ALICIA CONTRERAS - Eastbrook - FFA Senior Meat Judging - Tri-County Milk Quality and Meats Judging Invitational

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Tri-County Milk Quality and Meats Judging Invitational
Jan 31, 2026
FFA Senior Meat Judging

Overall

ID:	2006 - -
Team Name:	Eastbrook
Participant Name:	ALICIA CONTRERAS
Individual Rank:	7
Individual Total Score:	328
Team Rank:	2
Team Total Score:	1024
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Lamb Loin Chops

Part	Contestant	Judge
1	1432	4132

Placing 1 - Cut A	6
Placing 1 - Cut B	4
Placing 1 - Cut C	4

Placing Class 2 - Bacon

Part	Contestant	Judge
2	4321	3124

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

Placing Class 3 - T-Bone/Porterhouse

Part	Contestant	Judge
3	3214	3412

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

Placing Class 4 - Pork Top Loin Bnls Chops

Part	Contestant	Judge
4	1324	1342

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

Placing Class 5

Placing Class 6

Placing Sum

164

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Standard	Quality: Average Choice
2	Quality: Low Standard	Quality: Low Prime
3	Quality: High Select	Quality: Low Prime
4	Quality: Average Choice	Quality: Average 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	2.1	2.4
2	1.3	2.2
3	3.4	2.3
4	3.2	2.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	03

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	D	B
2	A	B
3	D	E
4	A	E
5	B	A
6	A	A
7	A	A
8	D	A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
2	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
3	Species: Lamb Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
4	Species: Lamb Primal: D - Flank Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
5	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon 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: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
7	Species: Beef Primal: F - Loin Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
8	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
9	Species: Lamb Primal: F - Loin Retail: 21 - Roasts - Petite Tender	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
10	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
12	Species: Beef Primal: G - Plate Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
13	Species: Pork Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
14	Species: Beef Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Lamb Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak 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: Pork Primal: G - Plate Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
17	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
18	Species: Lamb Primal: E - Ham or Leg Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
19	Species: Lamb Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
20	Species: Lamb Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
22	Species: Lamb Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
23	Species: Beef Primal: B - Brisket Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
24	Species: Pork Primal: D - Flank Retail: 75 - Chops - Top Loin Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
25	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
27	Species: Lamb Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
28	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
29	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
30	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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 - Questions

Team Activity - Keep/Cull

Part	Contestant	Judge
1		Cull
2		Keep
3		Keep
4		Keep
5		Cull
6		Keep
7		Cull
8		Cull

Team Activity - Keep/Cull Points

1: 00
2: 10
3: 15
4: 15
5: 00
6: 10
7: 00
8: 00

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Tuesday, February 3, 2026