ID: 69 - -
Team Name: Eastern Oklahoma State College Blue
Participant Name:
GRACIE WARD
Individual Rank: 12
Individual Total Score: 929
Team Rank: 2
Team Total Score: 3761

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124132413
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
234213421
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C3
50
Placing 3R - Pork Carc.
PartContestantJudge
332413214
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
47
Placing 4R - Pork Cuts
PartContestantJudge
412431243
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
523412341
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
50
Placing 6 - Beef Carc.
PartContestantJudge
642314123
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C4
36
Placing 7 - Beef Cuts
PartContestantJudge
714231243
Placing 7 - Cut A2
Placing 7 - Cut B4
Placing 7 - Cut C6
46
Placing 8 - Pork Carc.
PartContestantJudge
843214213
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
44
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943214321
Placing 9 - Cut A3
Placing 9 - Cut B5
Placing 9 - Cut C3
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043213421
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1Low ChoiceHigh Select
2Low ChoiceAvg. Choice
3Low ChoiceLow Choice
4High ChoiceHigh Choice
5Low ChoiceAvg. Choice
6Low ChoiceAvg. Choice
7Low ChoiceLow Choice
8Avg. ChoiceHigh Choice
9Avg. CommercialAvg. Commercial
10Avg. ChoiceAvg. Choice
11High CommercialHigh Commercial
12Low ChoiceLow Choice
13Avg. ChoiceLow Choice
14Avg. ChoiceAvg. Choice
15Avg. ChoiceAvg. Choice
138
Yield
PartContestantJudge
15.95.9
22.92.9
32.51.9
42.82.4
53.53.5
62.32.4
73.43.6
83.43.0
92.83.0
102.62.7
115.25.4
124.23.7
132.72.4
142.82.6
155.95.6
115
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1 
  • 14- Muscle number incorrect
  •  
    Specification 2
    PartContestantJudge
    2 
  • 23- Meets all specifications
  •  
    Specification 3
    PartContestantJudge
    3 
  • 23- Meets all specifications
  •  
    Specification 4
    PartContestantJudge
    4 
  • 23- Meets all specifications
  •  
    Specification 5
    PartContestantJudge
    5 
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  •  
    Specification 6
    PartContestantJudge
    6 
  • 14- Muscle number incorrect
  •  
    Specification 7
    PartContestantJudge
    7 
  • 1- Bone, cartilage, connective tissue and backstrap removal
  •  
    Specification 8
    PartContestantJudge
    8 
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location

  • 15- Muscle relative size incorrect
  •  
    Specification 9
    PartContestantJudge
    9 
  • 23- Meets all specifications
  •  
    Specification 10
    PartContestantJudge
    10 
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
  •  
    Questions 1 - Beef Carc.
    PartContestantJudge
    122
    233
    333
    422
    514
    622
    741
    823
    944
    1022
    Questions - Points per Question5
    35
    Questions 2 - Beef Cuts
    PartContestantJudge
    111
    244
    343
    411
    511
    644
    733
    811
    933
    1011
    Questions - Points per Question5
    45
    Questions 3 - Pork Carc.
    PartContestantJudge
    133
    244
    311
    412
    544
    622
    722
    822
    922
    1011
    Questions - Points per Question5
    45
    Questions 4 - Pork Cuts
    PartContestantJudge
    122
    233
    333
    444
    511
    611
    732
    844
    933
    1011
    Questions - Points per Question5
    45
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    222
    343
    423
    533
    633
    711
    814
    911
    1022
    Questions - Points per Question5
    35
    Beef Judging Total
    262
    Beef Grading Total
    253
    Overall Beef Total
    515
    Lamb Judging Total
    133
    Pork Judging Total
    281
    Placing Total
    471
    Specifications Total
     
    Questions Total
    205
    Reasons Total
     
    Overall Score
    929
    Placing 1- Penalty
     
    Placing 2 - Penalty
     
    Placing 3 - Penalty
     
    Placing 4 - Penalty
     
    Placing 5 - Penalty
     
    Reasons 11
     
    Reasons 12
     


    AWS100: Thursday, April 3, 2025