Submitted Kade Allen (at right) is pictured with Phyllis Ferguson, the executive vice president of the Tennessee Pork Producers, after being named the high individual in the pork division.

Submitted

Kade Allen (at right) is pictured with Phyllis Ferguson, the executive vice president of the Tennessee Pork Producers, after being named the high individual in the pork division.

Submitted

Macon County 4-H members competed in the State 4-H Outdoor Meat Cookery contest, which held in Knoxville at the University of Tennessee on Oct. 7.

The top four teams from the central, eastern, and western regions qualified to compete at the state contest.

The team members made history by being the first group from Macon County to take the highest honor of being named the state's top meat cookery team.

The team consisted of Kade Allen (who placed first in pork), Eli Borders (second place lamb), Samantha Bussell (third- place poultry) and Zachary Goad (third place beef).

This contest teaches youth many life skills such as leadership, responsibility, communication and teamwork.

The team members decided which species they would prepare for the judges -- beef, lamb, poultry or pork. After the members picked their species, they decided on a cooking recipe and used proper food safety and handling practices to prepare their product.

The members started their charcoal fires and had two hours to prepare their product. After the two hours concluded, the members turned in their finished product to the judges and stated their degree of doneness.

There is also a team platter component to the contest. The team is judged on how they incorporate the theme in their display and into their recipes.

The judges also observe how the meat is displayed. The display earned fourth place and received 43 out of 50 points.

The team decided on barnyard harvest as its theme.

The team score was added to the four individual scores, and Macon County 4-H had the highest overall team score, 390.3 points.

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Kade Allen (at right) is pictured with Phyllis Ferguson, the executive vice president of the Tennessee Pork Producers, after being named the high individual in the pork division.

Submitted

The Macon County 4-H meat cookery team won the state title on Oct. 7. Pictured are: Dr. Dwight Loveday, University of Tennessee Institute of Agriculture associate professor of meat science; Kayla Jenkins, Macon County 4-H extension agent; Eli Borders; Samantha Bussell; Zachary Goad; Kade Allen; Phyllis Ferguson, executive vice president of the Tennessee Pork Producers; and Keith Allen, Macon County 4-H extension agent.

Submitted

Kade Allen (at right) is pictured with Phyllis Ferguson, the executive vice president of the Tennessee Pork Producers, after being named the high individual in the pork division.

Submitted

Macon County 4-H members who competed in the State 4-H Outdoor Meat Cookery contest include: (L to R) Kade Allen, first place in the pork competition with 91.7 points; Samantha Bussell, third place in poultry with 86 points; Zachary Goad, third place in beef with 83.3 points; and Eli Borders, second place in lamb with 86.3 points.