ADAN MARTA - Hot Springs - Meats Amigos - ENMU-R Amigos Invitational

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ENMU-R Amigos Invitational
Mar 15, 2025
Meats Amigos

Overall

ID:	72 - -
Team Name:	Hot Springs
Participant Name:	ADAN MARTA
Individual Rank:	73
Individual Total Score:	285
Team Rank:	20
Team Total Score:	907
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2431	1243

Placing 1 - Cut A	5
Placing 1 - Cut B	3
Placing 1 - Cut C	6

Placing Class 2

Part	Contestant	Judge
2	3124	3124

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

Placing Class 3

Part	Contestant	Judge
3	3421	4321

Placing 3 - Cut A	4
Placing 3 - Cut B	4
Placing 3 - Cut C	6

Placing Class 4

Part	Contestant	Judge
4	2341	2341

Placing 4 - Cut A	4
Placing 4 - Cut B	3
Placing 4 - Cut C	7

Placing Class 5

Placing Class 6

Placing Sum

169

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2	Quality: Low Choice	Quality: Low Prime
3	Quality: Average Choice	Quality: Average Choice
4	Quality: Low Select	Quality: High Select
5	Quality: Average Choice	Quality: High Choice
6	Quality: Low Choice	Quality: Average 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	3.7	2.8
2	4.7	4.1
3	2.2	3.0
4	2.6	3.0
5	2.5	1.4
6	2.8	1.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: E - Ham or Leg Retail: 80 - Variety - Tongue	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
2	Species: Pork Primal: A - Breast Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
3	Species: Beef Primal: I - Round Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
4	Species: Lamb Primal: N - Various Meats Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
5	Species: Pork Primal: A - Breast Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast 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: Pork Primal: M - Variety Meats Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
7	Species: Beef Primal: J - Shoulder Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
8	Species: Lamb Primal: H - Rib or Rack Retail: 69 - Chops - Country Style Ribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
9	Species: Pork Primal: K - Side (Belly) Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
10	Species: Beef Primal: B - Brisket Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: I - Round Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
12	Species: Lamb Primal: A - Breast Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Lamb Primal: K - Side (Belly) Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
14	Species: Lamb Primal: A - Breast Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
15	Species: Lamb Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: J - Shoulder Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
17	Species: Pork Primal: I - Round Retail: 01 - Roasts - American Style	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
18	Species: Lamb Primal: N - Various Meats Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
19	Species: Lamb Primal: K - Side (Belly) Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	Species: Lamb Primal: M - Variety Meats Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
22	Species: Lamb Primal: L - Spareribs Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
23	Species: Pork Primal: I - Round Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
24	Species: Beef Primal: J - Shoulder Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
25	Species: Pork Primal: E - Ham or Leg Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: J - Shoulder Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
27	Species: Beef Primal: L - Spareribs Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
28	Species: Pork Primal: A - Breast Retail: 50 - Steaks - Ribeye, Lip-On Steak	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
29	Species: Lamb Primal: B - Brisket Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
30	Species: Lamb Primal: C - Chuck Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) 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 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

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Saturday, April 26, 2025