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 2007Placing Classes
Small End BonelessOnly Slide
Official Placing
• Placing : 3 - 1 – 4 – 2
• Cuts: 4 – 2 – 3
Official Placing
• Placing : 2 – 1 – 3 - 4
• Cuts: 2 – 2 – 2
Pork Rib Chops Only Slide
Official Placing
• Placing : 3 – 2 – 4 – 1
• Cuts: 2 – 3 – 3
Assorted Pork Chops Only Slide
Official Placing
• Placing : 2 – 4 – 3 - 1
• Cuts: 3 – 2 - 2
Pork Rib Chop Class One Slide
Pork Rib Chop Official Placing
• Placing : 4 – 1 – 3 - 2
• Cuts: 4 – 6 - 3
Pork Loin Chop Class One Slide
Pork Loin Chop Official Placing
• Placing : 2 – 1 – 4 - 3
• Cuts: 4 – 5 - 4
Pork Sirloin Chop Class One Slide
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 Class 1 Slide
Lamb Loin Chops Official Placing
• Placing : 3 – 1 – 2 - 4
• Cuts: 2 – 6 - 3
Lamb Loin Chops Class 2 (1 Slide)
Lamb Loin Chops Official Placing
• Placing : 3 – 2 – 1 - 4
• Cuts: 3 – 3 - 5
Official Placing
# Marbling Score Hot Wt Ribeye Area K,P,H Yield Grade Fat Thickness
1 Small + 809 14.0 2.5% 2.09 0.20
2Moderate
745 13.0 3.5% 3.75 0.75
3 Slight 765 14.4 2.5% 1.92 0.30
4 Slight 740 13.6 2.5% 2.05 0.20
Class#1-Pork Ham Center Slice
• Placing:4-3-1-2
• Cuts:4-2-3