JAMES SMITH - Madras - Meat Judging - Chico State and Butte College Field Day

JudgingCard.com Results Events Individual Scorecard

Chico State and Butte College Field Day
Feb 08, 2025
Meat Judging

Beef Grading

Judging

Overall

Written Test

ID:	5555.01 - 1 -
Team Name:	Madras
Participant Name:	JAMES SMITH
Individual Rank:	41
Individual Total Score:	504
Team Rank:	11
Team Total Score:	1931

Definition

Responses

Score

Beef Carcass - Questions

Part	Contestant	Judge
1	3214	3421

Placing 1 - Cut A	4
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Pork Carcass

Part	Contestant	Judge
2	1423	1423

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

Beef Loins - Questions

Part	Contestant	Judge
3	3421	3241

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

Pork Retail

Part	Contestant	Judge
4	2341	2341

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

Lamb Retail

Part	Contestant	Judge
5	2431	2431

Placing 5 - Cut A	3
Placing 5 - Cut B	4
Placing 5 - Cut C	6

Beef Value Based Pricing

Part	Contestant	Judge
7	1243	1243

Placing 6 - Cut A	5
Placing 6 - Cut B	4
Placing 6 - Cut C	2

Placing Sum

289

Questions on Placing Classes

Part	Contestant	Judge
1	3	3
2	2	1
3	4	4
4	1	2
5	4	4
6	3	1
7	4	2
8	1	4
9	3	1
10	4	1

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep	Keep
7	Cull	Cull
8	Cull	Cull
9	Cull	Cull
10	Keep	Keep
11	Cull	Cull
12	Keep	Keep
13	Keep	Keep

Keep/Cull Point Values

1: 10
2: 07
3: 06
4: 04
5: 11
6: 04
7: 15
8: 14

Quality Grading

Part	Contestant	Judge
1	Quality: Low Choice	Quality: Low Choice
2	Quality: Average Choice	Quality: High Select
3	Quality: High Choice	Quality: High Choice
4	Quality: High Choice	Quality: Low Choice
5	Quality: Average Prime	Quality: Low Utility
6	Quality: High Prime

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	4.9	5.9
2	3.8	4.7
3	3.7	3.9
4	2.2	1.9
5	4.4	4.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
3	Species: Pork Primal: F - Loin Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
4	Species: Beef Primal: H - Rib or Rack Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
5	Species: Beef Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
7	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
8	Species: Beef Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
9	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
10	Species: Pork Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
12	Primal: I - Round Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
13	Species: Pork 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
14	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
15	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: K - Side (Belly) Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
17	Species: 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
18	Species: Pork Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
19	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
20	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
22	Species: Pork Primal: E - Ham or Leg Retail: 02 - Roasts - Arm Picnic Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
23	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
25	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27	Species: Pork Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
28	Species: Beef Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
29	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
30	Species: Pork Primal: E - Ham or Leg Retail: 02 - Roasts - Arm Picnic Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Questions - Points

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Saturday, April 26, 2025