Regional Jr. Livestock Shows – Cherry County Participant Results
Congratulations to J.T. Adamson of Cody for competing in the AK-SAR-BEN 4-H Livestock Exposition held at the Quest Center in Omaha, NE at the end of September. J.T. received 2 purple ribbons for his feeder calf exhibits.
Congratulations also to Jake and Tessa Gale for their efforts at the Western Junior Livestock Show held in Rapid City, SD the second week of October. Jake won the sixth futurity division and Tessa was named the Reserve Champion Junior Showman. Also competing at the Western Junior Livestock Show in Rapid City were Bart, Clint, and Chism Miller.
Congratulations again, and thanks local 4-Hers for doing a good job representing Cherry County at the regional competetions.
4-H Career Portfolio record books due November 10
Proper Handling of Game Meat Lowers Risk of Foodborne Illness – by Julie Albrecht, UNL Extension Food Specialist
Hunters should follow safety precautions to lower their risk of foodborne illness. Proper handling of game meat helps stop bacterial growth on raw meat.
Temperature plays an important role in keeping game meat safe and preventing foodborne illness. Bacteria grow most rapidly between 40 degrees and 140 degrees. UNL food safety specialists strongly recommended taking the carcass to a cooler the day of the kill if the temperature is over 40 degrees.
Special care should be taken to keep the carcass cool during transport. Keep the meat out of direct sunlight and allow as much air circulation as possible. Do not use airtight gamebags or tarps that hold in heat and cause meat to spoil rapidly.
Make sure game meat is processed safely in sanitary conditions. If the raw meat is mishandled, bacteria may grow and produce toxins that can cause foodborne illness.
Freeze fresh meat at zero degrees to stop bacterial growth. Temperatures below 40 degrees will slow growth of bacteria but will not kill bacteria. Divide meat into meal-size quantities and wrap in moisture and vapor-proof wrap. Label packages with contents and date. Freeze only the amount of meat that will be solidly frozen within 24 hours.
Limit game meat to eight months of storage time. Safely thaw frozen meat in the refrigerator or microwave. Game meat often is high in bacterial content and thawing at room temperature will enhance bacterial growth. Meat thawed in the microwave should be cooked immediately. Use meat thawed in the refrigerator within one to two days.
Keep raw meat and cooked meat separate to avoid cross-contamination. Wash knife, cutting board and hands often with warm, soapy water. To destroy bacteria, cook game meat until it reaches safe internal temperatures of 160 to 212 degrees. Set the oven no lower than 325 degrees. Cook all ground meats to an internal temperature of 165 degrees. Steaks and roasts cooked to an internal temperature of 145 degrees are medium rare, 160 degrees are medium and 170 degrees are well done. A whole game bird should reach 180 degrees.
As always, you can call the extension office at 402-376-1850, or visit us online at cherry.unl.edu for more information.
