REAGANN THORPE - Cottonwood-West Valley - Meats Judging - UC Davis Field Day

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UC Davis Field Day
Mar 06, 2026
Meats Judging

Beef Grading

Overall

Total Judging

Written Test

ID:	348.56 - 56 - 0
Team Name:	Cottonwood-West Valley
Participant Name:	REAGANN THORPE
Individual Rank:	65
Individual Total Score:	438
Team Rank:	28
Team Total Score:	438

Definition

Responses

Score

Placing Class 1: Beef

Part	Contestant	Judge
1	1342	3142

Placing 1 - Cut A	3
Placing 1 - Cut B	5
Placing 1 - Cut C	6

Placing Class 2: Pork

Part	Contestant	Judge
2	4123	4321

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

Placing Class 3: Lamb

Part	Contestant	Judge
3	3412	3412

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

Placing Class 4: Retail Beef

Part	Contestant	Judge
4		1324

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

Placing Class 5: Retail Pork

Part	Contestant	Judge
5	4213	4213

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

Placing Class 6: Pork Wholesale

Part	Contestant	Judge
7	1243	1432

Placing 6 - Cut A	2
Placing 6 - Cut B	4
Placing 6 - Cut C	5

Placing Sum

219

Wholesale Retail Questions

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

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 3
2: 14
3: 5
4: 11
5: 16
6: 7
7: 9
8: 3

Quality Grading

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

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	1.8	4.5
2	2.5	3.2
3	3.7	3.7
4	4.2	4.0
5	3.3	2.9

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	A	A
2	B	B
3	D	D
4	C	C

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: A - Breast Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
2	Species: Pork Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
3	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
4	Species: Beef Primal: G - Plate Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
5	Species: Pork Primal: E - Ham or Leg Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
7	Species: Lamb Primal: D - Flank Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
8	Species: Lamb Primal: A - Breast Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
9	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
10	Species: Beef Primal: G - Plate Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
12	Species: Beef Primal: G - Plate Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
13	Species: Lamb Primal: A - Breast Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
14	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
15	Species: Beef Primal: B - Brisket Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: D - Flank Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
17	Species: Beef Primal: G - Plate Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
18	Species: Beef Primal: G - Plate Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
19	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
20	Species: Pork Primal: J - Shoulder Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: A - Breast Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
22	Species: Lamb Primal: A - Breast Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
24	Species: Pork Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
25	Species: Beef Primal: G - Plate Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
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: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
27	Species: Beef Primal: H - Rib or Rack Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
28	Species: Pork Primal: C - Chuck Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
29	Species: Beef Primal: B - Brisket Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
30	Species: Pork Primal: A - Breast Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry 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	1
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	1
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	1
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

Beef Placing Questions

Team Activity - Questions - Points

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Friday, March 20, 2026