HOLT KITCHENS - MOTLEY CO. - 4-H Meat Judging - Texas Tech Invitational CDEs

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Texas Tech Invitational CDEs
Apr 05, 2025
4-H Meat Judging

Overall

ID:	4345 - -
Team Name:	MOTLEY CO.
Participant Name:	HOLT KITCHENS
Individual Rank:	27
Individual Total Score:	313
Team Rank:	4
Team Total Score:	1183
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Pork Blade Steaks

Part	Contestant	Judge
1	1234	1324

Placing 1 - Cut A	5
Placing 1 - Cut B	2
Placing 1 - Cut C	6

Placing Class 2 - Ribs

Part	Contestant	Judge
2	3142	3214

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

Placing Class 3 - Hams

Part	Contestant	Judge
3	4321	4231

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

Placing Class 4 - Ribbed Lamb Cx

Part	Contestant	Judge
4	2314	4123

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

Placing Class 5 - Beef Cx

Part	Contestant	Judge
5	2143	2134

Placing 5 - Cut A	7
Placing 5 - Cut B	5
Placing 5 - Cut C	2

Placing Class 6 - Pork Cx

Part	Contestant	Judge
7	1423	1432

Placing 6 - Cut A	5
Placing 6 - Cut B	3
Placing 6 - Cut C	4

Placing Sum

234

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Yield Grading

Carcass Grading Total

Written Exam

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

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: Beef Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
2	Species: Pork Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
3	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
4	Species: Lamb Primal: G - Plate Retail: 31 - Roasts - Sirloin Half	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
5	Species: Beef Primal: C - Chuck Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
7		Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
8		Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
9		Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
10		Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
12	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
13	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
14	Species: Pork Primal: E - Ham or Leg	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
15	Species: Pork Primal: I - Round Retail: 25 - Roasts - Rump Portion	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: L - Spareribs 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
17	Species: Lamb Primal: M - Variety Meats	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
18		Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
19		Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
20	Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
22	Species: Pork Primal: E - Ham or Leg Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
23	Species: Lamb Primal: H - Rib or Rack Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
24	Species: Beef Primal: E - Ham or Leg Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
25	Species: Beef Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
27		Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
28		Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
29		Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
30		Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31		Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
32		Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
33		Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
34		Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
35	Species: Lamb Primal: J - Shoulder	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Lamb Primal: D - Flank Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
37		Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
38	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
39		Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
40		Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
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, August 2, 2025