MAMP Annual Convention 2015 Convention Agenda

(as of 1-19-15...prices for meals are before the 2-20-15 deadline)

Thursday, March 5

2 pm Registration Committee meets to prepare packets

3 pm MAMP Board Meeting

5-6 pm Packet Pick up at the Registration Desk

8-midnight MAMP Hospitality Suite Open * Join the board and all your MAMP friends as we kick off a great weekend of learning & fun!

Friday, March 6

7am-4pm Registration Desk open at hotel * Your packets will be available for pick up & any additional meal tickets may be purchased at this time.

7:15, 7:30am School busses leave from hotel to go to MU

8 am Welcome at MU from MAMP President Larry Young, Dr. Bryon Wiegand, MAMP Technical Advisor. Enjoy a continental breakfast at MU for $5 (MUST HAVE PRE-PURCHASED A MEAL TICKET)

TEAM BRATWURST PRODUCTION

We will divide into groups and formulate a Bratwurst with creative ingredients. Mix and stuff the Bratwurst into casings and then let the university cook it. Then everyone will have a chance to sample and judge the products.

Noon-1 pm LUNCH at MU $14 (MUST HAVE PRE-PURCHASED A MEAL TICKET). During lunch, we will have an AAMP Update from AAMP Staff Chris Young & AAMP President Kevin Western

Production of Bratwurst with Mike Sloan (Hermann Wurst Haus), Kev-in Western (Western’s Smokehouse), and Tyson Wibbenmeyer (Stonie’s Sausage Shop)

Learn from some of the best. We will have a panel of speakers to team up and discuss step-by step how to produce award winning bratwurst.

Sampling/ Judging of Bratwurst

Marketing of Bratwurst-Now that you know how to make great Bratwurst, learn the proven strategies in selling them. Learn new methods of maximizing sales and profits in bratwurst marketing.

Friday, March 6 continued…

Spouse Acitivty-11am-2pm, Les Bourgeios Winery Tour ($10-Advance ticket required)

Ladies will be chauffeured to Les Bourgeios Winery in Rocheport and given a tour. It will be a great outing and quite enjoyable!

3-3:30pm Taste of Missouri Check In, Expo

The Cured Meat Show Check In will be Saturday Morning

3:15-6:15pn MAMP Trade Show (NOTE NEW TIME FOR TRADE SHOW)

60+ Booth Trade show featuring some of the newest and “must have” items for the meat processing industry. Take your time visiting with each vendor, discussing how they can help you & your business needs.

6:30pm Busby’s Bash-Sponsored by Mar/Co Sales...Named after the late L.T. Busby, Paradise Locker Meats will be preparing our meat & the Hetherington Men will be frying fish-yummy!!

7:15pm MOUSE RACES—After our meal, bring some CASH and join

us for an evening of fun, with the Mouse Races! Place your bets on

your favorite mouse. When they win, you win! Collect your winnings and bet again.

Parts of the proceeds benefit the MAMP Scholarship Fund. The whole family will enjoy

this experience. You won’t want to miss this. Please bring PLENTY of cash…$1s and

$5s will be great! We will also have some great items to bid on for the silent and

LIVE auction-all auction proceeds go the Scholarship Fund.

MAMP Hospitality Suite will be open until midnight

Saturday, March 7

7-8:30 am Cured Meat Show Check In

8am Past President’s Breakfast

This elite group continues to have an influence on MAMP’s direction & uses this occasion for Past President’s ONLY to meet & contribute.

8-9:30am Registration Desk Open...this is your last chance for meal tickets!

8:15 am Supplier Meeting—Suppliers will meet with Convention Committee to make suggestions for next year and to vote on a new supplier board position.

Join us for a breakfast buffet in the exhibit hall from 8:30-9:30am TICKET REQUIRED

9-NOON Trade Show—Last chance to visit with your supplier and make that purchase!

VOTED MISSOURI’S BEST!

Trophy presented by AgriMissouri

* TASTE OF MISSOURI * A fantastic MAMP tradition! Sample member’s products and vote for the

one you like best!

