MONTE PEARSON - Montgomery Co R-II - Meats - 54th Crowder College Judging Contests

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54th Crowder College Judging Contests
Mar 27, 2025
Meats

Overall

ID:	148 - 1 -
Team Name:	Montgomery Co R-II
Participant Name:	MONTE PEARSON
Individual Rank:	98
Individual Total Score:	232
Team Rank:	30
Team Total Score:	232
View e-Scansheet

Definition

Responses

Score

Strips

Part	Contestant	Judge
1		2431

Placing 1 - Cut A	2
Placing 1 - Cut B	3
Placing 1 - Cut C	3

T-Bone

Part	Contestant	Judge
2	4321	4231

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

Boneless Chop

Part	Contestant	Judge
3	4231	2431

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

Ribeyes

Part	Contestant	Judge
4	3421	4231

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

Placing Class 5

Placing Class 6

Placing Sum

135

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Average Choice
2		Quality: Average Prime
3		Quality: Average Choice
4		Quality: High Choice
5		Quality: High Utility

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		2.0
2		2.9
3		2.0
4		3.2
5		1.3
6	3.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
2	Species: Lamb Primal: F - Loin Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
3	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
4	Species: Pork Primal: F - Loin Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
5	Species: Beef Primal: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs

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: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue
7	Species: Pork Primal: F - Loin Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
8	Species: Beef Primal: F - Loin Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
9	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
10	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed 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: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
12	Species: Pork Primal: F - Loin Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
13	Species: Beef Primal: L - Spareribs Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
14	Species: Pork Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
15	Species: Pork Primal: G - Plate Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib 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: Pork Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop
17	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
18	Species: Beef Primal: G - Plate Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
19	Species: Pork Primal: K - Side (Belly) Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
20	Species: Pork Primal: E - Ham or Leg Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side

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 Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
22	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
23	Species: Pork Primal: D - Flank Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
24	Species: Lamb Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
25	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: N - Various Meats Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
27	Species: Beef Primal: K - Side (Belly) Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)
28	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
29	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
30	Species: Pork Primal: L - Spareribs Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender 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 31-35

Part	Contestant	Judge
31	Species: Lamb Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
32	Species: Lamb Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast
33	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop
34	Species: Pork Primal: L - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast
35	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice

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: Beef Primal: F - Loin Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
37	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
38	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver
39	Species: Pork Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched)	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion
40	Species: Pork Primal: D - Flank Retail: 66 - Chops - Blade Chop	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade 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 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, August 2, 2025