Brunswick Judging Day
Mar 07, 2025
Meats
Overall

ID: 140 - 99 -
Team Name: Maysville
Participant Name:
MILES JOSEPHINE
Individual Rank: 12
Individual Total Score: 468
Team Rank: 3
Team Total Score: 1415
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121434123
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C5
40
Placing Class 2
PartContestantJudge
232143124
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
45
Placing Class 3
PartContestantJudge
331241324
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
46
Placing Class 4
PartContestantJudge
434211234
Placing 4 - Cut A1
Placing 4 - Cut B1
Placing 4 - Cut C2
39
Placing Class 5
 
Placing Class 6
 
Placing Sum
170
Questions on Placing Classes
PartContestantJudge
122
234
321
412
533
644
711
833
944
1033
Questions - Points per Question5
35
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: Average Choice
2Quality: High SelectQuality: High Standard
3Quality: High SelectQuality: Average Choice
4Quality: Average ChoiceQuality: High Choice
5Quality: Average ChoiceQuality: Low Choice
6Quality: Average Choice 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
31
Yield Grading
PartContestantJudge
12.02.7
23.02.5
33.02.6
43.02.9
53.3 
63.02.5
39
Carcass Grading Total
70
Written Exam
PartContestantJudge
1CD
2CC
3AB
4DE
5BB
6BB
7ED
8EE
9CC
10EE
11AA
12EE
13BB
14AA
15AB
16BB
17CE
18AA
19DD
20BD
Written Exam - Points per Question2
26
Formulation Solution
PartContestantJudge
1 07 07
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1CB
2BA
3BB
4AD
5AA
6BB
7DD
8BB
Formulation Questions - Points per Question5
25
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat
Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
2Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat
Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
3Species: Lamb
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
4Species: Lamb
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat
Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
5Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
21
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat
Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
7Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
8Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
9Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
10Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat
Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
20
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
12Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
13Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
14Species: Lamb
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
15Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat
Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat
Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
17Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
18Species: Pork
Primal: C - Chuck
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
19Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat
Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
20Species: Pork
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
22Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat
Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
23Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat
Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
24Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat
Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
25Species: Lamb
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat
Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
27Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
28Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
29Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat
Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
30Species: Pork
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
32Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
33Species: 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)
34Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat
Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
35Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat
Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
22
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
37Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
38Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat
Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
39Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat
Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
40Species: Beef
Primal: C - Chuck
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat
Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID Sum
132
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 


AWS100: Saturday, August 2, 2025