BETH MACK - Elgin - Area 12 Meats - Texas A&M Area CDEs

JudgingCard.com Results Events Individual Scorecard

Texas A&M Area CDEs
Apr 18, 2026
Area 12 Meats

Overall

ID:	257 - -
Team Name:	Elgin
Participant Name:	BETH MACK
Individual Rank:	22
Individual Total Score:	316
Team Rank:	5
Team Total Score:	1379
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4123	2431

Placing 1 - Cut A	5
Placing 1 - Cut B	2
Placing 1 - Cut C	4

Placing Class 2

Part	Contestant	Judge
2	2341	3421

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

Placing Class 3

Part	Contestant	Judge
3	1324	4123

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

Placing Class 4

Part	Contestant	Judge
4	3142	3421

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

Placing Class 5

Part	Contestant	Judge
5	2134	1234

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

Placing Class 6

Part	Contestant	Judge
7	3421	1432

Placing 6 - Cut A	5
Placing 6 - Cut B	3
Placing 6 - Cut C	5

Placing Sum

204

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep
7	Cull
8	Cull
9	Keep
10	Keep
11	Cull
12	Cull
13	Cull

Quality Grading

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

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

Part	Contestant	Judge
1	3.7	3.3
2	2.3	4.1
3	3.7	4.5
4	3.6	3.1
5	3.7	3.0
6	2.5	3.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: B - Brisket Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
2	Species: Pork Primal: F - Loin Retail: 02 - Roasts - Arm Picnic Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
3	Species: Pork 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
4	Species: Lamb Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
5	Species: Pork Primal: C - Chuck Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: F - Loin Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
7	Species: Pork Primal: I - Round Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
8	Species: Lamb Primal: D - Flank Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
9	Species: Pork Primal: E - Ham or Leg Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
10	Species: Lamb Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
12	Species: Lamb Primal: I - Round Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
13	Species: Lamb Primal: F - Loin Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Beef Primal: D - Flank Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
15	Primal: D - Flank Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak 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: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
17	Species: Beef Primal: F - Loin Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
18	Species: Lamb Primal: K - Side (Belly) Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
19	Species: Pork Primal: L - Spareribs Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
20	Species: Beef Primal: J - Shoulder Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: L - Spareribs Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: G - Plate Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
23	Species: Lamb Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
24	Species: Pork Primal: F - Loin Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
25	Species: Lamb Primal: C - Chuck Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: H - Rib or Rack Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
27	Species: Lamb Primal: B - Brisket Retail: 25 - Roasts - Rump Portion Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
28	Species: Pork Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
29	Species: Beef Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
30	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast 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: Pork Primal: G - Plate Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
32	Species: Lamb Primal: F - Loin Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
33	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
34	Species: Pork Primal: D - Flank Retail: 02 - Roasts - Arm Picnic Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
35	Species: Beef Primal: C - Chuck Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) 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: J - Shoulder Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
37	Species: Pork Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
38	Species: Lamb Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
39	Species: Pork Primal: B - Brisket Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
40	Species: Lamb Primal: B - Brisket Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak 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

AWS100: Tuesday, May 5, 2026