SANTOS OROZCO - Holgate - 2026 District 1 Meats - Ohio District 1 Invitational

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

Overall

ID:	123 - -
Team Name:	Holgate
Participant Name:	SANTOS OROZCO
Individual Rank:	16
Individual Total Score:	411
Team Rank:	11
Team Total Score:	755
View e-Scansheet

Definition

Responses

Score

Placing Class 1 Pork Carcasses

Part	Contestant	Judge
1	4132	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	4312	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	2143	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	1243	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	4231	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	1243	1234

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

Placing Sum

272

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	06	03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: E - Ham or Leg Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
2	Species: Lamb Primal: L - Spareribs Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
3	Species: Lamb Primal: D - Flank Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
4	Species: Pork Primal: F - Loin Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
5	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry 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: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8	Species: Lamb Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Beef Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9	Species: Beef Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry 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	Species: Lamb Primal: A - Breast Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
12	Species: Pork Primal: D - Flank Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
13	Species: Beef Primal: A - Breast Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: A - Breast Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
15	Species: Beef Primal: C - Chuck Retail: 01 - Roasts - American Style 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: Lamb Primal: B - Brisket Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
17	Species: Pork Primal: E - Ham or Leg Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
18	Species: Beef Primal: G - Plate Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Species: Pork Primal: D - Flank Retail: 70 - Chops - Loin Chop Cookery: 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	Species: Beef Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
22	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
23	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
24	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs 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: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or 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: Beef Primal: B - Brisket Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
27	Species: Lamb Primal: I - Round Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
28	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
29	Species: Beef Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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

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

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Friday, March 20, 2026