1 / 49

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 2007 Placing Classes.

arceliaa
Download Presentation

2007 State Placing

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. 2007 State Placing

  2. Pork Arm Roast Slide 1

  3. Pork Arm Roast Slide 2

  4. Official Placing for Fresh Hams Official Placing: 4 -2 - 1 - 3 Cuts: 2 - 5 - 3

  5. Class 2 Fresh Hams Only Slide

  6. Officials Official Placing: 1-4-3-2 Cuts: 3-4-4

  7. Spokane 2007Placing Classes

  8. Small End BonelessOnly Slide

  9. Official Placing • Placing : 3 - 1 – 4 – 2 • Cuts: 4 – 2 – 3

  10. Beef Porterhouse

  11. Official Placing • Placing : 2 – 1 – 3 - 4 • Cuts: 2 – 2 – 2

  12. Pork Rib Chops Only Slide

  13. Official Placing • Placing : 3 – 2 – 4 – 1 • Cuts: 2 – 3 – 3

  14. Assorted Pork Chops Only Slide

  15. Official Placing • Placing : 2 – 4 – 3 - 1 • Cuts: 3 – 2 - 2

  16. Aggie Meat Website

  17. Pork Rib Chop Class One Slide

  18. Pork Rib Chop Official Placing • Placing : 4 – 1 – 3 - 2 • Cuts: 4 – 6 - 3

  19. Pork Loin Chop Class One Slide

  20. Pork Loin Chop Official Placing • Placing : 2 – 1 – 4 - 3 • Cuts: 4 – 5 - 4

  21. Pork Sirloin Chop Class One Slide

  22. Pork Sirloin Chop Official Placing • Placing : 4 – 3 – 1 - 2 • Cuts: 3 – 5 - 6

  23. Beef Rib 2 Slides

  24. Beef Ribs Last Slide

  25. Beef Ribs Official Placing • Placing : 1 – 2 – 4 - 3 • Cuts: 4 – 3 - 4

  26. Beef Round Class 1 Slide

  27. Beef Rounds Official Placing • Placing : 3 – 1 – 2 - 4 • Cuts: 6 – 3 - 4

  28. Beef T-Bones 1 Slide

  29. Beef T Bones Official Placing • Placing : 4 – 3 – 1 - 2 • Cuts: 3 – 6 - 3

  30. Lamb Loin Chops Class 1 Slide

  31. Lamb Loin Chops Official Placing • Placing : 3 – 1 – 2 - 4 • Cuts: 2 – 6 - 3

  32. Lamb Loin Chops Class 2 (1 Slide)

  33. Lamb Loin Chops Official Placing • Placing : 3 – 2 – 1 - 4 • Cuts: 3 – 3 - 5

  34. Beef Rib eyes

  35. Official Placing

  36. Pork Center Loin Class (Slide 1)

  37. Slide 2

  38. Placing • Placing: 4-2-3-1 • Cuts: 3-2-5

  39. Pork

  40. Placing • Placing: 4-1-3-2

  41. Pork Center Slice

  42. Class#1-Pork Ham Center Slice • Placing:4-3-1-2 • Cuts:4-2-3

  43. Pork Loin Chops

  44. Class#2-Pork Loin Chops • Placing:3-1-4-2 • Cuts:3-3-5

  45. Pork Bacon

  46. Class#3-Pork Bacon • Placing:2-4-3-1 • Cuts:4-2-2

More Related