LACI ARVIDSON - Preble Shawnee - 2026 Miami Trace Invite Meats - Miami Trace Invitational

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Miami Trace Invitational
Mar 14, 2026
2026 Miami Trace Invite Meats

Overall

ID:	405 - -
Team Name:	Preble Shawnee
Participant Name:	LACI ARVIDSON
Individual Rank:	22
Individual Total Score:	222
Team Rank:	6
Team Total Score:	448
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Ribeyes

Part	Contestant	Judge
1	4231	3214

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

Placing Class 2 - Pork Chops

Part	Contestant	Judge
2	3214	1432

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

Placing Class 3 - Lamb Chops

Part	Contestant	Judge
3	3421	2431

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
2	Species: Pork Primal: C - Chuck Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
3	Species: Pork Primal: K - Side (Belly) Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
4	Species: Pork Primal: I - Round Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
5	Species: Beef Primal: G - Plate Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat

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: D - Flank Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
7	Species: Pork Primal: M - Variety Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
8	Species: Beef Primal: D - Flank Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
9	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
10	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat

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: Beef Primal: D - Flank Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
12	Species: Beef Primal: D - Flank Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
13	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
14	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
15	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop 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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
17	Species: Pork Primal: A - Breast Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
18	Species: Beef Primal: G - Plate Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
19	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Species: Lamb Primal: H - Rib or Rack Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat

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: D - Flank Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
22	Species: Lamb Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
23	Species: Beef Primal: I - Round Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
25	Species: Lamb Primal: N - Various Meats Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat

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: Pork Primal: L - Spareribs Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
27	Species: Pork Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
28	Species: Pork Primal: D - Flank Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
29	Species: Pork Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
30	Species: Lamb Primal: D - Flank Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat

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: Lamb Primal: E - Ham or Leg Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
32	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
33	Species: Lamb Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
34	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
35	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat

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: Pork Primal: F - Loin Retail: 02 - Roasts - Arm Picnic Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
37	Species: Lamb Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
38	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
39	Species: Beef Primal: B - Brisket Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
40	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat

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