Aggie Meat Judging
About Aggie meat judging
Texas A&M University’s prestigious meat judging program teaches students how to evaluate meat quality and carcass merit. It provides both theoretical knowledge and hands-on experience, helping students gain a strong grasp of meat science principles and industry standards.
Moreover, the Aggie meat judging team regularly earns top rankings in national competitions. Through intensive training, team members build critical thinking, decision-making and communication skills. These are vital skills for careers in meat science, food production and related areas.
Meat judging resources
Meat identification
Meat identification involves recognizing and distinguishing various cuts and types of meat accurately.
Example classes
Example classes for meat judging include beef, pork, lamb and poultry evaluation. They emphasize quality and consistency.
Carcass contests
Carcass contest resources for meat judging include scoring criteria, anatomy diagrams and industry standards for evaluation.
Barbecue cut identification
Barbecue cut identification contest resources include cuts, species, quality factors and cooking methods for evaluation.
Retail cut muscle and bone identification
Retail cut muscle and bone identification contest resources cover anatomy, quality grading and industry standards for accurate identification and evaluation.
