I know, I know...It's been since December 6th since my last blog post. It makes me sad, it makes me mad, but most of all it makes me feel bad. Trust me, I haven't forgotten about Chewing The Cud and its mission and I certainly haven't forgotten about all of you. With finals week just around the corner and tests coming at me from all directions, Chewing The Cud has been one of my areas that have slipped. Although I have tried to write daily on this blog, it sometimes gets to be too much. My new goal is to write twice a week until I can climb to three times a week and so forth. Let's face it: We have some important stuff to talk about on here, so I'm really sorry to have been missing in action. I hope we can start those positive conversations up once more!
Anyway, I write today to tell you about one of the coolest events I have attended in my college career, SDSU Meat Ball. This event was held last night to honor the Meat Science professors, grad students, meat judgers, and meat lab employees. There was prime rib, potatoes, corn, red wine, and a variety of desserts. The evening followed with recognitions of our meat judgers and awards. Dancing began after the banquet. It was a wonderful time with friends that are very passionate about the meat industry. To end this blog post, I would like to include an article I wrote for the Tristate Livestock News about the 2007 Meats Judging Team. I'm very proud to join the 2008 team, and I hope that I can keep up my blogging, writing, and radio shows during some very intense practices and competitions starting in January. I hope you'll stick with me anyway during this time. Anyway, hope you enjoy the article. Take care and stay warm! :)
A Cut Above the Rest
Amanda Nolz for Tristate Livestock News
Consistency and quality of meat products is no accident. It’s easy to take for granted the USDA label indicating Prime, Choice or Select Quality grades, which verifies palatability. When purchasing a ribeye roll, one forgets that this cut always follows certain specifications: bones removed, external fat trimmed, and an indication of grade included. Consumers preferring a leaner product may demand high cutability USDA Yield Grade 1 or 2 found in certain beef programs. While the work behind these many choices may not come to mind as one selects meat products, college students across the nation apply this knowledge in competitions to prove who knows the meat of it all.
Hard Work Pays Off
Duane Wulf, professor of meats science at South Dakota State University (SDSU), knows what it takes to win a contest. A typical meats judging contest consists of quality and yield grading, specification calls, reasons writings, and sorting through classes. Beef, lamb and pork are evaluated as students compete for scholarships and prestige.
“We have had a lot of talented students compete from SDSU, and this year was no exception,” said Wulf, faculty advisor for the SDSU Jackrabbits.
To participant in meats judging on a collegiate level, students must first take an introductory class. After completion of the course, those eligible begin spending countless hours in the school meat lab as well as many long days studying carcasses at packing plants. To be successful, terminology must be memorized, reasoning skills must be honed, and the talent of an official USDA grader must be instilled into the student.
SDSU Junior Range Science student and meats judger, Matt Grussing admits the work it takes to be competitive.
“You have to keep trying. As a team, we spend a lot of long hours in the packing plants. Try and fail, you always have to keep an open mind to learning and try again. You can never get down on yourself. In the end, meats judging has been a great way to meet people from across the country,” said Grussing, Kimball, S.D.
The Super Bowl of Meats Judging
“The International Intercollegiate Meats Judging Contest is the last contest for meats judgers, so it is always the most challenging. This is where talent and hard work really shines through,” said Wulf.
Shining through is exactly what Matt Grussing decided to do. Grussing used his knowledge and talent to win the overall high individual at the 2007 International Intercollegiate Meats Judging Contest, Dakota City, Neb., Nov 11.
Breaking his previous school record after winning the high individual at the High Plains Meats Contest, Plainview, T.X., Grussing now holds the SDSU high scoring record with 1070 points in a contest.
As a team, the 2007 SDSU Meats Judgers finished their season with fourth place at the contest. SDSU team members include Matt Grussing, Kimball, S.D.; Melanie Olson, Volga, S.D.; Leroy Mack, Kranzburg, S.D.; and Lee Kopriva, Raymond, SD. Tim Nath, Luverne, Minn., coaches the Jackrabbits.
Colorado State University won the overall team contest. University of Illinois won second and Texas A&M University won third, respectively.
A Tradition of Excellence
Meats judging is more than a competition for college students. The knowledge and skills developed through collegiate meats judging push these students into fast careers in agriculture. Past members of the SDSU meats judging tradition have found employment in the agriculture industry with employers such as: Hormel Foods, Tyson Foods, Beef Products Inc., USDA, and countless other locations.
Looking to the future, the 2008 Meats Judging Team will begin its spring season at the National Western Stock Show, Denver, Col., Jan 20.
As consumers head to the meat counter to purchase their meat selections, they should keep in mind the long list of individuals that work hard to ensure a quality product for the world to enjoy. And if the list starts with the youth of collegiate meats judgers, the future certainly looks bright in keeping meat at the center of the plate.
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