4-H Beef Club discuss beef basics and by-products

SURVEY OF BEEF:
Beef Club members looked over cuts at Holiday Market and discussed cooking methods.

The Happy Valley 4-H Beef Club is busy!

We met and took a field trip to the Holiday Market meat counter where we did an activity on finding retail cuts of meat, calculating how much they cost per pound and how to cook each cut. It was very interesting.

On the way there, we talked about how to cook each type of meat.

We also did an activity on feed tags. We each brought our feed tags and talked about what is in each bag of feed that we feed to our animals. We talked about the feed ingredients, which is important and how much of it is in the feed we use for our steers.

Our steers are now tagged and weighed for the Shasta District Fair. All of our steers are gaining at least 3.15 pounds per day, which is really good.

We also talked about presentation day at the fair. Two of our members did presentations to the group. Brandon Wogoman presented one on the Beef Basics or what you need to know to take a 4-H beef project and Chloe Fowler did one called "Marshmallow Man," a scientific presentation that had to do with beef by-products.

Both of us won a silver medal on presentation day. We finished up our meeting by signing thank-you cards to supporter's of our group and talking about upcoming meeting topics such as beef showmanship practice,the fair and clipping our steers for fair. Some of our members are also entering in favorite foods day, that is where you cook a beef dish and get judged. Our next meeting is scheduled for April 5 at 1 p.m.