KAYLYNN WEBER - Fremont County 4-H Sr. Team - 2026 UW State 4-H Senior Meat Judging contest - UW 4-H State Meat Judging Contest

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UW 4-H State Meat Judging Contest
Apr 18, 2026
2026 UW State 4-H Senior Meat Judging contest

Overall

Placing

Reasons/Questions

Retail ID

ID:	2001 - 3 -
Team Name:	Fremont County 4-H Sr. Team
Participant Name:	KAYLYNN WEBER
Individual Rank:	15
Individual Total Score:	582
Team Rank:	4
Team Total Score:	1717
View e-Scansheet

Definition

Responses

Score

Class 1 Beef Carcass

Part	Contestant	Judge
1	3241	2341

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

Class 2 Beef Ribeye Steaks, Boneless

Part	Contestant	Judge
2	3412	1342

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

Class 3 Beef Top Lion Steaks, Bone-In

Part	Contestant	Judge
3	4312	4312

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

Class 4 Pork Ham Cuts

Part	Contestant	Judge
4	3142	3142

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

Class 5 Pork Loins

Part	Contestant	Judge
5	2134	1324

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

Class 6 Pork Blade Chops

Part	Contestant	Judge
7	3412	3421

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

Placing Sum

270

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
2	Species: Beef Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
3	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
4	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
5	Species: Pork Primal: F - Loin Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets

Meat ID - Points per Species	3
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
7	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
8	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
9	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
10	Species: Pork Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank

Meat ID - Points per Species	3
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
12	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
13	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
14	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
15	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop

Meat ID - Points per Species	3
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
17	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
18	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
19	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
20	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)

Meat ID - Points per Species	3
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: F - Loin	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
22	Species: Beef	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
23	Species: Beef Primal: C - Chuck Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
24	Species: Beef Primal: I - Round Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
25	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style)

Meat ID - Points per Species	3
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
27	Species: Beef Primal: C - Chuck Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
28	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
29	Species: Beef Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
30	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak

Meat ID - Points per Species	3
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID Sum

182

Reasons 1 Pork Ham Cuts

Part	Contestant	Judge
1	43	50

Reasons 2 Beef Carcass

Part	Contestant	Judge
2	40	50

Reasons 3 Pork Loins

Part	Contestant	Judge
1	47	50

Reasons Total

130

AWS100: Tuesday, May 5, 2026