Meats Judging Team

Being a member of the meats judging team is perhaps the best compliment to a student’s education at the University of Wyoming. UW’s Department of Animal Science houses one of the best Meat Laboratories and teaching facilities in the nation. The meat judging program completes a student’s education in agriculture through teaching how the final end product is evaluated, fabricated and marketed.

Furthermore, meats team members are exposed first hand to numerous segments of the livestock and meats industry across the U.S., which enhances employer contacts for future job possibilities. The meat judging program also instills qualities in students such as confidence, decision making, communication skills, courage, evaluation, judgment, motivation and leadership, that are unequalled by any other collegiate experience. I strongly encourage every college bound student to experience the meat judging program at the University of Wyoming.

  ▪   Current Year Meats Team Results  

2008 Team Members

From Left to Right: (Back Row) Ben Fritz, Greeley, CO, Michael Fernandez, Wray, CO, Kelsie Speiser, Casper, WY,(Front Row) Coach Lynn Franzkowiak, Garret Horton, Riverton, WY,  James Wheeler, Kailua, HI, & Marlena Greisy, Crawford, NE

Coach - Lynn Franzkowiak   Phone - 307-766-5115    E-mail - lyfranz@uwyo.edu

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Past Meats Team Judging Competition Results   ▪   Meats Judging Wall of Fame

 

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How do I get Involved?

The first step is to sign up for Judging: Meat Evaluation, FDSC 2100.  This is typically done during the Fall semester of your Sophomore or Junior year at U.W.

 

How do I become part of the competitive team?

After being enrolled in the judging class for one semester, you are eligible for selection to be a member of the competitive team that travels to National contests.

 

How does eligibility for the competitive team work?

A student is eligible to compete at Intercollegiate Meat Judging contests if they     have been enrolled at U.W. for one semester and maintain a minimum cumulative G.P.A. of 2.25.  You have one year of competitive eligibility for meat judging, which starts in January and ends in November. A normal Meat Judging career consists of one semester of class-work in the fall, practice and traveling to competitions in the spring, and concluding practice and competitions the following fall. This in no way affects eligibility for any other Judging Teams at U.W. 

 

Where do we go?

Contests are held across the U.S.  Here is a list of the seven major American Meat Science Association (AMSA) sponsored contests we have traveled to each year in the past.

 

Houston Stock Show	Houston, TX
National Western Stock Show	Denver, CO
American Royal	Emporia, KS
Southwestern Stock Show	Ft. Worth, TX
High Plains	Plainview, TX
International (National Championships)	Dakota City, NE
Beef Empire Days	Garden City, KS
Southeastern	Louisville, KY
Iowa State Invitational	Ames, IA

 

Who are we looking for?

Meat Judging is open to all students enrolled at U.W.  We are looking for hard-working people with a competitive attitude and the willingness and desire to learn more about the meat industry. You DO NOT have to have prior judging experience to compete on this team.