Penn State Students Place Third in National Collegiate Poultry Judging Contest
Posted: April 29, 2013
Penn State Poultry Judging Team, from left: Dylan Lape, Amy Mayer, Corissa Steimling, Jillian Koren and Phillip J. Clauer, coach.
Students from Penn State's Department of Animal Science placed third overall at the 66th National Poultry Judging Contest sponsored by the U.S. Poultry & Egg Association held on April 10-12 at Louisiana State University. Eleven teams and forty-two individuals participated in a very close contest. First place Texas A & M had 3,910 points, second place Kansas State University had 3,903 points and Penn State's team had 3,888 points.
Team members were: Jillian Koren, Boyertown; Dylan Lape, Lebanon; Amy Mayer, Dalton; and Corissa Steimling, Gettysburg. Phillip J. Clauer, Penn State Senior Instructor, coached the team. Individually, every team member placed in the top 13 overall. In the three divisions of the contest, the team placed first in the breed selection division; fourth in the market products division and fifth in the egg production division.
Individual achievements include:
* Koren, fourth overall, third in egg production, tied for 11th in breed selection and was 12th in market products.
* Mayer, fifth overall, second in breed selection, and tied for eighth in egg production.
* Lape, ninth overall, first in market products and fourth in breed selection.
* Steimling, 13th overall, tied for eighth in egg production and breed selection.
Dr. Terry Etherton, Head of the Department of Animal Science said, "I commend the Penn State Poultry Judging Team for the outstanding performance in this rigorous national competition. It is a tribute to their skill and understanding of the poultry industry, and to their strong work ethic."
Clauer said competitors needed to demonstrate their ability to select the breeders that will produce the most eggs and the offspring that will produce the meatiest carcass most efficiently. They were also judged on how well they have mastered U.S. Department of Agriculture rules and regulations governing the grading of eggs and poultry carcasses. He added, "The concepts they learn are important for the students when they enter the industry. It helps them identify products consumers want, but, more importantly, it teaches them to make difficult decisions and communicate their reasoning."
The students prepared for the competition through a rigorous training program as part of a 14-week poultry science course. They then competed with fellow students during a 1600 point exam over two, two-hour class periods to earn their spot on the team.
Clauer said he looks forward to preparing this team for the national contest held in the fall at the University of Arkansas.
Phillip Clauer can be reached at (814) 863-8960 or by e-mail at firstname.lastname@example.org.