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November 2006

Release Date: November 15, 2006

ASU Meat Judging Team Takes Fourth at National Championship Contest

Once again playing David against Division I Goliaths, Angelo State University’s Meat Judging Team finished fourth out of 14 teams at the International Meats Judging Contest Saturday, Nov. 12, in Nebraska.

The only Division II team at the contest, ASU finished second in total beef, third in beef grading, third in beef judging, fifth in placing and fifth in reasons. The ASU team finished in the top 10 of all eight categories at what is considered the “National Championship” of meat judging.

“The International Meats Judging Contest is an intense competition filled with several challenges and, again, our students have proven to be among the best in the nation,” said Dr. Kirk Braden, assistant professor of animal science and team adviser.

Blanket native Cody Bundick led the way for ASU, finishing third in total beef, fifth in beef judging and eighth in beef grading. He also finished 10th overall out of 54 contestants and received the Rachel Hamilton Spirit and Motivation Award.

“I had a wonderful time making huge strides for this growing program at ASU,” said Bundick. “Also, we got to know the industry, the people and make long lasting friendships.”

ASU also got solid performances and valuable points from Thomas Epting of Sherman, who finished 12th overall, Bandera native Randi Whitlock, Helotes product Matthew Menchaca and Blake Hinckley of Mason.

“We’ve proven that ASU can contend for the national championship,” Epting said.

The contest was held at the Tyson Fresh Meats facility in Dakota City, Neb. Other universities competing were Texas A&M, Texas Tech, Colorado State, Wyoming, Nebraska, Oklahoma State, Illinois, Ohio State, Missouri, Iowa State, Kansas State, South Dakota State and North Dakota State. Only Texas A&M, Texas Tech and Missouri placed higher than ASU.

“The Department of Agriculture and the meat judging program would like to extend our thanks and appreciation to our supportive faculty and administration that helped make the success of our program possible,” said Braden. “We truly believe in the success and benefits of this program and welcome students across campus to get involved and participate, regardless of major.”

For more information on the ASU meat judging program, call Braden at 942-2027, Ext. 280.

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