REATA WADDINGTON - Baylor Co. - D3 Meat Juging - Senior - Texas 4-H District 3 Meat Judging

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Texas 4-H District 3 Meat Judging
Apr 06, 2026
D3 Meat Juging - Senior

Overall

Reasons

ID:	3000 - -
Team Name:	Baylor Co.
Participant Name:	REATA WADDINGTON
Individual Rank:	18
Individual Total Score:	441
Team Rank:	1
Team Total Score:	2010
View e-Scansheet

Definition

Responses

Score

Class 1 - Hams

Part	Contestant	Judge
1	4312	4312

Placing 1 - Cut A	6
Placing 1 - Cut B	2
Placing 1 - Cut C	5

Class 2 - Pork Rib Chops

Part	Contestant	Judge
2	2314	2431

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

Class 3 - Beef Ribs

Part	Contestant	Judge
3	4132	3412

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

Class 4 - Beef CX

Part	Contestant	Judge
4	4123	1423

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

Class 5 - Pork CX

Part	Contestant	Judge
5	2413	4213

Placing 5 - Cut A	3
Placing 5 - Cut B	6
Placing 5 - Cut C	2

Class 6 - Ribbed Lamb CX

Part	Contestant	Judge
7	4132	4132

Placing 6 - Cut A	5
Placing 6 - Cut B	2
Placing 6 - Cut C	5

Placing Sum

271

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
2	Species: Pork Primal: A - Breast Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
3	Species: Pork Primal: D - Flank Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
4	Species: Pork Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
5	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: H - Rib or Rack Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Beef Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
8	Species: Beef Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
9	Species: Beef Primal: H - Rib or Rack Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
10	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: D - Flank Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
13	Species: Pork Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
14	Species: Beef Primal: E - Ham or Leg Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
15	Species: Beef Primal: I - Round Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
17	Species: Beef Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
18	Species: Beef Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
19	Species: Lamb Primal: A - Breast 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
20	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
22	Species: Beef Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
23	Species: Pork Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24	Species: Beef Primal: I - Round Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
25	Species: Lamb Primal: E - Ham or Leg Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Primal: D - Flank Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
27	Species: Lamb Primal: I - Round Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
28	Species: Beef Primal: I - Round Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
29	Species: Lamb Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
30	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID Sum

Class 2 - Reasons

Part	Contestant	Judge
1	37	50

Class 4 - Reasons

Part	Contestant	Judge
2	40	50

Class 5 - Reasons

Part	Contestant	Judge
1	34	50

Reasons Total

111

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