LEELA BARBER - Leela Barber - 307 Meat Judging Novice Int. - Wyoming Youth Meat Judging Contest

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Wyoming Youth Meat Judging Contest
Oct 05, 2026
307 Meat Judging Novice Int.

Overall

Placings

Questions

Retail ID

ID:	2002 - 3 -
Team Name:	Leela Barber
Participant Name:	LEELA BARBER
Individual Rank:	3
Individual Total Score:	386
Team Rank:	3
Team Total Score:	386
Notes:	Retail blanks
View e-Scansheet

Definition

Responses

Score

Class 1 Pork Loins

Part	Contestant	Judge
1	2413	2413

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

Class 2 Pork hams

Part	Contestant	Judge
2	1234	3124

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

Class 3 Lamb Sirloin Chops

Part	Contestant	Judge
3	2314	2134

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

Class 4 Lamb Carcasses

Part	Contestant	Judge
4	4123	4231

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

Class 5 Beef Rounds

Part	Contestant	Judge
5	4213	2413

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

Class 6 Beef T-Bone/porterhouse

Part	Contestant	Judge
7	2134	2314

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

Placing Sum

273

Written Exam Total

Written Exam

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

Written Exam - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
2	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
3	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
4	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
5	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat

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

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
7	Species: Lamb Primal: H - Rib or Rack Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
8	Species: Beef Primal: G - Plate Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
9	Species: Beef Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
10	Species: Lamb Primal: E - Ham or Leg Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat

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

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: L - Spareribs Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
12	Species: Lamb Primal: I - Round Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
13	Species: Beef Primal: C - Chuck Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
14	Species: Pork Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
15	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat

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

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: E - Ham or Leg Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
17	Species: Lamb Primal: E - Ham or Leg Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
18	Species: Beef Primal: B - Brisket Retail: 16 - Roasts - Frenched Style	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
19	Species: Pork Primal: B - Brisket Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: C - Chuck Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat

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

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
22	Primal: E - Ham or Leg Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
23	Species: Lamb Primal: H - Rib or Rack Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
24	Species: Beef Primal: M - Variety Meats Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
25	Species: Pork Primal: F - Loin Cookery: Moist 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	1
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: C - Chuck Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
27	Species: Pork Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
28	Species: Lamb Primal: L - Spareribs Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
29	Species: Beef Primal: B - Brisket Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
30	Species: Pork Primal: F - Loin Cookery: Dry or Moist Heat	Species: Pork 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	2
Meat ID - Points per Cookery	1

Meat ID Sum

AWS100: Thursday, November 12, 2026