Students from nine Australian universities and teams from South Korea, Pakistan, Indonesia, Japan and the US competed across a range of categories, judging beef, lamb and pork carcasses and their cuts.
Originally from Esperance, Courtney said the win was the culmination of five great days at the event.
‘Beyond the competition, industry professionals gave lectures and workshops to help us improve our skills and knowledge,’ she said.
‘The win has certainly motivated me to keep going in the field and I’m hoping to do some work experience this year and come back to help coach Murdoch’s team next year.’
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READ NOWCourtney and the nine other students on the Murdoch team spent the past two months attending extracurricular workshops at the university and honing their skills at Goodchild Meat Trading in Hamilton Hill.
Murdoch coach Peter McGilchrist said students worked hard to improve their skills and this would benefit both the industry and consumers. ‘The judging of carcasses is based around trimness, muscling and quality,’ Dr McGilchrist said.
‘Trimness and muscling affect the retail yield of a carcass which drives profitability while quality, assessed by looking at traits like marbling, are very important for improving the eating quality for consumers.’