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

ID: 195 - 0 -
Team Name: Ripon
Participant Name:
AUDRINA FELIX
Individual Rank: 73
Individual Total Score: 418
Team Rank: 22
Team Total Score: 815

DefinitionResponsesScore
Placing Class 1: Beef
PartContestantJudge
114233142
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C6
25
Placing Class 2: Pork
PartContestantJudge
242314321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
45
Placing Class 3: Lamb
PartContestantJudge
332413412
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C2
40
Placing Class 4: Retail Beef
PartContestantJudge
421431324
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
36
Placing Class 5: Retail Pork
PartContestantJudge
541324213
Placing 5 - Cut A5
Placing 5 - Cut B5
Placing 5 - Cut C3
37
Placing Class 6: Pork Wholesale
PartContestantJudge
734211432
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C5
27
Placing Sum
210
Wholesale Retail Questions
PartContestantJudge
131
213
324
442
522
611
733
831
924
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: Low ChoiceQuality: Low Choice
2Quality: Average ChoiceQuality: Low Choice
3Quality: High ChoiceQuality: Average Choice
4Quality: High ChoiceQuality: High Choice
5Quality: Low ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
34
Yield Grading
PartContestantJudge
13.54.5
24.23.2
32.83.7
43.34.0
52.42.9
14
Carcass Grading Total
48
Written Exam
PartContestantJudge
1CB
2BB
3CC
4BB
5BC
6DA
7DD
8BC
9BA
10DA
11DD
12DD
13BB
14CB
15CB
16AA
17CC
18CC
19AC
20AA
21DC
22AD
23BB
24CC
25BA
26AB
27AB
28AA
29CB
30BA
Written Exam - Points per Question3
42
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1 A
2DB
3AD
4BC
5C 
6B 
7C 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
2Species: Pork
Primal: B - Brisket
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
3Species: Pork
Primal: J - Shoulder
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
4Species: Beef
Primal: J - Shoulder
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
5Species: Beef
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		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
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: D - Flank
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: A - Breast
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
8Species: Lamb
Primal: L - Spareribs
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Pork
Primal: E - Ham or Leg
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: E - Ham or Leg
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		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
5
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: H - Rib or Rack
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
13Species: Lamb
Primal: J - Shoulder
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
14Species: Pork
Primal: G - Plate
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
15Species: Beef
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
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
8
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: B - Brisket
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
17Species: Beef
Primal: C - Chuck
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
18Species: Pork
Primal: C - Chuck
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
19Species: Beef
Primal: H - Rib or Rack
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
20Species: Beef
Primal: F - Loin
Retail: 81 - Variety - Tripe
Cookery: Dry 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
Primal: I - Round
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
22Species: Pork
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
24Species: Pork
Primal: L - Spareribs
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: I - Round
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or 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
7
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
27Species: Pork
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
28Species: Pork
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
29Species: Lamb
Primal: B - Brisket
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
30Species: Pork
Primal: E - Ham or Leg
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or 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
4
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
37Cookery: Dry or Moist Heat 
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID Sum
33
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