University of New England (UNE) students have once again demonstrated their expertise in meat science, taking home a swathe of awards at the ICMJ Northern Beef Judging Competition in Rockhampton.
UNE was crowned Champion Team in the Hoof and Hook Competition, which saw students undertake live animal and carcase assessments, while third-year Bachelor of Rural Science student, Emily Mailler, claimed the top spot in the individual category.
“I was genuinely surprised to win given there was such a large field of competitors, but it was a very rewarding experience, and I felt confident in my approach to both live cattle and carcass judging,” said the St Albert's College resident from Goondiwindi.
UNE’s team was also named Reserve Champion Team Overall, while fourth-year Bachelor of Rural Science student Angus Langsmith was awarded Reserve Champion in the Overall Questions category.
The competition forms part of the larger ICMJ Conference which is designed to empower the next generation of industry professionals by focusing on the specific demands of northern beef production.
Throughout the week, students and industry professionals learnt about topics ranging from innovation and sustainability to consumer trends and meat science.
Image: UNE's Hook and Hoof Champion team. (L-R: Emily Mailler, Sarah Bradfield, Lylah Weismantel, Riley Mitchell).
“Coming from a stud cattle breeding background with no prior experience in beef processing, ICMJ has been an excellent opportunity to develop my skills and gain a deeper understanding of the full supply chain, and it complements my Bachelor of Rural Science very well,” said Emily.
“The experience has also allowed me to build meaningful connections within the red meat industry and explore career pathways that will support my future in the beef industry.”
UNE Professor of Meat Science and ICMJ President, Peter McGilchrist, said the standard of competition at this year’s event signals a bright future for the industry.
"With a sold-out event and representation from 16 companies and five universities, it is clear that the desire to promote industry innovation and extend the latest knowledge in meat science has never been stronger,” he said.
“This not only helps build the red meat workforce into the future but also helps the industry retain the talent we have, by inspiring and developing them further.”
You can view the full results here.
See photos from the week below:
ICMJ Northern Conference Photos