CONTEST RULES:

1. Operator may enter (at no charge) one product.

2. These entries will be places (by a drawing) at different booths during the Friday night trade show.

3. They will be tasted & scored by operator & supplier members as they visit the different booths.

4. The winner will be chosen by tallying the scores & dividing by the number of people trying each product.

5. Products will be entered during the MEAT PRODUCT SHOW registration.

6. Product should be-

A-cold, ready to eat, & shelf stable

B-Places in a 5 pound plastic container

C-Sliced (if it’s a luncheon meat, summer sausage, bologna, etc. It may be cut in half, thirds or quartered to make a more bite size sample. Snack sticks, jerky, etc. should be cut in

approximate 1 inch pieces for sampling).

7. AgriMissouri will sponsor a trophy to be awards Saturday night at the MAMP Awards Banquet.

MAMP Supplier Sponsors MAMP is very appreciative of those suppliers who have gone above & beyond with sponsorships!

Here they are as of 1-19-15…

PLATINUM ($500)

DarPro * Econ-O-Marker * Mar/Co Sales * Missouri Beef Industry Council

Poly-clip Systems * UltraSource * Walton’s

GOLD ($350)

Bunzl/Koch Supplies

SILVER ($200) Handtmann * Hess Meat Machines * REISER * Tipper Tie

BRONZE ($100)

Cargill * International Spices * Mound Tool Co. * Vortron Smokehouses

MAMP MEAT PRODUCT SHOW 2015 - REGISTRATION FORM

Exhibitors Name: _____________________________________ Phone#_____________________

Company Name: __________________________________________

To register your products check the line before the item

1.______Bone-in Ham - mild cured commercial style whole ham, bone-in

2.______Boneless Ham - mild cured commercial style whole ham, boneless

3.______Bacon - pumped and/or tumbled

4.______Dry Cured Bacon

5.______Summer Sausage, Cooked

6a._____Luncheon Meats

6b.____(2 entries of different types)

7.______Franks, Wieners

8._____Cooked Bratwurst and Smoked Links

9.______Fresh Bratwurst

10.______Meat Snack Stick

11.______Jerky - Whole muscle

12.______Jerky, Ground and Formed

13.______Smoked Turkey

14a.______Poultry Products

14b.______(2 entries of different types)

15a._____Game Meat Products

15b._____(2 entries of different types)

16a._____Beef Specialty Products

16b._____(2 entries of different types)

17a._____Pork Specialty Products

17b._____(2 entries of different types)

18a._____Sausage with Cheese, Fruit and/or Vegetables

18b._____(2 entries of different types)

19. _____Ring Bologna

20. _____Smoked Chop & Loin Product

__________ TOTAL NUMBER OF ITEMS ENTERED

$________ $6.00 per item

**PLEASE NOTE: ALL REGISTRING FOR CURED MEAT SHOW

WILL BE DONE ON SITE for 2015 on Saturday morning from 7-8:30am**

**PLEASE indicate at Check In if you are a new participant**

Saturday, March 7 continued...

12-NOON, MAMP Annual Business Meeting—Hear what MAMP has been doing for you this past year, elect new directors and review financial statements.

Lunch-Pizza buffet during the Business Meeting spon-sored by UltraSource, TICKET REQUIRED

12:30-4pm Afternoon Sessions include:

“Product Traceability & Recalls” Sure, you have a recall plan. You filled out the whole AAMP packet and stuck it in your HACCP book, and you know where all the boneless rounds went from last Thursday's production. But here's a question just for fun: Do you ever use a non-stick pan spray when cooking at home?

Q: How much soy lecithin do you think is really in pan spray, and how much of it actually ends up in your food?

A: Doesn't matter--soy is an allergen, and a Pennsylvania company had to recall a year's worth of pretzel dogs in November because a vendor changed their formula for pan spray without letting them know.

Here's another one from just last month (Jan 2015): FDA found traces of peanuts in a spice supplier's cumin, triggering not just a recall from that supplier, but from other spice suppliers who bought from him, and both FDA and USDA manufacturing plants. Did any of that cumin get in your plant? Which products? How would you know?

Neither one of these situations is the plants fault, but the plants have to pay for it in lost time, lost reve-nue, lost manpower, and bad publicity. Be ready for a recall that may never happen: Know exactly which in-gredients went in which batches. Rodger Abbott of Abbott Consulting Group will show you some easy ways to track ingredients through your plant, talk about how and why to practice a mock recall, and discuss some ways to reduce the chances of one of your products being recalled. Limit your business risk by limiting your recall!

