SAMANTHA ESQUIVEL - Robstown - Area 10 Meats - Texas A&M Area CDEs

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Texas A&M Area CDEs
Apr 18, 2026
Area 10 Meats

Overall

ID:	673 - -
Team Name:	Robstown
Participant Name:	SAMANTHA ESQUIVEL
Individual Rank:	48
Individual Total Score:	259
Team Rank:	13
Team Total Score:	919
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3142	2431

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

Placing Class 2

Part	Contestant	Judge
2	3421	3421

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

Placing Class 3

Part	Contestant	Judge
3	2341	4123

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

Placing Class 4

Part	Contestant	Judge
4	3214	3421

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

Placing Class 5

Part	Contestant	Judge
5		1234

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

Placing Class 6

Part	Contestant	Judge
7	4123	1432

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

Placing Sum

169

Questions on Placing Classes

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

Questions - Points per Question

Keep/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	4.6	3.3
2	3.4	4.1
3	4.5	4.5
4	3.4	3.1
5	2.3	3.0
6	2.2	3.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: A - Breast Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
3	Species: Beef Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
4	Species: Lamb Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
5	Species: Beef Primal: F - Loin Retail: 01 - Roasts - American Style	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: G - Plate Retail: 74 - Chops - Top Loin Chop	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
7	Species: Lamb Primal: K - Side (Belly) Retail: 78 - Variety - Liver	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
8		Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
9		Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
10		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: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
12	Species: Beef Primal: C - Chuck Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
13	Species: Beef Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Lamb Primal: E - Ham or Leg Retail: 06 - Roasts - Blade Roast	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
15	Species: Pork Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak	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: G - Plate Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
17	Species: Pork Primal: F - Loin	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
18	Species: Beef Primal: J - Shoulder	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
19	Species: Pork Primal: G - Plate Retail: 67 - Chops - Blade Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
20	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast	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: K - Side (Belly) Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: D - Flank Retail: 85 - Various - Ground Pork	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
23	Primal: F - Loin Retail: 42 - Steaks - Blade Steak	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
24	Species: Lamb Primal: A - Breast Retail: 70 - Chops - Loin Chop	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
25	Primal: L - Spareribs Retail: 18 - Roasts - Leg Roast (Bnls)	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: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
27	Species: Pork Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
28	Species: Beef Primal: G - Plate Retail: 53 - Steaks - Sirloin Cutlets	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
29	Species: Lamb Primal: F - Loin Retail: 46 - Steaks - Eye Round Steak	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
30	Species: Pork Primal: J - Shoulder Retail: 05 - Roasts - Back Ribs	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: Lamb Primal: D - Flank Retail: 97 - Smoked/Cured - Shank Portion	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
32	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
33	Species: Pork Primal: G - Plate Retail: 74 - Chops - Top Loin Chop	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
34	Species: Beef Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
35	Species: Beef Primal: C - Chuck Retail: 82 - Various - Beef for Stew	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: D - Flank Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
37	Species: Beef Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
38	Species: Beef Primal: J - Shoulder Retail: 68 - Chops - Butterflied Chop (Bnls)	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
39	Species: Beef Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
40	Species: Beef Primal: D - Flank Retail: 56 - Steaks - Tenderloin Steak	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