Texas Tech Meat Judging Team wins big at the American Royal - KCBD NewsChannel 11 Lubbock

Texas Tech Meat Judging Team wins big at the American Royal

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From Texas Tech University:

Texas Tech University's meat judging team claimed first place honors Oct. 21 at the American Royal's Intercollegiate Meat Judging Contest. This is the fifth consecutive year the Red Raiders have won the competition in Omaha, Neb.

The team posted a total score of 4,074 points and outdistanced its nearest competitor, Oklahoma State University, by 55 points. Kansas State University, Angelo State University and Texas A&M University were third, fourth and fifth overall, respectively. Fifteen universities from across the United States were represented at the competition.

The team won the beef grading, overall beef, specifications and placing categories. They were second in beef judging, lamb judging, pork judging and reasons.

Individual placements are as follows:

● Bo Hutto, a junior from Hondo, was high individual

● Dan Crownover, a junior from Italy, placed second 

● Tanner Adams, junior from Sanger, finished eleventh

In the alternate division:

● Heather Rode, a junior from Doss, was high individual

● Trevor King, a junior from Winnsboro, placed second

● Colton Christian, a junior from Farwell, was third

● Valerie Manning, a junior from Mabank, was sixth

Additional team members include Dewayne Phillips, a junior from Stephenville; Steven Ebeling, a junior from Plainview; Garydale Grubelnik, a junior from Raton, N.M.; Zac Miller, a junior from Seymour; and Weston Burson, a junior from Florence.

The team is coached by graduate students Collin Corbin and Henry Ruiz along with Mark Miller, Horn Professor and San Antonio Stock Show Distinguished Chair in Meat Science.

"I'm very proud of the commitment of these students," Miller said. "They have two more contests this fall that will require them to continue to work hard and focus."

The team will compete in Plainview Nov. 4 and at the International in Dakotah City, Neb., on Nov. 18.

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