What Your Card Did
Six judges, three marks each, and a cook who never finds out what any of it meant. Put a card in below and the results history answers back: the score those numbers make, where it would finish at a typical contest, and what each single point was worth in places.
For judges, table captains and anyone curious about the weighting. Nothing is stored — the numbers live in the address bar, which also means you can send the finished page to someone.
The rungs
Every judge marking the same number straight down, and where that card lands in brisket. This is the calibration reference — no photographs of boxes, just what each mark is worth once six of them are added up. Five counted cards times a weight sum of exactly four means the arithmetic is simply twenty times the mark.
| Straight card | Score | Would finish about | Beats |
|---|---|---|---|
| All 9s | 180.00 | 1 of 33 | 100% |
| All 8s | 160.00 | 26.9 of 33 | 21.4% |
| All 7s | 140.00 | last of 33 | 1.7% |
| All 6s | 120.00 | last of 33 | 0.2% |
| All 5s | 100.00 | last of 33 | 0.1% |
The gap between a straight 8 and a straight 9 is the whole competitive range of this sport. Almost every contest is decided inside it.
Scores use the official KCBS weighting — Appearance ×0.5600, Taste ×2.2972, Tenderness ×1.1428 — with the lowest score in each criterion dropped once five or more judges are entered, as at a real table. Places are modelled by dropping the score into every recorded board for that meat and averaging where it lands; contests differ, so read it as a ballpark and never as a recount. Data from the public results at kcbs.us. More for judges →