MATTHEW LAURENCE - Clovis-Clovis East - Meats Judging - Reedley Middle College FFA Field Day

JudgingCard.com Results Events Individual Scorecard

Reedley Middle College FFA Field Day
Mar 28, 2026
Meats Judging

Overall

Placings

Quality and Yield

Questions

Written

ID:	42.01 - 1 - 0
Team Name:	Clovis-Clovis East
Participant Name:	MATTHEW LAURENCE
Individual Rank:	23
Individual Total Score:	466
Team Rank:	5
Team Total Score:	1949

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2143	2413

Placing 1 - Cut A	3
Placing 1 - Cut B	5
Placing 1 - Cut C	2

Placing Class 2

Part	Contestant	Judge
2	2143	4123

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

Placing Class 3

Part	Contestant	Judge
3	3421	1423

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

Placing Class 4

Part	Contestant	Judge
4	1324	3142

Placing 4 - Cut A	4
Placing 4 - Cut B	5
Placing 4 - Cut C	3

Placing Class 5

Part	Contestant	Judge
5	2314	4213

Placing 5 - Cut A	1
Placing 5 - Cut B	2
Placing 5 - Cut C	4

Placing Class 6

Part	Contestant	Judge
7		1243

Placing 6 - Cut A	5
Placing 6 - Cut B	5
Placing 6 - Cut C	5

Placing Sum

191

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Cull	Keep
7	Keep	Cull
8	Keep	Cull
9	Cull	Cull
10	Cull	Keep
11	Keep	Keep
12	Keep	Keep
13	Cull	Cull

Keep/Cull Point Values

1: 15
2: 09
3: 05
4: 00
5: 10
6: 15
7: 10
8: 00

Quality Grading

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

Yield Grading

Part	Contestant	Judge
1	4.2	4.8
2	2.2	4.6
3	2.5	2.1
4	5.0	2.7
5	5.0	4.8

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	C	D
2	A	E
3	D	D
4	A	B
5	C	C
6	A	D
7	A	D
8	B	B
9	E	C
10	A	A
11	B	B
12	A	C
13	B	C
14	C	A
15	D	A
16	A	A
17	B	B
18	D	D
19	C	B
20	B	C
21	C	C
22	A	A
23	B	C
24	C	A
25	A	A
26	A	B
27	B	B
28	B	A
29	A	B
30	A	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: 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
2	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
3	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
4	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
5	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) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
7	Species: Beef Primal: F - Loin 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
8	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
9	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
10	Species: Pork Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: 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
12	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
14	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
15	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
17	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
18	Species: Lamb Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
19	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
20	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry 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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
22	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
23	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
24	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
25	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 Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	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	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
28	Species: Pork Primal: F - Loin Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
29	Species: Beef Primal: H - Rib or Rack Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
30	Species: Lamb Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31		Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

123

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