“How Social Media can Help your Business” Speaker Jennifer Wood with Grassland Beef will dis-cuss how they are using various social media outlets to reach their customers, increase their sales, target certain audiences, and hear firsthand customer requests, complaints and feedback. Learn how you can use social media in your own business to build brand loyalty, drive sales, monitor trends and give your customers and colleagues a place to share feedback. There are many social media options currently available for busi-nesses, and we’ll distinguish between each to determine which are most beneficial for your customer base.

“Succession Planning” What age will you be when you are ready to let go of control of your business? Who will take over when you let it go? What do you need to do to prepare for the succession of your busi-ness? Garrett Taylor with Van Matre, Harrison, Hollis and Taylor P.C. will help you answer these questions and more. This is a discussion that everyone needs to be a part of. Don’t miss it!

“Running a Family Business” Father & Son, Morris & Steven of Burgers Smokehouse will discuss the trials, joys, and tribulations of running a 4 generation business that employees over 200 people with $50 million in annual sales, right here in central Missouri. Morris will discuss the business from 1927 to 1985 and Steven will speak of 1985 to today.

Saturday, March 7 continued...

5pm Hospitality Hour, Annual Banquet

Come join your MAMP members as we have a fabulous meal. After dinner we will have the Cured Meat Show awards including best of beef-pork-chicken & best of show and the “MU Cured Meat Ex-cellence Award.” We will induct our newest board members and present the MAMP scholarship to three deserving young people. The banquet will conclude with the presentation of our newest “Outstanding Service” and “Hall of Fame” awardees.

After the Banquet is over, the judging room will be open for viewing of all the meat show products then up to the MAMP Hospitality Suite for one more night!

Sunday, March 8

7:30 am Sunday Morning Devotional led by Past President Larry Young

8-10am Closing Breakfast & Program featuring Susie O. “Kids, Crops, Sows and Cows-Life Happens, Learn to Bounce” Susie is a city-born preacher’s kid turned farm-wife and mother. She entertains audiences across the country with her wit & wisdom. Her unique perspective and gift of storytelling causes people to laugh at life and learn at the same time. Weaved throughout her sto-ries, Susie incorporates her 4 P’s of Prosperity and reminds audiences of the importance of learning to bounce through life's’ twists and turns. Susie lives on a working farm along with her husband Richard. They raise hogs, cattle, and hay on their acreage located near Bowling Green. They are parents of two children and two grandchildren.

At the closing of breakfast, President Tyson Wibbenmeyer will draw our 2015 Grand Prize!

$400 CASH GRAND PRIZE DRAWING! MUST BE PRESENT TO WIN!

2015 Best of Beef Award Sponsored by: Missouri Beef Industry Council

Once again, our great friends at MBIC will be sponsoring the “Best of

Beef Award” for 2015. The winner will receive:

Registration for two at the American Association of Meat Proces-

sors convention in Springfield, IL

One Beef Product Registration at Cured Meat Championship

Three night’s stay at the AAMP convention

We cannot thank MBIC enough for this great sponsorship!

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Meat Product Show Ingredient Form

It has always been part of the GENERAL REQUIRMENTS that EACH ENTRY SHALL BE ACCOMPANIED BY THE FOLLOWING: 1-The name of the product; 2-An ingredient statement with ingredients listed in de-scending order of predominance. This requirement is necessary for competition at this year’s show. In order to speed up entering your product you are encouraged to make copies of this page and have a form filled out for each product you are entering. If you have any questions, please contact Louis @ 816-370-6328

13. Smoked Turkey - To be eligible for this class, turkey shall be brine cured and smoke-d, must be fully cook-ed (minimum final internal temperature of pro-duct during processing, 155°F), must be whole and may not be boneless.

*14.Poultry Products - To be eligible for this class, the product must be made from poultry and may in-clude any smok-ed and/or cured meats (except whole smok-ed turkey). This product may include specialty non-meat ingredients including cheese fruit and vegetables, but are not required. Examples of ac-ceptable products in-clude smok-ed chicken, quail, pheas-ant or their parts (turkey breast is accept-able). All prod-ucts must be fully cooked to a minimum internal temperature of 155°F. Items must be identified by name at registration and the product name will be avail-able to the judge. Plants may enter two prod-ucts of different types in this class (example: one smoked chicken, one smoked chicken and rice sausage).

