JOURNEY LAMONS - WEST GREENE - TN State Meats Eval Alternates - Tennessee State Meat Evaluation

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Tennessee State Meat Evaluation
Dec 04, 2025
TN State Meats Eval Alternates

Overall

ID:	158 - -
Team Name:	WEST GREENE
Participant Name:	JOURNEY LAMONS
Individual Rank:	32
Individual Total Score:	254
Team Rank:	4
Team Total Score:	840
View e-Scansheet

Definition

Responses

Score

Placing Class 1- Rib Steaks

Part	Contestant	Judge
1	2413	2143

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

Placing Class 2- Fresh Hams

Part	Contestant	Judge
2	1432	2431

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

Placing Class 3- Smoked Ham Center Slices

Part	Contestant	Judge
3	4213	4312

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

Placing Class 4- Pork Center Cut Loins

Part	Contestant	Judge
4	3214	1324

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

Placing Class 5- Pork Rib Chops

Part	Contestant	Judge
5	3124	2413

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

Placing Class 6

Placing Sum

171

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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

Part	Contestant	Judge
1	4.9	2.4
2	2.5	5.4
3	5.1	2.8
4	3.7	2.5

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: A - Breast Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: I - Round Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
3	Species: Lamb Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
4	Species: Beef Primal: M - Variety Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
5	Species: Lamb Primal: C - Chuck Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop 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: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
7	Species: Pork Primal: D - Flank Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
8	Species: Beef Primal: I - Round Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
9	Species: Lamb Primal: K - Side (Belly) Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
10	Species: Beef Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
12	Species: Beef Primal: C - Chuck Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat
13	Species: Beef Primal: N - Various Meats Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
14	Species: Beef Primal: I - Round Retail: 77 - Variety - Kidney	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
15	Species: Beef Primal: C - Chuck Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: M - Variety Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
17	Species: Beef Primal: L - Spareribs Retail: 05 - Roasts - Back Ribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
18	Species: Beef Primal: F - Loin Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
19	Species: Beef Primal: F - Loin Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	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: 90 - Smoked/Cured - Center Slice 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: C - Chuck Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
22	Species: Pork Primal: I - Round Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
23	Species: Beef Primal: D - Flank Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
24	Species: Lamb Primal: J - Shoulder Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
25	Species: Beef Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (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: A - Breast Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
27	Species: Lamb Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
28	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
29	Species: Lamb Primal: G - Plate Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
30		Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone 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

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

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

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Placing Cut A	5
Team Activity - Placing Cut B	2
Team Activity - Placing Cut C	3

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Thursday, December 18, 2025