Wichitan included in successful West Texas A&M meat-judging team
The West Texas A&M University meat-judging team, which includes a Wichita Falls native, placed in the top three in an international competition.
The WT team finished third at the international meat judging contest Nov. 14 at Tyson Fresh Meats in Dakota City, Neb. It was the only team to place in the Top 4 of each category.
“This is easily the most successful WT meat judging team in history,” said Dr. Loni Lucherk, assistant professor of animal science and coach of the student team. “What’s really unexpected is that only four of the 10 students had ever competed in meat judging before this year.”
Team members include Claire Shaw, a senior animal science major from Wichita Falls; Will Boyd, a senior animal science major from Joshua; Jenna Mayer, a senior animal science major from Bushland; Madysn Shook, a junior animal science – pre-vet major from Amarillo; Abby Reed, a senior agriculture major from Wolfe City; Meagan Wootton, a junior animal science major from Lewiston, Idaho; Koelle Brandenberger, a sophomore agribusiness and economics major from Corona, N.M.; Jake Gillespie, a senior agribusiness and economics major from Joshua; Kordell Kraich, a senior animal science major from Brush, Colo.; and Zachary McDonough, a senior animal science major from Plainview. Graduate student coach is Travis Tilton of Cleburne.
Two members finished the season on the second team of All-American Meat Judges, the first in WT history. Will Boyd and Jenna Mayer both made the All-American team based on academic excellence and contest performance throughout the year.
Over the course of the fall season, the team traveled to 13 states to compete in eight contests, peaking with second-place finishes at the Mountain West contest in Laramie, Wyo.; the Iowa State contest in Ames, Iowa; the Eastern National contest in Columbus, Ohio; and the Cargill High Plains contest in Friona. The team also finished third at the Fort Worth Stock Show.
In meat judging, teams evaluate beef, pork and lamb carcasses and cuts for attributes such as quality, trimness and muscling.
“Meat judging teaches much more than information about meat or the meat industry,” Lucherk said. “Being a part of a judging team teaches the students how to work hard for something bigger than themselves, work with others that may not be like them, decision-making, how to defend their decision, and so much more.”
West Texas A&M University is located in Canyon and has an enrollment of about 10,000 students.
This article originally appeared on Abilene Reporter-News: Wichitan included in successful West Texas A&M meat-judging team
