VIDEO: Inside the CASNR Meat Judging Team's path to national success
By: Allison Hirth & Jeff Ramazani
Texas Tech's Meat Judging Team has proven it's the cream of the crop, bringing home a trove of national championship trophies over the past decade. Despite its success, many don't know what it is exactly the team does. Eat steaks? Slice meat? Texas Tech video producers sat down with members, both current and former, to get the details.
"Our success today is due to many years of alumni, and people who have come through here, that have set a standard," said Mark Miller, Tech's San Antonio Stock Show and Rodeo Distinguished Chair in Meat Science who serves as the team's coach. "We have a program that's set up to try to teach everyone to pursue excellence."
At Texas Tech, Miller has received the American Meat Science Association Distinguished Research Award (2019), along with the Texas Tech Chancellor's Council Distinguished Teaching Award and College Research Award. He has served as adviser to more than 110 graduate students and has developed a nationally-recognized meat judging program accounting for more than 100 contest wins and 12 national championships since 1990.
Meanwhile, Miller's research has had a tremendous impact on U.S. agriculture and on the international landscape as well, especially in the areas of consumer meat quality research, meat animal grading, meat animal growth and composition and meat safety. During his tenure, Miller and his team have been instrumental in helping the industry develop consumer thresholds for beef tenderness, having generated more than 85,000 consumer observations on U.S. and global beef consumers.
CONTACT: Michael Orth, chairman, Department of Animal and Food Sciences, Texas Tech University at (806) 834-5653 or email@example.com
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Editor: Norman Martin
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