RACHEL SCHOONOVER - University of Georgia - Cargill High Plains - National Division - 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

Beef Grading

Beef Judging

Lamb Judging

Overall

Overall Beef

Pork Judging

Specifications

Total Placing

Total Reas/Quest

ID:	34 - -
Team Name:	University of Georgia
Participant Name:	RACHEL SCHOONOVER
Individual Rank:	5
Individual Total Score:	942
Team Rank:	5
Team Total Score:	3525

Definition

Responses

Score

Placing 1R - Beef Carc.

Part	Contestant	Judge
1	1243	1243

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

Placing 2R - Beef Cuts

Part	Contestant	Judge
2	1432	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	1342	3142

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

Placing 6 - Beef Carc.

Part	Contestant	Judge
6	4312	3412

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

Placing 7 - Beef Cuts

Part	Contestant	Judge
7	3241	3214

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

Placing 8 - Pork Carc.

Part	Contestant	Judge
8	1243	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	2134	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	Avg. Choice	Low Choice
2	High Select	High Select
3	Low Choice	Low Choice
4	High Choice	Avg. Choice
5	Low Choice	Low Choice
6	Avg. Choice	Low Choice
7	Avg. Choice	Low Choice
8	Avg. Choice	Low Choice
9	Avg. Choice	Low Choice
10	High Choice	Avg. Choice
11	Low Choice	High Select
12	Low Choice	High Select
13	High Select	Low Select
14	Low Choice	High Select
15	High Select	Low Select

126

Yield

Part	Contestant	Judge
1	4.3	4.0
2	3.5	3.6
3	2.1	2.5
4	4.0	3.6
5	3.9	3.7
6	3.8	4.0
7	4.6	4.2
8	3.8	3.9
9	4.6	4.5
10	4.4	4.6
11	3.4	3.6
12	4.2	3.8
13	4.7	4.4
14	2.7	2.9
15	2.1	2.1

115

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	2	2
4	4	4
5	3	3
6	1	1
7	1	1
8	2	4
9	3	3
10	4	4