Senior Division: Competition to represent Kansas at the National (American Royal/KSU) or National Western (Denver/CSU) contests. Team of 3-4 (age 14-18 before Jan. 1) following National 4-H Meat Evaluation and Identification Guidelines (www.meatjudging.org). Individuals may judge for individual honors in cases where there are insufficient entrants from an extension unit to make a team.

Classes will consist of 30 retail cut identification; 3 classes of pork wholesale/primal-subprimal/retail cuts; 3 classes of beef wholesale/primal-subprimal/retail cuts; and 3 sets of oral reasons.

Intermediate Division: Team of 3-4 (age 10-13 before Jan. 1). Individuals may judge for individual honors in cases where there are insufficient entrants from an extension unit to make a team.

Classes will consist of 30 retail cut identification; 3 classes of pork wholesale/primal-subprimal/retail cuts; 3 classes of beef wholesale/primal-subprimal/retail cuts; and 3 sets of 5 questions.

Novice Division: Open to all 4-H individuals. Intended for individuals (no teams) with minimal meat judging experience.

Classes will consist of 30 retail cut identification; 3 classes of pork wholesale/primal-subprimal/retail cuts; 3 classes of beef wholesale/primal-subprimal/retail cuts; and 3 sets of 5 questions.

Other Information: 4-H Meat Judging & Identification reference materials and information can be found at www.meatjudging.org under 4-H Meat Judging. Contact John Unruh (785-532-1245 or junruh@ksu.edu ) or Terry Houser (785-532-1253 or houser@ksu.edu ) for other information about the contest. For continuity, if you wish, questions can be addressed to Dave Schafer, emeritus, at (785-539-7842 or davideschafer@sbcglobal.net )

Registration: Registration will be available September 1, 2008!  To register online and pay $5.00 entry fee per person at your local Extension Office by 5 pm, Friday, October 3, 2008. Use the green "Register for 4-H Events!" button in the upper left corner. For questions regarding registration, contact Robin Curry (rcurry@ksu.edu) or Jim Adams (jadams@ksu.edu).