Carcass Beef Results‏

The Carcass Beef Contest is a great opportunity for all 4-H/FFA youth to learn more about production and the beef industry. Carcass Contest exhibitors select an animal to be in the carcass class at their weigh-in in December. They feed and learn more about producing a market ready animal for their live evaluation in July. On July 1, the exhibitors brought their carcass exhibits in for a final weigh-in. The exhibitors met with County Youth Coordinator, Amy Brainard, Educational Programs Coordinator, Codi Workman, and Livestock Program Specialist, Patrick Wall, to try and determine how well their animals did. The livestock was taken to the meat locker in Leighton to be processed. On July 7, the exhibitors met at Leighton Processed Meats to see the carcasses and learn about carcass data from Livestock Specialist, Patrick Wall. The exhibitors learned about different cuts of meat and Patrick Wall explained the different categories in which meat is judged for the Carcass Contest. The results are as follows:

Zach Harris – Champion Performance Carcass, Reserve Champion High Quality Grid Carcass, 5th Place High Retail Grade Carcass

Abbie Nunnikhoven – Reserve Champion Performance Beef Carcass, 4th Place High Quality Grid Carcass, 3rd Place High Retail Grade Carcass

Lane Judy – 3rd Place Performance Beef Carcass, Champion High Quality Grid Carcass, 6th Place High Retail Grade Carcass

Amy Griffin – 4th Place Performance Beef Carcass, 5th Place High Quality Grid Carcass, Reserve Champion High Retail Grade Carcass

Cole Poe – 5th Place Performance Beef Carcass, 3rd Place High Quality Grid Carcass, 7th Place High Retail Grade Carcass

Amy Griffin – 6th Place Performance Beef Carcass, 7th Place High Quality Grid Carcass, Champion High Retail Grade Carcass

Connor De Bruin – 7th Place Performance Beef Carcass, 6th Place High Quality Grid Carcass, 4th Place High Retail Grade Carcass

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Posted by on Jul 22 2014. Filed under Clubs and Organizations. You can follow any responses to this entry through the RSS 2.0. Responses are currently closed, but you can trackback from your own site.

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