AUDRINA GALAZ - Mineola - Meat Judging - ASTA CDE Online Contest

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ASTA CDE Online Contest
Feb 17, 2025
Meat Judging

Overall

ID:	542 - -
Team Name:	Mineola
Participant Name:	AUDRINA GALAZ
Individual Rank:	29
Individual Total Score:	405
Team Rank:	6
Team Total Score:	1423
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4132	4312

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

Placing Class 2

Part	Contestant	Judge
2	3124	3142

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

Placing Class 3

Part	Contestant	Judge
3	1342	3412

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

Placing Class 4

Part	Contestant	Judge
4		1342

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

Placing Class 5

Part	Contestant	Judge
5	1243	1243

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

Placing Class 6

Part	Contestant	Judge
7	1423	1423

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

Placing Sum

233

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: Low Choice
2	Quality: Low Select	Quality: High Choice
3	Quality: Low Select	Quality: High Select
4	Quality: High Select	Quality: Average Choice
5	Quality: Low Select	Quality: Average Choice
6	Quality: Low Select	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	3.5	4.1
2	3.5	3.1
3	3.5	2.9
4	3.5	3.8
5	3.5	5.5
6	3.5	3.9

Carcass Grading Total

Written Exam

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

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: Beef Primal: C - Chuck Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
2	Species: Lamb Primal: C - Chuck Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
3	Species: Beef Primal: G - Plate Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
4	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
5	Species: Pork Primal: K - Side (Belly) Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
7	Species: Beef Primal: B - Brisket Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat
8	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
9	Species: Pork Primal: K - Side (Belly) Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
10	Species: Pork Primal: K - Side (Belly) Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon 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: Beef Primal: A - Breast Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
12	Species: Lamb Primal: I - Round Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
13	Species: Beef Primal: N - Various Meats Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
14	Species: Beef Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
15	Species: Beef Primal: I - Round Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist 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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: K - Side (Belly) Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
17	Species: Beef Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
18	Species: Beef Primal: D - Flank Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
19	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
20	Species: Lamb Primal: G - Plate Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: E - Ham or Leg Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
22	Species: Beef Primal: L - Spareribs Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
23	Species: Beef Primal: B - Brisket Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
24	Species: Pork Primal: K - Side (Belly) Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
25	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - 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 26-30

Part	Contestant	Judge
26	Species: Beef Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
27	Species: Beef Primal: F - Loin Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
28	Species: Lamb Primal: M - Variety Meats Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
29	Species: Lamb Primal: D - Flank Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
30	Species: Pork Primal: J - Shoulder Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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: C - Chuck Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
32	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
33	Species: Beef Primal: L - Spareribs Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
34	Species: Beef Primal: M - Variety Meats Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
35	Species: Beef Primal: K - Side (Belly) Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: B - Brisket Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
37	Species: Lamb Primal: I - Round Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
38	Species: Beef Primal: H - Rib or Rack Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
39	Species: Beef Primal: K - Side (Belly) Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
40	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe 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

AWS100: Thursday, April 3, 2025