Genesee County 4-H Market Beef Steer Project Record
Name:
1
Genesee County 4-H Market Beef Steer Project Record
Project records are to be completed by the 4-H member. For more information see 4-H Market Animal Program Rules or contact 4-H Club Leader or 4-H Office. Complete page 1 at initial weigh-in and turn in to 4-H Club Leader. Be sure to copy this information onto page 2 for your records. Name:
Birth Date:
Club Name:
GENESEE COUNTY 4-H BEEF CLUB
Species:
BEEF STEER
Age as of January 1, 2018: __________ Showmanship Level: (check one)
___Junior: age 8 – 12
___Senior: age 13 – 19
Number of Years in Market Animal Program: __________
Project Animal Identification #1: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm: Name: ______________________________________________________________ Address: _____________________________________________________________
Project Animal Identification #2: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm
Leader Signature:________________________________________________Date:_________________
Name:
2
Genesee County 4-H Market Beef Steer Project Record
Project records are to be completed by the 4-H member. For more information see 4-H Market Animal Program Rules or contact 4-H Club Leader or 4-H Office. Complete page 1 at initial weigh-in and turn in to 4-H Club Leader. Be sure to copy this information onto page 2 for your records. Name:
Birth Date:
Club Name:
GENESEE COUNTY 4-H BEEF CLUB
Species:
BEEF STEER
Age as of January 1, 2018: __________ Showmanship Level: (check one)
___Junior: age 8 – 12
___Senior: age 13 – 19
Number of Years in Market Animal Program: __________
Project Animal Identification #1: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm: Name: ______________________________________________________________ Address: _____________________________________________________________
Project Animal Identification #2: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm:
Name:
3
Project Planning Identifying goals and how you are going to reach those goals is important in helping you become more skilled and knowledgeable about your project. Personal goals are statements that indicate what you want to achieve or improve upon. 1. Set at least three goals and your plan for achieving those goals for yourself this year. (What do you want to learn? What do you hope to accomplish?) 1. 2. 3.
2. What activities or tours would you like to have considered for a meeting opportunity in the future?
3. What factors will you consider when selecting your market steer?
Name:
4
Parts of My Steer Label your steer from the list below
Back Belly Brisket Cannon Bone Crest Dew Claw Dewlap Ear Face Forearm
Heart Girth Hock Hoof Hook Knee Loin Muzzle Pastern Pin Point of Shoulder
Poll Quarter Rearflank Rib Rump Sheath Stifle Joint Switch Tail Head Throat
Name:
5
Steer Stomach Label the parts of the stomach from the lists below
Abomasum Reticulum Esophagus Rumen Omasum Small Intestine _______________________________________________________________
Abomasum Omasum
Reticulum Rumen
Name:
6
Wholesale Cuts of Meat Label the cuts of meat from the list below
___ Chuck
___ Shortplate
___ Sirloin
___ Brisket & Shank
___ Short Loin
___ Rump
___ Rib
___Flank
___ Round
Name:
7
Cuts of Meat Label the cuts of meat from the list below
A. Sirloin Steak
G. Rolled Rump
M. Short Ribs
B. Brisket
H. Ground Beef Stew Meat
N. Top Loin Steak
C. Heel of Round Ground Beef
I. Tip Steak Tip Roast
O. Ground Beef Stew Meat
D. Chuck Shortribs Cross Rib Pot Roast
J. Chuck Eye Roast
P. Chuck Shortribs Arm Pot Roast/Steak
E. Crosscut Shank Ground Beef Stew Meat
K. Flank Steak Ground Beef Stew Meat
Q. T-Bone Steak
F. Porterhouse Steak Tenderloin Steak/Roast
L. Ribeye Roast/Steak
R. Bottom Round Roast/Steak Eye of Round
Name:
8
Project Knowledge
Answer ALL Project Knowledge questions. 1. Name three specific desired characteristics of your market animal: 1. 2. 3. 2. What is the normal average body temperature for a beef cow?
3. Name three retail cuts of beef: 1. 2. 3. 5. Name the four compartments of the beef cattle stomach: 1. 2. 3. 4. 6. What is the average dressing percentage for a market steer?
