2012 District III Livestock Skill-a-thon

 The District III Skill-a-thon contest was held  in Gooding County. 
Over 35 4-H members entered the contest from 5 different counties.
The age divisions included Clover Buds,
Junior 1, Junior 2, Intermediate, and Seniors.

The day started early with a work shop with different stations manned by Senior teens to assist those with learning the different skills needed to compete.

The skill-a-thon contest is a test of practical knowledge and covers 4 species, so Contestants have to know more than just the animal they show. Some of the categories include feed identification, breed identification, animal part identification, measuring ribeye and backfat, retail meat cut identification, feeds and feeding questions, judging hay samples and grain samples, and answering questions about how, where and why to give shots.


 This year the knowlege and fun was shared and had by all; before the contest begain we all had pizza and soft drinks.

This year placing are listed below.

Junior I
1st place tie Trey T. and Alexis N.
2nd Navada S.
3rd Josiah K.
4th John K.
5th Libby H.

Junior 2
1st place Kaycee T.
2nd Rose D.
3rd Thomas K.
4th Alicia E.
5th Jessica S.
6th Owen R.
7th Charlotte B.

Intermediate
1st place Wade T.
2nd Joesie D.
3rd MaKayla P.
4th Ellyana D.
5th Dustin A.
6th Lynnesy T.
7th Maria S.

Senior
1st place Cora I.
2nd Brianna R.
3rd Alexis C.
4th Braylee T.
5th Carlos C.
6th McKayla S.
7th Chris F

I



Clover Buds Wyatt and Gus




Junior I




Junior 2



Intermediates

Seniors

My 2012 Trip To The Western National Roundup

First I would like to thank all my sponsors; without your support my trip would not have been possible, THANK YOU.
I would now like to say Congratulations to all the Winners in each of the competitions you all did an out standing job; and it was my pleasure to meet all of you.
To all of you who worked so hard to make the Leadership Across America Western National Roundup  possible THANK YOU. I had a great time,  learned a lot and I hope to make it back next year.
To all my Family and Friends thank you for being there for me.
To all my reader I would like to say if you ever get the chance to go to a National competition Go! The experience will make you stronger and more self confident in every part of your life.
There were 962 of the best, brightest, most determined and dedicated 4-H and FFA members from 35 States and Canada at this year Western National Roundup.
 Needless to say I did have a great time; the workshops put on by Brand Lee White were outstanding, the food was great and the competition was extremely tough. I competed in the National Original Speech contest and place 4th and in the National Fashion Revue and placed 5th I received a ribbon for both. I can not wait to compete at this level again.
Now about the FUN during this event there was a pin swap, a dance, dinners, and workshops, as well as you had free time to enjoy National Western Stock Show and all that Denver has to offer.

State Photo

National Speech 4th place and National Fashion Revue 5th

My sponsors

This was the best I loved seeing all the action

Had a great time at the National Western Stock show

Style Revue

Girls just want to have fun

I had a great time

Marie Retires after 23 years

 How many time have we all in the Gooding County 4-H program stood next to Marie and shook her hand as she gave a an award of some kind? If you were not at the Year End Awards Banquet on October 9th 2011 you may not be aware that Marie officially announced her retirement. Marie's last day will be November 11, 2011.

I know that I will see her around the fair and at different events; but The extension office will seem so empty with out her smile, help, and positive words of encouragement.

                                             Thank You for 23 years of Dedication

                             Marie  Gooding County 4-H Coordinator 1988 to 2011

Beef Cattle and the Quest for Knowledge (Beef Production Medicine and Management)

I love to read;  everyone who has visited my blog knows that I truly believe that knowledge is power.

While on this quest for knowledge; last week I had a book dropped in my lap that I have not put down.

The title of this book is BEEF Production Medicine and Management; in section A; you can read about Anatomy, Biosecurity, Body condition Scoring, Nutrition, Normal ranges for temperature, heart and resporatory rates, showing junior livestock, prescription and non-prescription drug guidelines and the list goes on this is just section A.
Section B - Routine Observation and Procedures.
Section C - Vaccines and Parasite Control Products.
Section D - Tests and Diagnostics.
Section E - Flowcharts for Specific Symptoms.
Section F - Infectious Diseases, Problems and Treatment.

If you are in 4-H, FFA, or a cattle producer this is a book you should own. I have to return this one soon, but I have order my own and it will be here soon.

this book is a Animal Health Publications  you can order it on line or call 1-877-424-7838.

There is also manuals for;
Dogs and Cats
Horses
Sheep and Goats
Beef and Dairy

I think the next one that I will get will be the one for Horses. before I am done I hope to own all of them because my animal never seem to get sick on a week days.

Follow the links and check it out for yourself; KNOWLEDGE IS POWER.

Grading My Market Project Steers ( know what you are eating )

 Today I went to the Bates Custom Butchers and graded my two remaining 4-H steers.

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:

1. the amount of external fat;
2. the hot carcass weight;
3. the amount of kidney, pelvic, and heart fat; and
4. the area of the ribeye muscle.

There are eight distinct grades of beef recognized by the USDA.

USDA Prime Beef

•  is the ultimate in tenderness, juiciness, and flavor.

USDA Choice Beef

Choice grade beef has less marbling than Prime, but is still of very high quality. This is the most popular grade of beef because it contains sufficient marbling for taste. 
Just over half of the beef graded each your earns a grade of Choice.

USDA Select beef

This is generally a lower priced grade of beef with less marbling than Choice. Select cuts of beef may vary in tenderness and juiciness.


USDA. In order of descending quality they are:

• Prime
• Choice
• Select
• Standard
• Commercial
• Utility
• Cutter
• Canner  

I got all my information from
http://meat.tamu.edu/beefgrading.html 
http://www.bbqreport.com/archives/barbecue/2006/03/02/understanding-the-usda-beef-grading-system/
and from
Cindy Kinder Extension Educator for Gooding County

for more information click the links above.