LUPITA CRUZ SALCEDO - Caruthers - 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:	35 - -
Team Name:	Caruthers
Participant Name:	LUPITA CRUZ SALCEDO
Individual Rank:	71
Individual Total Score:	431
Team Rank:	19
Team Total Score:	1662

Definition

Responses

Score

Beef

Part	Contestant	Judge
1	1423	3241

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

Pork

Part	Contestant	Judge
2	2143	2431

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

Wholesale

Part	Contestant	Judge
3	4213	2134

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

Retail 1

Part	Contestant	Judge
4	3241	3241

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

Retail 2

Part	Contestant	Judge
5	2341	2314

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

Value Based

Part	Contestant	Judge
7	2431	2413

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

Placing Sum

236

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep	Keep
7	Cull	Cull
8	Cull	Keep
9	Keep	Keep
10	Cull	Cull
11	Cull	Cull
12	Keep	Keep
13	Keep	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: Low Utility	Quality: High Choice
2	Quality: High Standard	Quality: Low Prime
3	Quality: High Select	Quality: Average Choice
4	Quality: High Select	Quality: Low Choice
5	Quality: Low Prime	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	1.1	3.8
2	4.7	3.7
3	4.8	3.1
4	3.8	3.5
5	4.7	4.2

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	C	C
2	A	C
3	A	C
4	B	A
5	D	B
6	A	B
7	C	A
8	A	B
9	A	D
10	A	D
11	C	D
12	B	C
13	C	C
14	A	A
15	C	A
16	B	C
17	C	A
18	A	B
19	D	D
20	A	D
21	C	D
22	C	B
23	B	B
24	B	A
25	A	D
26	B	D
27	A	A
28	B	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: G - Plate Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
2	Species: Beef Primal: C - Chuck Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist 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: 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
5	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: 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: F - Loin Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
7	Species: Pork Primal: J - Shoulder Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
8	Species: Beef Primal: I - Round Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
9	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail 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: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
12	Species: Pork Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
13	Species: Pork Primal: F - Loin Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist 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: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
17	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
18	Species: Pork Primal: J - Shoulder Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
19	Species: Pork Primal: I - Round Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
20	Species: Pork Primal: I - Round Retail: 73 - Chops - Sirloin Chop 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: Pork Primal: G - Plate Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
22	Species: Pork Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
23	Species: Pork Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
24	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
25	Species: Lamb Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak 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: 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
27	Species: Pork Primal: J - Shoulder Retail: 96 - Smoked/Cured - Rump Portion Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
28	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
29	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs 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: J - Shoulder Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	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: Friday, June 13, 2025