KATHERINE - - 2026 TAMU Meat Judging Camp - Texas A&M Meat Judging Camp

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Texas A&M Meat Judging Camp
Jul 18, 2026
2026 TAMU Meat Judging Camp

Overall

Pork & Lamb Judging

Questions

Retail ID

Total Beef

ID:	0 - -
Team Name:
Participant Name:	KATHERINE
Individual Rank:	61
Individual Total Score:	295
Team Rank:	1
Team Total Score:	3067
View e-Scansheet

Definition

Responses

Score

Beef Short Loins

Part	Contestant	Judge
1	4321	2314

Placing 1 - Cut A	5
Placing 1 - Cut B	3
Placing 1 - Cut C	6

Pork Loins

Part	Contestant	Judge
2	2134	3124

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

Pork Loin Chops

Part	Contestant	Judge
3	4213	2413

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

Lamb Cxs

Part	Contestant	Judge
4	4132	3412

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

Beef Cxs

Part	Contestant	Judge
5	1324	1234

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

Pork Cxs

Part	Contestant	Judge
7	4132	4321

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

Placing Sum

219

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Standard	Quality: High Select
2	Quality: High Comm.	Quality: Low Select
3	Quality: High Select	Quality: Low Choice
4	Quality: Low Standard	Quality: Low Select
5		Quality: High Select
6		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	1.4	1.4
2	2.6	1.8
3	3.3	2.9
4	4.5	3.1
5		2.4
6	1.7	1.8

Carcass Grading Total

Written Exam

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

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: Lamb Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
2	Species: Lamb Retail: 06 - Roasts - Blade Roast	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
3	Species: Pork Retail: 75 - Chops - Top Loin Chop (Bnls)	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
4	Species: Pork Primal: F - Loin Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
5	Species: Pork Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast 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 6-10

Part	Contestant	Judge
6	Species: Pork Retail: 80 - Variety - Tongue	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7	Retail: 16 - Roasts - Frenched Style	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
8	Species: Beef Retail: 11 - Roasts - Center Loin Roast	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
9	Species: Lamb Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
10	Species: Pork Retail: 70 - Chops - Loin Chop	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 11-15

Part	Contestant	Judge
11	Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
12	Retail: 01 - Roasts - American Style	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
13	Retail: 73 - Chops - Sirloin Chop	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
14	Species: Beef Retail: 56 - Steaks - Tenderloin Steak	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
15	Species: Beef 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 16-20

Part	Contestant	Judge
16	Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
17	Retail: 95 - Smoked/Cured - Rib Chop	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
18	Retail: 82 - Various - Beef for Stew	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
19	Retail: 41 - Steaks - Arm Steak	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
20	Retail: 19 - Roasts - Loin Roast	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (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 21-25

Part	Contestant	Judge
21	Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
22	Retail: 48 - Steaks - Mock Tender Steak	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
23	Retail: 06 - Roasts - Blade Roast	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
24	Retail: 18 - Roasts - Leg Roast (Bnls)	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
25	Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)	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 26-30

Part	Contestant	Judge
26	Retail: 59 - Steaks - Top Loin Steak	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
27	Retail: 47 - Steaks - Flank Steak	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
28	Retail: 27 - Roasts - Shank Portion	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
29	Retail: 72 - Chops - Rib Chop (Frenched)	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
30	Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak 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	Retail: 31 - Roasts - Sirloin Half	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
32	Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
33	Retail: 41 - Steaks - Arm Steak	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
34	Retail: 65 - Chops - Arm Chop	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
35	Retail: 53 - Steaks - Sirloin Cutlets	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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 36-40

Part	Contestant	Judge
36	Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
37	Retail: 51 - Steaks - Round Steak	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
38	Retail: 77 - Variety - Kidney	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
39	Retail: 56 - Steaks - Tenderloin Steak	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
40	Retail: 42 - Steaks - Blade Steak	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) 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 Sum

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: Monday, August 10, 2026