University students from Australia, the USA and Japan will put their meat judging skills to the test at a national competition at Charles Sturt University (CSU) in Wagga Wagga this week.

 

For the first time CSU is hosting the Australian Intercollegiate Meat Judging (ICMJ) Workshop, an event aimed at exposing and encouraging students into careers in the meat and livestock industry.

 

More than 100 students representing 11 universities, including teams from the USA and Japan, will take part in the workshop from Wednesday 4 July to Sunday 8 July.

 

Professor Peter Wynn from CSU’s School of Animal and Veterinary Science said the University is pleased to host the event.

 

“The workshop brings together meat production and processing experts from companies, government and research organisations to provide hands on training in carcass evaluation and meat science,” he said. “The focus is on providing more highly skilled young people to support the cattle and sheep producers of Australia.”

 

The program includes presentations from key industry figures, an interactive carcase utilisation workshop, meat judging training and a careers forum.

 

The four-day event culminates in a contest where students will judge lamb, pork and beef carcases along with cuts of meat.

 

Following the contest, 10 students will be selected to undertake an intensive five-day Meat Standards Australia (MSA) training course in Brisbane.

 

The top five students will then be named in the Australian Meat Judging team to compete in the USA and gain exposure to US livestock production, meat processing and grading.

 

The CSU meat judging team will be hoping to continue the success seen in previous ICMJ competitions.

 

“Charles Sturt University has been well represented in the past, with two students selected in the national team each year for the last two years,” Professor Wynn said.

 

The major sponsors for the competition are Meat and Livestock Australia (MLA) and the Australian Meat Processor Corporation (AMPC).

 

“Wagga Wagga is extremely fortunate in having excellent facilities to host this national event with generous support and sponsorship from Teys Australia, Junee Abattoir and Knight’s Meats,” Professor Wynn said.

 

Read the 2012 results of the competition on CSU News here.