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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.

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2007 State Placing

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  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

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