7. What is the average daily weight gain of your market steer?
8. Name three ingredients used as a protein source in feed: 1. 2. 3.
Name:
9
Project Activities List the tours, judging events, workshops, clinics, seminars, etc. that you participated in this year and what knowledge you gained from participating in them.
Name:
10
Market Steer Project Progress By final weigh in, fill in the blanks in the Expenses column, Average Daily Gain column & Expense Sheet (page 11). Before submitting to 4-H Club Leader on Friday of fair, complete the Sale Receipts, Buyer and Overall Placement blanks. AVERAGE DAILY GAIN: EXPENSES:
Selling weight of animal
__________
Purchase cost or value of animal
___________
Starting weight of animal
__________
Hay
___________
Total Gain
__________
Silage
___________
Starting Date
__________
Grain
___________
Finish Date
__________
Protein Supplement
___________
Number of days on feed
__________
Bedding
___________
Gain per day
__________
Vet Costs
___________
Other (trucking, commission, ect.)
___________
TOTAL RAISING EXPENSE:
___________
(add all items)
Total gain / Days = Gain per day
Name of Buyer:
SALE RECEIPTS:
__________________________________
Sale of Animal: ___________ X ___________= Price/lb
Sale Weight
PROFIT or LOSS (circle one)
(Sale Receipts - Raising Expenses)
$__________
Overall Placement: ____________
Name:
11
Name:
\
12
Project Record Scorecard
4-H members: leave this page blank. The person judging your project record will complete the score card. Points Possible
Scoring Criteria
Points Awarded
25
Neatness
________
Accuracy
________
Completeness
________
Total Points Earned by 4-H’er
________
25 50
(Legible writing, well-organized, age appropriate)
(no math errors, factual statements made)
(Appropriate pages and sections, complete thoughts/ideas, Pages 2 – 11, five points per page)
Scoring: 90-100: Blue, 75-89: Red, 74 or below: White Judges’ Comments:
1
Genesee County 4-H Market Beef Steer Project Record
Project records are to be completed by the 4-H member. For more information see 4-H Market Animal Program Rules or contact 4-H Club Leader or 4-H Office. Complete page 1 at initial weigh-in and turn in to 4-H Club Leader. Be sure to copy this information onto page 2 for your records. Name:
Birth Date:
Club Name:
GENESEE COUNTY 4-H BEEF CLUB
Species:
BEEF STEER
Age as of January 1, 2018: __________ Showmanship Level: (check one)
___Junior: age 8 – 12
___Senior: age 13 – 19
Number of Years in Market Animal Program: __________
Project Animal Identification #1: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm: Name: ______________________________________________________________ Address: _____________________________________________________________
Project Animal Identification #2: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm
Leader Signature:________________________________________________Date:_________________
Name:
2
Genesee County 4-H Market Beef Steer Project Record
Project records are to be completed by the 4-H member. For more information see 4-H Market Animal Program Rules or contact 4-H Club Leader or 4-H Office. Complete page 1 at initial weigh-in and turn in to 4-H Club Leader. Be sure to copy this information onto page 2 for your records. Name:
Birth Date:
Club Name:
GENESEE COUNTY 4-H BEEF CLUB
Species:
BEEF STEER
Age as of January 1, 2018: __________ Showmanship Level: (check one)
___Junior: age 8 – 12
___Senior: age 13 – 19
Number of Years in Market Animal Program: __________
Project Animal Identification #1: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm: Name: ______________________________________________________________ Address: _____________________________________________________________
Project Animal Identification #2: 1. Project Animal Name (if given one):
5. Breed:
2. Genesee County Tag #:
6. Sex:
3. State/Official/Premise ID #:
7. Weight at initial weigh-in:
4. Other Tag #:
8. Date of initial weigh-in:
Your project Animal: (check all that apply) ___
I purchased my project animal.
___
My project animal is bred & owned.
___
I board my project animal at another farm:
Name:
3
Project Planning Identifying goals and how you are going to reach those goals is important in helping you become more skilled and knowledgeable about your project. Personal goals are statements that indicate what you want to achieve or improve upon. 1. Set at least three goals and your plan for achieving those goals for yourself this year. (What do you want to learn? What do you hope to accomplish?) 1. 2. 3.
