JULIEANN TABOR - - 2025 State 4-H Livestock Skill a Thon - New Mexico State 4-H Conference Contests

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New Mexico State 4-H Conference Contests
Jul 07, 2025
2025 State 4-H Livestock Skill a Thon

Overall

ID:	1423 - 1 -
Team Name:
Participant Name:	JULIEANN TABOR
Individual Rank:	16
Individual Total Score:	182
Team Rank:	15
Team Total Score:	182
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4312	4123

Placing 1 - Cut A	3
Placing 1 - Cut B	2
Placing 1 - Cut C	5

Placing Class 2

Part	Contestant	Judge
2	2431	2431

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

Placing Class 3

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

Placing Class 4

Placing 4 - Cut A	1
Placing 4 - Cut B	2
Placing 4 - Cut C	3

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		**

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
2		A
4		E

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	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 or Moist Heat
2	Species: Lamb Primal: K - Side (Belly) Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
3	Species: Beef 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
4	Species: Beef Primal: F - Loin Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
5	Species: Beef Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: C - Chuck Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat
7	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat
8	Species: Beef Primal: J - Shoulder Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat
9	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
10	Species: Beef Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: M - Variety Meats Cookery: Dry or Moist Heat	Cookery: Dry or Moist Heat
12	Species: Beef Primal: J - Shoulder	Primal: G - Plate Cookery: Dry or Moist Heat
13	Species: Pork Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Cookery: Dry or Moist Heat
14		Cookery: Dry or Moist Heat
15		Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
19		Primal: M - Variety Meats

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21		Cookery: Dry or Moist Heat
22		Species: Beef Primal: M - Variety Meats Cookery: Dry or Moist Heat
23		Species: Beef Primal: M - Variety Meats Cookery: Dry or Moist Heat
25		Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26		Retail: 80 - Variety - Tongue
30		Primal: M - Variety Meats

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31		Primal: M - Variety Meats
32		Primal: G - Plate
33		Cookery: Dry or Moist Heat
35		Species: Beef

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
38		Species: Pork
39		Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID Sum

Reasons 1

Part	Contestant	Judge
1		33

Reasons 2

Part	Contestant	Judge
2		21

Reasons 3

Part	Contestant	Judge
1		00

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Part	Contestant	Judge
1		Keep
2		Keep
3		Keep
7		Keep

Team Activity Total

AWS100: Saturday, August 2, 2025