Southwestern Invitational Meat Judging
Feb 01, 2026
Southwestern - National Division
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 35 - -
Team Name: University of Arizona
Participant Name:
MELINA LEONARD
Individual Rank: 15
Individual Total Score: 911
Team Rank: 6
Team Total Score: 3533

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
121432143
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C6
50
Placing 2R - Beef Cuts
PartContestantJudge
223143241
Placing 2 - Cut A5
Placing 2 - Cut B6
Placing 2 - Cut C2
43
Placing 3R - Pork Carc.
PartContestantJudge
332413241
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C5
50
Placing 4R - Pork Cuts
PartContestantJudge
412341234
Placing 4 - Cut A2
Placing 4 - Cut B5
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
543214321
Placing 5 - Cut A4
Placing 5 - Cut B5
Placing 5 - Cut C6
50
Placing 6 - Beef Carc.
PartContestantJudge
613421432
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C3
47
Placing 7 - Beef Cuts
PartContestantJudge
731423142
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C6
50
Placing 8 - Pork Carc.
PartContestantJudge
823143241
Placing 8 - Cut A2
Placing 8 - Cut B4
Placing 8 - Cut C2
46
Placing 9 - Pork Wole. / Retail
PartContestantJudge
914321432
Placing 9 - Cut A4
Placing 9 - Cut B4
Placing 9 - Cut C3
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1012431243
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
50
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
PartContestantJudge
1High SelectLow Choice
2Avg. PrimeAvg. Prime
3High SelectLow Choice
4Low ChoiceLow Choice
5Avg. ChoiceAvg. Choice
6Low SelectHigh Select
7Avg. ChoiceAvg. Choice
8Low ChoiceHigh Select
9High ChoiceAvg. Choice
10Avg. ChoiceLow Choice
11Low PrimeAvg. Prime
12High SelectHigh Select
13High SelectHigh Select
14Avg. ChoiceLow Choice
15Low ChoiceLow Choice
134
Yield
PartContestantJudge
11.31.7
23.03.4
31.01.0
43.23.4
55.05.9
62.32.3
71.71.4
81.71.9
92.92.9
101.01.0
113.73.8
121.01.1
131.31.8
142.52.6
151.21.0
116
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1 
  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
  •  
    Specification 2
    PartContestantJudge
    2 
  • 11- Length of cut
  •  
    Specification 3
    PartContestantJudge
    3 
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
  •  
    Specification 4
    PartContestantJudge
    4 
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  •  
    Specification 5
    PartContestantJudge
    5 
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 14- Muscle number incorrect
  •  
    Specification 6
    PartContestantJudge
    6 
  • 5- Diaphragm and/or hanging tender removal
  •  
    Specification 7
    PartContestantJudge
    7 
  • 11- Length of cut

  • 20- Rib number incorrect
  •  
    Specification 8
    PartContestantJudge
    8 
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 15- Muscle relative size incorrect
  •  
    Specification 9
    PartContestantJudge
    9 
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
  •  
    Specification 10
    PartContestantJudge
    10 
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  •  
    Questions 1 - Beef Carc.
    PartContestantJudge
    122
    233
    313
    444
    522
    644
    722
    842
    944
    1043
    Questions - Points per Question5
    35
    Questions 2 - Beef Cuts
    PartContestantJudge
    123
    244
    333
    411
    543
    622
    731
    823
    933
    1044
    Questions - Points per Question5
    30
    Questions 3 - Pork Carc.
    PartContestantJudge
    133
    222
    311
    422
    511
    611
    722
    841
    911
    1012
    Questions - Points per Question5
    40
    Questions 4 - Pork Cuts
    PartContestantJudge
    122
    213
    311
    441
    544
    611
    733
    811
    913
    1031
    Questions - Points per Question5
    30
    Questions 5 - Lamb Carc.
    PartContestantJudge
    144
    211
    322
    422
    544
    632
    711
    843
    944
    1011
    Questions - Points per Question5
    40
    Beef Judging Total
    255
    Beef Grading Total
    250
    Overall Beef Total
    505
    Lamb Judging Total
    140
    Pork Judging Total
    266
    Placing Total
    486
    Specifications Total
     
    Questions Total
    175
    Reasons Total
     
    Overall Score
    911
    Placing 1- Penalty
     
    Placing 2 - Penalty
     
    Placing 3 - Penalty
     
    Placing 4 - Penalty
     
    Placing 5 - Penalty
     
    Reasons 11
     
    Reasons 12
     


    AWS100: Tuesday, February 3, 2026