Jill Gulick has loved pigs since she started raising them for fairs as a child. This passion for pork led the animal science junior straight to the pursuit of a career in swine genetics in addition to a role on MSU’s Meat Judging Team.
After being out of commission for a decade, the MSU Meat Judging Team re-emerged in 2012 with the goal of bringing students together to participate in competitions that survey various cuts of meat such as beef, pork or lamb
“I’m particularly interested in the meat side of genetics, (such as) more bacon for less money,” Gulick said. “If I knew what the consumer actually wanted, (it will) help me in the long run.”
Sarah Wells, an academic specialist in the Department of Animal Science and the coach of the team, said within each competition, members are put to various tests in determining the value of carcasses, beef grading and determination of whether or not a piece of meat has been cut correctly.
In certain parts, members are required to turn in detailed reasonings for their decisions.
Wells said during competitions, the team does not act in the traditional sense of a team. Everyone works alone and their individual scores add up to the overall score for the team.
Wells said the earliest recorded Meat Judging Team at MSU was in 1946.
“My opinion is to get students interested, they need to have these types of extracurricular activities to introduce them into the industry,” Wells said. “(It’s the) best way for students to explore the meat industry.”
To be considered for the team, Wells said students need to take ANS 200A, Introductory Judging of Livestock or Carcasses. Wells said that out of the students enrolled in the course, eight to 10 students are selected to be on the team based on effort, performance and age.
Wells said after students have been placed on the team, they are required to take ANS 300A, Advanced Livestock Judging. Alternatives to being on the team would be study abroad, research participation or internships.
A season for the meat judging team is from the beginning of the spring semester through competitions in the fall with two practices each week.
Animal science junior Sara Bronkema joined the team on a whim and found she enjoyed it. Although she said she comes from a livestock background, Bronkema said she didn’t know much about the meat industry before joining the team.
“(It’s good to see) what goes on between the farmer and the consumer,” Bronkema said. “It’s been a really good tool for me to see the other side of the industry.”
Support student media! Please consider donating to The State News and help fund the future of journalism.
