EASTON LABRUM - Roosevelt - Meat Evaluation - Deseret Peak Invitational

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Deseret Peak Invitational
Mar 26, 2026
Meat Evaluation

Overall

ID:	38.01 - 1 -
Team Name:	Roosevelt
Participant Name:	EASTON LABRUM
Individual Rank:	24
Individual Total Score:	314
Team Rank:	9
Team Total Score:	941
View e-Scansheet

Definition

Responses

Score

Bacon

Part	Contestant	Judge
1	4213	4213

Placing 1 - Cut A	2
Placing 1 - Cut B	3
Placing 1 - Cut C	4

Boneless Chops

Part	Contestant	Judge
2	1423	1423

Placing 2 - Cut A	3
Placing 2 - Cut B	2
Placing 2 - Cut C	6

Bone in Chops

Part	Contestant	Judge
3	1324	2134

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

Lamb Chops

Part	Contestant	Judge
4	4312	3421

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

Placing Class 5

Placing Class 6

Placing Sum

187

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: D - Flank 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
2	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
3	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
4	Species: Beef Primal: I - Round Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat
5	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
7	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
8	Species: Pork Primal: C - Chuck Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
9	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
10	Species: Beef Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style)	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
12	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
13	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
14	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
15	Species: Pork Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets 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: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
17	Species: Pork Primal: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
18	Species: Beef Primal: G - Plate Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
19	Species: Beef Primal: C - Chuck Retail: 59 - Steaks - Top Loin Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: B - Brisket Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
22	Species: Beef Primal: B - Brisket Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
23	Primal: L - Spareribs Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
24	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
25	Species: Pork Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
27	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
28	Species: Pork Primal: C - Chuck Retail: 49 - Steaks - Porterhouse Steak Cookery: Moist Heat	Species: Pork Primal: I - Round Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
29	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
30	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Lamb 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 31-35

Part	Contestant	Judge
31	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) Cookery: Dry Heat
32	Species: Pork Primal: D - Flank Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
33	Species: Pork Primal: C - Chuck Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
34	Species: Beef Primal: E - Ham or Leg Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
35	Species: Pork Primal: C - Chuck Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Lamb 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 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

Practicum 1

Practicum 2

Practicum 3

AWS100: Monday, April 13, 2026