DECKER CLANCY - Savannah - Meats - 27th Annual Lathrop Judging Day

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27th Annual Lathrop Judging Day
Mar 23, 2026
Meats

Overall

ID:	199 - 99 -
Team Name:	Savannah
Participant Name:	DECKER CLANCY
Individual Rank:	17
Individual Total Score:	450
Team Rank:	2
Team Total Score:	1507
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2134	2341

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

Placing Class 2

Part	Contestant	Judge
2	3421	3412

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

Placing Class 3

Part	Contestant	Judge
3	3214	3421

Placing 3 - Cut A	3
Placing 3 - Cut B	1
Placing 3 - Cut C	3

Placing Class 4

Part	Contestant	Judge
4	3142	3421

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

Placing Class 5

Placing Class 6

Placing Sum

176

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	3.2	3.3
2	3.2	3.5
3	3.2
4	3.2	3.7
5	3.2	4.3
6	3.2

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	C	A
2	C	B
3	C	D
4	D	B
5	B	D
6	A	A
7	B	D
8	D	B
9	D	A
10	B	A
11	D	D
12	B	B
13	A	B
14	B	C
15	D	A
16	D	D
17	A	A
18	B	B
19	B	B
20	A	C

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
2	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
3	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
4	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
5	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

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: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
7	Species: Lamb Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
8	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 80 - Variety - Tongue
9	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)
10	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)

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: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
12	Species: Beef Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
13	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
14	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
15	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak

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: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls)
17	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
18	Species: Beef Primal: D - Flank Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
19	Species: Pork Primal: F - Loin Retail: 86 - Various - Hocks	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
20	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop

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: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
22	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
23	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
24	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
25	Species: Beef Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak

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: Pork Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston
27	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
28	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
29	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
30	Species: Beef Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)

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	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
32	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 85 - Various - Ground Pork
33	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 86 - Various - Hocks
34		Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
35	Species: Lamb Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak

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

Part	Contestant	Judge
36	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
37	Species: Pork Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop
38	Species: Beef Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
39	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak
40	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak

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

130

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Sunday, April 12, 2026