BLAKE SMITH - - Intermediate - Texas Tech Meat Judging Camp

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Texas Tech Meat Judging Camp
Jun 18, 2025
Intermediate

Overall

ID:	0 - -
Team Name:
Participant Name:	BLAKE SMITH
Individual Rank:	19
Individual Total Score:	467
Team Rank:	1
Team Total Score:	2288
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Beef Carcasses

Part	Contestant	Judge
1	2413	2413

Placing 1 - Cut A	5
Placing 1 - Cut B	7
Placing 1 - Cut C	2

Placing Class 2 - Lamb Loin Chops

Part	Contestant	Judge
2	4231	2431

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

Placing Class 3 - Lamb Carcasses

Part	Contestant	Judge
3	3412	3241

Placing 3 - Cut A	2
Placing 3 - Cut B	4
Placing 3 - Cut C	6

Placing Class 4 - Pork Carcasses

Part	Contestant	Judge
4	2413	1243

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

Placing Class 5 - Pork Hams

Part	Contestant	Judge
5	1423	4132

Placing 5 - Cut A	3
Placing 5 - Cut B	6
Placing 5 - Cut C	2

Placing Class 6 - Beef Ribs

Part	Contestant	Judge
7	2341	1243

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

Placing Sum

240

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Quality Grading - Maturity	B
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	2.9	2.8
2	4.5	3.0
3	5.8	2.2
4	3.2	2.4
5	5.6	2.0
6	4.2	4.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
2	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
3	Species: Pork Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
4	Species: Pork Primal: E - Ham or Leg Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
5	Species: Pork Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: 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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6		Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
7	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
8	Species: Lamb Primal: H - Rib or Rack 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
9	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
10		Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart 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: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
12		Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
13	Species: Beef Primal: C - Chuck Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
14	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
15	Species: Lamb Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: M - Variety Meats Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
17	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
18	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
19	Species: Beef Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
20	Species: Pork Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist 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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: F - Loin 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
22	Species: Lamb Primal: G - Plate Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
23	Species: Beef Primal: H - Rib or Rack Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
24	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
25	Species: Beef Primal: D - Flank Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (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: C - Chuck Retail: 14 - Roasts - Eye Round Roast	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
27	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
28	Species: Beef Primal: H - Rib or Rack Retail: 07 - Roasts - Blade Boston	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
29	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
30	Species: Beef Primal: H - Rib or Rack Retail: 70 - Chops - Loin Chop Cookery: Moist 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 31-35

Part	Contestant	Judge
31	Species: Beef	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
32	Species: Beef Primal: B - Brisket Retail: 01 - Roasts - American Style	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
33	Species: Beef Primal: F - Loin Retail: 38 - Roasts - Top Roast (Bnls)	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
34		Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
35	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: 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: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
37	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
38	Species: Pork Retail: 94 - Smoked/Cured - Picnic (Whole)	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
39	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
40	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon 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

114

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Saturday, August 2, 2025