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

ID: 85 - 1 -
Team Name: Fowler
Participant Name:
JAELYN SELZER
Individual Rank: 44
Individual Total Score: 355
Team Rank: 11
Team Total Score: 1340

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
123142413
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
36
Placing Class 2
PartContestantJudge
212434123
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
41
Placing Class 3
PartContestantJudge
324311423
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C2
36
Placing Class 4
PartContestantJudge
443213142
Placing 4 - Cut A4
Placing 4 - Cut B5
Placing 4 - Cut C3
28
Placing Class 5
PartContestantJudge
523414213
Placing 5 - Cut A1
Placing 5 - Cut B2
Placing 5 - Cut C4
38
Placing Class 6
PartContestantJudge
713241243
Placing 6 - Cut A5
Placing 6 - Cut B5
Placing 6 - Cut C5
35
Placing Sum
214
Questions on Placing Classes
PartContestantJudge
113
224
332
443
524
634
711
812
943
1014
Questions - Points per Question5
5
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: Low PrimeQuality: High Choice
2Quality: Low SelectQuality: High Choice
3Quality: Average PrimeQuality: Low Choice
4Quality: High PrimeQuality: Low Prime
5Quality: High PrimeQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
14.34.8
21.94.6
35.62.1
42.32.7
55.14.8
18
Carcass Grading Total
28
Written Exam
PartContestantJudge
1BD
2AE
3DD
4BB
5CC
6AD
7BD
8CB
9BC
10BA
11DB
12AC
13DC
14CA
15BA
16AA
17AB
18CD
19AB
20CC
21BC
22CA
23 C
24AA
25AA
26BB
27AB
28AA
29BB
30AB
Written Exam - Points per Question3
30
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: N - Various Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
3Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
5Species: Pork
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist 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: Pork
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
7Species: Beef
Primal: B - Brisket
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
8Species: Beef
Primal: B - Brisket
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
9Primal: M - Variety Meats
Retail: 81 - Variety - Tripe		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
10Species: Pork
Primal: E - Ham or Leg
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		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
7
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: J - Shoulder
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
12Species: Pork
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: 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: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
14Species: Lamb
Primal: B - Brisket
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: 70 - Chops - Loin Chop
Cookery: 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
10
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
17Species: Beef
Primal: K - Side (Belly)
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
18Species: Beef
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
19Species: Beef
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
20Species: Lamb
Primal: C - Chuck
Retail: 96 - Smoked/Cured - Rump Portion
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
8
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
22Species: Beef
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
23Species: Beef
Primal: M - Variety Meats
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
25Species: Lamb
Retail: 59 - Steaks - Top Loin Steak
Cookery: 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
6
Meat ID 26-30
PartContestantJudge
26Species: Pork
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
27Species: Pork
Primal: K - Side (Belly)
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
28Species: Pork
Primal: I - Round
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
29Species: Beef
Primal: B - Brisket
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
30Species: Lamb
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		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
10
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
49
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