JORDYN LOVE - Fort Valley State University - Alt - Cargill High Plains - National Division - Alt. - Cargill High Plains Meat Judging Contest

JudgingCard.com Results Events Individual Scorecard

Cargill High Plains Meat Judging Contest
Nov 02, 2025
Cargill High Plains - National Division - Alt.

Beef Grading

Beef Judging

Lamb Judging

Overall

Overall Beef

Pork Judging

Specifications

Total Placing

Total Reas/Quest

ID:	42 - -
Team Name:	Fort Valley State University - Alt
Participant Name:	JORDYN LOVE
Individual Rank:	12
Individual Total Score:	681
Team Rank:	5
Team Total Score:	1366

Definition

Responses

Score

Placing 1R - Beef Carc.

Part	Contestant	Judge
1	1423	1243

Placing 1 - Cut A	5
Placing 1 - Cut B	2
Placing 1 - Cut C	6

Placing 2R - Beef Cuts

Part	Contestant	Judge
2	4123	1432

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

Placing 3R - Pork Carc.

Part	Contestant	Judge
3	2431	2431

Placing 3 - Cut A	3
Placing 3 - Cut B	4
Placing 3 - Cut C	5

Placing 4R - Pork Cuts

Part	Contestant	Judge
4	3421	4312

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

Placing 5R - Lamb Carc.

Part	Contestant	Judge
5	3124	3142

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

Placing 6 - Beef Carc.

Part	Contestant	Judge
6	3412	3412

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

Placing 7 - Beef Cuts

Part	Contestant	Judge
7	3421	3214

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

Placing 8 - Pork Carc.

Part	Contestant	Judge
8	1234	1423

Placing 8 - Cut A	3
Placing 8 - Cut B	2
Placing 8 - Cut C	4

Placing 9 - Pork Wole. / Retail

Part	Contestant	Judge
9	2143	2134

Placing 9 - Cut A	3
Placing 9 - Cut B	5
Placing 9 - Cut C	2

Placing 10 - Lamb / Veal Carc.

Part	Contestant	Judge
10	1423	1423

Placing 10 - Cut A	2
Placing 10 - Cut B	4
Placing 10 - Cut C	2

Placing 11

Placing 12

Reasons 1 - Beef Carc.

Reasons 2 - Beef Cuts

Reasons 3 - Pork Carc.

Reasons 4 - Pork Cuts

Reasons 5 - Lamb Carc.

Quality

Part	Contestant	Judge
1	High Select	Low Choice
2	High Standard	High Select
3	Low Select	Low Choice
4	Avg. Choice	Avg. Choice
5	High Select	Low Choice
6	High Select	Low Choice
7	High Select	Low Choice
8	High Select	Low Choice
9	Low Choice	Low Choice
10	Avg. Prime	Avg. Choice
11	High Standard	High Select
12	Low Standard	High Select
13	Low Standard	Low Select
14	High Standard	High Select
15	Low Standard	Low Select

Yield

Part	Contestant	Judge
1		4.0
2	2.5	3.6
3	3.6	2.5
4	2.1	3.6
5	2.4	3.7
6	3.2	4.0
7	4.1	4.2
8	3.1	3.9
9	2.0	4.5
10	3.3	4.6
11	2.1	3.6
12	3.1	3.8
13	2.4	4.4
14	3.2	2.9
15	3.6	2.1

Keep/Cull 1

Keep/Cull 2

Specification 1

Part	Contestant	Judge
1		1- Bone, cartilage, connective tissue and backstrap removal 8- Fat not entirely removed

Specification 2

Part	Contestant	Judge
2		1- Bone, cartilage, connective tissue and backstrap removal 14- Muscle number incorrect 15- Muscle relative size incorrect

Specification 3

Part	Contestant	Judge
3		11- Length of cut

Specification 4

Part	Contestant	Judge
4		23- Meets all specifications

Specification 5

Part	Contestant	Judge
5		23- Meets all specifications

Specification 6

Part	Contestant	Judge
6		11- Length of cut 14- Muscle number incorrect

Specification 7

Part	Contestant	Judge
7		23- Meets all specifications

Specification 8

Part	Contestant	Judge
8		4- Deckle and associated fat removal 15- Muscle relative size incorrect

Specification 9

Part	Contestant	Judge
9		1- Bone, cartilage, connective tissue and backstrap removal 13- Lymph gland and associated fat present or removed 14- Muscle number incorrect

Specification 10

Part	Contestant	Judge
10		11- Length of cut

Questions 1 - Beef Carc.

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