Student Activities
Great turn out at Taste of RMC with Texas Tech taking home top honors
Nine teams from eight different universities competed at the 59th Reciprocal Meat Conference, Taste of RMC competition. The competition was held on the Saturday before RMC at the University of Illinois Meat Lab. University programs that participated were: Kansas State University, Iowa State University, Oklahoma State University, South Dakota State University, University of Florida, Texas A&M University, and Texas Tech University (black and red team). Additionally, four industry members were asked to act as mentors throughout the day to assist teams in the product development process. Steve Goll fromTyson, Mac Orcutt and Kris Swenson of Solae, and Joe Gooding from Smithfield helped the teams brainstorm for product ideas and oversaw formulation and production as well. Teams were also asked to put together marketing and HACCP plans for their products for judging. Complete contest results are listed below:
First Place Overall: Texas Tech Black Team with Armadillo Eggs
First Place Pork Division: The Ohio State University with Mexican Cannonballs
Second Place Pork Division: Iowa State University with Strami
First Place Beef Division: Texas Tech Black Team with Armadillo Eggs
Second Place Beef Division: Texas A&M University with Southwestern Sizzlers
People's Choice Award: Texas Tech Red Team with Toothpicks (pork)
Steve Goll of Tyson mentoring a team during Taste of RMC