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

ID: 254 - 0 -
Team Name: Vacaville
Participant Name:
DARREN MCDONALD
Individual Rank: 80
Individual Total Score: 379
Team Rank: 11
Team Total Score: 1848

DefinitionResponsesScore
Placing Class 1: Beef
PartContestantJudge
113423142
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C6
47
Placing Class 2: Pork
PartContestantJudge
241234321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
36
Placing Class 3: Lamb
PartContestantJudge
314323412
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C2
30
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
521434213
Placing 5 - Cut A5
Placing 5 - Cut B5
Placing 5 - Cut C3
35
Placing Class 6: Pork Wholesale
PartContestantJudge
723411432
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C5
13
Placing Sum
211
Wholesale Retail Questions
PartContestantJudge
121
213
334
442
532
641
723
831
944
1022
Questions - Points per Question5
10
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: High SelectQuality: Low Choice
3Quality: Average ChoiceQuality: Average Choice
4Quality: High PrimeQuality: High Choice
5Quality: Low SelectQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
22
Yield Grading
PartContestantJudge
11.24.5
21.03.2
32.13.7
42.34.0
51.12.9
0
Carcass Grading Total
22
Written Exam
PartContestantJudge
1AB
2CB
3BC
4DB
5DC
6BA
7CD
8AC
9CA
10AA
11BD
12DD
13AB
14CB
15AB
16CA
17BC
18AC
19CC
20AA
21BC
22AD
23BB
24BC
25BA
26AB
27AB
28BA
29AB
30BA
Written Exam - Points per Question3
15
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1DA
2CB
3AD
4BC
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
2Species: Pork
Primal: D - Flank
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
3Species: Pork
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
4Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
5Species: Beef
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist 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
7
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or 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
8
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
12Species: Beef
Primal: G - Plate
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
13Species: Lamb
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
14Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
15Species: Beef
Primal: I - Round
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry 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
10
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
17Species: Beef
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
18Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
19Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
20Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
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
7
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
22Species: Pork
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
24Species: Pork
Primal: J - Shoulder
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry 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
17
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
27Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
28Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
29Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
30Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
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
7
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
56
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Beef Placing Questions
Team Activity - Questions - Points5
15
Team Activity - Keep/Cull
 
Team Activity Total
15
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026