ADDISON HALLOUER - Hardin-Central - Meats - 25th Annual Lathrop Judging Day

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25th Annual Lathrop Judging Day
Mar 10, 2025
Meats

Overall

ID:	94 - 99 -
Team Name:	Hardin-Central
Participant Name:	ADDISON HALLOUER
Individual Rank:	94
Individual Total Score:	220
Team Rank:	21
Team Total Score:	706
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2143	2314

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

Placing Class 2

Part	Contestant	Judge
2	1234	1324

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

Placing Class 3

Part	Contestant	Judge
3	1324	1432

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

Placing Class 4

Part	Contestant	Judge
4	1243	1423

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

Placing Class 5

Part	Contestant	Judge
5	1423

Placing Class 6

Part	Contestant	Judge
7	1432

Placing Sum

169

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: High Comm.
3		Quality: Low Choice
4		Quality: Low Choice
5		Quality: Low Choice

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		2.5
2		2.6
3		2.7
4		2.9
5		2.8
6		2.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
2	Species: Beef Primal: C - Chuck Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
3	Species: Lamb Primal: L - Spareribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
4	Species: Pork Primal: A - Breast Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
5	Species: Lamb Primal: B - Brisket Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)

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: Beef Primal: E - Ham or Leg Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
7	Species: Pork Primal: F - Loin Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
8	Species: Beef Primal: M - Variety Meats Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
9	Species: Lamb Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
10	Species: Pork Primal: I - Round Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak

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: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
12	Species: Lamb Primal: G - Plate Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
13	Species: Beef Primal: L - Spareribs Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)
14	Species: Lamb Primal: C - Chuck Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion
15	Species: Lamb Primal: I - Round Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop

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: Beef Primal: B - Brisket Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
17	Species: Pork Primal: J - Shoulder Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
18	Species: Lamb Primal: D - Flank Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
19	Species: Pork Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
20	Species: Beef Primal: E - Ham or Leg Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned

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: Lamb Primal: L - Spareribs Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
22	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
23	Species: Beef Primal: G - Plate Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
24	Species: Pork Primal: J - Shoulder Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
25	Species: Beef Primal: N - Various Meats Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart

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: G - Plate Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
27	Species: Beef Primal: E - Ham or Leg Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs
28	Species: Pork Primal: A - Breast Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
29	Species: Beef Primal: D - Flank Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
30	Species: Lamb Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)

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

Part	Contestant	Judge
31	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
32	Species: Lamb Primal: H - Rib or Rack Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
33	Species: Beef Primal: B - Brisket Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
34	Species: Lamb Primal: L - Spareribs Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
35	Species: Beef Primal: B - Brisket Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston

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

Part	Contestant	Judge
36	Species: Lamb Primal: G - Plate Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
37	Species: Beef Primal: F - Loin Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
38	Species: Pork Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
39	Species: Lamb Primal: I - Round Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
40	Species: Beef Primal: M - Variety Meats Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

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

Practicum 1

Practicum 2

Practicum 3

AWS100: Saturday, June 14, 2025