March 6, 2012
The Red Raider’s Black team finished first and posted a total score of 4,053 points. Individually, three Red Raiders finished in the top ten overall.
Texas Tech’s meat judging team walked away with first place honors March 4 at the Houston Livestock Show’s Intercollegiate Meat Judging Contest. This is the eighth-consecutive year the Red Raiders have won the competition in Houston.
The Red Raider’s Black team finished first and posted a total score of 4,053 points. They outdistanced their nearest competitor, Kansas State University, by 23 points. Oklahoma State University and Texas A&M University were third and fourth in the competition. The Texas Tech red team was fifth overall.
The Texas Tech teams won the beef judging, lamb judging, pork judging, specifications, total placings and reasons divisions.
“I’m very proud of the commitment of these students this spring,” said Mark Miller, Horn Professor and San Antonio Livestock Show Distinguished Chair in Meat Science. “We are very blessed to have such a deep team this year.”
Individually, three Red Raiders finished in the top-ten overall. Tanner Adams, a sophomore from Sanger, was second overall. Dan Crownover, a sophomore from Italy, placed third and Steven Ebeling, a sophomore from Plainview, was eighth.
The team is coached by graduate students Collin Corbin and Henry Ruiz along with Miller.
This was the last contest of the spring for the 2012 team. Next fall they will compete at four more contests. The team also will host six contests and workouts this spring and summer at Texas Tech for 4-H and FFA students from across the United States.
During the past decade, Texas Tech has established a dominant record in meat judging. They have won more than 60 percent of all national contests and four national championships.
The College of Agricultural Sciences and Natural Resources is made up of six departments:
The college also consists of eleven research centers and institutes, including the Cotton Economics Research Institute, the International Cotton Research Center and the Fiber and Biopolymer Research Institute.Facebook