Becoming involved in meat judging has taught Charles Sturt University (CSU) student Miss Meg Parsons much more than how to pick a good steak.

This unusual hobby has given the veterinary science student a deeper understanding of agriculture, provided new contacts and seen her travel to the United States as part of the Australian team.

Miss Parsons is sharing her passion for the meat industry with other CSU students as an assistant coach for the Australian Intercollegiate Meat Judging Competition to be held in Wagga Wagga from Tuesday 7 July.

"It has truly allowed me to understand the full paddock to plate chain for beef, lamb and pork. I feel that this will make me a better rural veterinarian," Miss Parsons said.

"Through the skills, knowledge and contacts I have gained, I'll be able to help producers be more productive and more profitable within their industries.

"I'm thrilled to be involved as a coach of the Charles Sturt University team this year. I love being able to help others have the wonderful opportunity I experienced.

"Yes, meat judging sounds a little strange, but I strongly encourage anyone interested in agriculture to participate in the program. It is a wonderful journey with so many benefits."

CSU will field a 15-member team for the annual competition which is organised by the ICMJ Association to highlight careers in the meat industry and provide hands on training in carcass evaluation and meat science.

They'll join 150 students from other Australian universities and international teams from USA, Indonesia, Korea and Japan.

Lecturer in animal science Mr Michael Campbell, from CSU's School of Animal and Veterinary Sciences, said the program provides students with a raft of skills.

"Along with the competition there are seminars, lectures, careers fair and workshops all tailored to enhance students personal skills and encourage them become leaders in the meat industry," he said. 

"They also make contacts with international students and gain an appreciation of the dynamics of the global meat industry.

"It consolidates the skills and knowledge they are learning at university and gives an insight into real industry issues. This competition is really about taking university students and developing them into industry leaders."

The CSU meat judging team is supported by Rivalea Pork, Rennylea Angus, Landmark and CSU's School of Animal and Veterinary Sciences and School of Agricultural and Wine Sciences. 

Read about the success of CSU in previous ICMJ competitions here.