MAVRICK LEBARON - Westlake - Meat Evaluation - Northern Utah Invitational

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Northern Utah Invitational
Feb 19, 2026
Meat Evaluation

Overall

ID:	84 - 1 -
Team Name:	Westlake
Participant Name:	MAVRICK LEBARON
Individual Rank:	80
Individual Total Score:	245
Team Rank:	23
Team Total Score:	742
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1423	3412

Placing 1 - Cut A	2
Placing 1 - Cut B	3
Placing 1 - Cut C	5

Butts

Part	Contestant	Judge
2	4123	2341

Placing 2 - Cut A	1
Placing 2 - Cut B	4
Placing 2 - Cut C	1

Bacon

Part	Contestant	Judge
3	2314	1324

Placing 3 - Cut A	1
Placing 3 - Cut B	2
Placing 3 - Cut C	5

Placing Class 4

Part	Contestant	Judge
4	2134	2134

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

Placing Class 5

Placing Class 6

Placing Sum

154

Questions on Placing Classes

Part	Contestant	Judge
1	1	2
2	1	1
3	2	1
4	1	2
5	1	1

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Select
2		Quality: Low Select
3		Quality: Low Choice
4		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	1.3	2.4
2	3.5	2.3
3	2.7	2.5
4	4.2	2.6
5	5.9
6	1.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: A - Breast Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
3	Species: Beef Primal: C - Chuck Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
4	Species: Pork Primal: J - Shoulder Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
5	Species: Beef Primal: N - Various Meats Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: A - Breast Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
7	Species: Pork Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
8	Species: Pork Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
9	Species: Pork Primal: M - Variety Meats Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
10	Species: Pork Primal: J - Shoulder Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: A - Breast Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
12	Species: Pork Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
13	Species: Beef Primal: E - Ham or Leg Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
14	Species: Beef Primal: G - Plate Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
15	Species: Pork Primal: C - Chuck Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: F - Loin Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
17	Species: Beef Primal: K - Side (Belly) Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
18	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
19	Species: Beef Primal: I - Round Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: N - Various Meats Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed 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: N - Various Meats Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
22	Species: Pork Primal: B - Brisket Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
23	Species: Lamb Primal: K - Side (Belly) Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
24	Species: Beef Primal: I - Round Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
25	Species: Beef Primal: E - Ham or Leg Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) 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: Beef Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
27	Species: Pork Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
28	Species: Lamb Primal: B - Brisket Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
29	Species: Lamb Primal: D - Flank Retail: 95 - Smoked/Cured - Rib Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
30	Species: Pork Primal: E - Ham or Leg Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop 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 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