Meat judging team dominates National Western Stock Show
Texas Tech University's meat judging team placed first on Jan. 19 at the National Western Stock Show in Denver, winning by an 80-point margin. The National Western officially began in 1906 and is one of the nation's oldest and largest shows.
Other top finishers in the contest were South Dakota State University, Oklahoma State University, Colorado State University and Kansas State University who finished second through fifth, respectively.
Talented Team. The Red Raiders placed first in total beef, pork judging, specifications and placings. The team finished second in reasons, beef grading, lamb judging and beef judging.
"This is Texas Tech's ninth win at the National Western," said Mark Miller, the San Antonio Livestock Show Distinguished Chair in Meat Science. "This is a talented team of fifteen students who worked hard to win their first contest."
Team members are:
â-ª Matt Bruton, a sophomore from Throckmorton
â-ª Sarah Calhoun, a sophomore from Weatherford
â-ª Adam Copeland, a sophomore from Katy
â-ª Collin Corbin, a sophomore from Webster
â-ª Tate Corliss, a junior from Estancia, N.M.
â-ª Kelsey Fletcher, a sophomore from Universal City
â-ª Josh Hasty, a junior from Cleburne
â-ª Kelly Hutton, a sophomore from Castle Rock, Colo.
â-ª Meagan Igo, a sophomore from Plainview
â-ª Amber Krause, a sophomore from Florence
â-ª Abby Long, a sophomore from Boerne
â-ª Jett Mason, a sophomore from Brownfield
â-ª Josh McCann, a sophomore from Newport, Va.
â-ª Brandon O'Quinn, a sophomore from League City
â-ª Henry Ruiz, a junior from Eagle Pass
The team is coached by Texas Tech graduate student Travis O'Quinn and Miller.
Texas Tech boasted four of the top 10 individuals in the contest and seven of the top 10 individuals in the alternate contest. Bruton, O'Quinn, Long and Corbin finished first, second, seventh and ninth overall, respectively. Hasty, Igo, Krause, Ruiz, McCann, Mason and Fletcher finished in the top 10 of the alternate division.
Written by Moriah Beyers
CONTACT: Markus Miller, SALE chair - Meat Science, Food Processing & Preservation, Department of Animal and Food Sciences, Texas Tech University at (806) 742-2805 ext. 231 or mfmrraider@aol.com
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