2013 Grand Champions
Dr. Floyd McKeith – University of Illinois – Meat Science
Dr. Brian Richert – Purdue Professor of Animal Science
Dr. Jolena Waddell – Purdue University – Director of Meat Science
Dr. Justin Richard – Illinois State University – Professor of Animal Science
The competition, compromised of over 330 entries in 21 classes, uses a highly criticized grading system picked apart from the judging staff based on a scoring system starting at 1000 points. Deductions are taken based on flavor, texture, aroma, defects, uniformity of color, shape consumer appeal and uniqueness.Inboden’s Meat LTD took top honors in the following categories –
1. Grand Champion – Italian Sausage – Fresh Sausage
2. Grand Champion – Cheddar Bacon Ranch Chicken Burger – Variety Class
3. Reserve Grand Champion – Bratwurst – Bratwurst
Inboden’s also competed for the Illinois Association of Pork Producers coveted 2013 Pork Innovation Award. With their only being two winning spots in this category, Inbodens took two of two. Inbodens received the Grand Champion award for their Herbed Pork Patty and also took second place honors for their Pork Chop Trio. Inboden Meats was awarded monetarily for the first place prize.
Inboden Meats took part in the three-day educational seminar with Tom Inboden presenting his knowledge of corned beef (adding value seminar) at the pre-convention workshop held at the University of Illinois Meat Science Laboratory. Tom Inboden has served as a President of the Illinois Association of Meat Processors. Joe Inboden currently sits on the Board of Directors for the Illinois Association of Meat Processors. The convention was held at the Hilton Garden in Champaign, Illinois on February 21-23rd, 2013. The three day meeting consisted of educational seminars, annual meetings and pre-convention workshops. The convention showcases the latest equipment and services to the meat industry trade association.