Here you can find all the important documents and training information you need- as well as get some helpful hints, class judging practice and access useful meat images.
2017 ICMJ Application Form
All students who will be attending the 2017 ICMJ Competition in Wagga MUST complete this form. Coaches do not need to fill out this form.
PLEASE NOTE: You will be unable to submit this form without attaching your Q-Fever and Resume documents. Please do not begin this form until you have your documentation ready to upload.
NOTE: For those students who do not have a Q-Fever vaccination and therefore no paperwork, please submit a blank Word Doc, saved with the file name in the format: “YourName_Uni_NoQFeverdocumentation” (e.g. JohnSmith_USyd_NoQFeverdocumentation)
If you have any issues with this form or submitting your documents, please contact Maria Thompson at firstname.lastname@example.org
ICMJ has developed an interactive training program on our online training site. Here you will find a training guide to all of the meat judging classes as well as being able to practice judging skills with virtual carcase and primal classes.
Pork carcases will be split. There will be a pork primal class (placing and questions) included in the small stock contest. This will be included in the points score. This class will be either pork loins or pork hams. The new pork classes are NOT currently included in the online training program. For training resources for these pork classes we suggest looking at the links below.
Print out these Practice MSA worksheets (they have carcase details completed to practice your eating quality calculations). Don’t forget to also print out your MSA eating quality grid. Then you can print out the ANSWER sheets to mark yourself:
For more practice classes try some US websites. Please note, Australian product can vary in appearance but these are good websites to practice terminology and become familiar with the parts of primals/carcases.
The relevant online classes to look at on Texas A&M are: Beef carcase class (but note Australian carcases do not contain kidney, pelvic or heart fat); Beef rib class; Beef round class (this is called butts in Australia); Lamb carcase class.