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

ID: 224.01 - 1 -
Team Name: Visalia-Golden West
Participant Name:
ALFREDO MORALES
Individual Rank: 74
Individual Total Score: 416
Team Rank: 12
Team Total Score: 1874

DefinitionResponsesScore
Beef Carcass - Questions
PartContestantJudge
131423421
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
42
Pork Carcass
PartContestantJudge
223411423
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C2
24
Beef Loins - Questions
PartContestantJudge
332413241
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C2
50
Pork Retail
PartContestantJudge
442312341
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C3
39
Lamb Retail
PartContestantJudge
523412431
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
46
Beef Value Based Pricing
PartContestantJudge
741321243
Placing 6 - Cut A5
Placing 6 - Cut B4
Placing 6 - Cut C2
31
Placing Sum
232
Questions on Placing Classes
PartContestantJudge
133
221
314
442
524
621
722
834
941
1031
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6KeepKeep
7CullCull
8CullCull
9CullCull
10KeepKeep
11CullCull
12KeepKeep
13KeepKeep
Keep/Cull Point Values1: 10
2: 07
3: 06
4: 04
5: 11
6: 04
7: 15
8: 14
50
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Low Choice
2Quality: Low SelectQuality: High Select
3Quality: High ChoiceQuality: High Choice
4Quality: Low ChoiceQuality: Low Choice
5Quality: Low SelectQuality: Low Utility
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
28
Yield Grading
PartContestantJudge
12.55.9
23.04.7
33.83.9
42.61.9
52.04.1
12
Carcass Grading Total
40
Written Exam
PartContestantJudge
1CA
2CD
3AA
4DB
5BC
6DD
7CC
8DA
9BB
10AC
11DB
12DB
13CA
14BB
15DA
16CC
17DA
18DC
19CD
20BA
21CC
22AB
23DA
24CD
25BD
26BA
27CB
28BD
29AD
30DC
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: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
3Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
4Species: Beef
Primal: G - Plate
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
5Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist 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
10
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
7Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: C - Chuck
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
9Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or 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
Retail: 32 - Roasts - Spareribs
Cookery: Moist 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
11
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
12Species: Beef
Primal: I - Round
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
13Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
14Species: Pork
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
15Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist 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
10
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: G - Plate
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
17Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
18Species: Pork
Primal: J - Shoulder
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
19Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
20Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
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
15
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
22Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
23Species: Pork
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
24Species: Beef
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
25Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist 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: G - Plate
Retail: 44 - Steaks - Center Slice
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: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
28Species: Beef
Primal: G - Plate
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
29Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
30Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Moist 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
11
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
63
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