MASON CAMPBELL - Westlake - Meat Evaluation - Deseret Peak Invitational

JudgingCard.com Results Events Individual Scorecard

Deseret Peak Invitational
Mar 26, 2026
Meat Evaluation

Overall

ID:	84.01 - 1 -
Team Name:	Westlake
Participant Name:	MASON CAMPBELL
Individual Rank:	67
Individual Total Score:	186
Team Rank:	21
Team Total Score:	450
View e-Scansheet

Definition

Responses

Score

Bacon

Part	Contestant	Judge
1	2134	4213

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

Boneless Chops

Part	Contestant	Judge
2	4213	1423

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

Bone in Chops

Part	Contestant	Judge
3	1342	2134

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

Lamb Chops

Part	Contestant	Judge
4	3412	3421

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

Placing Class 5

Placing Class 6

Placing Sum

159

Questions on Placing Classes

Part	Contestant	Judge
1		3
2		3
3		1
4		2
5		4
6		3
7		1
8		3
9		4
10		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	A	C
2	C	B
3	B	B
4	A	A
5	D	C
6	C	D
7	D	B
8	B	C
9	C	B
10	A	B
11	D	B
12	A	B
13	C	C
14	B	B
15	A	B
16	A	A
17	A	D
18	B	A
19	C	D
20	A	D
21	A	A
22	C	D
23	A	A
24	B	C
25	D	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: Beef Primal: A - Breast Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
2	Species: Beef Primal: C - Chuck Retail: 96 - Smoked/Cured - Rump Portion	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
3	Species: Lamb Primal: I - Round Retail: 93 - Smoked/Cured - Loin Chop	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
4	Species: Pork Primal: C - Chuck Retail: 78 - Variety - Liver	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat
5	Primal: L - Spareribs Retail: 94 - Smoked/Cured - Picnic (Whole)	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: Lamb Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
7	Species: Pork Primal: M - Variety Meats Retail: 48 - Steaks - Mock Tender Steak	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
8	Primal: J - Shoulder Retail: 17 - Roasts - Fresh Side	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
9	Species: Lamb Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls)	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
10	Primal: D - Flank Retail: 79 - Variety - Oxtail	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: Beef Primal: F - Loin Retail: 41 - Steaks - Arm Steak	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
12	Species: Pork Primal: M - Variety Meats Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
13	Species: Pork Primal: H - Rib or Rack Retail: 81 - Variety - Tripe	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: B - Brisket	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
15	Species: Lamb Primal: K - Side (Belly) Retail: 56 - Steaks - Tenderloin Steak	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: Beef Primal: I - Round	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
17	Species: Pork	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
18	Species: Pork Primal: E - Ham or Leg	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
19	Species: Lamb Primal: N - Various Meats	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: I - Round	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	Primal: D - Flank	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
22	Species: Pork Primal: M - Variety Meats	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
23	Species: Lamb Primal: G - Plate	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
24	Species: Beef Primal: N - Various Meats	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
25	Species: Lamb Primal: F - Loin	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: E - Ham or Leg	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
27	Species: Lamb Primal: D - Flank	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
28	Species: Pork Primal: K - Side (Belly)	Species: Pork Primal: I - Round Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
29	Species: Lamb Primal: L - Spareribs	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
30	Species: Beef Primal: K - Side (Belly)	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: Lamb Primal: J - Shoulder	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
32	Species: Beef Primal: B - Brisket	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
33	Species: Lamb Primal: J - Shoulder	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
34	Species: Beef Primal: N - Various Meats	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
35		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: Sunday, April 12, 2026