Fast Forward: AFS meat judging team wins national championship
Texas Tech University's Meat Judging Team dismantled the competition over the weekend, walking away with first place and the national championship at the American Meat Science Association's International Meat Judging Contest in Dakota City, Neb.
"This team has worked extremely hard to accomplish their goal," said Mark Miller, professor and San Antonio Livestock Show Distinguished Chair in Meat Science. "They were blessed with the national championship, and I couldn't be more proud of their efforts."
The Texas Tech team, which won six of seven national contests during the season, took the top spot by an 18-point margin and an overall team score of 4,052 points. Program officials reported that the Red Raiders won the beef judging, specifications and reasons divisions, and finished second in total beef.
Rounding out the 'Top 5' teams were South Dakota State University, Oklahoma State University, University of Illinois and Kansas State University. Individually, Collin Corbin, a Texas Tech junior from League City, placed third overall in the competition, and Josh McCann, a junior from Newport, Va., won high individual in the alternate division.
Four other Tech students joined McCann in the 'Top 10' of the alternate division. Adam Copeland, a junior from Katy; Henry Ruiz, a senior from Eagle Pass; Josh Hasty, a senior from Cleburne; and Brandon O'Quinn, a junior from League City, finished second, third, fourth and sixth, respectively.
Other members of Tech's team were Matt Bruton, a junior from Throckmorton; Sarah Calhoun, a junior from Weatherford; Tate Corliss, a senior from Estancia, N.M.; Kelsey Fletcher, a junior from Universal City; Kelly Hutton, a junior from Castle Rock, Colo.; Meagan Igo, a junior from Plainview; Amber Krause, a junior from Florence; and Abby Long, a junior from Boerne. The team was coached by graduate student Travis O'Quinn and Miller.
Separately, Corbin and Igo were named 2009 First Team All American team members. Long and Bruton were named 2009 Second Team All American team members. Members of the All American Teams are selected based upon scholastic achievement and competition performance. The Rachel Hamilton Spirit Award was presented to Corliss in recognition of his commitment, dedication and teamwork.
Intercollegiate meat judging has been a serious business since it started more than eight decades ago. About 40 colleges normally compete in six sanctioned competitions a year, culminating in the international championship in Dakota City, Neb., in November.
At contests, students spend most of a day examining whole and dismembered carcasses. They score meat quality, leanness and butchering technique in detail; then, meat experts grade their work. Intercollegiate judging is a prime training ground for U.S. meat companies.
Written by Norman Martin
CONTACT: Moriah Beyers, Department of Animal and Food Sciences, Texas Tech University at (806) 742-2805, ext. 248 or moriah.beyers@ttu.edu
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