Consumer Meats

Not a State Fair Project

Beef, Lamb, Pork, Poultry, Fish and Wild Game

MANUAL—NONE

RECORD SHEET—Beginner, Intermediate and Sr. Level Sheets RECIPE CARD Every participant must exhibit with prepared dish. 

This is a county-level project, and it will not advance to the State Fair.

GENERAL RULES

• Beginner: Grades 3–5 at enrollment time

• Intermediate Grades 6–8 at enrollment time

• Senior: Grades 9 and above at enrollment time

General Consumer Meats project Description

• Exhibitor must complete the record sheet appropriate for their grade.  This must be checked in along with the dish at project Check-In. 

• Exhibitor must bring in a completed dish including serving for 1 person to be judged.

• Exhibitor must have completed a provided Recipe Card for the dish that is being exhibited. 

**If any of this is not turned in at Check in the Exhibitor will automatically be ineligible to go on for Champion or Reserve Champion and will go down a ribbon.

For food competitions: Filling, Frosting, glazing, pie filling and meringue whether cooked or uncooked are NOT PERMITTED to contain cream cheese, sour cream, heavy cream or whipped cream products as the nature of these products increases the moisture content and water activity of the food. Foods with a higher moisture content and water activity can be ideal growing conditions for food borne pathogens, even if the ingredient is part of a batter and baked.  Additionally un-pasteurized milk (raw milk or raw milk products) or uncooked eggs/egg whites (pasteurized eggs or eggs cooked to 160 degrees F may be used) are NOT PERMITTED. Recipes must be provided to show which ingredients were used in each part of the product.  

-Contestants should wash their hands and cook area properly before starting to prepare their dish. In addition the contestant should not have any open wounds or illnesses when cooking. If bandages are used please be sure to wear food grade gloves to complete your project. Contestants are not to prepare a project if they have been ill in the last 48 hours as to not share it with the rest of the group. Whenever possible, baked products should be transported and stored in chilled coolers (41 degrees F). Gloves will be provided for use.

Judges and individuals who will consume the products from this county project should be informed that they are at risk of food borne illnesses since the established policy cannot guarantee that an entry which may be a " Potentially hazardous food” has been properly prepared or handled before during or following the completion.  Tasting of a food product is solely at the discretion of the Judges. Judges are NOT to taste anything that they deem undercooked or that they believe is not to health standards. If a competitors dish is deemed inedible they will still receive a ribbon as part of participation and encouraged to review the requirements and try again the next year.  

Exhibitors must stick to the meats listed under each Beginner, Intermediate, or Senior as there are more meats to choose from as you go up.  

Beginner Project: Beef, Lamb, Pork or Poultry (Only pick one meat)

1.  Exhibit 1 dish prepared including a meat chosen by the exhibitor.  This must be presented as a single dishe at a dinner including side dishes appropriate for the meat prepared(Including plate, meat, sides, Napkins, drink and silverware).

   And/Or

2. Exhibit an educational poster identifying the wholesale cuts on a carcass in relation to a picture of a live animal.  Variations and any additional information relating to the wholesale carcass is permissible. Cio                                              

Intermediate Project: Beef, Lamb, Pork, Poultry or Fish(only pick one meat)

1. Exhibit 1 dish prepared including a meat chosen by the Exhibitor. This must be presented as a single dish at a dinner including side dishes appropriate for the meat prepared. (Including plate, meat, sides, napkins, drink, and silverware). A Completed recipe card including the recipe of the dish exhibited must accompany the dish.  

And/Or

2. Exhibit an educational poster on the select meats in the Intermediate division.  This may include but not limited to: cuts on a specific animal, healthy cooking habits, cooking temperatures, etc. Consumer meats posters must be shown horizontal, have a title, white info card in bottom right corner, covered in a plastic sleeve and have a foam core behind it.  Poster must be turned in at consumer meats check in and will be judged the same day.  

Senior Project: Beef, Lamb, Pork, Poultry, Fish or Wild Game(Pick only one meat)

1. Exhibit 1 Meat dish prepared including a meat chosen by the Exhibitor. This must be presented as a single dish at a dinner including side dishes appropriate for the meat prepared. (Including plate, meat, sides, napkins, drink, and silverware). A Completed recipe card including the recipe of the dish exhibited must accompany the dish. 

And/ Or

2. Exhibit an educational poster on the select meat in the Senior division chosen by the Exhibitor.  This may include but not limited to: cuts on a specific animal, healthy cooking habitis, cooking temperatures, etc.  Poster must be presented horizontal, have a title, white info card in the bottom right corner, covered in a plastic sleeve and have a foam core behind it.  Poster must be turned in at consumer meats check in and will be judged the same day