TRENT TIBBS - LLANO CO. - SASSR 4-H Meats - San Angelo Stock Show & Rodeo Judging Contests

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San Angelo Stock Show & Rodeo Judging Contests
Feb 21, 2026
SASSR 4-H Meats

Overall

ID:	4299 - 1 -
Team Name:	LLANO CO.
Participant Name:	TRENT TIBBS
Individual Rank:	24
Individual Total Score:	428
Team Rank:	8
Team Total Score:	1134
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3214	1432

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

Placing Class 2

Part	Contestant	Judge
2	4321	4321

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

Placing Class 3

Part	Contestant	Judge
3	1342	4213

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

Placing Class 4

Part	Contestant	Judge
4	3124	3124

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

Placing Class 5

Part	Contestant	Judge
5	2143	2134

Placing 5 - Cut A	2
Placing 5 - Cut B	6
Placing 5 - Cut C	3

Placing Class 6

Part	Contestant	Judge
7	1423	4123

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

Placing Sum

243

Questions on Placing Classes

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

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
2	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
3	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style)	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
4	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
5	Species: Pork Primal: F - Loin Retail: 33 - Roasts - Square Cut (Whole)	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
7	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
8	Species: Beef Primal: A - Breast Retail: 15 - Roasts - Flat Half (Bnls)	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
9	Species: Lamb Retail: 73 - Chops - Sirloin Chop	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
10	Species: Pork Primal: I - Round Retail: 47 - Steaks - Flank Steak	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: L - Spareribs Retail: 32 - Roasts - Spareribs	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
12	Species: Lamb Primal: E - Ham or Leg Retail: 30 - Roasts - Sirloin Roast	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
13	Species: Pork Primal: F - Loin Retail: 44 - Steaks - Center Slice	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
14	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
15	Species: Lamb Primal: F - Loin Retail: 66 - Chops - Blade Chop	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
17	Species: Beef Primal: F - Loin Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
18	Species: Pork Primal: F - Loin	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
19	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
20	Species: Pork Primal: F - Loin Retail: 42 - Steaks - Blade Steak	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style)	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
22	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
23	Species: Pork Primal: F - Loin Retail: 07 - Roasts - Blade Boston	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
24	Species: Lamb Primal: F - Loin Retail: 73 - Chops - Sirloin Chop	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
25	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
27	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
28	Species: Beef Primal: C - Chuck Retail: 39 - Roasts - Top Round Roast	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
29	Species: Beef Primal: C - Chuck Retail: 28 - Roasts - Short Ribs	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
30	Species: Beef Primal: I - Round	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 31-35

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 36-40

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID Sum

165

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Friday, March 20, 2026