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Unread 09-09-2012, 12:02 PM   #67
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Here is a section from my TC pamphlet that was given to us at our class. Dated 4-14-2011

And as a cook, I have seen this posted in areas used by judges before, so it is not top secret.

Judges are told the scoring system is from 9 to 2.
9 is excellent
8 very good
7 above average
6 average
5 below average
4 poor
3 bad
2 inedible

So, there seems to be some judges that think that most meat coming across their score sheet is average or below. So, what do they deem would be a 7, 8, or even a 9? That is a good question.

Is the judges given a different scoring sequence in their classes? I would hope not.
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