2. What activities or tours would you like to have considered for a meeting opportunity in the future?
3. What factors will you consider when selecting your market steer?
Name:
4
Parts of My Steer Label your steer from the list below
Back Belly Brisket Cannon Bone Crest Dew Claw Dewlap Ear Face Forearm
Heart Girth Hock Hoof Hook Knee Loin Muzzle Pastern Pin Point of Shoulder
Poll Quarter Rearflank Rib Rump Sheath Stifle Joint Switch Tail Head Throat
Name:
5
Steer Stomach Label the parts of the stomach from the lists below
Abomasum Reticulum Esophagus Rumen Omasum Small Intestine _______________________________________________________________
Abomasum Omasum
Reticulum Rumen
Name:
6
Wholesale Cuts of Meat Label the cuts of meat from the list below
___ Chuck
___ Shortplate
___ Sirloin
___ Brisket & Shank
___ Short Loin
___ Rump
___ Rib
___Flank
___ Round
Name:
7
Cuts of Meat Label the cuts of meat from the list below
A. Sirloin Steak
G. Rolled Rump
M. Short Ribs
B. Brisket
H. Ground Beef Stew Meat
N. Top Loin Steak
C. Heel of Round Ground Beef
I. Tip Steak Tip Roast
O. Ground Beef Stew Meat
D. Chuck Shortribs Cross Rib Pot Roast
J. Chuck Eye Roast
P. Chuck Shortribs Arm Pot Roast/Steak
E. Crosscut Shank Ground Beef Stew Meat
K. Flank Steak Ground Beef Stew Meat
Q. T-Bone Steak
F. Porterhouse Steak Tenderloin Steak/Roast
L. Ribeye Roast/Steak
R. Bottom Round Roast/Steak Eye of Round
Name:
8
Project Knowledge
Answer ALL Project Knowledge questions. 1. Name three specific desired characteristics of your market animal: 1. 2. 3. 2. What is the normal average body temperature for a beef cow?
3. Name three retail cuts of beef: 1. 2. 3. 5. Name the four compartments of the beef cattle stomach: 1. 2. 3. 4. 6. What is the average dressing percentage for a market steer?
7. What is the average daily weight gain of your market steer?
8. Name three ingredients used as a protein source in feed: 1. 2. 3.
Name:
9
Project Activities List the tours, judging events, workshops, clinics, seminars, etc. that you participated in this year and what knowledge you gained from participating in them.
Name:
10
Market Steer Project Progress By final weigh in, fill in the blanks in the Expenses column, Average Daily Gain column & Expense Sheet (page 11). Before submitting to 4-H Club Leader on Friday of fair, complete the Sale Receipts, Buyer and Overall Placement blanks. AVERAGE DAILY GAIN: EXPENSES:
Selling weight of animal
__________
Purchase cost or value of animal
___________
Starting weight of animal
__________
Hay
___________
Total Gain
__________
Silage
___________
Starting Date
__________
Grain
___________
Finish Date
__________
Protein Supplement
___________
Number of days on feed
__________
Bedding
___________
Gain per day
__________
Vet Costs
___________
Other (trucking, commission, ect.)
___________
TOTAL RAISING EXPENSE:
___________
(add all items)
Total gain / Days = Gain per day
Name of Buyer:
SALE RECEIPTS:
__________________________________
Sale of Animal: ___________ X ___________= Price/lb
Sale Weight
PROFIT or LOSS (circle one)
(Sale Receipts - Raising Expenses)
$__________
Overall Placement: ____________
Name:
11
Name:
\
12
Project Record Scorecard
4-H members: leave this page blank. The person judging your project record will complete the score card. Points Possible
Scoring Criteria
Points Awarded
25
Neatness
________
Accuracy
________
Completeness
________
Total Points Earned by 4-H’er
________
25 50
(Legible writing, well-organized, age appropriate)
(no math errors, factual statements made)
(Appropriate pages and sections, complete thoughts/ideas, Pages 2 – 11, five points per page)
Scoring: 90-100: Blue, 75-89: Red, 74 or below: White Judges’ Comments:
