GARRETT JAMEES - - TTU Meat Judging Camp 1 - TTU Meat Judging Camp

JudgingCard.com Results Events Individual Scorecard

TTU Meat Judging Camp
May 31, 2025
TTU Meat Judging Camp 1

Overall

ID:	0 - -
Team Name:
Participant Name:	GARRETT JAMEES
Individual Rank:	40
Individual Total Score:	218
Team Rank:	1
Team Total Score:	2403
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4123	2143

Placing 1 - Cut A	5
Placing 1 - Cut B	4
Placing 1 - Cut C	6

Placing Class 2

Part	Contestant	Judge
2	1234	3421

Placing 2 - Cut A	3
Placing 2 - Cut B	4
Placing 2 - Cut C	7

Placing Class 3

Part	Contestant	Judge
3	4312	3124

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

Placing Class 4

Part	Contestant	Judge
4	3214	3124

Placing 4 - Cut A	4
Placing 4 - Cut B	2
Placing 4 - Cut C	8

Placing Class 5

Part	Contestant	Judge
5	4231	4213

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

Placing Class 6

Part	Contestant	Judge
7	4123	4231

Placing 6 - Cut A	2
Placing 6 - Cut B	3
Placing 6 - Cut C	6

Placing Sum

191

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: Average Choice
3		Quality: High Select
4		Quality: Low Choice
5		Quality: Low Choice
6		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		2.6
2		3.1
3		2.6
4		3.6
5		2.9
6		1.0

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: M - Variety Meats Retail: 81 - Variety - Tripe	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
2	Primal: H - Rib or Rack	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
3	Species: Pork Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
4	Species: Beef Primal: M - Variety Meats	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
5	Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak 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: Lamb Primal: J - Shoulder	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
7	Species: Beef Primal: L - Spareribs Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
8	Species: Beef Primal: J - Shoulder Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
9	Species: Beef Primal: L - Spareribs Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
10	Species: Pork Primal: G - Plate Retail: 90 - Smoked/Cured - Center Slice	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
12	Species: Beef Primal: D - Flank Retail: 37 - Roasts - Top Loin Roast (Bnls)	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
13	Species: Beef Primal: K - Side (Belly)	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
14	Species: Beef Primal: I - Round Retail: 38 - Roasts - Top Roast (Bnls)	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
15	Species: Beef Primal: G - Plate	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: B - Brisket Retail: 48 - Steaks - Mock Tender Steak	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
17	Species: Beef Primal: D - Flank Retail: 67 - Chops - Blade Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
18	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
19	Species: Beef Primal: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
20	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs 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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21		Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
22		Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
23		Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
24		Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
25		Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off 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 26-30

Part	Contestant	Judge
26		Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
27		Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
28		Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
29		Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
30		Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib 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

Part	Contestant	Judge
31	Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
32	Species: Beef Primal: M - Variety Meats Retail: 74 - Chops - Top Loin Chop	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
33	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
34		Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
35	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: M - Variety Meats Retail: 74 - Chops - Top Loin Chop	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
37	Species: Beef Primal: G - Plate	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
38	Species: Beef Primal: L - Spareribs Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
39	Species: Beef Primal: B - Brisket	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
40	Species: Beef Primal: H - Rib or Rack Retail: 70 - Chops - Loin Chop	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (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 Sum

Reasons 1

Part	Contestant	Judge
1	0	30

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Questions - Rounds

Part	Contestant	Judge
1	D
2	C
3	A
4	B
5	D
6	D
7	C
8	D
9	A
10	D

Team Activity - Questions - Points

Team Activity - Keep/Cull

Team Activity Total

AWS100: Saturday, June 14, 2025