LANCE LITTRELL - - Meats - Battle Town Rivalry Judging Contests

JudgingCard.com Results Events Individual Scorecard

Battle Town Rivalry Judging Contests
Feb 05, 2025
Meats

Overall

ID:	2005 - 2 -
Team Name:
Participant Name:	LANCE LITTRELL
Individual Rank:	65
Individual Total Score:	191
Team Rank:	17
Team Total Score:	578
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4132	3214

Placing 1 - Cut A	3
Placing 1 - Cut B	6
Placing 1 - Cut C	2

Placing Class 2

Part	Contestant	Judge
2	3241	2413

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

Placing Class 3

Part	Contestant	Judge
3	4312	4312

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
2	Species: Beef Primal: J - Shoulder Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
3	Species: Beef Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
4	Species: Beef Primal: D - Flank Retail: 14 - Roasts - Eye Round Roast	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
5	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: E - Ham or Leg Retail: 93 - Smoked/Cured - Loin Chop	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
7	Species: Lamb Primal: M - Variety Meats Retail: 88 - Various - Shank	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
8	Species: Beef Primal: D - Flank Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls)	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
10	Species: Beef Retail: 47 - Steaks - Flank Steak	Species: Pork 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
12	Species: Beef Primal: M - Variety Meats Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
13	Species: Pork Primal: M - Variety Meats Retail: 59 - Steaks - Top Loin Steak	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
15	Species: Lamb Primal: M - Variety Meats Retail: 74 - Chops - Top Loin Chop	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
17	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
18	Species: Pork Primal: H - Rib or Rack Retail: 20 - Roasts - Mock Tender Roast	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
19	Species: Beef Primal: E - Ham or Leg Retail: 59 - Steaks - Top Loin Steak	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
20	Species: Pork Primal: M - Variety Meats Retail: 85 - Various - Ground Pork	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork 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: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
22	Species: Pork Primal: G - Plate Retail: 68 - Chops - Butterflied Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
23	Species: Pork Primal: H - Rib or Rack Retail: 35 - Roasts - Tip Roast (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
24	Species: Pork Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
25	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
27	Species: Pork Primal: N - Various Meats Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat
28	Species: Beef Primal: D - Flank Retail: 49 - Steaks - Porterhouse Steak	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
29	Species: Pork Primal: N - Various Meats Retail: 70 - Chops - Loin Chop	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
30	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib 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 31-35

Part	Contestant	Judge
31	Species: Lamb Primal: L - Spareribs Retail: 74 - Chops - Top Loin Chop	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
32	Species: Lamb Primal: H - Rib or Rack Retail: 17 - Roasts - Fresh Side	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
33	Species: Beef Primal: D - Flank Retail: 83 - Various - Cubed Steak	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
34	Species: Beef Primal: G - Plate Retail: 40 - Roasts - Tri-Tip Roast	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
35	Species: Beef Primal: G - Plate Retail: 61 - Steaks - Top Round Steak	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
37	Species: Lamb Primal: N - Various Meats Retail: 53 - Steaks - Sirloin Cutlets	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
38	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
39	Species: Pork Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
40	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks 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 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: Thursday, April 3, 2025