Discover secrets behind how your food is processed in the meat science project! You will learn how to identify various cuts of meats and determine the quality. As you discover science-based information about meat, you will be able to judge the quality and retail value of meat.
Many young agriculturalists in Texas are already in the production of meat products through exhibiting market steers, swine, sheep, and goats at junior livestock competitions. By participating in meat science judging contests, youth learn science-based information to consider when evaluating and making decisions, as well as learning proper meat storage and handling procedures. This is important so all Texans know how to purchase safe, nutritious meat products. It will also give future agricultural and food industry leaders a broad view of the livestock industry.
There are so many people more than willing to help you out, both local families and your county extension office. In this project you will learn:
- Decision making
- Oral and Written Communication
And you can also learn through various other opportunities:
- Public Speaking
- Community Service
If you need any type of accommodation to participate in a program or have questions about the physical access provided for an event, please contact the AgriLife Extension agent in your county. Requests for accommodation should be made at the time of registration for the event or at least two weeks prior to the program or event.
4-H Member Resources
Texas 4-H Meat Science Project
Texas A&M University Department of Animal Science Publications-Youth Meat Judging
Meat Science Video Series
Online Meat Judging Training
Meat Judging Resources
There are several contests throughout the year at almost every major stock show as well as District and State 4-H events. Students are given a set of meat that they must evaluate and score. After they have made their decision of which cut of meat is the best they will write a set of oral reasons. It is a competitive environment to test their knowledge of the subject of meat science.