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

ID: 44 - -
Team Name: Clarendon College - Alt
Participant Name:
KARLEE LUTZ
Individual Rank: 9
Individual Total Score: 836
Team Rank: 4
Team Total Score: 2468

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132413421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
48
Placing 2R - Beef Cuts
PartContestantJudge
224312431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing 3R - Pork Carc.
PartContestantJudge
332412314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
45
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
534121342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
38
Placing 6 - Beef Carc.
PartContestantJudge
613421234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
40
Placing 7 - Beef Cuts
PartContestantJudge
743214321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
50
Placing 8 - Pork Carc.
PartContestantJudge
834214321
Placing 8 - Cut A4
Placing 8 - Cut B3
Placing 8 - Cut C3
46
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
1034213421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1High ChoiceAvg. Choice
2Low PrimeLow Prime
3Avg. ChoiceAvg. Choice
4High ChoiceHigh Choice
5High ChoiceLow Prime
6Avg. ChoiceLow Choice
7High ChoiceHigh Choice
8High ChoiceHigh Choice
9Avg. ChoiceAvg. Choice
10Avg. ChoiceAvg. Choice
11High ChoiceAvg. Choice
12High SelectLow Choice
13Low PrimeLow Prime
14Low ChoiceLow Choice
15Avg. ChoiceLow Choice
138
Yield
PartContestantJudge
12.94.1
24.73.9
34.34.0
44.85.0
54.24.1
63.54.1
74.55.2
83.64.1
94.04.2
102.83.6
113.84.1
124.64.6
134.14.4
144.44.3
153.84.9
81
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1 
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
  •  
    Specification 2
    PartContestantJudge
    2 
  • 13- Lymph gland and associated fat present or removed

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

  • 14- Muscle number incorrect
  •  
    Specification 4
    PartContestantJudge
    4 
  • 6- Fat exceeds recommended depth
  •  
    Specification 5
    PartContestantJudge
    5 
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect

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

  • 10- Hip bone or cartilage exposed or removed

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

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

  • 20- Rib number incorrect
  •  
    Specification 10
    PartContestantJudge
    10 
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  •  
    Questions 1 - Beef Carc.
    PartContestantJudge
    144
    222
    342
    422
    521
    642
    741
    822
    933
    1011
    Questions - Points per Question5
    30
    Questions 2 - Beef Cuts
    PartContestantJudge
    144
    211
    322
    411
    522
    624
    731
    833
    943
    1033
    Questions - Points per Question5
    35
    Questions 3 - Pork Carc.
    PartContestantJudge
    123
    214
    343
    411
    534
    631
    733
    844
    943
    1022
    Questions - Points per Question5
    20
    Questions 4 - Pork Cuts
    PartContestantJudge
    144
    211
    322
    422
    511
    633
    733
    833
    922
    1023
    Questions - Points per Question5
    45
    Questions 5 - Lamb Carc.
    PartContestantJudge
    131
    223
    311
    434
    531
    613
    722
    844
    912
    1033
    Questions - Points per Question5
    20
    Beef Judging Total
    253
    Beef Grading Total
    219
    Overall Beef Total
    472
    Lamb Judging Total
    108
    Pork Judging Total
    256
    Placing Total
    467
    Specifications Total
     
    Questions Total
    150
    Reasons Total
     
    Overall Score
    836
    Placing 1- Penalty
     
    Placing 2 - Penalty
     
    Placing 3 - Penalty
     
    Placing 4 - Penalty
     
    Placing 5 - Penalty
     
    Reasons 11
     
    Reasons 12
     


    AWS100: Saturday, August 2, 2025