KARLIN CRALL - - Junior - University of Florida Meat Judging Camp

JudgingCard.com Results Events Individual Scorecard

University of Florida Meat Judging Camp
Jul 09, 2026
Junior

Overall

ID:	1004 - -
Team Name:
Participant Name:	KARLIN CRALL
Individual Rank:	5
Individual Total Score:	185
Team Rank:	5
Team Total Score:	185
View e-Scansheet

Definition

Responses

Score

Beef Carcasses

Part	Contestant	Judge
1	2341	1234

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

Pork Carcasses

Part	Contestant	Judge
2	3241	4132

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

Beef Ribs

Part	Contestant	Judge
3	3214	2314

Placing 3 - Cut A	4
Placing 3 - Cut B	1
Placing 3 - Cut C	6

Pork Loins

Part	Contestant	Judge
4	3421	2314

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

Pork Hams

Part	Contestant	Judge
5	3214	4321

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

Placing Class 6

Part	Contestant	Judge
7	3412

Placing Sum

161

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Questions Beef and Pork

Part	Contestant	Judge
1	C
2	E
3	B
4	D
5	C
6	A
7	D
8	C
9	B
10	D
11	B
12	C
13	D
14	A
15	C
16	B
17	D
18	A
19	C
20	D

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: Beef	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
2	Species: Beef	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
3		Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
4	Species: Beef Primal: A - Breast	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
5	Species: Beef	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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: Pork	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7	Species: Beef	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
8	Species: Pork Primal: F - Loin	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
9	Species: Pork Primal: A - Breast	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: K - Side (Belly)	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: I - Round	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
12	Species: Pork Primal: N - Various Meats	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
13	Species: Lamb Primal: J - Shoulder	Species: Lamb Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
14	Species: Beef	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
15	Species: Pork	Species: Pork Primal: F - Loin 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: G - Plate	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
17	Species: Pork Primal: F - Loin	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Beef Primal: K - Side (Belly)	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
19	Species: Pork Primal: F - Loin	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	Species: Pork Primal: I - Round	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: C - Chuck	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
22	Species: Pork Primal: N - Various Meats	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
23	Species: Beef Primal: G - Plate	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
24	Species: Beef Primal: C - Chuck	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
25	Species: Beef Primal: D - Flank	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: J - Shoulder	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
27	Species: Beef Primal: M - Variety Meats	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
28	Species: Beef Primal: C - Chuck	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
29	Species: Pork Primal: N - Various Meats	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
30	Species: Beef Primal: F - Loin	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: J - Shoulder	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
32	Species: Pork Primal: A - Breast	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak 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 36-40

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: Monday, August 10, 2026