Dr. Lyda G. Garcia is an assistant professor, and extension meat specialist, at The Ohio State University. She joined the Department of Animal Sciences in February 2015. Raised in a rural south Texas town (Hebbronville, TX) just 40 miles east of the Texas-Mexico border and ninety miles from the Gulf of Mexico, she was constantly involved in various areas of livestock. Raised by a cowboy and a public-school teacher, Dr. Garcia developed a technique to relay her passion for agriculture and higher education inside and outside of the classroom. Dr. Garcia is responsible for teaching undergraduate courses in meat science (introduction to meat science, harvest and fabrication, processed meats, and meat carcass evaluation) and advises undergraduate Meat Science students.  Dr. Garcia is highly involved in presenting at workshops, clinics, and conferences on meat science, specifically targeting youth and livestock producers in the state of Ohio. In addition, Dr. Garcia serves as carcass judge for county Carcass Shows in the state. She has participated in the Ohio State Fair skillathon and has partnered with the Ohio Beef Council demonstrating beef cuts and palatability in a culinary setting. Dr. Garcia has gone as far as breaking down sides of beef and pork for local producers and youth, impacts of livestock practices on meat quality as well as explaining where meat cuts originate followed with proper cooking method. Through her Extension work, Dr. Garcia assists in recruitment efforts into agriculture, specifically animal and meat science. Finally, Dr. Garcia aids agriculture in Ohio as a Spanish interpreter. Dr. Garcia believes it is critical to provide a Spanish speaker equal opportunity in cases involving a workforce who speaks Spanish. Dr. Garcia also serves as faculty advisor for the Meat Science Club and coordinates, and supervises, the Meat Judging Team. 

A-Division Director: Tate Corliss, Clarendon College & Texas Tech University

Tate Corliss is the Director of Raider Red Meats, at Texas Tech University a position he has held since 2013. Raider Red Meats mission is to fund scholarships and serve others, by producing premium cuts of beef, lamb and pork. Which allows Raider Red Meats to interface students with meat industry stakeholders, while giving Students real world experience to make them highly sought after for future employment in the meat industry. Tate is also the Meat Judging coach and Clarendon College and since 2010 has lead the program to Six National Championships and several contest wins. Tate has always had a focus in his career to develop and positively impact students for a role in the meat industry.     

A-Division Director: Dr. Randy Harp, Texas A&M University Commerce

Randy Harp was raised in northeastern Oklahoma where he was active in 4-H and raised beef cattle, swine, poultry and was involved in leadership and community activities. He obtained B.S. and Ph. D. degrees in Animal Science and Agricultural Education from Oklahoma State University, and a M.S. in Animal Science at New Mexico State University.  During his time as an undergraduate at OSU, he was a member of the 1976 Meat Judging Team.  Throughout his career, he has been a professor of animal science for 10 years total at Texas A&M University-Commerce (formerly East Texas State University), Department Head of Meat/Food Science at Eastern Oklahoma State College for 15 years, and 16 years at Tarleton State University.   He returned to Texas A&M – Commerce in the fall of 2016 and currently serves as the Dean for the College of Agricultural Sciences and Natural Resources.  He has published over 50 peer-reviewed Journal Articles, Symposium Contributions (invited speaker, posters and papers), Conference Proceedings and Book Contributions.  During his career, he has coached over 40 first place collegiate meat judging teams that included 12 national championships and has assisted several 4-H/FFA first place teams. He has also coached successful livestock judging teams and judged numerous local, district, regional and national livestock shows.  He has judged several livestock and carcass shows from California to North Carolina and West Virginia, and continues to serve as an official at FFA and collegiate livestock/meat judging contests.  He served for 20 years on the National FFA Meats contest committee while serving as Superintendent for seven years.  And, he has received honorary membership with several FFA chapters as well as the Honorary American FFA Degree and Lone Star FFA Degree.  Randy has further been cited by USDA/FSIS for work with federal meat inspector training and education. In 2013, he had the great honor to receive the AMSA Intercollegiate Meat Judging Meritorious Service Award. He is married to Dana Davis Harp, science teacher at Sulphur Springs Middle School.  They have three children and five grandchildren.

A-Division At-Large Director: Marcia Reeves, Pilgrims

Marcia Reeves currently serves as Head of R&D & Innovation for Pilgrim’s US. Prior to joining Pilgrim’s, Marcia spent 13 years with Tyson Foods R&D. While earning her BS & MS degrees in Meat Science from Oklahoma State University, she had the career path defining opportunity to participate on and coach meats judging teams representing OSU. Marcia lives in northern Colorado with her husband, Curtis, and their three children, Katy, Jacob, and Isaac, where they all enjoy taking advantage of the proximity of the mountains for hiking, camping, and skiing

B-Division At-Large Director: Scott Pohlman, Cargill