The ScanMan
Reedley Middle College FFA Field Day
Mar 28, 2026
Meats Judging
ID Overall Placings Quality and Yield Questions Written

ID: 173 - -
Team Name: Patterson
Participant Name:
JIMENA CEBALLOS
Individual Rank: 37
Individual Total Score: 379
Team Rank: 12
Team Total Score: 1167

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124132413
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
50
Placing Class 2
PartContestantJudge
221434123
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
36
Placing Class 3
PartContestantJudge
323411423
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C2
32
Placing Class 4
PartContestantJudge
413243142
Placing 4 - Cut A4
Placing 4 - Cut B5
Placing 4 - Cut C3
43
Placing Class 5
PartContestantJudge
521344213
Placing 5 - Cut A1
Placing 5 - Cut B2
Placing 5 - Cut C4
39
Placing Class 6
PartContestantJudge
712431243
Placing 6 - Cut A5
Placing 6 - Cut B5
Placing 6 - Cut C5
50
Placing Sum
250
Questions on Placing Classes
PartContestantJudge
123
234
322
443
524
634
721
822
943
1014
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6CullKeep
7KeepCull
8KeepCull
9CullCull
10CullKeep
11KeepKeep
12CullKeep
13KeepCull
Keep/Cull Point Values1: 15
2: 09
3: 05
4: 00
5: 10
6: 15
7: 10
8: 00
29
Quality Grading
PartContestantJudge
1Quality: High StandardQuality: High Choice
2Quality: High StandardQuality: High Choice
3Quality: Low StandardQuality: Low Choice
4Quality: Low StandardQuality: Low Prime
5Quality: High StandardQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
13.44.8
24.04.6
33.52.1
44.82.7
53.44.8
4
Carcass Grading Total
4
Written Exam
PartContestantJudge
1CD
2BE
3DD
4AB
5CC
6DD
7DD
8AB
9CC
10BA
11DB
12BC
13CC
14CA
15AA
16CA
17BB
18BD
19DB
20CC
21BC
22CA
23BC
24CA
25BA
26AB
27AB
28AA
29BB
30AB
Written Exam - Points per Question3
33
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
2Species: Lamb
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
3Species: Beef
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
4Species: Pork
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
5Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
7Species: Beef
Primal: D - Flank
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
8Species: Beef
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
9Species: Pork
Primal: F - Loin
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
10Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
12Species: Pork
Primal: M - Variety 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
13Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
14Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
15Species: Beef
Primal: C - Chuck
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
17Species: Pork
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
18Species: Lamb
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
19Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
20Species: Pork
Primal: J - Shoulder
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
23Species: Pork
Primal: F - Loin
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
24Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
25Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 26-30
PartContestantJudge
26 Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
27 Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
28Species: Pork
Primal: F - Loin
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
29 Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
30 Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 31-35
PartContestantJudge
31 Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
53
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