Before sunrise, a dedicated group of Charles Sturt University (CSU) students are focussed on evaluating the quality of meat carcasses. The students enrolled in animal, equine, agricultural and veterinary sciences arrive at companies like Cargill Beef Australia and Knights Meats in Wagga Wagga and the Junee Abattoir as early as six o’clock in the morning to learn about carcass evaluation and meat quality.  The student group is led by CSU’s carcass evaluation expert and fifth year Veterinary Science student Mr Richard Sanders.  “The importance of maintaining the flow of trained young experts in the speciality field of Meat Science to service the needs of the beef, sheep and pork industries is not lost on these companies,” said CSU Professor of Animal Production Peter Wynn. “The companies willingly make their facilities available each year for the education of our students.” The students will attend a carcass evaluation workshop sponsored by Meat and Livestock Australia in Armidale in early July.  They will then have a chance to participate in an elite national training workshop and selection in an Australian team to compete in international carcass evaluation competitions.  “None of these opportunities would be possible without the support of the management of these companies,” said Professor Wynn.