LANDON NEYENS - Minneota - Meats Evaluation - Hitchcock-Tulare Meats Invitational

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Hitchcock-Tulare Meats Invitational
Feb 20, 2026
Meats Evaluation

Overall

ID:	327 - 2 -
Team Name:	Minneota
Participant Name:	LANDON NEYENS
Individual Rank:	24
Individual Total Score:	430
Team Rank:	4
Team Total Score:	1365
View e-Scansheet

Definition

Responses

Score

Hams

Part	Contestant	Judge
1	1243	1243

Placing 1 - Cut A	4
Placing 1 - Cut B	3
Placing 1 - Cut C	4

Rounds

Part	Contestant	Judge
2	1342	3124

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

Boston Butts

Part	Contestant	Judge
3	3214	4231

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

Pork Loins

Part	Contestant	Judge
4	2314	2134

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

Beef Full Loins

Part	Contestant	Judge
5	1423	2143

Placing 5 - Cut A	3
Placing 5 - Cut B	4
Placing 5 - Cut C	5

UNSCORED Processed Meats Class-Cured Hams Center

Part	Contestant	Judge
7	2413	2431

Placing 6 - Cut A	3
Placing 6 - Cut B	2
Placing 6 - Cut C	4

Placing Sum

212

Placing Class Questions

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: Low Prime	Quality: Low Comm.
2	Quality: Low Prime	Quality: Average Choice
3	Quality: Average Prime	Quality: High Choice
4	Quality: Average Choice	Quality: Average Choice
5	Quality: High Choice	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	2.2	2.5
2	1.0	2.1
3		1.9
4	2.5	3.0
5	2.2	2.6

Carcass Grading Total

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
2	Species: Lamb Primal: F - Loin Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
3	Species: Lamb Primal: F - Loin Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
4	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
5	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender 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: E - Ham or Leg Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
7	Species: Beef Primal: G - Plate Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
8	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Moist Heat
9	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
10	Species: Beef Primal: G - Plate Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: G - Plate Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
13	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
14	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
15	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
17	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
18	Species: Lamb Primal: F - Loin Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
19	Species: Lamb Primal: J - Shoulder Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
20	Species: Beef Primal: B - Brisket Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin 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 21-25

Part	Contestant	Judge
21	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
22	Species: Lamb Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
23	Species: Beef Primal: G - Plate Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
24	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
25	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
27	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
28	Species: Beef Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
29	Species: Beef Primal: G - Plate Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
30	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: J - Shoulder Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
32	Species: Beef Primal: J - Shoulder Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
33	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
34	Species: Lamb Primal: H - Rib or Rack Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
35	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
37	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
38	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
39	Species: Beef Primal: C - Chuck Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
40	Species: Beef Primal: D - Flank Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (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 Sum

141

AWS100: Friday, March 20, 2026