TY JACKSON - - Senior - University of Florida Meat Judging Camp

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University of Florida Meat Judging Camp
Jul 09, 2026
Senior

Overall

ID:	2018 - -
Team Name:
Participant Name:	TY JACKSON
Individual Rank:	23
Individual Total Score:	376
Team Rank:	23
Team Total Score:	376
View e-Scansheet

Definition

Responses

Score

Beef Carcasses

Part	Contestant	Judge
1	3124	1234

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

Pork Carcasses

Part	Contestant	Judge
2	4123	4132

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

Beef Ribs

Part	Contestant	Judge
3	2134	2314

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

Pork Loins

Part	Contestant	Judge
4	2314	2314

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

Pork Hams

Part	Contestant	Judge
5	3142	4321

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

Placing Class 6

Placing Sum

221

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Standard	Quality: High Select
2	Quality: High Choice	Quality: Low Choice
3	Quality: Low Select	Quality: High Select
4	Quality: Average Choice	Quality: High Select

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	2.8	4.6
2	3.1	4.3
3	1.9	4.3
4	2.4	3.8

Carcass Grading Total

Questions Beef and Pork

Part	Contestant	Judge
1	D	D
2	B	C
3	D	C
4	D	D
5	C	A
6	B	A
7	D	B
8	C	D
9	D	D
10	D	B
11	B	B
12	D	D
13	A	D
14	A	C
15	D	A
16	B	B
17	D	A
18	C	B
19	B	B
20	C	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 Primal: C - Chuck 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
2	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	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: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
4	Species: Beef Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
5	Species: Beef Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	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: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7	Species: Beef Primal: I - Round Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
8	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
9	Species: Pork Primal: F - Loin Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	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: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
12	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
13	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
15	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	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: C - Chuck Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
17	Species: Lamb Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Beef Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
19	Species: Pork Primal: A - Breast Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	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: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
22	Species: Beef Primal: C - Chuck Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
23	Species: Beef Primal: J - Shoulder Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
24	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
25	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	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: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
27	Species: Beef Primal: D - Flank Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
28	Species: Lamb Primal: I - Round Retail: 71 - Chops - Rib Chop	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
29	Species: Pork Primal: F - Loin Retail: 41 - Steaks - Arm Steak	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
30	Species: Beef Primal: C - Chuck Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	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: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
32	Species: Beef Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	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