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Meat Judging News and Important Information

AMSA Announces Cargill High Plains Intercollegiate Meat Judging Contest Winners

Jan 13, 2015

Champaign, IL, November 2, 2014 - The American Meat Science Association (AMSA) announced winners from the Cargill High Plains Intercollegiate Meat Judging Contest, hosted by Cargill in Friona, Texas on November 2.  AMSA excited to announce that 102 contestant representing 15 teams participated in the senior division contest and 38 contestants and eight universities and colleges participated in the A division contest.

Top Individuals, A-Division:

  1. Natalie Hill, Fort Scott Community College
  2. Kiersten Scott, Clarendon College
  3. Lane Harrington, Clarendon College
  4. Heather Harper, Garden City Community College
  5. Hailey Dimitroff, Clarendon College
  6. James Spieth, Fort Scott Community College
  7. Lane Johnson, Fort Scott Community College
  8. Marlina Jedro, Tarleton State University
  9. Matthew Hammer, Tarleton State University
  10. Nikki Harris, Fort Scott Community College

 Top Teams A-Division:


  1. Fort Scott Community College
  2. Clarendon College
  3. Garden City Community College
  4. Tarleton State University
  5. Western Texas College 

Top Individuals, Senior Division:


  1. Baylee Bessire, Texas A&M University
  2. Stormy Joplin, Texas A&M University
  3. Jessie Heidlage, Oklahoma State University
  4. Jacqueline Ponce, Colorado State University
  5. Audrey Zoeller, Oklahoma State University
  6. Katie Austin, Angelo State University
  7. Zachary Grimsley, Texas Tech University
  8. Laura Strohecker, University of Wyoming
  9. Matthew Murdoch, Angelo State University
  10. Mary Kline, Kansas State University

 

Top Teams Senior Division:

  1. Angelo State University
  2. Colorado State University
  3. Texas Tech University
  4. Oklahoma State university
  5. Texas A&M University 

Official committee members for the Cargill High Plains National contest included:

Scott Pohlman, chair, Cargill; Tim Tatsch, Hondo, ISD; Markus Miller, US Foods; Randy Harp, Tarleton State University; Amanda Smith, H-E-B; Jessica Finck, Merck Animal Health and Darrell Dowd, USDA AMS. 

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

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