Mizzou meat team makes the cut at 2013 Eastern National

COLUMBIA, Mo.–The University of Missouri meat judging team placed second at the 2013 Eastern National Intercollegiate Meat Judging Contest.

Sixteen teams and a total of 110 individuals competed in the Oct. 5 contest in Wyalusing, Pa.

“We have a very competitive team this year, and that has shocked a lot of people,” says team coach Katy Shircliff, a graduate student in animal sciences in the MU College of Agriculture, Food and Natural Resources. “For the last five years we haven’t had enough members to field a full team, but this year’s team has learned well and we’ve been able to compete with some of the big schools that have traditionally done well in meat judging.”

Ty Peckman, Nevada, Mo., took first place in overall individual honors. Will Moore, Belle, Mo., placed third overall. The team also earned the traveling plaque for overall beef judging.

The competition included judging nine classes of beef, pork and lamb, identifying cuts of meat, and grading beef carcasses.

Peckman earned second place individual honors in beef grading and sixth in beef judging, giving him the top individual spot in overall beef.

Moore picked up further wins, placing eighth in specifications and sixth in reasons. Teammate Regan Lee of Pfafftown, N.C., placed third in individual pork judging.

Kelsie Lovelace, Palmyra, Mo., scored a top 10 ranking in the alternate division, placing eighth overall.

“When they announced we placed second it felt so awesome,” says Lovelace, a senior majoring in animal sciences. “This, after having a win at Iowa State earlier this year, shows that we can stay in the game and be one of those competitive teams that everyone knows they need to watch out for.”

Other team awards included first in pork judging, second in beef judging, second in total placings, third in beef grading and fourth in specifications.

 “These students are very smart and do well in school, which helps them learn and make smart decisions at competition,” Shircliff says. “We’re making a name for ourselves and we’re going to be a force to be reckoned with over the next few years.”