15. Game Meat Products - The product must be made with meat from any game species provided that the meat has been either federally or state inspected for whole-someness. The product must be formulated with at least (50%) of one or more game meats. Beef, pork, poultry or meat from oth-er amenable species must be included provided the amount is greater than 3% of the finished product. The product may include fresh (uncured), cured and/or smoked muscle tissue. All products must be ready-to-eat and shall have been cooked in accordance with USDA FSIS guidelines Appendix A. Entries must be iden-tified by name of product and spice(s)) at registration. Eligibility for this class is amend-ed to include non-processors who are members of the Missouri Association of Meat Pro-cessors (MAMP) and have their product private labeled by a MAMP processing member in good standing. Plants may enter two products of different types in this class (example: one buffalo summer sausage and one venison snack stick).

16. Beef Products - This class is open to any all-beef item that does not have a specialized class available. All prod-ucts must be fully cooked Examples of acceptable products include dried beef, canned beef, corned beef, etc. Plants may enter two products of different types in this class (example: one peppered roast beef and one pastrami or one dried beef and one corn-ed beef).

*17. Pork Products - This class is open to any all-pork item that does not have a specialized class available. All products must be fully cooked. Examples of acceptable products include peppered pork butt, cottage bacon, etc. Items must be identified by name at registration and the product name will be available to the judge. Plants may enter two products of different types in this class (example: one cottage bacon and one smoked pork hock).

18. Sausage with Cheese, Fruit and/or Vegetable - This class is open to cooked sausage of any diameter that includes cheese or other unexpected ingredi-ents. All products must be cured and fully cooked in accordance with USDA FSIS guidelines Appendix A and include meat only from beef, pork and/or poultry. Sausage may be skinless or in a casing of any type. The cheese or unexpected ingredient must be present in sufficient quantity to characte-rize the sausage in flavor, texture or other sensory attribute. No minimum use level is specified. Plants may enter two products of different types in this class (example: one summer sausage with cranberries and one frankfurter with jalapeno cheese).

*19. Ring Bologna – To be eligible for this class, ring bologna may be beef and/-or pork and must be fully cook-ed in accordance with USDA FSIS guidelines Appendix A. This product must not contain specialty non-meat ingredients such as cheese, fruit, and or vegetables. This product may be coarse ground, fine ground, emulsified, or a combination of particle sizes. This product must be entered as a complete sausage and not cut or sliced. No colored casings are allowed.

*20. Smoked Chop and Loin Products – This class is open to any all-pork loin or chop products, bone-in or boneless. This product must not be ground. All products must be cured and fully cooked in accordance with USDA FSIS guidelines Appendix A.

G. STANDARDS OF EVALUATION - Since judges may be chang-ed from year to year and there may be considerable difference of opinion as to the characteris-tics of the ideal or average products, entries shall be judged according to the following standards:

H. JUDGES - Entries shall be evaluated by judges who are particularly qualified in their respective fields.

I. WINNERS - Entries scoring the highest number of points in each class shall be declared grand champions; entries scoring the next highest number of points in each class shall be the reserve grand champions; entries scoring the third highest number of points in each class shall be the champions; and entries scoring the fourth highest number of points in each class shall be the reserve champions. The number of awards per class will not exceed one-half the number of entries in the class. (Examples: 2 awards if 4-5 entries or 3 awards if 6-7 entries.)

J. PLAQUES - Awards presented to winning plants may not be reproduced without the special written consent of MAMP.

K. REGISTRATION - Registration shall be handled exclusively by the Association staff or assisting personnel and shall not be performed by any of the contest judges. A registration fee of $6 for each product registered. Entries in the Missouri Cured Meat Championships will be accepted for registration on Friday even-ing, the opening day of the convention, or at times and locations announced by the show management.

L. TAGGING - Each cured meat product shall be tagged and coded in such a way that the identity of its processor will remain unknown to anyone having any-thing to do with the judging, scoring and handling of the products with the exception of the members of the Association staff or those designated to handle regis-trations.

M. CUTTING - Bone-in hams shall be cut 2 inches from the aitch bone perpendicular to the long axis of the ham. Bacons shall be cut one-third of the way from the shoul-der end. Boneless hams will be cut only once with the angle of the cut at the discretion of show management. Large diameter sausages and luncheon loaves will be cut once with the angle of the cut at the discretion of show management. Small diameter sausages will be cut length-wise.

