2017 University of Florida Youth Meat and Livestock Judging Clinics
Friday, January 13, 2017 at 1:00 PM (EST)
San Francisco, California
London, United Kingdom
Extension Agents, Volunteer Leaders, & Agriculture Teachers Interested in fielding Meat or Livestock Judging Teams in 2017 … Bring your students to Gainesville for one trip as the University of Florida Department of Animal Sciences will host two concurrently running judging clinics.
Participants (youth and adult) in the Meat Judging Clinic will need to dress warmly, wear close-toed shoes, and bring hard hats and frocks. If needed, contact Kyle Mendes to possibly borrow UF equipment. The Horse Teaching Unit is a covered open-air facility, so be prepared for weather variations.
The program is targeted to 4-H and FFA youth ages 11-18 (4-H Intermediates & Seniors, FFA Middle & High School), leaders/coaches, teachers/advisors, and Extension Agents. There will be a $20 per person registration fee for both youth and adults.
Both clinics will start at 2 pm on Friday, January 13th and again at 8 am on Saturday, January 14th. There will be a dinner at the HTU for participants in both programs (included in the registration fee) Friday at 6:30pm.
For more information contact
Ethan Propp for the livestock judging clinic
DEAD LINE TO REGISTER IS JANUARY 9, 2017
What can/can't I bring to the event?
The livestock program will be held outside and the meat clinic will be held in a 35F cooler. so appropriate clothing should be brought
Is my registration/ticket transferrable?
Do I have to bring my printed ticket to the event?
What is the refund policy?
The name on the registration/ticket doesn't match the attendee. Is that okay?
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When & Where
UF Animal Sciences Department
Department of Animal Sciences Mission
Provide our stakeholders with intellectual depth and tools required for self-sustained learning while emphasizing knowledge related to animal agriculture. Conduct research and make knowledge available through teaching and extension to assist food animal and horse enterprises in remaining profitable and sustainable, and providing consumers with economical, safe and wholesome food.