Dr. Jeff Savell, University Distinguished Professor, Meat Science & E. M. “Manny” Rosenthal Chair in Animal Science at Texas A&M University (TAMU), has committed most of his life to Intercollegiate Meat Judging, 4-H/FFA judging contests, and the associated training for 50 years. As a result, his knowledge and experience of the meat judging program are extensive. He began judging meats in FFA at Ferris, Texas. As an undergraduate, he was a member of the 1974 Meat Judging team. He served as an assistant coach in 1976 and head coach in 1977 during his time in graduate school at TAMU. From 1980-1993 he served as the TAMU Meat Judging Team Faculty Coordinator.
Dr. Savell says, “For many of us, intercollegiate meat judging was our entry into the meat science discipline. My time as a team member, coach, coordinator, and committee member/chair has given me so many friendships, relationships, and mentorships that I cherish so much and that have been so meaningful to me.”
One of the coaches under Dr. Savell, Dr. Randal Garrett of Food Safety Net Services, attests to Dr. Savell’s mentorship and willingness to help develop the coach and the team.
Dr. Savell has a passion for teaching and research. With a strong desire to transfer that passion to his students. During his career, he has been involved in the acquisition of over
$13 million in research funding. This funding has resulted in the training of 90 M.S. students, 35 Ph.D. students, and over 300 research articles in prestigious refereed journals. His induction into the Meat Industry Hall of Fame is a testament to his reputation as an innovative leader in the field of meat science.
“In my opinion, he would be one of the four on the meat judging Mt. Rushmore. What more can one person do in terms of supporting meat judging than Dr. Savell has?” reminisced Dr. Brad Morgan, Professor at Colorado State University.
Kylie Philipps is a master’s student in the Department of Animal Science at the University of Florida. “As an undergraduate, I was fortunate to be taught by some outstanding instructors. However, one of these individuals stood out above the rest, as he continually challenges me and teaches me how to truly think. He has been the biggest supporter through my graduate education and the reason I strive to challenge my students to be learners the same way he challenged me,” said Philipps. Her passion for teaching served her well as a graduate teaching assistant while at the University of Florida. “From the very first class, she did an amazing job teaching and managing her students; we were all engaged despite meeting via zoom,” said Douglas Natoce, an undergraduate student at the University of Florida.
Trent Schwartz is currently a Ph. D. student in the Department of Animal Science at Texas A&M University. Schwartz says, “My passion for teaching and mentoring students can be attributed to all of the amazing folks who have helped me along the way.” With a motto of “students first” defining his teaching philosophy, he successfully converted a meat science course to online during the COVID-19 pandemic. Dr. Jeffery Savell, University Distinguished Professor, Texas A&M University, says, “Trent has become a valuable part of our program, who puts all of his efforts to do the best he can and deliver every time.”
AMSA is an organization recognized for its unmatched competence and commitment to attracting and developing meat industry leaders and providing science-based meat research and information. For more information, please visit www.meatscience.org/rmc or contact Deidrea Mabry at 1-800-517-AMSA ext. 12.