Yes, there are competitive meat judging teams.
Students circled up in the lecture hall and locked hands, their red hard hats bowed toward their boots. In a nearby meat locker, their practice exams hung on hooks. They thanked the Lord for safe travels from Lubbock, Texas, to Pat’s and Geno’s Steaks in South Philly, where they sampled cheesesteaks, and now to this small building in the shadow of Penn State’s Beaver Stadium. After a collective “amen,” the Texas Tech University Red Raiders went into the locker to scrutinize frozen pig carcasses and other cuts of pork and beef.