MYLES MASSEY - Carl Junction - Meats - 55th Crowder College Judging Contests

JudgingCard.com Results Events Individual Scorecard

55th Crowder College Judging Contests
Mar 26, 2026
Meats

Overall

ID:	34 - 99 -
Team Name:	Carl Junction
Participant Name:	MYLES MASSEY
Individual Rank:	67
Individual Total Score:	428
Team Rank:	27
Team Total Score:	1042
View e-Scansheet

Definition

Responses

Score

Loin Chops

Part	Contestant	Judge
1	4213	4123

Placing 1 - Cut A	2
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Pork Loins

Part	Contestant	Judge
2	4231	2431

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

T-Bone Steaks

Part	Contestant	Judge
3	2413	1234

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

Pork Butt

Part	Contestant	Judge
4	2143	4231

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

Placing Class 5

Placing Class 6

Placing Sum

164

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	4.0	2.6
2	2.7	3.6
3	2.1	4.4
4	2.0	3.2
5	3.8	4.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
2	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)
3	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
4	Species: Lamb Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
5	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
7	Species: Pork Primal: F - Loin Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
8	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
9	Species: Beef	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
10	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry 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: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
12	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast
13	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
14	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
15	Species: Pork Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade 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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
17	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
18	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
19	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
20	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
22	Species: Pork Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
23	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
24	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
25	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
27	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
28	Species: Lamb Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
29	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
30	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork

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: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
32	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
33	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
34	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
35	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

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: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
37	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
38	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver
39	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs
40	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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

150

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