Developing Blue Ribbon 4-H Membe​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​1st-place-blue-ribbon-clip-art-1868925.pngrs

​Judging teams are a great way to learn more about different topics and put into practice, the knowledge gained through competivite activities.  Their is a judging team for every 4-H member.  Below is a selection of judging teams with dates, locations and contact information to begin learning more about your perfered judging event!  

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​Consumer Decision Making
 
Consumer Decision Making trains young people in decision making skills related to purchasing decisions. The contest teaches how to observe, compare and make decisions based on facts collected. It also pro​vides experience in organizing thoughts and defending decisions with oral reasons.​​
 

 
 
For more information, contact: Kane Reeves, kreeves@tnstate.edu 
 

 
 
Life Skills 
 

 
 
LifeSkills is an interactive learning activity for middle school children usually held in conjunction with state/regional fair competition across Tennessee. It teaches life skills in health, nutrition, finances, design and family interaction, through activity boards.​​
 

 
For more information, contact: Sharon Tubbs, stubbs1@utk.edu 
 

 
 
Outdoor Meat Cookery 

 
 
To promote the use of meat produces in the diet by teaching the art and science of safely preparing beef, lamb, pork and poultry in an outdoor setting.​
 

 
 
For more information, contact: Kane Reeves, Kreeves@tnstate.edu 
 

 
​Horse Judging 

 
4-H Horse Judging is not just for those individuals with horses.  Horse Judging helps 4-H members reconginize desirable and undesirable qualities in horses.  They will learn to make logical decisions about horse quality and develop the skills to defend those decsion based on the information they have learned.

 
For more information, contact: Jake Mallard, dmallard@utk.edu 
 
Livestock Judging
 
 
 
Livestock judging contests consist of market and breeding animals, including beef, meat goats, sheep, and swine. Participants rank the animals in the classes, answer questions on chosen classes, and deliver sets of oral reasons from memory.
 

 
 
For more information, contact: Jake Mallard, dmallard@utk.edu
 

 
 
Meats Judging 

 
Meats judging contests consist of retail meat identification and judging of retail meat cuts for lamb, beef and pork. Retail meat identification consists of identifying the species, primal cut, retail cut and cookery method. Judging requires the participants to rank the meat in the classes and answer questions on chosen classes​.  

 
For more information, contact: Kane Reeves, Kreeves@tnstate.edu