ALLISSON VILLA Y - Bakersfield-West - Meats - UC Davis Field Day

JudgingCard.com Results Events Individual Scorecard

UC Davis Field Day
Mar 07, 2025
Meats

Beef Grading

Judging

Overall

Written Test

ID:	278 - 0 -
Team Name:	Bakersfield-West
Participant Name:	ALLISSON VILLA Y
Individual Rank:	71
Individual Total Score:	328
Team Rank:	16
Team Total Score:	1423

Definition

Responses

Score

Placing Class 1: Beef Carcass

Part	Contestant	Judge
1	2341	1432

Placing 1 - Cut A	4
Placing 1 - Cut B	4
Placing 1 - Cut C	6

Placing Class 2: Pork Carcass

Part	Contestant	Judge
2	3241	4321

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

Placing Class 3: Lamb Carcass

Part	Contestant	Judge
3	3421	2341

Placing 3 - Cut A	4
Placing 3 - Cut B	2
Placing 3 - Cut C	5

Placing Class 4: Retail Beef

Part	Contestant	Judge
4	2413	3412

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

Placing Class 5: Retail Pork

Part	Contestant	Judge
5	2143	4132

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

Placing Class 6: Pork Wholesale

Part	Contestant	Judge
7	3124	1342

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

Placing Sum

167

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 3
2: 12
3: 16
4: 8
5: 4
6: 8
7: 12
8: 10

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: Low Choice
2	Quality: High Choice	Quality: Average Choice
3	Quality: High Select	Quality: High Standard
4	Quality: High Select	Quality: Low Choice
5	Quality: Average Choice	Quality: High Select

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		2.6
2		2.8
3		1.7
4		3.4
5		2.5

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	A	A
2	D	B
3	B	D
4	C	C

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1		Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
2		Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
3		Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
4		Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
5		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 6-10

Part	Contestant	Judge
6		Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
7		Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
8		Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
9		Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
10		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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11		Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
12		Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
13		Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
14		Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
15	Species: Lamb Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: K - Side (Belly) Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
17	Species: Pork Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
18	Species: Lamb Primal: D - Flank 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
19	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
20	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic 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 21-25

Part	Contestant	Judge
21	Species: Lamb Retail: 56 - Steaks - Tenderloin Steak	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
22		Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
23		Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
24		Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
25	Species: Lamb	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank 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 26-30

Part	Contestant	Judge
26		Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
27		Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
28	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
29	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
30	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Lamb 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 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 - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Tuesday, November 4, 2025