RYLEE MCLARTY - Baylor Co Int - Intermediate - District 3 4-H Meats Judging

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District 3 4-H Meats Judging
Apr 17, 2025
Intermediate

Overall

ID:	2000 - -
Team Name:	Baylor Co Int
Participant Name:	RYLEE MCLARTY
Individual Rank:	14
Individual Total Score:	443
Team Rank:	7
Team Total Score:	1186
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Pork Loin Chops

Part	Contestant	Judge
1	2413	2143

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

Placing Class 2 - Hams

Part	Contestant	Judge
2	3142	3142

Placing 2 - Cut A	5
Placing 2 - Cut B	4
Placing 2 - Cut C	3

Placing Class 3 - Beef Full Loins

Part	Contestant	Judge
3	4132	4132

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

Placing Class 4 - Ribbed Lamb Cx

Part	Contestant	Judge
4	2431	2341

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

Placing Class 5 - Beef Cx

Part	Contestant	Judge
5	1432	4123

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

Placing Class 6 - Pork Cx

Part	Contestant	Judge
7	3214	3124

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

Placing Sum

282

Questions on Placing Classes

Questions - Points per Question

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

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: J - Shoulder Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
2	Species: Pork Primal: M - Variety Meats Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
3	Species: Beef Primal: K - Side (Belly) Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
4	Species: Pork Primal: B - Brisket Retail: 69 - Chops - Country Style Ribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
5	Species: Beef Primal: M - Variety Meats Retail: 88 - Various - Shank 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: Lamb Primal: G - Plate Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
7	Species: Beef Primal: N - Various Meats Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
8	Species: Lamb Primal: C - Chuck Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
9	Species: Beef Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
10	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon 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: Beef Primal: N - Various Meats Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
12	Species: Pork Primal: L - Spareribs Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
13	Species: Lamb Primal: A - Breast Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
14	Species: Pork Primal: L - Spareribs Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
15	Species: Lamb Primal: M - Variety Meats Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop 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: E - Ham or Leg Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
17	Species: Beef Primal: D - Flank Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
18	Species: Lamb Primal: G - Plate Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
19	Species: Lamb Primal: N - Various Meats Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
20	Species: Lamb Primal: F - Loin Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: 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: Pork Primal: F - Loin Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
22	Species: Beef Primal: N - Various Meats Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
23	Species: Lamb Primal: M - Variety Meats Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
24	Species: Beef Primal: F - Loin Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
25	Species: Lamb Primal: G - Plate Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs 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: Pork Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
27	Species: Lamb Primal: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
28	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
29	Species: Lamb Primal: G - Plate Retail: 70 - Chops - Loin Chop	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
30	Species: Beef Primal: M - Variety Meats Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: 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: E - Ham or Leg Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat
32	Species: Lamb Primal: C - Chuck Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat
33	Species: Pork Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat
34	Species: Lamb Primal: L - Spareribs Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat
35	Species: Beef Primal: E - Ham or Leg Retail: 34 - Roasts - Tenderloin (Whole) 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 36-40

Part	Contestant	Judge
36	Species: Lamb Primal: G - Plate Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
37	Species: Beef Primal: N - Various Meats Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry Heat
38	Species: Pork Primal: L - Spareribs Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat
39	Species: Lamb Primal: F - Loin Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat
40	Species: Pork Primal: K - Side (Belly) Retail: 31 - Roasts - Sirloin Half Cookery: 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 Sum

Reasons 1 - Pork Loin Chops

Part	Contestant	Judge
1	35	50

Reasons 2 - Beef Cx

Part	Contestant	Judge
2	36	50

Reasons 3 - Pork Cx

Part	Contestant	Judge
1	38	50

Reasons Total

109

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Friday, June 13, 2025