Fort Scott Community College was named Champion Team for the A Division at the Cargill High Plains Contest held October 30 in Friona, Texas at Cargill. Thirty individuals from five universities and colleges participated in the A Division contest. Fort Scott’s team members include: Katie Thoden, Chad McKibben, Peyton Barrett, and Adam Lattin. They are coached by Jenilee Martin.
Clarendon College, Garden City Community College, Ciscco College, and Western Texas College rounded out the top five. Katie Thoden (Fort Scott) was high individual with Leah Parsons (Garden City) coming in second. Austin Trent (Clarendon) won the alternates contest.
Texas Tech University took top honors at the 2016 Cargill High Plains Intercollegiate Meat Judging Contest held October 30th in Friona Texas. In total, 94 contestants representing 13 teams participated in the Senior division contest with Texas Tech University, coached by Loni Lucherk, Mallorie Phelps, Nick Hardcastle, and Dr. Mark Miller, placing first. Texas Tech’s team members include: Jessica Humphrey, Tommy Fletcher, Cole Perkins, Kye Schwartz, Katlynn Freeman, Kyle Caldwell, Blayne Troxell, Kiersten Scott, Keeley Sears, Lane Harrington, Chelsi Vineyard, Boyd Henry, Shannon O’Quinn, Courtney Jasik, and Megan Writt. Texas Tech was followed by Oklahoma State University, Colorado State University, Angelo State University, and Texas A&M University.
Kye Schwartz (Texas Tech University) was high individual and Jordan Hevner (Texas A&M University) was second. Baylee Smith (Texas A&M University) won the alternates contest.
This year’s committee consisted of: Dr. Keith Belk, Colorado State University; Dr. Duane Wulf, The Fatted Calf; Casey Mabry, Cargill; Henry Ruiz, Cryovac Sealed Air; Jake Nelson, Oklahoma State University; Dr. Keith Underwood, South Dakota State University; and Darrell Dowd, USDA.