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Meat Judging Program

What is Meat Judging?

The Intercollegiate Meat Judging Program started in 1926 at the International Livestock Exposition in Chicago. The National Live Stock and Meat Board originally sponsored the program. Contests have been held each year, with the exception of the World War II years of 1942-1945. In 1996, sponsorship of the program passed to the American Meat Science Association.

Today, AMSA, on behalf of America's livestock and meat industry, sponsors six contest: National Western, Southwestern, Eastern National, Cargill High Plains, American Royal, and the International. In addition several regional contests are held under local sponsorship with assistance from AMSA.

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

 Welcome to the World of Competitive Meat Judging - Sports Illustrated 2019

Upcoming Events

News and General Information

  • ICOMST/RMC STUDENT ACTIVITIES

    KEARNEY, MO, July 8, 2020 — The American Meat Science Association (AMSA) is excited to offer our traditional student events in a new virtual format prior to and during the 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC)exclusively virtual event.

  • Kelly Vierck and Morgan Denzer Named Student Teacher Cleaver Award Winners

    The American Meat Science Association (AMSA) announces Dr. Kelly Vierck as the Ph.D. Division recipient and Morgan Denzer as the Master’s Division recipient of the 2020 AMSA Student Teacher “Cleaver” Award. A meat cleaver is resilient and designed to break through soft bones and cartilage. Graduate teaching assistants are encouraged to be “cleavers”, by being resilient in teaching abilities, breaking through to students and enhancing their knowledge. The tough metal and thick blade of a cleaver is unique and more durable compared to other knives. Graduate students are expected to be durable through their own obligations, and above all to create a unique learning experience for students. The Student Teacher “Cleaver” Award is sponsored by the AMSA Student Membership. Dr. Kelly Vierck and Morgan Denzer will be honored during the Virtual 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC) awards presentation.

More Meat Judging News

Featured Winners

  •   Sherri Halsted - 2019 International    

    Sherri Halsted
    High Individual 
    2019 International
    Senior Division

  • Dallie Metheney - A Division - Cargill High Plains 2019 web 

Dalley Metheney
High Individual 
2019 Cargill High Plains
A Division

Sponsors

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