2007 State Placing

2007 State Placing

Pork Arm Roast Slide 1

Pork Arm Roast Slide 2

Official Placing for Fresh Hams

Official Placing: 4 -2 - 1 - 3

Cuts: 2 - 5 - 3

Class 2 Fresh Hams Only Slide

Officials

Official Placing: 1-4-3-2

Cuts: 3-4-4

Spokane 2007Placing Classes

Small End BonelessOnly Slide

Official Placing

• Placing : 3 - 1 – 4 – 2

• Cuts: 4 – 2 – 3

Beef Porterhouse

Official Placing

• Placing : 2 – 1 – 3 - 4

• Cuts: 2 – 2 – 2

Pork Rib Chops Only Slide

Official Placing

• Placing : 3 – 2 – 4 – 1

• Cuts: 2 – 3 – 3

Assorted Pork Chops Only Slide

Official Placing

• Placing : 2 – 4 – 3 - 1

• Cuts: 3 – 2 - 2

Aggie Meat Website

Pork Rib Chop Class One Slide

Pork Rib Chop Official Placing

• Placing : 4 – 1 – 3 - 2

• Cuts: 4 – 6 - 3

Pork Loin Chop Class One Slide

Pork Loin Chop Official Placing

• Placing : 2 – 1 – 4 - 3

• Cuts: 4 – 5 - 4

Pork Sirloin Chop Class One Slide

Pork Sirloin Chop Official Placing

• Placing : 4 – 3 – 1 - 2

• Cuts: 3 – 5 - 6

Beef Rib 2 Slides

Beef Ribs Last Slide

Beef Ribs Official Placing

• Placing : 1 – 2 – 4 - 3

• Cuts: 4 – 3 - 4

Beef Round Class 1 Slide

Beef Rounds Official Placing

• Placing : 3 – 1 – 2 - 4

• Cuts: 6 – 3 - 4

Beef T-Bones 1 Slide

Beef T Bones Official Placing

• Placing : 4 – 3 – 1 - 2

• Cuts: 3 – 6 - 3

Lamb Loin Chops Class 1 Slide

Lamb Loin Chops Official Placing

• Placing : 3 – 1 – 2 - 4

• Cuts: 2 – 6 - 3

Lamb Loin Chops Class 2 (1 Slide)

Lamb Loin Chops Official Placing

• Placing : 3 – 2 – 1 - 4

• Cuts: 3 – 3 - 5

Beef Rib eyes

Official Placing

# Marbling Score Hot Wt Ribeye Area K,P,H Yield Grade Fat Thickness

1 Small + 809 14.0 2.5% 2.09 0.20

2Moderate

745 13.0 3.5% 3.75 0.75

3 Slight 765 14.4 2.5% 1.92 0.30

4 Slight 740 13.6 2.5% 2.05 0.20

Pork Center Loin Class (Slide 1)

Slide 2

Placing

• Placing: 4-2-3-1

• Cuts: 3-2-5

Pork

Placing

• Placing: 4-1-3-2

Pork Center Slice

Class#1-Pork Ham Center Slice

• Placing:4-3-1-2

• Cuts:4-2-3

Pork Loin Chops

Class#2-Pork Loin Chops

• Placing:3-1-4-2

• Cuts:3-3-5

Pork Bacon

Class#3-Pork Bacon

• Placing:2-4-3-1

• Cuts:4-2-2