BRITTNEY MARTINEZ - Poteau - Meats - Central Arkansas Classic

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Central Arkansas Classic
Feb 12, 2026
Meats

Overall

ID:	1273 - -
Team Name:	Poteau
Participant Name:	BRITTNEY MARTINEZ
Individual Rank:	52
Individual Total Score:	129
Team Rank:	4
Team Total Score:	682
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2143	2314

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

Placing Class 2

Placing Class 3

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		08

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
2	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
3	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
4	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
5	Species: Beef Primal: I - Round Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) 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: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
7	Species: Lamb Primal: F - Loin Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
8	Species: Pork Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
9	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
10	Species: Beef Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: K - Side (Belly) Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
12	Species: Pork Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
13	Species: Lamb Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
14	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
15	Species: Beef Primal: C - Chuck Retail: 07 - Roasts - Blade Boston 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: L - Spareribs Retail: 19 - Roasts - Loin Roast	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
17	Species: Lamb Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
18	Species: Beef Primal: G - Plate Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
19	Species: Pork Primal: J - Shoulder Retail: 68 - Chops - Butterflied Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: A - Breast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast 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: Pork Primal: L - Spareribs Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
22	Species: Beef Primal: K - Side (Belly) Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
23	Species: Lamb Primal: J - Shoulder Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
24	Species: Pork Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
25	Species: Beef Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast 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: 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: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat
27	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
28	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
29	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

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Friday, March 20, 2026