JACIE WILFONG - Otterville - Meats - Tipton Aggie Days

JudgingCard.com Results Events Individual Scorecard

Tipton Aggie Days
Mar 12, 2026
Meats

Overall

ID:	316 - 99 -
Team Name:	Otterville
Participant Name:	JACIE WILFONG
Individual Rank:	82
Individual Total Score:	277
Team Rank:	21
Team Total Score:	797
View e-Scansheet

Definition

Responses

Score

Beef - Top Loin Steaks

Part	Contestant	Judge
1	2314	1432

Placing 1 - Cut A	5
Placing 1 - Cut B	4
Placing 1 - Cut C	3

Pork - Rib Chops

Part	Contestant	Judge
2	2431	4231

Placing 2 - Cut A	5
Placing 2 - Cut B	3
Placing 2 - Cut C	5

Pork - Loin Chops

Part	Contestant	Judge
3	2341	3241

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

Pork - Loins

Part	Contestant	Judge
4	1432	4132

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

Placing Class 5

Part	Contestant	Judge
5	1432

Placing Class 6

Placing Sum

155

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	B

Yield Grading

Part	Contestant	Judge
1	3.5	3.4
2	5.3	3.2
3	1.2	2.5
4	3.3	2.5
5	4.6	4.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
2	Species: Pork Primal: I - Round Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
3	Species: Beef Primal: D - Flank Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender
4	Species: Beef Primal: J - Shoulder Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
5	Species: Lamb Primal: C - Chuck Retail: 96 - Smoked/Cured - Rump Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast

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: Lamb Primal: K - Side (Belly) Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
7	Species: Beef Primal: J - Shoulder Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
8	Species: Beef Primal: G - Plate Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
9	Species: Pork Primal: A - Breast Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
10	Species: Pork Primal: J - Shoulder Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast

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: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
12	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style)
13	Species: Pork Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
14	Species: Beef Primal: D - Flank Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
15	Species: Beef Primal: N - Various Meats Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half

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: Beef Primal: J - Shoulder Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
17	Species: Pork Primal: K - Side (Belly) Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
18	Species: Beef Primal: J - Shoulder Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
19	Species: Lamb Primal: C - Chuck Retail: 25 - Roasts - Rump Portion Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
20	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)

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: Lamb Primal: G - Plate Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
22	Species: Pork Primal: D - Flank Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
23	Species: Lamb Primal: K - Side (Belly) Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
24	Species: Beef Primal: I - Round Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
25	Species: Pork Primal: K - Side (Belly) Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style

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: Lamb Primal: G - Plate Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
27	Species: Pork Primal: K - Side (Belly) Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
28	Species: Beef Primal: G - Plate Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
29	Species: Lamb Primal: D - Flank Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
30	Species: Beef Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak

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

Part	Contestant	Judge
31	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)
32	Species: Lamb Primal: G - Plate Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
33	Species: Pork Primal: K - Side (Belly) Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
34	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
35	Species: Pork Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak

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

Part	Contestant	Judge
36	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
37	Species: Beef Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
38	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
39	Species: Beef Primal: A - Breast Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
40	Species: Pork Primal: G - Plate Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)

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