BLAKE P SCHAKEL Y - Visalia-Central Valley Christian - Meat Judging - Chico State and Butte College Field Day

JudgingCard.com Results Events Individual Scorecard

Chico State and Butte College Field Day
Feb 08, 2025
Meat Judging

Beef Grading

Judging

Overall

Written Test

ID:	573.02 - 2 -
Team Name:	Visalia-Central Valley Christian
Participant Name:	BLAKE P SCHAKEL Y
Individual Rank:	56
Individual Total Score:	460
Team Rank:	26
Team Total Score:	460

Definition

Responses

Score

Beef Carcass - Questions

Part	Contestant	Judge
1	3421	3421

Placing 1 - Cut A	4
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Pork Carcass

Part	Contestant	Judge
2	1423	1423

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

Beef Loins - Questions

Part	Contestant	Judge
3	3124	3241

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

Pork Retail

Part	Contestant	Judge
4	2341	2341

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

Lamb Retail

Part	Contestant	Judge
5	2431	2431

Placing 5 - Cut A	3
Placing 5 - Cut B	4
Placing 5 - Cut C	6

Beef Value Based Pricing

Part	Contestant	Judge
7	1423	1243

Placing 6 - Cut A	5
Placing 6 - Cut B	4
Placing 6 - Cut C	2

Placing Sum

288

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 10
2: 07
3: 06
4: 04
5: 11
6: 04
7: 15
8: 14

Quality Grading

Part	Contestant	Judge
1	Quality: Low Standard	Quality: Low Choice
2	Quality: Low Standard	Quality: High Select
3	Quality: High Standard	Quality: High Choice
4	Quality: High Select	Quality: Low Choice
5	Quality: Low Select	Quality: Low Utility

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	3.8	5.9
2	3.3	4.7
3	1.6	3.9
4	1.1	1.9
5	1.2	4.1

Carcass Grading Total

Written Exam

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

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: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
3	Species: Lamb Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
4	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
5	Species: Beef Primal: F - Loin Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat

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

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
7	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
8	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
9	Species: Pork Primal: F - Loin Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
10	Species: Lamb Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat

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

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
12	Species: Beef Primal: H - Rib or Rack Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
13	Species: Pork Primal: F - Loin Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
15	Species: Beef Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat

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

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: K - Side (Belly) Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
17	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
18	Species: Pork Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
19	Species: Beef Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
20	Species: Lamb Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat

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

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: F - Loin Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
22	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
23	Species: Lamb Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24	Species: Beef Primal: C - Chuck Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
25	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: K - Side (Belly) Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
28	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
29	Species: Lamb Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
30	Species: Lamb Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat

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

Meat ID 31-35

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

Meat ID 36-40

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
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 - Questions - Points

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Thursday, April 3, 2025