Raising the ‘steaks’ | TSLN.com

Raising the ‘steaks’

Amanda Nolz

Courtesy photosThe team that won the High Plains Contest, from left to right, Matt Grussing, Emily Evans, Tyler Grussing, Ashley Roelfs, Drew Edleman, Amanda Stade, Matt Altman and Sarah Wells.

The packing plant can be seen in the distance as the 2009 South Dakota State University (SDSU) Meats Judging Team pulls into the visitor’s parking lot. Grabbing their hardhats, hairnets and frocks, the group of college kids gear up to spend a long day in the processing building. Equipped with experience, knowledge, a clip board and a handful of pens and pencils, the students check in with security and prepare themselves for a productive practice.

For an outsider looking in, it might just look like a group of kids staring at a line of carcasses and meat cuts; however, for the team, they know it is an investment for their futures in the agriculture industry, and they are raising the ‘steaks’ to achieve great heights. While many ranchers often overlook the beef they are producing for the dinner table, meats judgers make it their business to understand meat quality and consumer demand during their season of judging. As the SDSU team tackles another grueling practice, they know the hard work is worth it.

The packing plant can be seen in the distance as the 2009 South Dakota State University (SDSU) Meats Judging Team pulls into the visitor’s parking lot. Grabbing their hardhats, hairnets and frocks, the group of college kids gear up to spend a long day in the processing building. Equipped with experience, knowledge, a clip board and a handful of pens and pencils, the students check in with security and prepare themselves for a productive practice.

For an outsider looking in, it might just look like a group of kids staring at a line of carcasses and meat cuts; however, for the team, they know it is an investment for their futures in the agriculture industry, and they are raising the ‘steaks’ to achieve great heights. While many ranchers often overlook the beef they are producing for the dinner table, meats judgers make it their business to understand meat quality and consumer demand during their season of judging. As the SDSU team tackles another grueling practice, they know the hard work is worth it.

The packing plant can be seen in the distance as the 2009 South Dakota State University (SDSU) Meats Judging Team pulls into the visitor’s parking lot. Grabbing their hardhats, hairnets and frocks, the group of college kids gear up to spend a long day in the processing building. Equipped with experience, knowledge, a clip board and a handful of pens and pencils, the students check in with security and prepare themselves for a productive practice.

For an outsider looking in, it might just look like a group of kids staring at a line of carcasses and meat cuts; however, for the team, they know it is an investment for their futures in the agriculture industry, and they are raising the ‘steaks’ to achieve great heights. While many ranchers often overlook the beef they are producing for the dinner table, meats judgers make it their business to understand meat quality and consumer demand during their season of judging. As the SDSU team tackles another grueling practice, they know the hard work is worth it.

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The packing plant can be seen in the distance as the 2009 South Dakota State University (SDSU) Meats Judging Team pulls into the visitor’s parking lot. Grabbing their hardhats, hairnets and frocks, the group of college kids gear up to spend a long day in the processing building. Equipped with experience, knowledge, a clip board and a handful of pens and pencils, the students check in with security and prepare themselves for a productive practice.

For an outsider looking in, it might just look like a group of kids staring at a line of carcasses and meat cuts; however, for the team, they know it is an investment for their futures in the agriculture industry, and they are raising the ‘steaks’ to achieve great heights. While many ranchers often overlook the beef they are producing for the dinner table, meats judgers make it their business to understand meat quality and consumer demand during their season of judging. As the SDSU team tackles another grueling practice, they know the hard work is worth it.