The K-State Meat Judging Program began competition in 1927 and is the only school in the nation to participate in every International and American Royal Contest since then. The program continues to field a competitive team with seven national championships and eleven reserve national championships.

Students interested in Meat Evaluation or the K-State Collegiate Meat Judging Team must enroll in ASI 370, Principles of Meat Evaluation in the fall. The course is designed for Sophomores and Juniors to provide a background in grading and evaluation of beef, pork, and lamb carcasses, cuts, and specifications. No previous experience is necessary. Students who complete the course are eligible to participate in contests during the spring and fall of the following year.