WYATT JOHNSON - Fowler - Meat Evaluation 2026-1 - Lamar Community College Regional CDEs

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Lamar Community College Regional CDEs
Mar 25, 2026
Meat Evaluation 2026-1

Overall

ID:	20 - -
Team Name:	Fowler
Participant Name:	WYATT JOHNSON
Individual Rank:	47
Individual Total Score:	254
Team Rank:	8
Team Total Score:	831
View e-Scansheet

Definition

Responses

Score

Beef T's

Part	Contestant	Judge
1	1342	1342

Placing 1 - Cut A	2
Placing 1 - Cut B	4
Placing 1 - Cut C	2

Placing Class 2

Part	Contestant	Judge
2	1324

Pork Chops

Part	Contestant	Judge
3	1342	4231

Placing 3 - Cut A	2
Placing 3 - Cut B	5
Placing 3 - Cut C	3

Lamb Chops

Part	Contestant	Judge
4	1243	3421

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

Ribeyes

Part	Contestant	Judge
5	1324	2341

Placing 5 - Cut A	2
Placing 5 - Cut B	3
Placing 5 - Cut C	5

Placing Class 6

Placing Sum

122

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Yield Grading

Part	Contestant	Judge
1	3.3	2.4
2	4.7	2.9
3	2.2
4	4.3
5	3.2
6	1.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: I - Round Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
2	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
3	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
4	Species: Pork Primal: E - Ham or Leg Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
5	Species: Beef Primal: C - Chuck Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Beef Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
8	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
9	Species: Pork Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
10	Species: Pork Primal: J - Shoulder Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: J - Shoulder Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
12	Species: Beef Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
13	Species: Pork Primal: D - Flank Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
14	Species: Lamb Primal: G - Plate Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
15	Species: Pork Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: F - Loin Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
17	Species: Pork Primal: N - Various Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
18	Species: Beef Primal: I - Round Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Species: Beef Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
20	Species: Beef Primal: J - Shoulder Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
22	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
23	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24	Species: Pork Primal: I - Round Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
25	Species: Pork Primal: K - Side (Belly) Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: C - Chuck Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
27	Species: Beef Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
28	Species: Beef Primal: J - Shoulder Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
29	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
30	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin 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 31-35

Part	Contestant	Judge
31	Species: Lamb Primal: G - Plate Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
32	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
33	Species: Beef Primal: D - Flank Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
34	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
35	Species: Pork Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak 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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: J - Shoulder Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
37	Species: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
38	Species: Beef Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
39	Species: Pork Primal: E - Ham or Leg Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
40	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole) 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 Sum

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: Monday, April 13, 2026