CARISIMA GARCIA - Grady Team #2 - Meat Evaluation - New Mexico Wolverine Invitational

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New Mexico Wolverine Invitational
Mar 08, 2025
Meat Evaluation

Overall

ID:	25.01 - 1 -
Team Name:	Grady Team #2
Participant Name:	CARISIMA GARCIA
Individual Rank:	58
Individual Total Score:	489
Team Rank:	16
Team Total Score:	1345
View e-Scansheet

Definition

Responses

Score

Lamb Blade Chops

Part	Contestant	Judge
1	2431	2341

Placing 1 - Cut A	3
Placing 1 - Cut B	3
Placing 1 - Cut C	6

Lamb Centerslices

Part	Contestant	Judge
2	1234	2143

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

Pork Loin Chops

Part	Contestant	Judge
3	2143	1243

Placing 3 - Cut A	2
Placing 3 - Cut B	7
Placing 3 - Cut C	3

Pork Centerslices

Part	Contestant	Judge
4	4231	1342

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

Pork Fresh Hams

Part	Contestant	Judge
5	1423	4321

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

Pork Loins

Part	Contestant	Judge
7	2134	2413

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

Placing Sum

223

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 13
2: 14
3: 5
4: 6
5: 5
6: 8
7: 11
8: 12

Quality Grading

Part	Contestant	Judge
1	Quality: Low Select	Quality: Low Prime
2	Quality: Low Choice	Quality: High Select
3	Quality: High Select	Quality: Low Choice
4	Quality: High Standard	Quality: Average Choice
5	Quality: High Standard	Quality: Low Choice
6	Quality: Low Select	Quality: Low 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	4.0	2.4
2	1.2	1.0
3	2.1	3.2
4	2.3	5.9
5	3.0	2.5
6	5.2	3.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	04

Formulation Solution - Points per Question

Formulation Questions

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

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 Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
2	Species: Pork Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
3	Species: Lamb Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
4	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
5	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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: Lamb Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
7	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
8	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
9	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
10	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half 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: F - Loin Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
13	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
14	Species: Pork Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
15	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: 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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
17	Species: Lamb Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
19	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
20	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or 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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: F - Loin Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
22	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
23	Species: Lamb Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
24	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 86 - Various - Hocks Cookery: Dry Heat
25	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
27	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
28	Species: Lamb Primal: E - Ham or Leg Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
29	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
30	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney 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

147

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Saturday, June 14, 2025