NIAMH MCWILLIAMS - Clovis - Hobbs Meat - Rescore - New Mexico Junior College Thunderbird Classic

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New Mexico Junior College Thunderbird Classic
Feb 28, 2026
Hobbs Meat - Rescore

Overall

ID:	13 - 1 -
Team Name:	Clovis
Participant Name:	NIAMH MCWILLIAMS
Individual Rank:	22
Individual Total Score:	456
Team Rank:	12
Team Total Score:	1086
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3241	3124

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

Placing Class 2

Part	Contestant	Judge
2	2413	4213

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

Placing Class 3

Part	Contestant	Judge
3	2314	3124

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

Placing Class 4

Part	Contestant	Judge
4	3412	3142

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

Placing Class 5

Part	Contestant	Judge
5	2134	1324

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

Placing Class 6

Placing Sum

224

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep	Keep
7	Cull	Keep
8	Keep	Cull
9	Cull	Keep
10	Cull	Cull
11	Keep	Cull
12	Keep	Keep
13	Cull	Cull

Keep/Cull Point Values

1: 13
2: 12
3: 0
4: 13
5: 0
6: 0
7: 12
8: 0

Quality Grading

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

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	3.4	2.6
2	3.1	2.6
3	3.3	2.9
4	3.7	2.9
5	3.9	4.1
6	3.4	3.3

Carcass Grading Total

103

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	01	06

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	A	A
2	B	A
3	B	B
4	C	C
5	C	B
6	A	A
7	C	A
8	A	A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
2	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
3	Species: Beef Primal: B - Brisket Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
4	Species: Beef Primal: B - Brisket Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
5	Species: Lamb Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
7	Species: Pork Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
8	Species: Lamb Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
9	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat
10	Species: Beef Primal: A - Breast Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: I - Round Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
12	Species: Beef Primal: B - Brisket Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
13	Species: Pork Primal: K - Side (Belly) Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
14	Species: Beef Primal: C - Chuck Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
15	Species: Lamb Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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: Lamb Primal: H - Rib or Rack Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
17	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
18	Species: Beef Primal: B - Brisket Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
19	Species: Lamb Primal: K - Side (Belly) Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
20	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart 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: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
22	Species: Beef Primal: B - Brisket Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
23	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
24	Species: Beef Primal: B - Brisket Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
25	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Moist 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
27	Species: Pork Primal: I - Round Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
28	Species: Beef Primal: K - Side (Belly) Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
29	Species: Lamb Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
30	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

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

Part	Contestant	Judge
1		Keep
2		Keep
3		Cull
4		Keep
5		Cull
6		Cull
7		Keep
8		Cull

Team Activity - Keep/Cull Points

1: 50
2:
3:
4:
5:
6:
7:
8:

Team Activity Total

AWS100: Friday, March 20, 2026