N.JUDGING - The judging of the different entries in the show shall be divided between the judges in accordance with their areas of special interest and qualifica-tions so that the judging work load will be shared equitably. Except for special cases, judging of each entry shall be done by one judge who is responsible for the entries in that class. It is the responsibility of the judges to disqualify any entry which does not meet any of the rules or requirements of the show. The judges shall refrain from discussing disqualified products during the Awards Session. Decision of the judges shall be final. After the judging is finished there should not be any re-evaluation made unless to break a ties; and if a re-evaluation is necessary, a new sample shall be judged.

O. DISPLAY - Product entries shall be displayed in the contest room as indicated in the convention program.

P. RECORDS - The Association shall retain in its files, for three years, copies of the top placing scores of the cured meat products entered in the show.

Q. REFRIGERATION - Sometimes operators who bring products entries for the show request the use of refrigerated space in the hotel to keep products cold. Although the Association cannot assume responsibility for providing refrigeration, when possible it will try to make arrangements with hotel catering to provide storage or try to make arrangements to provide a refrigerated truck to accommodate the products.

R. RELEASING THE CURED MEAT PRODUCTS - The cured meat products in the show may be picked up at the time and place specified in the convention program. All products will have a score card attached so that the owner will be informed of the score attained by his entries. Products will not be released with-out the authorized claim check. Cured meat products remaining in the pickup area after the announced deadline will become the property of show management.

S. RESPONSIBILITY - Although MAMP will exercise every reasonable precaution to protect and safeguard all cured meat product entries, it does not assume responsibility for the entries.

T. REGISTRATION WHEN NOT ATTENDING CONVEN-TION No mail entries will be accepted. Member operators who cannot attend the convention may enter cured meat products in the contest by sending them with someone else, provided that person as-sumes responsibility for the entries.

U. LIABILITY FOR PRODUCTS - Liability for entered products rests solely with the exhibitor. MAMP assumes no responsibility for sickness, illness, disease, infection, malady or other affliction caused by the ingestion, handling or cooking of products entered in the MAMP Cured Meat and Specialty Product Show.

V.SHOW MANAGEMENT - Show management shall have full power to interpret, extend or amend these rules at any time as conditions may arise which may warrant changes for the good of the entrants. Revised 04/2011

This will also be posted on the Associations’ website at www.mamp.co

Suppliers Exhibiting at the Trade Show! BOOTH SPACE IS STILL AVAILABLE! CALL NIKI @ 417-237-0410

(as of 1-19-15)

Abbott Consulting

AgriMissouri

Ample Industries

Aspen Chemical

Bunzl/Koch Supplies

Bush Brothers

Cargill

DarPro (Darling)

Dewied

Econ-O-Marker

Energy Panel Solutions

(EPS)

Fritz Brothers

Handtmann

Harbro

HarPak ULMA

Hess Meat Machines

High Plains Supply

Innovative Food Technolo-

gies

Insurance Associates

International Collagen

Resource

International Spices

Jarvis

Jim’s Cheese Pantry

Kerres USA

Mar/Co Sales

MO Beef Industry Council

MO Farmers Care

Mound Tool Company

Ultrasource

Reiser

Rollstock

Schmidt Equipment

Shillington Box Co.

SMC Packaging

TemPac

Tipper Tie

VC999

Vivolac

Vortron Smokehouses

Walton’s

An Update on the Cured Meats Show for 2015

By: Louis Fantasma, Cured Meat Show Chairman

For the first time ever, the Cured meat show committee is offering a FIRST TIME entrant class! Bring

one of your best products, or one that you want to improve and be judged against other FIRST TIME en-

trants. Rules are as follows:

*Only 1 product may be entered by each MAMP operator member

* When checking in your product, please indicate you are a FIRST TIME participant (we are going on the

honor system!)

* Product must meet all other guidelines required for each class. If you have any questions contact Cured

Meat Show Chairman Louis Fantasma at 816-370-6328

*Once your product is scored in its respective class it will be grouped with other FIRST TIME entries.

*These will be judged again by industry professionals and/or collegiate volunteers and the “Best Newcomer in

Show” will be chosen.

*Judges will be available afterward to answer any questions you might have about the scoring of your prod-

uct.

*If you HAVE attend convention but have NOT participated in the meat show, this is your perfect opportunity.

We are excited about offering this class as a way to increase participation. We just know that there

are lots of great innovative products out there that never make it to the show for one reason or another. We

welcome you to give it a try!!

