The ScanMan
UC Davis Field Day
Mar 06, 2026
Meats Judging
Beef Grading ID Overall Total Judging Written Test

ID: 318 - 0 -
Team Name: Lakeside-El Capitan
Participant Name:
COLE CAUDILLO
Individual Rank: 69
Individual Total Score: 432
Team Rank: 10
Team Total Score: 2019

DefinitionResponsesScore
Placing Class 1: Beef
PartContestantJudge
131243142
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C6
44
Placing Class 2: Pork
PartContestantJudge
232144321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
32
Placing Class 3: Lamb
PartContestantJudge
341323412
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C2
36
Placing Class 4: Retail Beef
PartContestantJudge
413241324
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
50
Placing Class 5: Retail Pork
PartContestantJudge
543214213
Placing 5 - Cut A5
Placing 5 - Cut B5
Placing 5 - Cut C3
39
Placing Class 6: Pork Wholesale
PartContestantJudge
721431432
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C5
25
Placing Sum
226
Wholesale Retail Questions
PartContestantJudge
131
213
324
432
512
611
743
811
944
1012
Questions - Points per Question5
15
Keep/Cull
PartContestantJudge
6CullCull
7KeepKeep
8CullCull
9KeepKeep
10KeepKeep
11CullCull
12KeepKeep
13CullCull
Keep/Cull Point Values1: 3
2: 14
3: 5
4: 11
5: 16
6: 7
7: 9
8: 3
50
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: Low Choice
2Quality: Low StandardQuality: Low Choice
3Quality: High ChoiceQuality: Average Choice
4Quality: Average ChoiceQuality: High Choice
5Quality: High StandardQuality: Average Choice
6Quality: Low Select 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
18
Yield Grading
PartContestantJudge
12.54.5
23.33.2
34.23.7
42.64.0
53.52.9
62.2 
18
Carcass Grading Total
36
Written Exam
PartContestantJudge
1BB
2BB
3DC
4AB
5BC
6CA
7AD
8CC
9DA
10DA
11DD
12DD
13BB
14AB
15CB
16AA
17CC
18BC
19CC
20DA
21DC
22BD
23AB
24CC
25BA
26AB
27AB
28BA
29CB
30AA
Written Exam - Points per Question3
33
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1AA
2BB
3DD
4CC
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
2Species: Lamb
Primal: I - Round
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
3Primal: J - Shoulder
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
4Species: Lamb
Primal: D - Flank
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
5Species: Beef
Primal: B - Brisket
Retail: 05 - Roasts - Back Ribs		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
7Species: Beef
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
8Species: Beef
Primal: A - Breast
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Beef
Primal: K - Side (Belly)
Retail: 66 - Chops - Blade Chop		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
10Species: Beef
Retail: 44 - Steaks - Center Slice		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: B - Brisket
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
12Species: Beef
Primal: E - Ham or Leg
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
13Species: Beef
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
14Species: Pork
Primal: E - Ham or Leg
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
15Species: Beef
Primal: L - Spareribs
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
17Species: Beef
Primal: C - Chuck
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
18Species: Beef
Primal: E - Ham or Leg
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
19Species: Beef
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
20Species: Beef
Primal: D - Flank
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
22Species: Pork
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Beef
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
24Species: Pork
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
25Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 26-30
PartContestantJudge
26Species: Pork
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
27Species: Beef
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
28Species: Pork
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
29Species: Beef
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
30Species: Pork
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
32
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Beef Placing Questions
Team Activity - Questions - Points5
20
Team Activity - Keep/Cull
 
Team Activity Total
20
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026