Clover Retail Meat Judging – 2017 Name__________________________ Contestant #_______________ County________________

Contestant Number ________________ Placing Score _____________________ University of Kentucky College of Agriculture Animal Sciences Department Contestant’s Name ______________________

______________________

Address ______________________

______________________

County ______________________

Class

Boneless Ribeye Steaks

A 1 2 3 4 B 1 2 4 3 C 1 3 2 4 D 1 3 4 2 E 1 4 2 3 F 1 4 3 2 G 2 1 3 4 H 2 1 4 3 I 2 3 1 4 J 2 3 4 1 K 2 4 1 3 L 2 4 3 1 M 3 1 2 4 N 3 1 4 2 O 3 2 1 4 P 3 2 4 1 Q 3 4 1 2 R 3 4 2 1 S 4 1 2 3 T 4 1 3 2 U 4 2 1 3 V 4 2 3 1 W 4 3 1 2 X 4 3 2 1

Clover Retail Meat Judging – 2017

Official: 1-2-3-4 Cuts: 2-5-3 Contestant Number ________________ Placing Score _____________________ University of Kentucky College of Agriculture Animal Sciences Department Contestant’s Name ______________________

______________________

Address ______________________

______________________

County ______________________

Class

Boneless Ribeye Steaks

A 1 2 3 4 50 B 1 2 4 3 47 C 1 3 2 4 45 D 1 3 4 2 37 E 1 4 2 3 39 F 1 4 3 2 34 G 2 1 3 4 48 H 2 1 4 3 45 I 2 3 1 4 41 J 2 3 4 1 31 K 2 4 1 3 35 L 2 4 3 1 28 M 3 1 2 4 38 N 3 1 4 2 30 O 3 2 1 4 36 P 3 2 4 1 26 Q 3 4 1 2 20 R 3 4 2 1 18 S 4 1 2 3 29 T 4 1 3 2 24 U 4 2 1 3 27 V 4 2 3 1 20 W 4 3 1 2 17 X 4 3 2 1 15

Clover Hay Judging – 2017 Name__________________________ Contestant #_______________ County________________

Contestant Number ________________ Placing Score _____________________ University of Kentucky College of Agriculture Animal Sciences Department Contestant’s Name ______________________

______________________

Address ______________________

______________________

County ______________________

Class __Hay Judging Class____

A 1 2 3 4 B 1 2 4 3 C 1 3 2 4 D 1 3 4 2 E 1 4 2 3 F 1 4 3 2 G 2 1 3 4 H 2 1 4 3 I 2 3 1 4 J 2 3 4 1 K 2 4 1 3 L 2 4 3 1 M 3 1 2 4 N 3 1 4 2 O 3 2 1 4 P 3 2 4 1 Q 3 4 1 2 R 3 4 2 1 S 4 1 2 3 T 4 1 3 2 U 4 2 1 3 V 4 2 3 1 W 4 3 1 2 X 4 3 2 1

Clover Hay Judging – 2017

Official: 1-2-3-4 Cuts: 2-3-4

Contestant Number ________________ Placing Score _____________________ University of Kentucky College of Agriculture Animal Sciences Department Contestant’s Name ______________________

______________________

Address ______________________

______________________

County ______________________

Class __Hay Judging Class____

A 1 2 3 4 50 B 1 2 4 3 46 C 1 3 2 4 47 D 1 3 4 2 40 E 1 4 2 3 39 F 1 4 3 2 36 G 2 1 3 4 48 H 2 1 4 3 44 I 2 3 1 4 43 J 2 3 4 1 34 K 2 4 1 3 35 L 2 4 3 1 30 M 3 1 2 4 42 N 3 1 4 2 35 O 3 2 1 4 40 P 3 2 4 1 31 Q 3 4 1 2 26 R 3 4 2 1 24 S 4 1 2 3 30 T 4 1 3 2 27 U 4 2 1 3 28 V 4 2 3 1 23 W 4 3 1 2 22 X 4 3 2 1 20

Name_____________Contestant#________County__________________

Clover Retail Meat Cut Identification – 2017

INSTRUCTIONS: For each picture, use the columns on the right to choose the letter that indicates your answer for each retail meat cut. Use capital letters and write neatly. Clovers only provide answers for retail cut name. Each question is worth 5 points (50 points total for Clovers).

