FLORES MADDOX - Portales - Meats - New Mexico Wolverine Invitational

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New Mexico Wolverine Invitational
Mar 21, 2026
Meats

Overall

ID:	41 - 1 -
Team Name:	Portales
Participant Name:	FLORES MADDOX
Individual Rank:	60
Individual Total Score:	337
Team Rank:	17
Team Total Score:	694
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1243	1234

Placing 1 - Cut A	2
Placing 1 - Cut B	5
Placing 1 - Cut C	7

Placing Class 2

Part	Contestant	Judge
2	3142	2431

Placing 2 - Cut A	2
Placing 2 - Cut B	4
Placing 2 - Cut C	4

Placing Class 3

Part	Contestant	Judge
3	3214	3412

Placing 3 - Cut A	4
Placing 3 - Cut B	2
Placing 3 - Cut C	4

Placing Class 4

Part	Contestant	Judge
4	1234	1423

Placing 4 - Cut A	4
Placing 4 - Cut B	6
Placing 4 - Cut C	2

Placing Class 5

Part	Contestant	Judge
5	1432	4321

Placing 5 - Cut A	2
Placing 5 - Cut B	6
Placing 5 - Cut C	2

Placing Class 6

Part	Contestant	Judge
7	1423	1342

Placing 6 - Cut A	5
Placing 6 - Cut B	2
Placing 6 - Cut C	4

Placing Sum

209

Questions on Placing Classes

Part	Contestant	Judge
1	1	4
2	2	2
3	3	4
4	4	1
5	3	3
6	2	1
7	1	4
8	2	2
9	4	1
10	3	4

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Cull	Cull
7	Keep	Keep
8	Cull	Cull
9	Cull	Cull
10	Keep	Keep
11	Cull	Cull
12	Keep	Keep
13	Keep	Keep

Keep/Cull Point Values

1: 1
2: 8
3: 1
4: 2
5: 12
6: 1
7: 17
8: 18

Quality Grading

Part	Contestant	Judge
1	Quality: High Prime	Quality: Average Choice
2		Quality: Low Select
3		Quality: Low Choice
4	Quality: High Prime	Quality: Low Choice
5		Quality: Low Choice
6		Quality: Low Prime

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1		3.8
2		3.7
3		2.4
4		5.3
5		3.5
6		3.6

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	A
2	C	C
3	B	A
4	D	D
5	C	B
6	B	B
7	C	D
8	A	D
9	D	D
10	C	C
11	C	C
12	B	B
13	D	B
14	C	B
15	D	C
16	B	B
17	D	C
18	C	D
19	B	C
20	C	D
21	C	D
22	A	A
23	C	D
24	B	D
25	C	D
26	D
27	C
28	D
29	B
30	D

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		06

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	B	C
2	D	D
3	A	D
4	D	C
5	C	B
6		D
7	A	D
8	D	B

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
2	Species: Beef Primal: M - Variety Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
3	Species: Pork Primal: M - Variety Meats Retail: 85 - Various - Ground Pork Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
4	Species: Pork Primal: M - Variety Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
5	Species: Beef Primal: G - Plate Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
7	Species: Beef Primal: N - Various Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
8	Species: Beef Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
9	Species: Beef Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
10	Species: Pork Primal: B - Brisket Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11		Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
12	Species: Beef Primal: D - Flank Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
13	Species: Beef Primal: M - Variety Meats Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
14	Species: Lamb Primal: L - Spareribs Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
15	Species: Pork Primal: N - Various Meats Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: M - Variety Meats Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
17	Species: Lamb Primal: N - Various Meats Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
18	Species: Beef Primal: K - Side (Belly) Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
19	Species: Lamb Primal: M - Variety Meats Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
20	Species: Beef Primal: C - Chuck Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: M - Variety Meats Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
22	Species: Pork Primal: D - Flank Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
23	Species: Lamb Primal: N - Various Meats Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: G - Plate Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
25	Species: Beef Primal: N - Various Meats Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: G - Plate Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
27	Species: Pork Primal: K - Side (Belly) Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
28	Species: Pork Primal: L - Spareribs Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
29	Species: Lamb Primal: N - Various Meats Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
30	Species: Lamb Primal: E - Ham or Leg Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Cookery: Dry or Moist Heat
32	Cookery: Dry Heat
33	Cookery: Dry or Moist Heat
34	Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Sunday, April 12, 2026