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This summer, University of Wyoming’s meat judging team had the opportunity of a lifetime—the chance to attend Australia’s Intercollegiate Meat Judging Association (ICMJ) Wagga Conference in Wagga Wagga, New South Wales.

Meat judging is a unique extracurricular. In the United States, students start training in November for a season that begins in January. For one year, each student is eligible to participate in national competitions where they rank cuts of meat. In different divisions, they might assess the amount of marbling present or grade beef carcasses according to USDA standards. Those students who most accurately assess the cut’s qualities can place in a division, and the team whose members collectively do the best win the competition.

But Australia’s international competition is different, and it’s not just the cuts. Though Australia does have different standards for judging a piece of meat, the biggest difference is the culture.


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