Florida 4-H Tailgate: Meat Selection

Chad Carr , Brian Estevez, Sonja Crawford, , , Ed Jennings, andMark Mauldin
Other Contacts: Sarah Hensley andChristopher DeCubellis

Release Date: 6/8/2026

DOI: 10.32473/EDIS-4h376-2017

4-H Youth Development

Abstract

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This fact sheet discusses meat selection.

About this Publication

This document is 4HASL44, one of a series of the 4-H Youth Development Program, UF/IFAS Extension. Original publication date December 2016. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

How to Cite

Carr, C., Estevez, B., Crawford, S., Scheffler, J., Baker, G., Jennings, E., & Mauldin, M. (2017). Florida 4-H Tailgate: Meat Selection. EDIS, 2017(1), 2. https://doi.org/10.32473/edis-4h376-2017