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Meat Judging News and Important Information

AMSA Announces Results from the 2015 National Western Meat Judging Contest

Jan 22, 2015

Top Individuals, Senior Division: 1. Darby Gonzales, Texas Tech University; 2. Clay Bendele, Texas Tech University; 3. BW Ochsner, University of Wyoming; 4. Sean Morrow, Texas Tech University; 5. Macy Perry, Oklahoma State University; 6. Morgan Reese, Colorado State University; 7. Blake Foraker, Kansas State University; 8. Erin Beyer, Texas Tech University; 9. Jill Seiler, Kansas State University; 10. Erin Hansen, University of Wyoming.

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

 In total, 115 contestants representing 14 teams participated in the senior division contest.

Top Individuals, A-Division: 1. Kaylee Hill, Fort Scott Community College; 2. Clara Collison, Australian National; 3. Kenna Faulkenberry, Clarendon College; 4. Ashley Semler, Western Texas College; 5. Ben Walker, Fort Scott Community College; 6. Ty Wood, Fort Scott Community College; 7. Dustin Jones, Clarendon College; 8. Talen Crist, Clarendon College; 9.  Chip Dewitt, Garden City Community College; 10. Derek Lightner, Garden City Community College.

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

 In total, 39 contestants representing six teams participated in the A-Division contest.

 Office committee members for the National Western contest included: Derek Vote, JBS USA; Kelcey Christensen, University of Wyoming Meat Lab Manager; Malory Sikes , University of Colorado Extension; Randall Garrett, Food Safety Net Services; Ryan Persons, Person’s Consulting and Loni Woolley, Texas Tech University.

 

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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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