PAMP's Processed Products Competition seeks to find meat products which exhibit the highest quality, excellent craftsmanship, superior flavor, and eye appeal.  The contest is open to PAMP members.  The top 2008  Processed Product winners received award plaques. The public relations opportunities resulting from a win can translate into profits and increased business.

Entries are judged anonymously by meat scientists and other industry experts. All entries must conform to the rules for each class.

2008 Competition

PROCESSED MEAT CLASSES

Class A- Commercial Style Ham -- Hams entered in these classes will be bone-in whole hams.  Bone-in hams will contain the following bones: aitch bone (ishium) and leg bone (femur)  - a portion of the shank bones (tibia and fibia) may or may not be present.  To be eligible for this class, hams shall be cured mildly and may or may not be tenderized.  Hams entered in these classes cannot be cut or sliced

Class B- Boneless Ham -- Hams entered in this class must be boneless hams, and may not be cut nor sliced.  To be eligible for this class, hams may consist of ham muscles which may be macerated, shaped, formed, pressed, chunked, flaked or restructured.  Hams shall be cured mildly, but may not include boiled hams and cuts other than pork hams.

Class C  - Venison Non-shelf Stable Product -  To be eligible for this class, the meat must be predominantly from Venison.  The product may be any non-shelf stable product such as sausage, bologna, or frankfurters and must be labeled with the species formulation (meat block must contain at least 80% venison).

Class D - Bacon --  Bacon must be whole and shall not be cut nor sliced.  To be eligible for this class, bacon shall be of standard approved trim with or without skin, and be cured by any accepted method.  The belly should be at least 2 1/2 times as long as it is wide.  The flank muscle should extend at least 1/4 the distance of the width on the ham end.  Proper trimming should give the belly a squared appearance on both ends and all mammary glands should be removed.  Excessive shortening will be discounted.

Class E - Fresh Sausage/Uncooked--  To be eligible for this class, sausage must be whole and shall not be cut nor sliced.  It shall consist of either links or one ring with a uniform casing diameter.  The product must be pork and/or beef  and  includes Country Style Sausage etc.

Class F- Small Diameter Sausage/Smoked or Smoked/Ready to Eat --  To be eligible for this class, sausage must be whole and shall not be cut nor sliced.  It shall consist of links or one ring with a uniform casing diameter.  The product must be beef and/or pork and must have been heated to a minimum of 150 degrees F.

Class G - Ring Bologna  To be eligible for this class, sausage must be whole and shall not be cut nor sliced.  It shall consist of one ring with a uniform casing diameter.  The product must be pork and/or beef .

Class I - Large Diameter Luncheon Meat/Ready to Eat -- To be eligible for this class, luncheon meat must be UNFERMENTED and in a clear casing or loaf- COLORED CASINGS WILL NOT BE ALLOWED; must be a minimum of four (4") inches in diameter; must be fully cooked (150 degrees F.); must be cured or contain nitrite; must be a complete sausage and shall not be cut nor sliced; must be a minimum of twelve (12") inches long or an entire loaf. 

Class K- Roast Beef -- Roast beef must be whole and may not be cut nor sliced.  To be eligible for this class, beef shall be from beef rounds or clod and heat processed, with or without smoke, so that the product may be eaten without further cooking but may require refrigerated storage.  The products entered must be made from single muscle pieces from the beef round or the clod and shall not be a sectioned or flaked and formed product.

Class L - Wieners, Skinless  Wieners may be emulsified or finely ground.  Products in this class must be skinless. The meat must be predominately pork and/or beef. At least one pound of product should be displayed.

Class N - Meat Snack Stick -- To be eligible for this class, the product must consist of portions of beef, pork, buffalo, lamb, veal, poultry, seafood or any combination of these.  PRODUCT SHOULD BE MANUFACTURED IN A 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 1/2 POUND.

Class O - Beef Jerky - Whole Muscle -- Jerky must be manufactured from one whole piece of meat from beef.  The product may not be ground and formed.  TOTAL ENTERED PRODUCT WEIGHT SHALL NOT BE LESS THAN 1/2 POUND.  Seasoning is at the discretion of entrant.  Product must be processed so that it does not require refrigeration and may be eaten without further processing.

Class P – Beef Jerky, Formed -- To be eligible for this class, the product must consist of at least 90% beef.  May be ground and formed.  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 1/2 POUND. 

Class Q - Smoked Turkey or Turkey Breast -- To be eligible for this class, the product shall be a whole turkey or turkey breast, brine cured and smoked and it must be fully cooked (minimum final processing temperature must meet USDA regulations)

Class R  - Venison  Shelf-Stable -  To be eligible for this class, the meat may be whole muscle jerky, restructured jerky or shelf-stable snack sticks and must be entirely from Venison.  Products are to be processed so they do not require refrigeration and are ready to eat.  The product must meet shelf-stable requirements - must meet A_w (water activity) requirements. TOTAL ENTERED PRODUCT WEIGHT SHALL NOT BE LESS THAN 1/2 POUND.

Class S - Other Poultry Products -- To be eligible for this class, the meat must be entirely poultry and can be in any form; sausage, jerky, nuggets, or entrée.  The product must be fully cooked (minimum final processing temperature must meet USDA regulations)

Class T - Specialty Product - any new, innovative or unique product which an exhibitor would like to have evaluated.  May be ready-to-eat or ready-to-cook.

est of Show

Beef

Selected from Classes K, O or P

Pork

Selected from Classes A, B or D

Venison

Selected from Class C or R