MADDOX FLORES - Portales - 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:	41 - 1 -
Team Name:	Portales
Participant Name:	MADDOX FLORES
Individual Rank:	55
Individual Total Score:	293
Team Rank:	22
Team Total Score:	293
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3412	3124

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

Placing Class 2

Part	Contestant	Judge
2	1324	4213

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

Placing Class 3

Part	Contestant	Judge
3	1243	3124

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

Placing Class 4

Part	Contestant	Judge
4	4312	3142

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

Placing Class 5

Part	Contestant	Judge
5	4312	1324

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

Placing Class 6

Placing Sum

175

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Cull	Keep
7	Keep	Keep
8	Cull	Cull
9	Keep	Keep
10	Cull	Cull
11	Cull	Cull
12	Keep	Keep
13	Keep	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: High Select
2		Quality: High Select
3		Quality: Low Choice
4		Quality: Average Choice
5		Quality: Average Choice
6		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		2.6
2		2.6
3		2.9
4		2.9
5		4.1
6		3.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	06	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
2	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
3	Species: Beef Primal: C - Chuck Retail: 67 - Chops - Blade Chop (Bnls) 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: F - Loin Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
5	Species: Beef Primal: D - Flank Retail: 22 - Roasts - Rib Roast Cookery: Dry 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: F - Loin Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
7	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
8	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
9	Species: Beef Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat
10	Species: Beef Primal: B - Brisket Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: 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: A - Breast Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
12	Species: Lamb Primal: D - Flank Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
13	Species: Pork Primal: C - Chuck Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
14	Species: Lamb Primal: E - Ham or Leg Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
15	Species: Beef Primal: F - Loin Retail: 23 - Roasts - Rib Roast (Frenched)	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: G - Plate Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
17	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
18	Species: Beef Primal: E - Ham or Leg Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
19	Species: Pork Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
20	Species: Lamb Primal: E - Ham or Leg Retail: 41 - Steaks - Arm Steak 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: D - Flank Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
22	Species: Beef Primal: C - Chuck Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
23	Species: Pork Primal: G - Plate Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
24	Species: Pork Primal: L - Spareribs Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
25	Species: Beef Primal: D - Flank Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or 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: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
27	Species: Lamb Primal: F - Loin Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
28	Species: Pork Primal: C - Chuck Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
29	Species: Beef Primal: C - Chuck Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
30	Species: Lamb Primal: H - Rib or Rack Retail: 77 - Variety - Kidney Cookery: Dry 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

Part	Contestant	Judge
31	Species: Beef
32	Species: Beef

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