UW Collegiate Judging Program Reports Record Enrollments, Engagement – Sheridan Media

The 2021 UW Collegiate Meat Judging Team. L-R: McKensie Phillips (Coach), Danielle Freels, Karlie Rumbeck, Abby Vogl, Tanner Wright, Kyle Phillips (UW Meat Lab Manager).

The University of Wyoming’s Department of Animal Science is reporting record enrollment this fall for its introductory meat, wool and livestock judging courses. According to a press release from the UW Extension Office, engagement has increased dramatically, with many students planning to compete as members of the College of Agriculture, Life Sciences, and Colleges’ collegiate judging teams. UW natural resources next season. The three-credit introductory courses are open to all students, regardless of experience. Classes are held once or twice a week, usually at the Meat Lab, Wool Lab, or UW Farm in Laramie. After completing an introductory course, students are eligible to join the judging team in that area of ​​interest.

Practices, including “practices” in the lab or in the field, require a commitment of 10 to 20 hours per week. Teams also travel extensively for competitions, often holding practices at other universities or industrial sites along the way. Students are only allowed to judge for one year in each discipline. McKensie Phillips, an instructor in the UW Department of Animal Science and coordinator of the meat judging program, said the three main benefits of participating in the judging program are skill development, training in a field that offers many career options and the opportunity for students to develop their communication and interpersonal skills. . She said the judging also provides students with an opportunity to gain industry experience and network with professionals across the country. To learn more about the UW Collegiate Judging Program, contact McKensie Phillips at [email protected] or (307) 766-2334.




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