Intercollegiate meat judging

Meat judging programs are currently the most effective tool for the recruitment and development of future meat scientists in existence today. Meat judging is much more than just the determination of the quality and lean meat yield of a carcass or wholesale cut; the program serves as a training tool to develop young leaders in the meat and livestock industries. Judging is a competitive event for youth through collegiate age students and it has a deep-rooted history with the meat industry. Students equipped with a general knowledge in meat evaluation are able to be competitive in the judging arena, but more importantly will be the individuals that lead our industry into the future.

The Intercollegiate Meat Judging Program dates back to 1926 when the first contest was held at the International Livestock Exposition in Chicago. After the inaugural year, a meat judging contest was added at the American Royal Livestock Show. The program was originally sponsored by the National Live Stock and Meat Board, but then was passed to the American Meat Science Association (AMSA) in 1996. Today, AMSA sponsors six contests: the National Western in Greeley, Colo., the Southwestern in Fort Worth,Texas;  the Eastern National in Wyalusing, Penn.; the American Royal in Omaha, Neb.; the Cargill High Plains in Friona, Texas, and the International in Dakota City, Neb.