The ScanMan
UC Davis Field Day
Mar 07, 2025
Meats
Beef Grading ID Judging Overall Written Test

ID: 105 - 0 -
Team Name: Hayfork
Participant Name:
FINN W ISE
Individual Rank: 59
Individual Total Score: 423
Team Rank: 10
Team Total Score: 1964

DefinitionResponsesScore
Placing Class 1: Beef Carcass
PartContestantJudge
114321432
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C6
50
Placing Class 2: Pork Carcass
PartContestantJudge
213244321
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C6
20
Placing Class 3: Lamb Carcass
PartContestantJudge
313422341
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
17
Placing Class 4: Retail Beef
PartContestantJudge
431243412
Placing 4 - Cut A6
Placing 4 - Cut B2
Placing 4 - Cut C4
42
Placing Class 5: Retail Pork
PartContestantJudge
523144132
Placing 5 - Cut A4
Placing 5 - Cut B3
Placing 5 - Cut C4
14
Placing Class 6: Pork Wholesale
PartContestantJudge
731241342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C5
41
Placing Sum
184
Questions on Placing Classes
PartContestantJudge
111
222
311
413
511
612
721
822
911
1021
Questions - Points per Question5
30
Keep/Cull
PartContestantJudge
6KeepCull
7CullKeep
8KeepKeep
9CullCull
10KeepCull
11KeepCull
12CullKeep
13CullKeep
Keep/Cull Point Values1: 3
2: 12
3: 16
4: 8
5: 4
6: 8
7: 12
8: 10
31
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Choice
2Quality: Average ChoiceQuality: Average Choice
3Quality: Low SelectQuality: High Standard
4Quality: Average ChoiceQuality: Low Choice
5Quality: Low SelectQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
34
Yield Grading
PartContestantJudge
12.52.6
23.72.8
32.21.7
43.33.4
52.52.5
34
Carcass Grading Total
68
Written Exam
PartContestantJudge
1CB
2BB
3CB
4BA
5CC
6BC
7CC
8AA
9AA
10CC
11DB
12AA
13AB
14CB
15DD
16BC
17BA
18AB
19BB
20AB
21CC
22BB
23DC
24CA
25BD
26CC
27DA
28DA
29DD
30DB
Written Exam - Points per Question3
39
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1AA
2BB
3DD
4CC
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
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
3Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
4Species: Lamb
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
5Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs		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
4
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		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
8Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
9Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		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
15Species: Lamb
Primal: F - Loin
Retail: 23 - Roasts - Rib Roast (Frenched)
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 Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16 Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
17 Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
18Species: Beef
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19 Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
20Species: Pork
Primal: E - Ham or Leg
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
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
5
Meat ID 21-25
PartContestantJudge
21 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
23Species: BeefSpecies: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
24Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
25Species: Lamb
Primal: E - Ham or Leg
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: 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: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
27Species: Beef
Primal: G - Plate
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
28Species: Lamb
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
29Species: Beef
Primal: I - Round
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Lamb
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
17
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
51
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: Sunday, June 15, 2025