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.
ICMJ is back in 2022 with our face-to-face events!
Our annual Intercollegiate Meat Judging Competition will be held once again at Wagga Wagga, from Tuesday 5th to Saturday 9th July 2022.
We held the third Northern ICMJ conference in Rockhampton on the 20th-23rd April 2022
You can find information and training guides below on this page.
After COVID-19 (coronavirus) forced the cancellation of the 2020 annual conferences, ICMJ prepared a program of activities delivered from digital platforms to ensure students and young industry professionals can continue to access training and networking opportunities.
You can find these on our Virtual Resources page on the website
ICMJ have recently created these videos to help you see classes and how they are judged. The videos show judging on:
Lamb yield and value adding workshop with Dr Dave Pethick
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.