Meat Judging Programs and Why They Matter

Meat judging programs expose students to a multitude of skills.

Meat judging programs are currently the most effective tool for the recruitment and development of future meat science technologists. Meat judging is 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.

To learn more about meat judging programs and why they matter, see this new OSU Extension fact sheet authored by Dr. Lyda G. Garcia, Associate Professor Meat Science Extension Meat Specialist Fresh Meat Processing, and Meat Judging Coordinator in the OSU Department of Animal Sciences: Meat Judging Programs and Why They Matter