Nebo Classic Invitational
Apr 09, 2025
Meats
Overall

ID: 40 - -
Team Name: Mountain Crest
Participant Name:
HALI PARKER
Individual Rank: 24
Individual Total Score: 334
Team Rank: 9
Team Total Score: 1021
View e-Scansheet

DefinitionResponsesScore
Rib Eye
PartContestantJudge
141324312
Placing 1 - Cut A1
Placing 1 - Cut B3
Placing 1 - Cut C4
47
Beef round eye
PartContestantJudge
232142314
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
48
Pork Chop
PartContestantJudge
331243124
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C6
50
Hot Dogs
PartContestantJudge
421342143
Placing 4 - Cut A1
Placing 4 - Cut B3
Placing 4 - Cut C4
46
Pork Carcasses
PartContestantJudge
531422341
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C2
31
Placing Class 6
PartContestantJudge
74321 
 
Placing Sum
222
Questions on Placing Classes
PartContestantJudge
1 2
2 3
3 4
4 2
5 4
6 3
7 1
8 4
9 2
10 2
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Low Select
2Quality: Low UtilityQuality: Low Prime
3 Quality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
12.42.4
24.65.7
32.43.7
10
Carcass Grading Total
10
Written Exam
PartContestantJudge
1BD
2CC
3BB
4CC
5CD
6AA
7BB
8AB
9CD
10DB
11CA
12DB
13DC
14BB
15DA
16BB
17BC
18CA
19BA
20BC
21AA
22BB
23AB
24BA
25AB
26AB
27AA
28AA
29AB
30AB
Written Exam - Points per Question2
22
Formulation Solution
PartContestantJudge
1 10 05
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CB
2AC
3CA
4AB
5BD
6CC
7CA
8DD
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: K - Side (Belly)
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
2Species: Lamb
Primal: I - Round
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat
Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
3Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
4Species: Lamb
Primal: A - Breast
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat
Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
5Species: Pork
Primal: E - Ham or Leg
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat
Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: J - Shoulder
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: I - Round
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat
Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
9Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
10Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
14Species: Lamb
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat
Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
15Species: Pork
Primal: J - Shoulder
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat
Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
17Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
18Species: Pork
Primal: H - Rib or Rack
Retail: 74 - Chops - Top Loin Chop
Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
19Species: Lamb
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Moist Heat
Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
20Species: Pork
Primal: K - Side (Belly)
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: L - Spareribs
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat
Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
22Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
23Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat
Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
24Species: Beef
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
25Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
27Species: Beef
Primal: E - Ham or Leg
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
28Species: Pork
Primal: N - Various Meats
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat
Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
29Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat
Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
30Species: Pork
Primal: H - Rib or Rack
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
80
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: Monday, June 16, 2025