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.
What a straight card scores
Every judge marking the same number straight down, and where that card lands in pork. 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 | 1 of 33 | 100% |
| All 8s | 160 | 29.2 of 33 | 14.8% |
| All 7s | 140 | last of 33 | 0.5% |
| All 6s | 120 | last of 33 | 0.1% |
| All 5s | 100 | 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 →