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Meat-judging national championship

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While March Madness dominates intercollegiate athletics, another group of collegians works out amidst coaches' whistles, endures bloody, 12-hour practices, and cheers on teammates preparing for the national championship in meat-judging, in which about 40 colleges compete, according to a March Wall Street Journal report. Coaches at powerhouses like Colorado State and South Dakota State say skills such as evaluating T-bone cutting and spotting whether a pig has too much back fat come with determination and concentration (and, of course, practice, as one coach said it all comes down to time spent in the meat locker, at 38 degrees (Fahrenheit)). (And pro scouts are watching from the stands, representatives of U.S. meat companies, seeking talent.)

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