It was almost a clean sweep for the meat experts with links to the University of New England when the Intercollegiate Meat Judging (ICMJ) Northern Competition was held.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The leading expertise in meat science from UNE was on display as UNE students and alumni contributed to wins in 11 of 15 categories at Rockhampton last week.
UNE students won the champion team award, and UNE alumni won (and were runner-up in) the champion Individual awards.
READ MORE:
The ICMJ competition requires participants to assess the volume and value of beef carcasses, which tests how well individuals can subjectively assess the market value of carcasses on the hook.
UNE student Caitlin McDonald, who was a member of the champion team and winner of the individual Overall Questions and Beef Judging competitions, said the event was a "great experience".
"To be able to walk away with a couple of wins was very rewarding and a testament to everyone's hard work and the high standard quality of the training provided leading up the conference," she said.
"I was surprised at just how diverse the meat industry is in terms of job opportunities. There really is something for everyone. Quite a few people who spoke at the conference didn't initially start in agriculture but now work within the industry and love it."
"I think that really speaks to how the industry is growing and how attractive it is for people as a potential career."
Due to COVID restrictions, some of the student participants had never been inside an abattoir before the competition.
UNE Associate Professor in Meat Science, Dr Peter McGilchrist, said the competition wa a test of beef grading fundamentals.
"Our students learn to subjectively assess what makes one carcass more valuable than another, and that gives them the understanding they need to properly use the technology we use to objectively grade carcasses," Dr McGilchrist said.
"Ultimately, it's not about the grading: it's about producing food that delivers the right product to the consumer, which in turn is about supporting the red meat industries right through the value chain, from paddock to plate."
The competition was part of the ICMJ Conference at Rockhampton, where 80 young red meat industry professionals - including 60 university students - came together to learn about the latest developments in meat science and better understand the careers on offer in the beef industry.
UNE's student team was intensively coached for a month leading up to the event by Dr McGilchrist and Rob Muirhead, who is doing a UNE doctorate on the eating quality of Wagyu.
UNE Meat Science graduate Claire Marriot has taken her Bachelor of Rural Science degree (with Honours) onto a two-year graduate program with AACo, a 197 year-old company that runs 400,000 cattle - Australia's largest herd.
At the Northern ICMJ, she competed as an AACo representative and took several awards.
"My UNE degree equipped me really well for the industry," she said. "It taught me to think critically, ask questions, and it exposed me to a whole range of production systems."
Dr McGilchrist was delighted with the performance of his students, past and present. "They are dedicated and smart. I think the future of the red meat industry is in good hands."
Our journalists work hard to provide local, up-to-date news to the community. This is how you can access our trusted content:
- Bookmark armidaleexpress.com.au
- Make sure you are signed up for our breaking and regular headlines newsletters
- Follow us on Twitter: @ArmidaleExpress
- Follow us on Instagram @armidale.express
- Follow us on Google News