Retail Cut

Name

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Retail Names – to be used in answer column

Beef Retail Meat Cuts A. Kidney B. 7-Bone Steak C. Ribeye Steak D. Cross Cuts

Lamb Retail Meat Cuts E. Rib Roast F. French Style Roast G. Loin Double Chop

Pork Retail Meat Cuts H. Center Rib Roast I. Fresh Ham Center Slice J. Bacon Sliced

Name___ANSWER KEY__

Contestant#_____________County______________

Clover Retail Meat Cut Identification – 2017 INSTRUCTIONS: For each picture, use the columns on the right to choose the letter that indicates your answer for each retail meat cut. Use capital letters and write neatly. Clovers only provide answers for retail cut name. Each question is worth 5 points (50 points total for Clovers).

Retail Cut

Name

1. D

2. F

3. A

4. J

5. G

6. E

7. B

8. H

9. C

10. I

Retail Names – to be used in answer column

Beef Retail Meat Cuts A. Kidney B. 7-Bone Steak C. Ribeye Steak D. Cross Cuts

Lamb Retail Meat Cuts E. Rib Roast F. French Style Roast G. Loin Double Chop

Pork Retail Meat Cuts H. Center Rib Roast I. Fresh Ham Center Slice J. Bacon Sliced

1 Inches

0 62 41 3 5

Inches 0 62 41 3 5

2

Inches

0 62 41 3 53

Inches

0 62 41 3 54

5 Inches

0 62 41 3 5

6

Inches 0 62 41 3 5

7

8

9 Inches0 62 41 3 5

10

Name____ANSWER KEY_________ Contestant #________________County____________________

Clover Livestock Feed Identification – 2017

INSTRUCTIONS: For each sample, use the columns on the right to choose the letter that indicates your answer for each livestock feedstuff. Use capital letters and write neatly. Clovers provide answers for the feedstuff name. Each question is worth 5 points (50 points total for Clovers).

Feedstuff

Name

1. E

2. F

3. C

4. I

5. D

6. G

7. J

8. H

9. B

10. A

Feed Names – to be used in answer column 1 by Clovers A. Molasses, dried B. Corn, shelled C. Soybeans, whole D. Beat Pulp, dried E. Alfalfa Meal F. Vegetable Oil G. Cottonseed, whole H. Wheat, whole I. Limestone, ground J. Rolled Oats

Name______________________ Contestant #________________County____________________

Clover Livestock Feed Identification – 2017 INSTRUCTIONS: For each sample, use the columns on the right to choose the letter that indicates your answer for each livestock feedstuff. Use capital letters and write neatly. Clovers provide answers for the feedstuff name. Each question is worth 5 points (50 points total for Clovers).

Feedstuff

Name

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Feed Names – to be used in answer column 1 by Clovers A. Molasses, dried B. Corn, shelled C. Soybeans, whole D. Beat Pulp, dried E. Alfalfa Meal F. Vegetable Oil G. Cottonseed, whole H. Wheat, whole I. Limestone, ground J. Rolled Oats

Name_______________________ Contestant #________________County__________

Clover Livestock Equipment

Identification – 2017 INSTRUCTIONS: For each picture, use the columns on the right to choose the letter that indicates your answer for each piece of equipment. Use capital letters and write neatly. Clovers provide answers for livestock/meat equipment names. Each question is worth 5 points (50 points total for Clovers). F

Equipment Name

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Equipment Names – to be used in answer column 1 by Clovers

A. Plastic Boots B. Sheep/Goat Rope Halter C. Pig Show Whip D. Curry Comb E. Pig/Lamb/Goat Feeder F. Paint Brand G. Syringe H. All Weather Paint Sticks I. Show Halter J. Ear Notchers

Name________KEY_________ Contestant #________________County__________

Clover Livestock Equipment

Identification – 2017 INSTRUCTIONS: For each picture, use the columns on the right to choose the letter that indicates your answer for each piece of equipment. Use capital letters and write neatly. Clovers provide answers for livestock/meat equipment names. Each question is worth 5 points (50 points total for Clovers). F

Equipment Name

1. F

2. A

3. I

4. G

5. J

6. B

7. H

8. D

9. E

10. C

Equipment Names – to be used in answer column 1 by Clovers

A. Plastic Boots B. Sheep/Goat Rope Halter C. Pig Show Whip D. Curry Comb E. Pig/Lamb/Goat Feeder F. Paint Brand G. Syringe H. All Weather Paint Sticks I. Show Halter J. Ear Notchers

Name__________KEY_________ Contestant #__________County_______________

Clover Livestock Breeds Identification – 2017

INSTRUCTIONS: For each picture, use the columns on the right to choose the letter that indicates your answer for each livestock breed. Use capital letters and write neatly. Clovers only provide answers for breed name. Each question is worth 5 points (50 points total for Clovers).

Breed Name

1. C

2. B

3. D

4. A