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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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Official Placing for Fresh Hams Official Placing: 4 -2 - 1 - 3 Cuts: 2 - 5 - 3
Officials Official Placing: 1-4-3-2 Cuts: 3-4-4
Official Placing • Placing : 3 - 1 – 4 – 2 • Cuts: 4 – 2 – 3
Official Placing • Placing : 2 – 1 – 3 - 4 • Cuts: 2 – 2 – 2
Official Placing • Placing : 3 – 2 – 4 – 1 • Cuts: 2 – 3 – 3
Official Placing • Placing : 2 – 4 – 3 - 1 • Cuts: 3 – 2 - 2
Pork Rib Chop Official Placing • Placing : 4 – 1 – 3 - 2 • Cuts: 4 – 6 - 3
Pork Loin Chop Official Placing • Placing : 2 – 1 – 4 - 3 • Cuts: 4 – 5 - 4
Pork Sirloin Chop Official Placing • Placing : 4 – 3 – 1 - 2 • Cuts: 3 – 5 - 6
Beef Ribs Official Placing • Placing : 1 – 2 – 4 - 3 • Cuts: 4 – 3 - 4
Beef Rounds Official Placing • Placing : 3 – 1 – 2 - 4 • Cuts: 6 – 3 - 4
Beef T Bones Official Placing • Placing : 4 – 3 – 1 - 2 • Cuts: 3 – 6 - 3
Lamb Loin Chops Official Placing • Placing : 3 – 1 – 2 - 4 • Cuts: 2 – 6 - 3
Lamb Loin Chops Official Placing • Placing : 3 – 2 – 1 - 4 • Cuts: 3 – 3 - 5
Placing • Placing: 4-2-3-1 • Cuts: 3-2-5
Placing • Placing: 4-1-3-2
Class#1-Pork Ham Center Slice • Placing:4-3-1-2 • Cuts:4-2-3
Class#2-Pork Loin Chops • Placing:3-1-4-2 • Cuts:3-3-5
Class#3-Pork Bacon • Placing:2-4-3-1 • Cuts:4-2-2