Meat Judging
Hello Everyone!
I hope all had a great weekend and Monday! I spent the last week in Texas preparing and competing at the Houston Stock Show and Rodeo Meat Judging Contest. My team drove from Laramie, Wyoming to Houston, Texas and back(about 2800 miles). It was a long drive and a great experience. Our team had our best contest of the Spring semester! Now,we have a little break before we start practicing to compete in a Meat Judging Contest this summer in Australia! It should be a great trip!
If you are unfamiliar with Collegiate Meat Judging, the contests consist of many events. Beef, Pork and Lamb carcass and cuts classes based on Trimness, Muscling and Quality. The contestant must place the class and then write reasons on why he/she placed the class that way. Also contestants must judge a class of a mixture of beef, pork and lamb cuts, cut to specific specifications. And finally, there is a rail of 15 beef carcasses to be Quality and Yield graded. To learn more, click here.
This competition is great for giving students a “hands on” learning experience to enhance knowledge gained in the classroom. These contestants are the future of the Meat Industry and are all pasionate about providing consumers with high quality, safe, wholesome and nutrious food at an affordable price.
I hope everyone has a great week!
From the Pastures of Protein,
~Becky~