FIAVIANO SANCHEZ - Tularosa - Meats- Carrizozo 25 - New Mexico Carrizozo CDEs

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New Mexico Carrizozo CDEs
Feb 15, 2025
Meats- Carrizozo 25

Overall

ID:	57 - 2 -
Team Name:	Tularosa
Participant Name:	FIAVIANO SANCHEZ
Individual Rank:	58
Individual Total Score:	48
Team Rank:	18
Team Total Score:	310
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		4132

Placing 1 - Cut A	4
Placing 1 - Cut B	3
Placing 1 - Cut C	5

Placing Class 2

Part	Contestant	Judge
2		3412

Placing 2 - Cut A	4
Placing 2 - Cut B	5
Placing 2 - Cut C	1

Placing Class 3

Part	Contestant	Judge
3		1234

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

Placing Class 4

Part	Contestant	Judge
4		2143

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

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 2
2: 0
3: 18
4: 5
5: 8
6: 11
7: 13
8: 3

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	04

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	B	B
2	C	D
3	B	A
4	A	C
5	D	B
6	C	B
7		B
8		D

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: B - Brisket Retail: 03 - Roasts - Arm Roast	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
2	Species: Pork Primal: I - Round Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
3	Species: Lamb Primal: L - Spareribs Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
4	Species: Lamb Primal: G - Plate Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
5	Species: Beef Primal: I - Round Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
7	Species: Pork Primal: A - Breast Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: E - Ham or Leg Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
9	Species: Lamb Primal: D - Flank Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
10	Species: Beef Primal: K - Side (Belly) Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
12	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
13	Species: Beef Primal: L - Spareribs Retail: 05 - Roasts - Back Ribs Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
14	Species: Pork Primal: N - Various Meats Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
15	Species: Beef Primal: B - Brisket Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: I - Round Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
17	Species: Lamb Primal: K - Side (Belly) Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
18	Species: Pork Primal: K - Side (Belly) Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
19	Species: Pork Primal: E - Ham or Leg Retail: 28 - Roasts - Short Ribs	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
20	Species: Beef Primal: A - Breast Retail: 76 - Variety - Heart	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: E - Ham or Leg Retail: 42 - Steaks - Blade Steak	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
22	Species: Pork Primal: I - Round Retail: 49 - Steaks - Porterhouse Steak	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
23	Species: Pork Primal: H - Rib or Rack Retail: 52 - Steaks - Round Steak (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
24	Species: Lamb Primal: N - Various Meats Retail: 17 - Roasts - Fresh Side	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
25	Species: Pork Primal: J - Shoulder Retail: 84 - Various - Ground Beef	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: K - Side (Belly) Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
27	Species: Beef Primal: K - Side (Belly) Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
28	Species: Lamb Primal: L - Spareribs Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
29	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
30	Species: Beef Primal: G - Plate Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
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	2
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	2
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 - Keep/Cull

Team Activity Total

AWS100: Friday, June 13, 2025