I’d like to congratulate the men and women of Tarleton State University’s meat-judging team for taking first place in the 2004 Cargill Meat Solutions Hi-Plains Meat Judging Contest.

According to the university’s press release: “The championship concluded an unprecedented season for the team, which went undefeated, and included four of the team members being chosen for the American Meat Science Association’s prestigious All-American teams.”

FYI: “Meat judging competitors evaluate various cuts of meat in a daylong contest that is awarded in six different divisions including, beef, lamb, and pork judging, total beef, questions, and overall placing. The cuts and carcasses of meat are visually evaluated on characteristics such as meat color, amount of fat content within muscle, and US Department of Agriculture quality designations.”

By far my favorite section of the press release: The yearning for more meat judging. “Per collegiate meat judging rules, once an individual has completed a year of judging, they are no longer eligible for participation in that respective division -– a fact some team members have mixed emotions about. ‘We spent so many hours practicing in meat coolers and often driving five or six hours just for practice,’ [one of the competitors] said. ‘A little break would be nice, but I will certainly miss the competition and camaraderie that comes with judging.’”

Congratulations again, Tarleton State.

21 December 2004

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