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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 2007 Placing Classes.

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Presentation Transcript
official placing for fresh hams
Official Placing for Fresh Hams

Official Placing: 4 -2 - 1 - 3

Cuts: 2 - 5 - 3

officials
Officials

Official Placing: 1-4-3-2

Cuts: 3-4-4

official placing
Official Placing
  • Placing : 3 - 1 – 4 – 2
  • Cuts: 4 – 2 – 3
official placing1
Official Placing
  • Placing : 2 – 1 – 3 - 4
  • Cuts: 2 – 2 – 2
official placing2
Official Placing
  • Placing : 3 – 2 – 4 – 1
  • Cuts: 2 – 3 – 3
official placing3
Official Placing
  • Placing : 2 – 4 – 3 - 1
  • Cuts: 3 – 2 - 2
pork rib chop official placing
Pork Rib Chop Official Placing
  • Placing : 4 – 1 – 3 - 2
  • Cuts: 4 – 6 - 3
pork loin chop official placing
Pork Loin Chop Official Placing
  • Placing : 2 – 1 – 4 - 3
  • Cuts: 4 – 5 - 4
pork sirloin chop official placing
Pork Sirloin Chop Official Placing
  • Placing : 4 – 3 – 1 - 2
  • Cuts: 3 – 5 - 6
beef ribs official placing
Beef Ribs Official Placing
  • Placing : 1 – 2 – 4 - 3
  • Cuts: 4 – 3 - 4
beef rounds official placing
Beef Rounds Official Placing
  • Placing : 3 – 1 – 2 - 4
  • Cuts: 6 – 3 - 4
beef t bones official placing
Beef T Bones Official Placing
  • Placing : 4 – 3 – 1 - 2
  • Cuts: 3 – 6 - 3
lamb loin chops official placing
Lamb Loin Chops Official Placing
  • Placing : 3 – 1 – 2 - 4
  • Cuts: 2 – 6 - 3
lamb loin chops official placing1
Lamb Loin Chops Official Placing
  • Placing : 3 – 2 – 1 - 4
  • Cuts: 3 – 3 - 5
placing
Placing
  • Placing: 4-2-3-1
  • Cuts: 3-2-5
placing1
Placing
  • Placing: 4-1-3-2
class 1 pork ham center slice
Class#1-Pork Ham Center Slice
  • Placing:4-3-1-2
  • Cuts:4-2-3
class 2 pork loin chops
Class#2-Pork Loin Chops
  • Placing:3-1-4-2
  • Cuts:3-3-5
class 3 pork bacon
Class#3-Pork Bacon
  • Placing:2-4-3-1
  • Cuts:4-2-2
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