LAYTON FISHER - Delta - 2026 District 1 Meats - Ohio District 1 Invitational

JudgingCard.com Results Events Individual Scorecard

Ohio District 1 Invitational
Mar 03, 2026
2026 District 1 Meats

Overall

ID:	70 - 67 -
Team Name:	Delta
Participant Name:	LAYTON FISHER
Individual Rank:	58
Individual Total Score:	178
Team Rank:	10
Team Total Score:	856
View e-Scansheet

Definition

Responses

Score

Placing Class 1 Pork Carcasses

Part	Contestant	Judge
1	1234	1423

Placing 1 - Cut A	2
Placing 1 - Cut B	7
Placing 1 - Cut C	2

Placing Class 2 Beef Ribs

Part	Contestant	Judge
2	1243	4132

Placing 2 - Cut A	4
Placing 2 - Cut B	3
Placing 2 - Cut C	6

Placings Class 3 Ribeye Steaks

Part	Contestant	Judge
3	4132	2314

Placing 3 - Cut A	4
Placing 3 - Cut B	3
Placing 3 - Cut C	5

Placing Class 4 Pork Loin Chops

Part	Contestant	Judge
4	4213	2143

Placing 4 - Cut A	3
Placing 4 - Cut B	4
Placing 4 - Cut C	6

Placing Class 5 Pork Top Loin Chops Bnls.

Part	Contestant	Judge
5		4213

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

Placing Class 6 Beef Top Loin Bnls. Steaks

Part	Contestant	Judge
7		1234

Placing 6 - Cut A	4
Placing 6 - Cut B	3
Placing 6 - Cut C	5

Placing Sum

111

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Quality Grading

Part	Contestant	Judge
1	Quality: Average Comm.

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	1.1
5	3.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
2	Primal: J - Shoulder Retail: 52 - Steaks - Round Steak (Bnls)	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
3	Species: Pork Primal: M - Variety Meats Retail: 27 - Roasts - Shank Portion	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
4	Species: Pork Primal: I - Round Retail: 74 - Chops - Top Loin Chop	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
5	Species: Pork Primal: M - Variety Meats Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice 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: Pork Primal: I - Round Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8	Primal: B - Brisket Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9	Primal: F - Loin Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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	Primal: K - Side (Belly)	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
12	Primal: C - Chuck Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
13	Species: Beef Primal: M - Variety Meats Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: B - Brisket Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
15	Primal: L - Spareribs Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston 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: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
17	Primal: F - Loin	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
18	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (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	Primal: E - Ham or Leg Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
22	Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
23	Primal: D - Flank Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
24	Species: Beef Primal: I - Round Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
25	Species: Beef Primal: G - Plate Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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: Lamb Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
27	Species: Beef Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
28	Species: Pork Primal: A - Breast Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
29	Primal: K - Side (Belly) Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
30	Species: Pork Primal: B - Brisket Retail: 98 - Smoked/Cured - Slab Bacon 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: Lamb Retail: 01 - Roasts - American Style Cookery: Dry Heat
32	Retail: 13 - Roasts - Eye Roast (Bnls)
33	Species: Lamb Primal: I - Round Retail: 86 - Various - Hocks Cookery: Moist Heat
34	Primal: D - Flank Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry or Moist Heat
35	Species: Pork Retail: 82 - Various - Beef for Stew

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: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast
37	Species: Pork Primal: M - Variety Meats Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat
38	Species: Pork Primal: B - Brisket Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
39	Species: Beef Primal: L - Spareribs Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat
40	Species: Lamb Primal: J - Shoulder Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron 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

Practicum 1

Practicum 2

Practicum 3

AWS100: Friday, March 20, 2026