CAROLINE MORRIS - Seymour - SASSR FFA Meats - San Angelo Stock Show & Rodeo Judging Contests

JudgingCard.com Results Events Individual Scorecard

San Angelo Stock Show & Rodeo Judging Contests
Feb 21, 2026
SASSR FFA Meats

Overall

ID:	728.02 - 2 -
Team Name:	Seymour
Participant Name:	CAROLINE MORRIS
Individual Rank:	94
Individual Total Score:	452
Team Rank:	29
Team Total Score:	982
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4132	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	3421	3124

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

Placing Class 5

Part	Contestant	Judge
5	1423	2134

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

Placing Class 6

Part	Contestant	Judge
7	4321	4123

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

Placing Sum

234

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Standard	Quality: Low Select
2	Quality: High Select	Quality: Low Comm.
3	Quality: Low Select	Quality: Low Select
4	Quality: Low Select	Quality: Low Choice
5	Quality: High Select	Quality: High Choice
6	Quality: Average 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	3.1	2.6
2	4.3	3.6
3	4.2	3.5
4	3.1	3.4
5	5.0	4.5
6	4.8	3.8

Carcass Grading Total

Written Exam

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

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: Pork Primal: J - Shoulder Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
3	Species: Beef Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
4	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
5	Species: Pork Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) 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: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
7	Species: Pork Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
8	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
9	Species: Beef Primal: F - Loin Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
10	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
12	Species: Lamb Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
13	Species: Pork Primal: I - Round Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
14	Species: Beef Primal: F - Loin Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	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 Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
17	Species: Beef Primal: I - Round Retail: 27 - Roasts - Shank Portion	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
18	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
19	Species: Beef Primal: I - Round Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
20	Species: Pork Primal: I - Round Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
22	Species: Beef Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
23	Species: Pork Primal: J - Shoulder Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
24	Species: Beef Primal: F - Loin Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
25	Species: Pork Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) 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: Beef Primal: F - Loin Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
27	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
28	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
29	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
30	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
32	Species: Beef Primal: J - Shoulder Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
33	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
34	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
35	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or 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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
37	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
38	Species: Beef Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
39	Species: Lamb Primal: I - Round Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
40	Species: Beef Primal: J - Shoulder Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round 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 Sum

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