Meat Judging News and Important Information

AMSA Announces Winners of the 2015 Cargill High Plains Meat Judging Contest

Nov 10, 2015

Champaign, IL, November 10, 2015 - The American Meat ScienceAssociation (AMSA) announced winners of the Cargill High Plains Meat Judging Contest which was held November 1st at the sponsoring Cargill Beef Facility in Friona, Texas.

In total, 96 contestants representing 13 teams participatedin the senior division contest.

Top Individuals, Senior Division: 1.Erin Beyer, Texas Tech University; 2. McKenna Brinton, University of Wyoming; 3. Karisa Pfeiffer, Oklahoma State University; 4. Abby Campbell, West Texas A&M University; 5. Jessica Lancaster, Colorado State University; 6. Larissa Dillard, West Texas A&M University; 7. Beth Lenz, University of Wyoming; 8. Blake Foraker, Kansas State University; 9. McKayla Clayton, Colorado State University; 10. Chandler Steele, Colorado State University.

Top 5 Teams, Senior Division: 1.West Texas A&M University; 2.Colorado State University; 3.Oklahoma State University; 4.University of Wyoming; and 5.Kansas State University.

In total, 38 contestants representing 6 teams participated in the A division contest.

Top Individuals, A-Division: 1. Kenna Faulkenberry, Clarendon College; 2. Cassie Kerckhove, Garden City Community College; 3. Ty Wood, Fort Scott Community College; 4. Duskin Bowman, Garden City Community College; 5. Paxton Boore, Fort Scott Community College; 6. Kaylee Hill, Fort Scott Community College; 7. Jordan Bischoff, Garden City Community College; 8. Chip DeWitt, Garden City Community College; 9. Cory James, Cisco College; 10. Cari Berry, Western Texas College.

Top 5 Teams, A-Division: 1. Garden City Community College; 2.Fort Scott Community College; 3.Clarendon College; 4.Cisco College and 5.Western Texas College.

Official committee members forthe National Western contest included:

Jim Wise, Chair, Retired USDA, AMS; Casey Mabry, Cargill; Jake Nelson, Oklahoma State University; Deidrea Mabry, AMSA; Jesse Collins, Cargill; Jason Apple, University of Arkansas and Darrell Dowd,Grading & Specs, USDA, AMS, LPS, Meat Grading and Certification.

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AMSA fosters community and professional development among individuals whocreate and apply science to efficiently provide safe and high quality meat(defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat fromother managed species).

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