2015 CONVENTION COMMITTEES Tyson Wibbenmeyer-Convention Chairman

If you would like to help, please contact Tyson at 573-547-2540 or the MAMP office at 417-237-0410. Many hands make light work!

REGISTRATION-

Joyce Young, Barb Wibbenmeyer

Cherilyn Davis, Jennifer Witthaus

Kathy Ogle, Sharon Fennwald

Ronnie Alewel, Niki Cloud

TRADE BOOTH DRAWINGS/SERGEANT at ARMS

Jack Hetherington, Bill Crane

Chad Etzold, David Walker

Steve Williams

WELCOME COMMITTEE

Ron Schneider, Kevin Western

Steve Williams, Larry Young

PRODUCT SHOW

Louis Fantasma-Chair

Larry Freeman–Co Chair

Dr. Bryon Wiegand

John & Miranda Hooker

Chad Etzold, Steven Ogden

Clay Blackburn, David Oldfield

Chad Neece, Roger Wibbenmeyer

Cherilyn Davis, Heather Western

Bryanna Western, Sharon Fennwald

BUSBY’S BASH

Fantasma Family Chair

Hermann Wurst Haus Co-Chair

SPOUSE ACTIVITY

Emily Wibbenmeyer

SUNDAY DEVOTIONAL

Larry Young-Chair

Marla Jean Schneider

SCHOLARSHIP COMMITTEE

Jack Hetherington-Chair

Larry Young, Jennifer Witthaus

Dr. Bryon Wiegand

LEGISLATIVE COMMITTEE Dr. Bryon Wiegand, Jennifer Witthaus

MEMBERSHIP

Jennifer Witthaus, Tom Meyers

NOMINATION COMMITTEE

Jack Hetherington-Chair (can appoint individ-uals)

Mario Fantasma, Joe Davis, Scott Heintz, Andy Cloud, Steve Williams, Kevin Western

Thank you to all our volunteers!

Without your help, our convention & associa-tion would not be as strong as it is!

Your time is greatly appreciated!

Rules for the MAMP's Cured Meat and Specialty Product Show A. ELIGIBILITY - Competition is open to all meat processors who are members of the Missouri Association of Meat Processors (MAMP), and who cure

and/or smoke hams, bacon or turkey; manufacture sausage, jerky or meat snack sticks; or produce other unique meat products.

B.CLASSES OF ENTRIES - Eighteen classes shall be opened for competition, as follows:

C. GENERAL REQUIREMENTS - Each member firm is limited to one typical production item entry in each class except where noted under Rule F. All en-tries must be manufactured in the plant of the entrant, whose dues in the Association are current, and must be entered whole. It is the exhibitor's respon-sibility to specify on the entry blank the class in which their entry belongs. EACH ENTRY SHALL BE AC-COMPANIED BY THE FOLLOW-ING: 1) the name of the product; 2) an ingredient statement with ingredients listed in descending order of predominance; 3) if the product contains pork, a copy of the processing schedule for the product or a certificate indicating that the product was prepared with pork that was certified trichina-free. The product name must be available to the judges of the open classes (Luncheon meats, Poultry products, Beef products, Pork products, Exotic products).

D. REMOVAL OF IDENTIFYING MARKS - Exhibitors are required to remove all identification marks branded or stamped on entries; any such marks found on any entry will be removed by the Committee.

E. TRICHINA CON-TROL - All pork products entered in the contest shall be subjected to one of the methods of eliminating tri-china specified in section 318.10 of the Federal Meat Inspection Regula-tions

F. DESCRIPTION OF CLASSES - The following descriptions will be used to help contestants enter their products in the appropriate classes. If any entry appears to be exhibited in the wrong class the judges shall disqualify it. No refunds will be issued for disqualified products.

1. Bone-in Ham - Bone-in hams will contain the following bones: Aitch bone (Ischium), Leg bone (Femur), and a portion of the shank bones (Tibia and Fibula). To be eligible for this class, hams shall be cured mildly and may or may not be tenderized. Hams cannot be cut or slic-ed.

2. Boneless Ham - Hams must be bone-less hams and may not be cut or sliced. To be eligible for this class, hams may be shaped, form-ed or pressed; may consist of the meat from only one ham; shall not be chunk-ed, flaked or reconstituted; shall be cured mildly; may or may not require refrigeration; may be skinless; or any combination of these. Boiled hams and cuts other than pork hams are specifically ex-cluded.

