ALICIA MUSQUEZ - Lamar - TTU Meat Judging Camp 1 - JUNIOR - Fearless Champions Shootout

JudgingCard.com Results Events Individual Scorecard

Fearless Champions Shootout
May 24, 2026
TTU Meat Judging Camp 1 - JUNIOR

Overall

ID:	6 - -
Team Name:	Lamar
Participant Name:	ALICIA MUSQUEZ
Individual Rank:	30
Individual Total Score:	272
Team Rank:	4
Team Total Score:	272
View e-Scansheet

Definition

Responses

Score

Lamb Carcasses

Part	Contestant	Judge
1	1234	1324

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

Pork Carcasses

Part	Contestant	Judge
2	1234	4321

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

Pork Centerloins

Part	Contestant	Judge
3	1234	1342

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

Beef Full Loins

Part	Contestant	Judge
4	1234	1432

Placing 4 - Cut A	2
Placing 4 - Cut B	7
Placing 4 - Cut C	2

Beef Rounds

Part	Contestant	Judge
5	1234	3142

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

Beef Carcasses

Part	Contestant	Judge
7	1234	1432

Placing 6 - Cut A	6
Placing 6 - Cut B	2
Placing 6 - Cut C	7

Placing Sum

198

Questions

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: High Choice
3		Quality: Low Prime
4		Quality: High Choice
5		Quality: High Comm.
6		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		2.2
2		3.0
3		3.5
4		3.8
5		3.9
6		3.5

Carcass Grading Total

Questions

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

Written Exam - Points per Question

Questions

Part	Contestant	Judge
1	C	A
2	B	C
3	C	D
4	C	C
5	B	B
6	A	D
7	B	B
8	C	D

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Retail: 93 - Smoked/Cured - Loin Chop	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
2	Species: Beef Retail: 88 - Various - Shank	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
3	Species: Beef	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
4	Species: Beef	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
5	Species: Beef	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat

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

Meat ID 6-10

Part	Contestant	Judge
6		Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
7	Species: Lamb	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
8	Species: Beef	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
9	Species: Beef	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
10	Species: Beef	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat

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

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
12	Retail: 95 - Smoked/Cured - Rib Chop	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
13		Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
14		Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
15		Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat

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

Meat ID 16-20

Part	Contestant	Judge
16		Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
17		Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
18		Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
19		Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
20		Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat

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

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Retail: 95 - Smoked/Cured - Rib Chop	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
22	Species: Pork Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
23	Species: Pork Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
24	Species: Pork Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
25	Species: Pork Retail: 80 - Variety - Tongue	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat

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

Meat ID 26-30

Part	Contestant	Judge
26	Species: Lamb	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
27	Species: Pork Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
28	Species: Pork Retail: 93 - Smoked/Cured - Loin Chop	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
29		Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
30		Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat

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

Meat ID 31-35

Part	Contestant	Judge
31	Species: Beef Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
32	Species: Pork Retail: 40 - Roasts - Tri-Tip Roast	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
33	Species: Beef Retail: 80 - Variety - Tongue	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
34	Species: Beef	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
35	Species: Beef Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak	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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Pork Primal: E - Ham or Leg	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
37	Species: Pork Primal: E - Ham or Leg Retail: 87 - Various - Sausage Link/Pattie	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
38	Species: Pork Primal: E - Ham or Leg	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
39	Species: Pork Primal: L - Spareribs	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
40	Species: Pork Retail: 72 - Chops - Rib Chop (Frenched)	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat

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

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Saturday, June 20, 2026