DARELY GARCIA - - FFA - DQ - SALE Meat Judging

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2026 S.A.L.E. FFA MEAT JUDGING CONTEST
Feb 22, 2026
Tabulated by Dr. Stanley F. Kelley

Overall

ID:	0 - -
Team Name:
Participant Name:	DARELY GARCIA
Individual Rank:	2
Individual Total Score:	313
Team Rank:	2
Team Total Score:	313
View e-Scansheet

Definition

Responses

Score

Class 1: Pork Carcasses

Part	Contestant	Judge
1	1342	4132

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

Class 2: Beef Carcasses

Part	Contestant	Judge
2	1324	1243

Placing 2 - Cut A	2
Placing 2 - Cut B	7
Placing 2 - Cut C	2

Class 3: Lamb Carcasses

Part	Contestant	Judge
3	1432	2314

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

Class 4: Beef Ribs

Part	Contestant	Judge
4	1423	1342

Placing 4 - Cut A	4
Placing 4 - Cut B	7
Placing 4 - Cut C	2

Class 5: Hams

Part	Contestant	Judge
5	3412	1423

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

Class 6: Porterhouse Steaks

Part	Contestant	Judge
7	2143	2413

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

Placing Sum

220

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Choice	Quality: Low Choice
2	Quality: High Select	Quality: Low Select
3		Quality: Average Comm.
4	Quality: High Standard	Quality: High Select
5	Quality: High Utility	Quality: High Standard
6	Quality: Low Prime	Quality: Low Select

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	C
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1		5.3
2		4.6
3		2.2
4		2.0
5		1.0
6	3.3	5.0

Carcass Grading Total

Written Exam

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

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: Lamb Primal: H - Rib or Rack Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
2	Species: Beef Primal: N - Various Meats Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
3	Species: Lamb Primal: H - Rib or Rack Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
4	Species: Lamb Primal: I - Round Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
5	Species: Beef Primal: G - Plate 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
7	Species: Lamb Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
8	Species: Pork Primal: A - Breast Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
9	Species: Lamb Primal: D - Flank Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
10	Species: Lamb Primal: K - Side (Belly) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin 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: Beef Primal: F - Loin Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
12	Species: Lamb Primal: J - Shoulder Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
13	Species: Pork Primal: J - Shoulder Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
15	Species: Lamb Primal: I - Round Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin 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: Beef Primal: I - Round Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
17	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
18	Species: Lamb Primal: E - Ham or Leg Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
19	Species: Lamb Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
20	Species: Lamb Primal: D - Flank Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: C - Chuck Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
22	Species: Beef Primal: H - Rib or Rack Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
23	Species: Pork Primal: D - Flank Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
24	Species: Lamb Primal: G - Plate Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
25	Species: Lamb Primal: D - Flank Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak 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: B - Brisket Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
27	Species: Lamb Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
28	Species: Lamb Primal: L - Spareribs Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
29	Species: Pork Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
30	Species: Beef Primal: F - Loin Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: H - Rib or Rack	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
32	Species: Pork Primal: A - Breast Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
33	Species: Beef Primal: M - Variety Meats Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
34	Species: Beef Primal: I - Round Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
35	Species: Beef Primal: H - Rib or Rack Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump 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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: B - Brisket Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
37	Species: Lamb Primal: K - Side (Belly) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
38	Species: Beef Primal: A - Breast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
39	Species: Lamb Primal: I - Round Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
40	Species: Beef Primal: C - Chuck	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 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