What's the Beef? Making the Grade At Meat Judging - WSJ.com: "GREELEY, Colo. -- It was cold, at 38 degrees, and noisy enough to require earplugs when Jace Hollenbeck approached the bloody competition floor. Tired from a week of 12-hour practices, he awaited the opening whistle with trepidation.
When the whistle blew, Mr. Hollenbeck says, he steadied himself for competition by remembering his coach's words of the night before: 'We didn't come here to lose.'
Intercollegiate meat-judging competitions have become a serious pursuit with more at stake than the trophies that go to winners of categories like lamb carcasses and pork butts. WSJ's Justin Scheck reports.
Then something happened that could help clinch the victory: He noticed the hardbone."
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