Intercollegiate meat judging competition

The Australian Intercollegiate Meat Judging Association (ICMJ) Inc. is a not-for-profit association aimed at exposing and encouraging students into careers in the meat industry. ICMJ runs two programs each year: a secondary schools program with two competitions held in Scone and Gympie; and a tertiary competition and training course held in Armidale.

Spanning 5 days in July, the ICMJ tertiary program includes a careers expo, meat product evaluation (beef/lamb/pork), carcase evaluation, retail cuts identification, industry speakers, information and training sessions and a meat judging competition. The top ten students from the tertiary competition will be selected to take part in further industry education and exposure, with the top five ultimately selected to train, compete and represent Australia at a US ICMJ competition.

The ICMJ program is supported by Meat & Livestock Australia (MLA), Australian Meat Processor Corporation (AMPC) and Australian Pork Limited (APL). Cargill Australia (Tamworth) hosts the Tertiary competition and Primo Quality Meats (Scone) and Nolan Meats (Gympie) the Schools competitions.

The objective of ICMJ is to provide an opportunity for students to learn and to build the pool of intelligent young meat industry representatives, fired with enthusiasm who will give the Australian meat industry the expertise and drive to compete in the meat quality world of the future. 

This is done through:

  • Exposing students to the fundamentals of meat quality education
  • Demonstrating to students how and why markets perceive meat quality differently and highlighting the various carcase specifications required by these markets
  • Exposing students to different systems of meat identification and classification
  • Providing training and a non-threatening competitive environment to assist students develop confidence and communication skills
  • Providing an opportunity for students to acquire and apply knowledge of practical aspects of meat science
  • Raising students' awareness of career opportunities that exist in the meat industry
  • Exposing students to the requirements of the end-user (consumer)
  • Exposing student to new technologies within the meat industry.