|
|
| Exhibitor Name |
Club Name |
Show Tag |
Live Class |
Live Place |
Show Wt. |
HCW |
Show DP% |
Adj. 12th rib fat |
Body Wall Thick. |
REA |
REA/ CWT |
Leg Conf. |
Leg Circ. |
Lamb YG |
% BCTRC |
Carcass Maturity |
Meets Spec. |
Carcass Placing |
| Vandiver, Cami Jo |
Bailey County 4-H |
72 |
1 |
1 |
73 |
40.6 |
55.6 |
0.07 |
0.70 |
2.00 |
4.93 |
10 |
21.70 |
1.1 |
48.63 |
A- |
Y |
|
| Shuler, Kayla |
Upton County 4-H |
1458 |
1 |
2 |
67 |
38.5 |
57.5 |
0.04 |
0.65 |
1.80 |
4.68 |
11 |
22.00 |
0.8 |
48.62 |
A |
No, Min Fat |
|
| Hale, Clint |
Crockett County 4-H |
349 |
2 |
RBC |
76 |
48.0 |
63.2 |
0.10 |
0.70 |
2.00 |
4.17 |
12 |
23.30 |
1.4 |
47.87 |
A+ |
Y |
3 |
| Raley, Sheryl Irene |
Crawford FFA |
339 |
2 |
2 |
74 |
42.7 |
57.7 |
0.13 |
0.75 |
1.55 |
3.63 |
11 |
22.40 |
1.7 |
46.91 |
A+ |
Y |
|
| Cook, Danielle L. |
Winkler County 4-H |
1548 |
3 |
BC |
81 |
50.3 |
62.1 |
0.15 |
0.80 |
2.15 |
4.27 |
12 |
23.50 |
1.9 |
47.47 |
A+ |
Y |
8 |
| Rose, Hannah |
Bosque County 4-H |
151 |
3 |
2 |
79 |
46.8 |
59.2 |
0.12 |
0.75 |
2.10 |
4.49 |
12 |
23.00 |
1.6 |
47.95 |
A |
Y |
4 |
| Black, Murphey C. |
Crockett County 4-H |
345 |
6 |
1 |
83 |
50.0 |
60.2 |
0.11 |
0.70 |
1.85 |
3.70 |
11 |
24.10 |
1.5 |
47.29 |
A |
Y |
|
| Miller, Derick B. |
Gaines County 4-H |
521 |
6 |
2 |
82 |
46.4 |
56.6 |
0.10 |
0.60 |
2.20 |
4.74 |
9 |
22.80 |
1.4 |
48.85 |
A |
Y |
|
| Bean, Alexandra |
Crockett County 4-H |
341 |
7 |
1 |
88 |
54.4 |
61.8 |
0.13 |
0.80 |
2.15 |
3.95 |
13 |
24.30 |
1.7 |
47.21 |
A |
Y |
10 |
| Goetz, Scott Allen |
Magnolia FFA |
955 |
7 |
2 |
87 |
49.6 |
57.0 |
0.16 |
0.70 |
1.90 |
3.83 |
12 |
23.20 |
2.0 |
47.23 |
A- |
Y |
|
| Nuche, John |
Brazos County 4-H |
176 |
8 |
BC |
89 |
54.6 |
61.3 |
0.12 |
0.95 |
2.35 |
4.30 |
13 |
23.90 |
1.6 |
47.20 |
A |
Y |
|
| Halfmann, William Cade |
Glasscock County 4-H |
554 |
8 |
RBC |
89 |
69.5 |
78.1 |
0.15 |
0.80 |
2.75 |
3.96 |
14 |
27.20 |
1.9 |
47.32 |
A |
Y |
1 |
| Reese, Ashley |
New Deal FFA |
1113 |
11 |
1 |
92 |
55.6 |
60.4 |
0.10 |
0.90 |
2.40 |
4.32 |
12 |
24.30 |
1.4 |
47.50 |
A+ |
Y |
6 |
| Edmiston, Brittany |
Upton County 4-H |
1453 |
11 |
2 |
94 |
58.1 |
61.8 |
0.16 |
0.90 |
2.25 |
3.87 |
12 |
24.70 |
2.0 |
46.66 |
A+ |
Y |
|
| McAllister, Wylen Brice |
Menard County 4-H |
1009 |
12 |
RGC |
95 |
56.6 |
59.6 |
0.17 |
0.80 |
2.55 |
4.51 |
13 |
25.70 |
2.1 |
47.83 |
A |
Y |
2 |
| Homesley, Alex |
Llano County 4-H |
895 |
12 |
RBC |
96 |
59.3 |
61.8 |
0.15 |
1.00 |
2.30 |
3.88 |
13 |
24.50 |
1.9 |
46.37 |
A+ |
Y |
|
| Moczygemba, William Robert |
Karnes City FFA |
747 |
13 |
1 |
98 |
54.2 |
55.3 |
0.13 |
0.80 |
2.20 |
4.06 |
12 |
24.00 |
1.7 |
47.35 |
A |
Y |
9 |
| Dockal, Tana C. |
Mason County 4-H |
972 |
13 |
2 |
99 |
58.7 |
59.3 |
0.13 |
0.90 |
2.35 |
4.00 |
13 |
24.70 |
1.7 |
46.98 |
A |
Y |
|
| Gillis, Joshua Bruce |
Wilbarger County 4-H |
1528 |
16 |
1 |
104 |
63.9 |
61.4 |
0.14 |
0.80 |
2.35 |
3.68 |
12 |
24.60 |
1.8 |
46.85 |
A |
Y |
|
| Falcon, Francesca J. |
Jim Wells County 4-H |
734 |
16 |
2 |
102 |
58.5 |
57.4 |
0.12 |
0.80 |
2.40 |
4.10 |
11 |
25.10 |
1.6 |
47.52 |
A |
Y |
7 |
| Fritz, Kody W. |
Fredericksburg FFA |
510 |
17 |
1 |
107 |
61.9 |
57.9 |
0.13 |
0.70 |
2.10 |
3.39 |
12 |
25.20 |
1.7 |
46.80 |
A+ |
Y |
|
| Willberg, Kelsey Laine |
Concho County 4-H |
325 |
17 |
2 |
105 |
62.6 |
59.6 |
0.17 |
0.90 |
2.20 |
3.51 |
11 |
24.40 |
2.1 |
46.11 |
A+ |
Y |
|
| Fowler, Kendall Loren |
Andrews County 4-H |
26 |
18 |
GC |
113 |
56.5 |
50.0 |
0.15 |
0.80 |
2.40 |
4.25 |
12 |
24.80 |
1.9 |
47.56 |
A |
Y |
5 |
| Calloway, Bobby Joe |
Greenwood FFA |
586 |
18 |
RBC |
109 |
64.6 |
59.3 |
0.20 |
1.00 |
2.50 |
3.87 |
13 |
25.50 |
2.4 |
46.19 |
A |
Y |
|
| LEG CONFORMATION - a 15 point goat scale
developed at Texas A&M University. |
| LAMB USDA YG - yield grade system for
lambs was applied to these carcasses; (10 X adjusted fat thickness) + 0.4. |
| % BCTRC - % boneless, closely trimmed
retail cuts from the leg, loin, rack and shoulder is calculated: 49.936 -
(.0848 x carcass wt.) - (4.376 X adj. fat thick) - (3.53 X body wall) +
(2.456 X REA). |
| Goats were harvested at the Rosenthal
Meat Science and Technology Center at Texas A&M University |