PARKER STEWART - Ripon - Meats - California State Finals at Cal Poly

JudgingCard.com Results Events Individual Scorecard

California State Finals at Cal Poly
May 03, 2025
Meats

Beef Grading

Identification

Overall

Total Judging

Written Test

ID:	195 - -
Team Name:	Ripon
Participant Name:	PARKER STEWART
Individual Rank:	62
Individual Total Score:	493
Team Rank:	20
Team Total Score:	1568

Definition

Responses

Score

Beef

Part	Contestant	Judge
1	3241	3241

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

Pork

Part	Contestant	Judge
2	2314	2431

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

Wholesale

Part	Contestant	Judge
3	4231	2134

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

Retail 1

Part	Contestant	Judge
4	3421	3241

Placing 4 - Cut A	4
Placing 4 - Cut B	1
Placing 4 - Cut C	4

Retail 2

Part	Contestant	Judge
5	2134	2314

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

Value Based

Part	Contestant	Judge
7	2143	2413

Placing 6 - Cut A	4
Placing 6 - Cut B	2
Placing 6 - Cut C	5

Placing Sum

273

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep	Keep
7	Keep	Cull
8	Cull	Keep
9	Cull	Keep
10	Keep	Cull
11	Cull	Cull
12	Keep	Keep
13	Cull	Cull

Keep/Cull Point Values

1: 16
2: 16
3: 11
4: 07
5: 06
6: 04
7: 03
8: 00

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime	Quality: High Choice
2	Quality: Low Select	Quality: Low Prime
3	Quality: Average Choice	Quality: Average Choice
4	Quality: High Standard	Quality: Low Choice
5	Quality: Low Comm.	Quality: High Choice

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	3.7	3.8
2	1.8	3.7
3	5.1	3.1
4	3.4	3.5
5	1.2	4.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Questions

Retail ID

Part	Contestant	Judge
1	Species: Beef Primal: B - Brisket Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
2	Species: Beef Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
3	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
4	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
5	Species: Beef Primal: M - Variety Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat

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

Retail ID

Part	Contestant	Judge
6	Species: Pork Primal: E - Ham or Leg Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
8	Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
9	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
10	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat

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

Retail ID

Part	Contestant	Judge
11	Species: Lamb Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
12	Species: Pork Primal: B - Brisket Retail: 16 - Roasts - Frenched Style	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
13	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14	Species: Pork Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Beef Primal: G - Plate Retail: 82 - Various - Beef for Stew 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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Retail ID

Part	Contestant	Judge
16	Species: Beef Primal: K - Side (Belly) Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
17	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
18	Species: Pork Primal: D - Flank Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
19	Species: Lamb Primal: H - Rib or Rack Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
20	Species: Pork Primal: L - Spareribs Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat

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

Retail ID

Part	Contestant	Judge
21	Species: Beef Primal: G - Plate Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
22	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
23	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
24	Species: Beef Primal: C - Chuck Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
25	Species: Beef Primal: G - Plate Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat

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

Retail ID

Part	Contestant	Judge
26	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
27	Species: Pork Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
28	Species: Pork Primal: B - Brisket Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
29	Species: Lamb Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
30		Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat

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

Meat ID 31-35

Meat ID 36-40

Retail ID Total

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: Sunday, June 15, 2025