LANE THOMAS - Wray - Meats Evaluation and Technology - Colorado State CDEs

JudgingCard.com Results Events Individual Scorecard

Colorado State CDEs
Apr 28, 2025
Meats Evaluation and Technology

Overall

ID:	64 - -
Team Name:	Wray
Participant Name:	LANE THOMAS
Individual Rank:	81
Individual Total Score:	336
Team Rank:	20
Team Total Score:	1072
View e-Scansheet

Definition

Responses

Score

Pork Carcass

Part	Contestant	Judge
1	4312	4132

Placing 1 - Cut A	3
Placing 1 - Cut B	5
Placing 1 - Cut C	2

Fresh Hams

Part	Contestant	Judge
2	2314	2314

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

Porterhouse Steaks

Part	Contestant	Judge
3	1324	3142

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

Beef Ribeye Steaks

Part	Contestant	Judge
4	3421	2134

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

Pork Loins

Part	Contestant	Judge
5	4312	1234

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

Placing Sum

177

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: Average Choice
2	Quality: Low Choice	Quality: Low Choice
3	Quality: Average Choice	Quality: Low Choice
4	Quality: High Select	Quality: High Select

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	3.3	3.3
2	5.4	3.7
3	4.3	4.3
4	3.4	3.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: G - Plate Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
2	Species: Beef Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
3	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
4	Species: Pork Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
5	Species: Beef Primal: I - Round Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat

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: Pork Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
7	Species: Beef Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
9	Species: Pork Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
10	Species: 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

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: Beef Primal: G - Plate Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
12	Species: Beef Primal: E - Ham or Leg Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
13	Species: Pork Primal: F - Loin Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
14	Species: Pork Primal: I - Round Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
15	Species: Beef Primal: F - Loin Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat

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: Beef Primal: J - Shoulder Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
17	Species: Lamb Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
18	Species: Lamb Primal: J - Shoulder Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
19	Species: Beef Primal: D - Flank Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat

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: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
22	Species: Beef Primal: I - Round Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
23	Species: Pork Primal: K - Side (Belly) Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
24	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
25	Species: Beef Primal: B - Brisket Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat

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: Beef Primal: F - Loin Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
27	Species: Pork Primal: G - Plate Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
28	Species: Pork Primal: K - Side (Belly) Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
29	Species: Beef Primal: I - Round Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
30	Species: Beef Primal: J - Shoulder Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat

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

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

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, June 14, 2025