Meat judging is an activity providing students with intercollegiate competition in the evaluation and grading of meat products. The Meats Team competes in six contests located in Colorado, Texas, and Kansas. Members of the Meats Judging Team receive scholarships that pay for the student’s tuition and loan of books.
Meat judging at the collegiate level consists of ten placing classes of beef, pork, and lamb carcasses and wholesale cuts; yield and quality grading 15 beef carcasses; and questions on five of the placing classes. Meat judging is closely related to the food and meat processing industry. Students gain skills in observation, organization, evaluation, and decision making.