The ScanMan
Chico State and Butte College Field Day
Feb 08, 2025
Meat Judging
Beef Grading ID Judging Overall Written Test

ID: 373 - 1 -
Team Name: Wheatland
Participant Name:
KIELY ZAMORA
Individual Rank: 93
Individual Total Score: 281
Team Rank: 18
Team Total Score: 1436

DefinitionResponsesScore
Beef Carcass - Questions
PartContestantJudge
131243421
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
40
Pork Carcass
PartContestantJudge
213241423
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C2
38
Beef Loins - Questions
PartContestantJudge
334213241
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C2
46
Pork Retail
PartContestantJudge
443122341
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C3
26
Lamb Retail
PartContestantJudge
541232431
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
28
Beef Value Based Pricing
PartContestantJudge
741321243
Placing 6 - Cut A5
Placing 6 - Cut B4
Placing 6 - Cut C2
31
Placing Sum
209
Questions on Placing Classes
PartContestantJudge
133
221
334
442
524
6 1
712
824
931
1041
Questions - Points per Question5
5
Keep/Cull
PartContestantJudge
6KeepKeep
7CullCull
8CullCull
9KeepCull
10KeepKeep
11CullCull
12KeepKeep
13KeepKeep
Keep/Cull Point Values1: 10
2: 07
3: 06
4: 04
5: 11
6: 04
7: 15
8: 14
0
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Low Choice
2Quality: Low StandardQuality: High Select
3Quality: Average PrimeQuality: High Choice
4Quality: Average PrimeQuality: Low Choice
5Quality: Average ChoiceQuality: Low Utility
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
1 5.9
2 4.7
3 3.9
4 1.9
5 4.1
 
Carcass Grading Total
10
Written Exam
PartContestantJudge
1AA
2BD
3DA
4BB
5DC
6CD
7DC
8AA
9AB
10CC
11CB
12BB
13DA
14CB
15AA
16BC
17DA
18DC
19CD
20BA
21CC
22AB
23CA
24BD
25BD
26DA
27DB
28BD
29 D
30AC
Written Exam - Points per Question3
21
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: C - Chuck
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: D - Flank
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
3Species: Pork
Primal: D - Flank
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
4Species: Beef
Primal: G - Plate
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
5Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
7Species: Lamb
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: E - Ham or Leg
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
9Species: Beef
Primal: B - Brisket
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
10Species: Pork
Primal: H - Rib or Rack
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
12Species: Beef
Primal: F - Loin
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
13Species: Lamb
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
14Species: Pork
Primal: H - Rib or Rack
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
15Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
17Species: Beef
Primal: B - Brisket
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
18Species: Pork
Primal: A - Breast
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
19Species: Beef
Primal: J - Shoulder
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
20Species: Pork
Primal: C - Chuck
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: C - Chuck
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
22Species: Pork
Primal: A - Breast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
23Species: Pork
Primal: D - Flank
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
24Species: Beef
Primal: M - Variety Meats
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: B - Brisket
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: D - Flank
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
27Species: Pork
Primal: E - Ham or Leg
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
29Species: Lamb
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
30Species: Pork
Primal: I - Round
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
36
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
Team Activity - Questions - Points5
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, June 13, 2025