How ’bout the color and texture between that 12th and 13th rib?
Now normal people look at me like I have a third eye when I talk about being on a Junior Culinary Olympic team so I’m wondering how these people feel?
Intercollegiate meat judging has been a serious business since it started 82 years ago. About 40 colleges will compete in six sanctioned competitions this year, culminating in the international championship in Dakota City, Neb., in November. At contests, students spend most of a day staring at whole and dismembered carcasses. They score meat quality, leanness and butchering technique in detail; then, meat experts grade their work.
And they they even recruit…
Paden Daniels was recruited by a four-year college after winning junior college tournaments near his hometown of Athol, Kan.
Then there’s the totally awesome way lesser known Tarleton State University raises funds for their meat ranking team
members cure, smoke and sell hams to raise cash.
Forget cookies. If someone comes knocking on your door with bacon, put me down for a couple slabs!
2 Responses to “How ’bout the color and texture between that 12th and 13th rib?”
By cheshirekev on Mar 14, 2008
…Athol, Kan…
I can’t help it, it’s my obligation as a Mizzou alum to say “Is there any other kind of Kansan?”
By Dan D. on Mar 14, 2008