and appearance (4) Records t o be maintained 04 suagested I demonstrations f o r the next meeting 1) How t o make a "drug store wrap" for meat 2) How t o use a meat thermometer

3 Second Meeting Brief instructions of meat identification by species and type cuts b) Demonstrations prepared since the last meeting c) Observation of wholesale and retail meat charts t (1) Study t h e differences between a cut of lamb, beef and pork Become familiar with t h e cuts of one species (i.e. e i t h e r beef, la& o r pork) Suggested demonstrations f o r the next meeting (1) 3. How t o prepare an8 cook beefburgers, lamb chops o r pork chops Eow t o read a meat cooking chart Third meeting Instructions on identification of the differences between fresh, cured, and frozen meats In the r e t a i l s t o r e Demonstration of how t o pan b r o i l a meat cut (b) the identification charts and become familiar with Study (c) cuts which a r e Sold (d) Resume of identification (e) Before the next meeting (1) study identification of cuts Stop by a retail store and look a t m a t cuts. how many you can identify 4. See Fourth Meeting a)!pour of a r e t a i l meat market b) Suggested preparation f o r the next meeting (1) Prepare a snack f o r refreshments from cold cuts and ready-to-eat sausages Each member bring some ready-to-eat meat cut and a non-meat refreshment such 8s potato chips, crackers, etc. (Learn the names of the meat you bring) 5. F i f t h Meeting Discussion of comminuted meats (b) Prepare and garnish the various cuts of meat (leaves, sausages, etc.) (c) Suggested demonstrations f o r the next meeting (I) How t o evaluate "marbling" in f r e s h meats What is a desirable color of fresh beef, pork o r lamb

4 Sixth Meetin4 a) Discussion of the f a c t o r s influencing quality of meats b) A study of neat quality (1) Using a few cuts of meat observe the factors which influence quality: a. b. c. d. marbling color texture firmness Using two similar cuts of meat which d i f f e r widely i n marbling plan a t a s t e t e s t (3) Records of observations (c) Suggested damnstrations f o r t h e next meeting (1) Let one member demonstrate how fresh meats a r e unwrapped when brought from the store and rewrapped f o r refrigerator storage, while another member rewrap8 f o r home freezer storage A member demonstrates the physical difference between meat wrapping materials f o r r e t a i l stores, home refrigerator storage and freezer storage 7. Seventh Meetina; ie{ Meat wrapping materials discussion Isam Bo identify and use some of the various types of meat wrapping materials t 1) Filzas 2) Wax papers (3) Foil8 and laminated papers Observe economy of wrapping materials by s i z e of cuts and proper cleanliness 8. Eighth M e e t i q - Study tour of a retail meat market Before the next meeting (1) Study t h e safety rules f o r outdoor cookery and the equipment and materials used Study wur next lesson on broiling m a t by outdoor cookery

5 Ninth Meet i n s -- Outdoor Cookery Preparation (1) Tour an equipment store as a group and study the types of grills, equipment and materials f o r cooking meat out-of-doors the proper method of preparing meat on an Discuss outdoor charcoal g r i l l (b) Suggested demonstrations f o r the next meeting (1) How t o place charcoal i n the g r i l l and safely use lighter fluid How t o place the meat on t h e g r i l l and regulate the height f r o m t h e coals 10. Tenth Meeting 111. Having a meal out-of-doors (1) Observe the demonstrations on preparation of the f i r e and placing meat on t h e grill Each member should place h i s own cut of meat on t h e g r i l l and cook it t o h i s desire of doneness (3) Make t h i s a complete snack o r meal w i t h other foods and garnish your meat dish (4) Record the r e s u l t s of your outdoor cookery experience (5) As a group, discuss the year's a c t i v i t i e s -I l l i n o i s - reported by Harry G. Russell A portable refrigerated meats display t r a i l e r i s used a t many county rv. V. Junior Livestock Shows. The animals a r e f i r s t judged on foot. A f t e r slaughter, a representative o f the university places t h e carcasses on t h e basis of t h e i r cut-out value. The carcasses are exhibited i n t h e t r a i l e r during the last day o r two of the show. Massachusetts - reported by Byron Colby A state-wide 4 - H Lamb Carcass Show i n connection with t h e 4 - H Lamb Sale. All lambs a r e purchased by one packer who displays t h e carcasses f o r study by the exhibitors. A team of three judges composed of 1 university meats man and 2 packing house representatives judges the carcasses. Premium money i s based on the placings i n t h e carcass show. Objective i s t o emphasize meat-type lambs and provide addit i o n a l training experience f o r 4 - H members. Florida - reported by Robert L. Reddish Six area workshops are held each year f o r training 4-H and FFA members in meats. Contestants i n the area meats identification and judging

6 134. contests a r e selected from the workshop participants. He reports t h a t the workshop idea creates more i n t e r e s t and sends contestants i n t o the contest b e t t e r prepared. VI. West Virginia - reported by Joseph C. Dnch 4 - H Ham and Bacon Shows are held i n 15 counties annually after the completion of the year's Pig Feeding Projects. Approximately 600 hams and 600 sides of bacon are sold a t auction a t these shows. A State show-sale is a l s o held involving about 100 hams and the same number of bacon sides VII. North Carolina A.. - reported by John A. Christian 4-E Meats Program Purpose of t h e project i s t o educate youth on selecting, grading, preparing, buying and using carcasses and cuts of meat, Ten t o 25 boys and girls are selected from each participating high school. Farm background i s not required. Training sessions a r e held twice a month. Training includes discussions, lectures, p r a c t i c a l work, class exercises and t r i p s t o packing houses and locker plants. Meats judging teams are selected from participants. B H demonstration on bagging hams t o prevent insect and rodent damage Demonstrations include l i f e cycle of insects, sanitation measures, two methods of bagging hams, aging of hams t o improve flavor and the best ways t o cut and cook home-cured hams. VIII. Mississippi - reported by E. E. Grissom Combination 4 - E Meat Judging and Market Animal Grading Contest. Includes beef, pork and lamb. Three carcass classes, 6 classes of wholesale cuts and t h e l i v e grading of 10 steers, 10 barrows and 10 lambs. IV. South Carolina - reported by A. L. DuRant R members canned 16,000 quarts of meat 1 4 M 4 - H members froze 24,000 pounds of meat