3. Bacon (Pump-ed, Tumbled, etc.) - Bacon must be whole and shall not be cut or slic-ed. To be eligible for this class, bacon shall be of standard ap-proved trim either with skin on or skinless and shall be cured by any accepted meth-od that uses a liquid curing brine.

4. Bacon (Dry Cured) - Bacon must be whole and shall not be cut or sliced. To be eligible for this class, bacon shall be of standard approved trim either with skin on or skinless, and shall be cured only by a dry cure method.

5. Summer Sausage, Cooked - To be eligible for this class, the all-meat (beef and/or pork) sausages must be whole and shall not be cut or sliced. Sum-mer sausage shall have been cooked in accordance with USDA FSIS guidelines Appendix A. Sausages must be encased in clear casings.

*6. Luncheon Meats - Large diameter (4 inches or more) sausage or loaf must be whole and may not be cut or sliced. Exterior spices (i.e., black pepper, etc.) and incorporated non-meat ingredients excluding cheese (i. e., olives) are allowed in this class, but are not required. No colored casings are allowed. Items must be identified by name (e.g. Bologna, Honey loaf, Mortadella). The product may be beef and/-or pork and must be ful ly cook-ed in accordance with USDA FSIS guidelines Appendix A. Plants may enter two sau-sages of different types in this class (example: one bologna and one luncheon loaf).

*7. Franks / Wien-ers - A class for fully cooked (in accordance with USDA FSIS guidelines Appendix A) small diameter (less than 38 mm diameter) sausage that would accurately be de-scribed as either a frank-furter or wiener. Finely ground or emulsified. This product may not contain specialty non-meat ingredients such as cheese, fruit, and vegetables. Products may be skinless or have an edible casing and shall be made from beef and/or pork and/or poultry.-

8. Cooked Brat-wurst and Smok-ed Links -This class in-cludes any form of cook-ed bratwurst (uncured) or smoked, link-ed sausage (may be cured). Examples acceptable in this grou-nd sausage class are smoked pork sau-sage, kielbasa, Polish sausage, etc. The all meat product shall have an edible casing (less than 38 mm diameter), be fully cooked (minimum internal temperature of 148°F) and shall be made of -beef and/or pork.

9. Fresh Brat-wurst - This class includes any fresh (uncured) raw bratwurst sausage. Examples acceptable in this class are regular bratwurst, apple brat-wurst, etc. The product shall be coarse-ly ground, have an edible casing (less than 38 mm diameter) and shall include pork. Mixtures of meat and poultry are permitted, provided applicable species are identified in the product name. For sausage with unexpected ingredients, the unexpected ingredient must be present in sufficient quantity to characterize the sausage in flavor, texture or other sensory attribute. No minimum use level is spec-ified. Produ-ct will be cook-ed on-site by the Committee using the best available method.

10.Meat Snack Sticks - To be eligible for this class, the all meat product must consist of beef, pork, lamb, veal, poultry, or any combination of these. Pro-duct may be skinless or manufactured in an edible casing. Products are to be processed so they do not require refrigeration and are ready to eat. Total entered product weight shall not be less than ½ pound.

*11.Jerky - Jerky must be form-ed from one whole piece of beef, pork, poultry. Must not be ground and form-ed. Total entered product weight shall not be less than 1/4 pound. Product may be seasoned according to discretion of entrant. Prod-uct must be processed to have a moisture to protein ratio (MPR) of 0.75:1 or less.

*12.Jerky, Ground and Formed - Jerky must be ground and formed from beef, pork, poultry. Total entered product weight shall not be less than 1/4 pound. Product may be sea-soned according to discretion of entrant. Prod-uct must be pro-cessed to have a moisture to protein ratio (MPR) of 0.75:1 or less.

Bone-in Ham Luncheon Meats Jerky Beef Products

Boneless Ham Franks, Wieners Jerky, Ground and

Formed Pork Products

Bacon

Pumped and/or tumbled

Cooked Bratwurst and

Smoked Links Smoked Turkey Sausage with Cheese,

Fruit, and/or Vegetable

Dry Cured Bacon Fresh Bratwurst Poultry Products Ring Bologna

Summer Sausage Meat Snack Sticks Game Meat Prod-ucts Smoked Chop and Loin

Product