Members will learn how to evaluate various qualities and yield differences in beef, pork, and lamb meat products. In addition, they will be required to identify the species, location (primal) and cooking method of over 100 retail cuts derived from beef, pork, and lamb carcasses. Members will also be taught safe meat handling practices. Practices began in October. The State Contest will be in Fort Collins in April. The State winning team has the opportunity to travel and participate in a national level contest. We are currently looking for a coach. If you are interested in being a Meat Judging Coach or for more information contact Larry Hooker at (970) 400-2093.