By: Dr. Drew Cassens, Assistant Professor – Meat Science
The meat science group at Tarleton State University has been extremely busy this semester with judging teams, class trips and conferences.
The 2022 Tarleton State University Meat Judging Team finished their spring judging semester on an all-time high! The team competed at the Houston Livestock Show and Rodeo Collegiate Meat Judging Contest at Martin Preferred Foods in Houston, TX. The team placed 4th in pork judging and 5th in total placings. Isabell Cranfill was 4th in pork judging, and 7th in total placings. Additional team members were Macie McMillion, Kate Hayett, Shane Menz, Madison Montgomery, and Jeffery Harz. The team was coached by Andrew Cano, Taylor Beasley, and Dr. Drew Cassens as the judging coordinator. This was an amazing way to end the judging semester. This group of students has put in many hours, miles, and work to help get the program back at a competitive level. We would like to thank the Animal Science Department, the College of Agriculture & Natural Resources and the Meat Judging Alumni for their support!
Students in ANSC 4312 Meat Processing & Merchandising had an amazing day touring and learning about Tyson Foods Wright Brand Bacon. Students got a firsthand look at the processing and marketing of one of Tyson Foods highest performing products. This was an awesome opportunity to get our students out of the classroom and into real world production and apply their knowledge from our course. Special thanks to R&D Scientists Bill Vander Baan and Tarleton Alumni Jessica Johnson for taking the time to teach and show our students!
Lastly, graduate student Andrew Cano and undergraduate Bailee Decker were selected to participate in this years Beyond Fresh Meat held by Tyson Foods. This program allowed students to get a hands-on experience working with premier development scientist at one of the largest meat producers. Students focused on batter and breading techniques and had an opportunity to work in their state-of-the-art pilot plant. We are excited to see our students outside our classrooms enhancing their understanding of the meat industry while bumping elbows with industry professionals.
