Definition | Responses | Score |
Retail Pork Loin Chops |
Part | Contestant | Judge |
1 | 2413 | 2143 |
Placing 1 - Cut A | 5 |
Placing 1 - Cut B | 2 |
Placing 1 - Cut C | 6 |
| 48 |
Hams |
Part | Contestant | Judge |
2 | 3421 | 3142 |
Placing 2 - Cut A | 5 |
Placing 2 - Cut B | 4 |
Placing 2 - Cut C | 3 |
| 39 |
Full Loins |
Part | Contestant | Judge |
3 | 4132 | 4132 |
Placing 3 - Cut A | 5 |
Placing 3 - Cut B | 2 |
Placing 3 - Cut C | 5 |
| 50 |
Lamb Carcasses |
Part | Contestant | Judge |
4 | 2341 | 2341 |
Placing 4 - Cut A | 6 |
Placing 4 - Cut B | 3 |
Placing 4 - Cut C | 6 |
| 50 |
Beef Carcasses |
Part | Contestant | Judge |
5 | 4123 | 4123 |
Placing 5 - Cut A | 4 |
Placing 5 - Cut B | 4 |
Placing 5 - Cut C | 5 |
| 50 |
Pork Carcasses |
Part | Contestant | Judge |
7 | 3421 | 3124 |
Placing 6 - Cut A | 4 |
Placing 6 - Cut B | 4 |
Placing 6 - Cut C | 3 |
| 36 |
Placing Sum |
| 273 |
Questions on Placing Classes |
Questions - Points per Question | 5 |
| |
Keep/Cull |
| |
Quality Grading |
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 |
| |
Carcass Grading Total |
| |
Written Exam |
Written Exam - Points per Question | 2 |
| |
Formulation Solution |
Formulation Solution - Points per Question | 10 |
| |
Formulation Questions |
Formulation Questions - Points per Question | 5 |
| |
Meat ID 1-5 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
| |