Intercollegiate Meat Judging Part 2

On Wednesday we had the official opening in the morning before the days lectures started, first up was a overview of the Australian Meat Industry by Ben Thomas from MLA before a introduction into meat science by Dr Peter McGilchrist from the MLA and a talk on southern lamb production by Tom Bull from Lambpro. Following the mid-morning break we received a talk on research opportunities in the meat industry from Dr Alex Ball and a talk on the pork processing sector from Professor Robert van Barneveld from the Pork CRC where he asked a question that really got us thinking ” Can you name another industry where the consumer is trying to push it back two hundred years?” This question got us thinking about future challenges and how we are meant to balance consumer demands with the practicalities of feeding the world.

After lunch we spilt into groups and attended a range of workshops including  one on livestock marketing and the importance of market specs given by Delta Ag, The workshops also covered flavour and MSA testing of primals as well as one on lamb carcase yield where the difference in profit of two carcasses was worked out. But what I thought was the most interesting demonstration was the workshop on value adding through muscle seaming, this work shop showed us how to extract tender muscles from otherwise not so tender primals. This workshop was quite a display and I only wish that I could remember the techniques used better than I can as it all looked quite good. That night we had dinner a great dinner at the Wagga RSL thanks to Murray Valley Pork.

Our first lecture on Thursday was by Andrina and Lachlan Graham from Argyle Prestige meats and was about the vertical integration of their business, as they not only grow the livestock but slaughter, process and market as well. Tess Herbert from ALFA then spoke about beef feedlotting industry and Grant Garey from Teys Australia spoke about the beef processing sector. After the morning break we were told about the lamb processing sector by Paul Leonard from Thomas Foods International before gaining a insight into what it is like to supply the world largest food service operator, McDonald’s. This interesting and informative talk was given by Andrew Brazier from MAC, McDonald’s meat supplier.

The workshops after lunch were training sessions for the different types of judging we would have to complete over the next few days, this included pork carcases and primals where the visitors from Texas show’d haw to judge pork primals. Other categories that we went over included judging lamb carcases, identification of primals and retail cuts, MSA eating quality class and how to effectively write out our reasoning in the written reasons class. Dinner that night was again at the RSL and sponsored by AAco.

On Friday morning we received a lecture on live export and the animal welfare improvements that are occurring in the industry while we were having having breakfast. After breakfast we rotated through the careers expo, a workshop on interview and resume skills as well a workshop on ways agriculture could meet environmental challenges and reduce our carbon footprint.

After lunch the competition began with the small stock competition beginning, the small stock competition involved judging lamb and pork carcasses, a retail cuts class and a written reasons class. This seemed to go alright but only time would tell, after this we again had dinner at the RSL eating a wonderfully delicious lamb rack supplied by sponsors.

Then at 6am on Saturday morning the main competition began as we arrived at the abattoirs for our beef judging competition.  We were in the chillers from 7:30 through to 11:00 completing primal judging, pricing classes, eating quality for both domestic and export beef. By the end of the day we had three members of team UNE in the top ten and moving on to the next round that is still to come in Brisbane.

The 2013 ICMJ competition was a great experience and I look forward to competing next year, I would like to thank our coaches from UNE for taking us there and Teys Cargill for the warm jackets that we wore into the chillers.

 

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