Texas Tech Meat Judging Camp
Jun 18, 2025
Intermediate
Overall

ID: 0 - -
Team Name:
Participant Name:
HENRY CHAPMAN
Individual Rank: 11
Individual Total Score: 610
Team Rank: 1
Team Total Score: 2288
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Beef Carcasses
PartContestantJudge
124132413
Placing 1 - Cut A5
Placing 1 - Cut B7
Placing 1 - Cut C2
50
Placing Class 2 - Lamb Loin Chops
PartContestantJudge
243212431
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
42
Placing Class 3 - Lamb Carcasses
PartContestantJudge
323413241
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
48
Placing Class 4 - Pork Carcasses
PartContestantJudge
412341243
Placing 4 - Cut A6
Placing 4 - Cut B3
Placing 4 - Cut C4
46
Placing Class 5 - Pork Hams
PartContestantJudge
514324132
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C2
47
Placing Class 6 - Beef Ribs
PartContestantJudge
741231243
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C4
38
Placing Sum
271
Questions on Placing Classes
PartContestantJudge
132
224
321
414
543
633
733
814
924
1044
Questions - Points per Question4
12
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High StandardQuality: High Standard
2Quality: Low ChoiceQuality: Average Choice
3Quality: Low ChoiceQuality: Low Choice
4Quality: Low ChoiceQuality: Average Choice
5Quality: High SelectQuality: Low Comm.
6Quality: High SelectQuality: Low Comm.
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
38
Yield Grading
PartContestantJudge
12.42.8
21.73.0
32.22.2
42.32.4
52.52.0
63.04.3
36
Carcass Grading Total
74
Written Exam
PartContestantJudge
1DB
2CC
3BB
4BA
5BA
6DD
7DD
8CA
9DC
10AA
11CC
12CB
13AA
14AD
15AA
16CD
17DA
18BB
19CD
20AB
21BB
22CA
23CC
24AC
25BB
26AA
27CC
28CC
29CD
30AA
Written Exam - Points per Question4
64
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BC
2BD
3CC
4BA
5BB
6BD
7BC
8AB
Formulation Questions - Points per Question4
8
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: J - Shoulder
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat
Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
2Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
3Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat
Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
4Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
5Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat
Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
28
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat
Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
7Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
8Species: Lamb
Primal: F - Loin
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
9Species: Beef
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
12Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat
Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
13Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat
Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
14Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
15Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
23
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat
Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
17Species: 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
18Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
20Species: Beef
Primal: D - Flank
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
25
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat
Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
22Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat
Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
24Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
25Species: Beef
Primal: G - Plate
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
23
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat
Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
27Species: 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
28Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat
Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
29Species: 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
30Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
24
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
32Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat
Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
33Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
34Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
35Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
37Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat
Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
38Species: Pork
Primal: E - Ham or Leg
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
39Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
40Species: 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 Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
24
Meat ID Sum
181
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