ALLISON HARTWIG - Fowler - Meats - California State Finals at Cal Poly

JudgingCard.com Results Events Individual Scorecard

California State Finals at Cal Poly
May 02, 2026
Meats

Beef Grading

Identification

Overall

Total Judging

Written Test

ID:	85 - 1 -
Team Name:	Fowler
Participant Name:	ALLISON HARTWIG
Individual Rank:	76
Individual Total Score:	367
Team Rank:	19
Team Total Score:	1697

Definition

Responses

Score

Lamb Loin Chops

Part	Contestant	Judge
1	3124	3124

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

Beef Ribeye Steaks

Part	Contestant	Judge
2	2413	1342

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

Wholesale Fresh Pork Legs

Part	Contestant	Judge
3	4312	2143

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

Pork Carcass

Part	Contestant	Judge
4	3241	2431

Placing 4 - Cut A	2
Placing 4 - Cut B	3
Placing 4 - Cut C	5

Beef Carcass

Part	Contestant	Judge
5	4321	4321

Placing 5 - Cut A	4
Placing 5 - Cut B	2
Placing 5 - Cut C	3

Value Based

Part	Contestant	Judge
7	1342	4123

Placing 6 - Cut A	4
Placing 6 - Cut B	3
Placing 6 - Cut C	2

Placing Sum

225

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 12
2: 14
3: 02
4: 08
5: 01
6: 15
7: 09
8: 07

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime	Quality: Low Choice
2	Quality: High Choice	Quality: High Choice
3	Quality: Low Select	Quality: Low Prime
4	Quality: High Standard	Quality: Low Prime
5	Quality: High Select	Quality: High 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	4.0	2.4
2	5.7	3.8
3	1.2	3.6
4	3.1	2.8
5	2.5	4.3

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	C
2	B	C
3	B	C
4	C	B
5	A	A
6	A	B
7	B	B
8	A	A
9	A	C
10	D	D
11	B	B
12	A	B
13	D	A
14	B	A
15	D	D
16	B	A
17	B	B
18	C	D
19	A	A
20	B	C
21	A	B
22	A	D
23	A	A
24	B	D
25	A	B
26	C	A
27	A	A
28	D	D
29	D	B
30	C	C

Written Exam - Points per Question

Formulation Solution

Formulation Questions

Retail ID

Part	Contestant	Judge
1	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
2	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
3	Species: Pork Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
4	Species: Beef Primal: J - Shoulder 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
5	Species: Beef Primal: G - Plate Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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

Retail ID

Part	Contestant	Judge
6	Species: Beef Primal: K - Side (Belly) Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
7	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
8	Species: Pork Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
9	Species: Beef Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
10	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) 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

Retail ID

Part	Contestant	Judge
11	Species: Pork Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
12	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
13	Species: Pork Primal: B - Brisket Retail: 02 - Roasts - Arm Picnic Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
14	Species: Pork Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
15	Species: Pork Primal: K - Side (Belly) Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back 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

Retail ID

Part	Contestant	Judge
16	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
17	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
18	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
19	Species: Beef Primal: D - Flank Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
20	Species: Pork Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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

Retail ID

Part	Contestant	Judge
21	Species: Beef Primal: D - Flank Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
22	Species: Pork Primal: E - Ham or Leg Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
23	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
24	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
25	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin 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

Retail ID

Part	Contestant	Judge
26	Species: Beef Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
27	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
28	Species: Beef Primal: K - Side (Belly) Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
29	Species: Beef Primal: E - Ham or Leg Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
30	Species: Lamb Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) 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 31-35

Meat ID 36-40

Retail ID Total

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: Tuesday, May 5, 2026