We All Learn At a Different Pace
What did I learn about myself through my 4-H participation?
I learned that it is not easy to be 16 and on the edge of adulthood.
Head - to clear thinking, when giving your word to someone, think about how it will affect your heart if you buckle to peer pressure and go against your morals and ethics .
Heart - to greater loyalty; loyalty is something that is given freely and cannot be demanded or forced upon someone.
Hands - to larger service, you can only do what you feel is right and work hard to achieve your goals.
Health - to better living; if your word is your honor, and you stand fast to your morals and ethics; loyalty will come to you freely, your goals will be realized, and you will make a difference in the world around you.
I love 4-H !
Peer pressure is one of the hardest things we face; stay true to yourself no matter how hard it is and make a difference!
Sunday, September 19, 2010
We were scored on; Posture and poise,well groomed appearance, Modeling of Outfit,Garment Presentation, Garment Construction,Pattern appropriate for Model, Fit of Garment, Choice of accessories, Color a Attractive on model, and effect of undergarments.
Thank You to All that work so hard to make the Style Revue A Great Contest and Give so Freely of their Time.
Here are a few pictures of the Contest.
Thursday, September 16, 2010
Cindy Kinder the Extension Educator for Gooding County was my teacher.
To grade my beef we measured the size of the rib eye, back fat, and figure the kph fat, and you must have the carcass weight.
These two beef graded prime minus and choice plus. my third beef graded prime plus.
Grades are based on the amount of marbling in the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the meat. In general, the higher the degree of marbling, the more tender, juicy, and flavorable the meat will be. Higher grade meats come at a higher cost.
Beef is best in flavor and texture when cattle are between 18 and 24 months old, so the grading favors younger animals.
Meat graders assign a yield grade to a carcass by evaluating:
- the amount of external fat;
- the hot carcass weight;
- the amount of kidney, pelvic, and heart fat; and
- the area of the ribeye muscle.
There are eight distinct grades of beef recognized by the USDA.
- is the ultimate in tenderness, juiciness, and flavor.
Just over half of the beef graded each your earns a grade of Choice.
USDA. In order of descending quality they are:
Cindy Kinder Extension Educator for Gooding County
for more information click the links above.
Monday, September 6, 2010
This year I had three steers so when my Dad was showing me what he knew my Mom was taking pictures for me to share.
Depending on the style you can leave the hair on the pole of you can remove it. I did both ways this year .
You may want to leave the hair on the pole until you are at the show to see what the style is at that time.
Now that you have just the beginners basics go to the watch and learn and watch the pro's clip and groom.
Remember you are trying to make your steers look the best that you can.
You will always what to follow the rules of the Show, Fair or Association that you are participating in.