MEAT People

Deidrea Mabry on Leading AMSA, Partnerships & the Expanding World of Meat Science

The guest is Deidrea Mabry, COO of the American Meat Science Association (AMSA), about her path from 4-H and FFA to Texas Tech, meat judging, and ultimately joining AMSA remotely after moving to Wyoming. Mabry describes her COO responsibilities, including managing sustaining partner and association relationships (including SMA), budgeting and financial stewardship, and organizing AMSA’s annual Reciprocal Meat Conference. She highlights how AMSA supports students through networking, leadership and professional development, and multiple career pathways beyond meat judging, from food safety and R&D to equipment, ingredients, pet food, aquaculture, marketing, law, and medicine. Mabry outlines AMSA’s outreach tools—Meat’s Pad podcast, newsletters, social media, monthly webinars, and websites like meatscience.org and a meat locker resource site—and encourages schools and extension agents to contact AMSA for help starting youth meat judging.  Reach out to AMSA at https://meatscience.org/ [https://meatscience.org/] Find SMA at https://southwestmeat.org/ [https://southwestmeat.org/] Topics 00:52 Meet Deidrea Mabry 01:33 Path to AMSA COO 03:04 AMSA and SMA Partnership 04:16 Meat’s Pad Podcast 05:09 COO Duties and Budgeting 08:36 Beyond Meat Judging Careers 11:56 100 Years of Meat Judging 13:51 Sharing Resources and Webinars 17:37 Student Membership and RMC 20:48 Youth Judging and Closing

Bo Garcia on Meat Judging, Scholarships & Teaching Gen Z

Recorded at the Southwest Meat Association (SMA) meat judging contest with support from Forum Meat and Columbia Packing, Neil interviews Bo Garcia, a University of Nebraska–Lincoln extension assistant professor who coordinates the meat judging program and is finishing his PhD. Garcia, originally from La Vernia near San Antonio and a Texas A&M graduate, credits SMA scholarships and describes the SMA as a supportive family network. He shares how he began meat judging in 2018, fell in love with its academic and interpersonal benefits for students, and has coached teams since; his current team is small, with two new students competing for the first time. Garcia encourages students to apply for SMA scholarships and advises young judges to trust themselves and the process. His research focuses on youth education and Gen Z learning preferences and how higher education and employers can adapt training and expectations.   Topics 00:56 What SMA Means 01:46 Nebraska Role 02:26 Aggie Ring Story 03:12 Meat Judging Journey 03:51 Family Influence 04:53 Team Update 05:19 Scholarships Explained 08:27 PhD Plans Ahead 09:54 Advice Trust Yourself 11:18 Gen Z Education Research 13:11 Wrap Up Thanks

Grace Bryson on SMA Scholarships & Meat Judging

Neil interviews Grace Bryson, a Southwest Meat Association (SMA) scholarship recipient and first-year master’s student in meat science at Oklahoma State under Dr. Gretchen Macy. Grace shares that her first SMA experience was attending the Texas convention, where she felt welcomed and supported by industry members from across the U.S. She explains the scholarship relieved financial stress so she could focus on classes, research, teaching, and helping coach the OSU meat judging team. Originally from near St. Louis, she entered animal science after showing pigs, discovered meat science through an intro class, and joined the OSU judging team in 2023, later earning high individual honors at Houston. She describes judging beef, pork, and lamb carcasses and wholesale cuts, emphasizing anatomy and industry specifications, and discusses interest in people-focused industry roles and possible future PhD considerations.   Topics 01:01 Grace Meets SMA 01:46 Roots and OSU Path 03:04 Scholarship Impact 03:49 Finding Meat Science 04:55 Career Goals and Networking 05:40 Judging Team Wins 06:01 Competition Mindset 08:23 How Meat Judging Works 09:53 Teaching and Coaching Students 11:11 What Judges Evaluate 12:35 Wrap Up and Thanks

Dr. Mark Miller on Meat Judging & SMA’s Impact

Recorded in Fort Worth during the Cowtown/Southwest meat judging contest, Neil interviews Dr. Mark Miller of Texas Tech about meat judging’s role in recruiting and developing talent for the meat industry and the friendly-but-intense rivalries among top programs. Miller explains how contests expose students to major processors, retailers, and the broader supply chain, creating lifelong bonds and a “family” culture that extends into careers. He shares his own path into meat judging, his background growing up on a dairy farm, and his belief that the growth and longevity of meat judging are guided by faith. Miller describes SMA as transformational for small processors through safety and quality resources, and for universities through scholarships, internships, and community connection. He outlines Texas Tech’s meat science program, Red Raider Meats as a for-profit experiential business, extensive outreach at major shows, and the recent surge to record participation. The episode closes with Miller’s views on NIL and Texas Tech athletics, emphasizing culture and relationships over money.   Topics 01:05 Fort Worth Contest Roots 02:11 Sponsors And Industry Family 02:57 Rivalries Build Excellence 06:18 Bonding Through Judging 07:41 How Miller Got Started 10:37 Dairy Farm Work Ethic 12:39 Family Ministry Balance 14:02 Record Growth And Alumni 15:56 SMA Support And Scholarships 18:31 SMA As Industry Grandma 20:30 Family Culture Matters 21:21 Texas Programs Advantage 22:38 ConAgra Food Safety R&D 23:52 Early HACCP Transition 24:51 Texas Tech Meats Program 25:23 Red Raider Meats Business 26:59 Student Outreach Events 29:02 Recruiting And Competition 30:51 Careers Beyond Ag 32:34 NIL And Team Culture 35:06 Why Lubbock Wins 36:24 Texas Hospitality Story 38:11 Closing Thanks And Wrap

Megan Sorenson of the U. of Arizona Meat Judging Team

Neil interviews Megan Sorenson, coach of the University of Arizona meat judging team, discussing how the program was started and what it takes to build it. Sorenson, a Texas native who judged for Angelo State in 2023, moved to Arizona for the opportunity to coach and educate students; the University of Arizona, the state’s land-grant school, is celebrating 100 years of meat judging and only formed its first team two years ago. She explains recruiting students, growing from four members last year to six competing at the Southwestern contest (with a seventh overall), and balancing school support with fundraising for travel. Sorenson highlights Southwest Meat Association scholarships and industry support, describes coaching oversight at contests through the American Meat Science Association, and defines success as student integrity, effort, and improvement despite limited local beef-plant access.   Topics 01:16 Why Arizona Started a Team 02:11 SMA Scholarships Shoutout 03:52 Recruiting and Funding Challenges 05:39 How Megan Got Into Meat Judging 07:49 Coaching at Contests and MSA 11:04 Defining Success and Growth 12:20 Wrap Up and Next Episode