JUDGING CRITERIA
- Judges may not fraternize with ANY teams until after the contest.
- Judging will be done by a team of SIX judges. ONLY judges, Contest representatives and necessary support staff (Cumulus) will be allowed in judging area during the contest.
- Each Judge will first score each sample by appearance. You will then pass the samples to each judge so each may take ONE sample from each container, place in your area, until ALL samples are passed to each judge.
- You will then score EACH sample for taste and tenderness in accordance to the judge’s score sheet. (you will be provided instructions on how to populate your scores). You must score each sample for both criteria before moving on to the next sample.
- ALL MEAT found to be inedible, sculptured or marked for identification in ANY WAY- as well as marked on container or foreign objects in the container- will be given a “0” for that entry.
- Judging point system will be as follows: 5) excellent; 4) above average; 3) good; 2) poor; 1) bad.
- All SCORECARDS MUST BE CONFIDENTIAL. Turn in scorecards to Head Judge after each category. Each team will be afforded a copy of total scores.
- The low score will be thrown out; thus 5 scores will be averaged to obtain the final score. The highest score is declared the winner. The top three teams will be recognized in each category, as well as GRAND Champion with the highest combined score of each of the two category winners.
TURN-IN TIMES
CHICKEN- 3:00PM
RIBS- 3:30PM
