Kidder, Ward and Stark/Billings County teams took top honors in the State 4-H Meat Judging Contest held recently in the meat laboratory at North Dakota State University’s Shepperd Arena.

Senior Division

The top teams were:

• First - Kidder County, with team members Shaye Koester, Bradyn Lachenmeier, Austin Schmidt, Madelyn Schmidt and Austin Weippert (coach Gary Martens)
• Second - Stark-Billings County, with team members Kia Ward, Victoria Trochez, Taylor Downing and Jersey Filkowski (coach Kurt Froelich)
• Third - Ward County, with team members Matthew Schauer, Ethan Myers, Tate Novodvorsky, David Schersky and Kaden Korgel (coaches Jacob Scheresky, Jayd Novak and Thomas Schauer)

Individual winners:

• First - Rhea Laib, Sheridan County
• Second - Ryeleigh Laib, Sheridan County
• Third - Koester
• Fourth - Lachenmeier
• Fifth - Ward

Intermediate Division

The top teams were:

• First - Ward County, with team members Mark Schauer, Mason Kraft and Wyatt Kersten (coaches Jacob Scheresky, Jayd Novak and Thomas Schauer)
• Second - Stark-Billings County, with team members William Schmidt, Justin Kathrein, Wyatt Dorner, Jess Schultz and Katie Schmidt (coach Kurt Froelich)
• Third - Towner County, with team member Cordell Walters (coach Rick Vannet)

Individual winners:

• First - William Schmidt
• Second - Schauer
• Third - Walters
• Fourth - Kraft
• Fifth - Kathrein

Junior Division

The top teams were:

• First - Stark-Billings County, with team members Joel Schultz, Mark Schmidt and Ryan Schumacher (coach Kurt Froelich)
• Second - Ward County, with team members Layne Korgel, Elizabeth Kraft and Danny Kersten (coaches Jacob Scheresky, Jayd Novak and Thomas Schauer)

Individual winners:

• First - Korgel
• Second - Schultz
• Fourth - Schmidt
• Fifth - Schumacher

In meat judging, 4-H’ers rank retail cuts, primal cuts and/or whole carcasses. The contestants then identify retail cuts, including specifying the species, primal cut, name of the retail cut and recommended cooking method. At the state 4-H contest, all participates were asked 10 questions on meat classes chosen by the official judges.

“Meat judging is one of the most effective tools for the recruitment and development of future meat science technologists in existence today,” says Leigh Ann Skurupey, animal science specialist in NDSU Extension’s Center for 4-H Youth Development and this event’s organizer. 4-H is a program of NDSU Extension.

“Meat judging is much more than the determination of quality and lean meat yield of a carcass or wholesale cut,” Skurupey adds. “As a 4-H participant gearing up for a meat judging contest, this opportunity serves as a training tool to develop young leaders in the meat and livestock industries. Meat judging is the prime training ground for U.S. meat companies.”

She notes that meat judging helps the youth develop analytical, decision-making and communication skills, and confidence, as well as practical skills they can use every time they visit the grocery store or butcher shop.

“From listening to these 4-H’ers practicing in the cooler to watching them skillfully navigate each class with focus and determination, I couldn’t be more impressed by these future leaders and their talent,” Skurupey says. “I commend the coaches for the hard work they pour into these incredible young people.”

Results for the State 4-H Meat Judging Contest are posted on JudgingCard.com under North Dakota 4-H Meat Judging Contest (https://www.judgingcard.com/Results/Events.aspx?ID=9719).

NDSU Agriculture Communication - June 20, 2018