National Western Meats in Honor R. Paul Clayton
Jan 19, 2025
National Western- American Division- Alt
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 19 - -
Team Name: Auburn University - Alt
Participant Name:
HEATHER SINCLAIR
Individual Rank: 69
Individual Total Score: 770
Team Rank: 17
Team Total Score: 2486

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
134213421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
224312431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing 3R - Pork Carc.
PartContestantJudge
323142314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
50
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
513241342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
47
Placing 6 - Beef Carc.
PartContestantJudge
642311234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
14
Placing 7 - Beef Cuts
PartContestantJudge
743214321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
50
Placing 8 - Pork Carc.
PartContestantJudge
843214321
Placing 8 - Cut A4
Placing 8 - Cut B3
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943124312
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C4
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043213421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3421
Reasons Score: 21
 
21
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2431
Reasons Score: 26
 
26
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2314
Reasons Score: 26
 
26
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 36
 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1324
Reasons Score: 33
 
33
Quality
PartContestantJudge
1Low ChoiceAvg. Choice
2Avg. PrimeLow Prime
3Avg. ChoiceAvg. Choice
4Low ChoiceHigh Choice
5High ChoiceLow Prime
6Low SelectLow Choice
7Low PrimeHigh Choice
8Avg. ChoiceHigh Choice
9Low ChoiceAvg. Choice
10Low ChoiceAvg. Choice
11High SelectAvg. Choice
12Low SelectLow Choice
13High SelectLow Prime
14Low SelectLow Choice
15Avg. ChoiceLow Choice
99
Yield
PartContestantJudge
13.64.1
23.03.9
33.14.0
42.85.0
52.84.1
64.74.1
72.45.2
82.74.1
94.04.2
102.53.6
112.24.1
123.44.6
135.04.4
143.34.3
153.24.9
23
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
  • 0
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 0
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 7
    Specification 4
    PartContestantJudge
    4
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 6- Fat exceeds recommended depth
  • 7
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 18- Quality grade / Yield grade

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
  • 3
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
  • 3
    Specification 7
    PartContestantJudge
    7
  • 23- Meets all specifications
  • 23- Meets all specifications
  • 10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 20- Rib number incorrect
  • 7
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut

  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
  • 10
    Specification 10
    PartContestantJudge
    10
  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 0
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 4
    2 2
    3 2
    4 2
    5 1
    6 2
    7 1
    8 2
    9 3
    10 1
    Questions - Points per Question5
     
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 1
    5 2
    6 4
    7 1
    8 3
    9 3
    10 3
    Questions - Points per Question5
     
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 4
    3 3
    4 1
    5 4
    6 1
    7 3
    8 4
    9 3
    10 2
    Questions - Points per Question5
     
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 2
    5 1
    6 3
    7 3
    8 3
    9 2
    10 3
    Questions - Points per Question5
     
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 3
    3 1
    4 4
    5 1
    6 3
    7 2
    8 4
    9 2
    10 3
    Questions - Points per Question5
     
    Beef Judging Total
    211
    Beef Grading Total
    122
    Overall Beef Total
    333
    Lamb Judging Total
    128
    Pork Judging Total
    262
    Placing Total
    459
    Specifications Total
    47
    Questions Total
     
    Reasons Total
    142
    Overall Score
    770
    Placing 1- Penalty
     
    Placing 2 - Penalty
     
    Placing 3 - Penalty
     
    Placing 4 - Penalty
     
    Placing 5 - Penalty
     
    Reasons 11
     
    Reasons 12
     


    AWS100: Saturday, August 2, 2025