On January 30, 2016, The Ohio State University’s Department of Animal Sciences and Ohio Future Farmers of America (FFA) hosted 30 participants in the first Meat Judging Coaches Clinic in the Animal Science building. The clinic targeted anyone involved in coaching, or interested in coaching, a meat judging team. Participants learned and reviewed the principles of grading and evaluating carcasses and wholesale cuts originating from beef, pork, and lamb. In addition, anatomy and muscle myology was covered for retail identification. The program was initiated by Dr. Lyda G. Garcia, an assistant professor of Meat Science, who recently completed her first year with the Buckeyes.
“The goal of the program was to assist 4-H and FFA programs to compete at the state and national competitions,” said Garcia.
The clinic was instructed by members of the 2016 Fightin' Buckeye Meat Judging Team (12) and Dr. Lyda G. Garcia.
Above right, Dr. Garcia explains beef carcass evaluation and grading.