LANDEN BURT - Nile Valley - Meats Evaluation - Nevada FFA State Convention

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Nevada FFA State Convention
Mar 23, 2026
Meats Evaluation

Overall

ID:	8 - 3 - 0
Team Name:	Nile Valley
Participant Name:	LANDEN BURT
Individual Rank:	57
Individual Total Score:	278
Team Rank:	12
Team Total Score:	1300
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2134	1432

Placing 1 - Cut A	2
Placing 1 - Cut B	4
Placing 1 - Cut C	2

Placing Class 2

Part	Contestant	Judge
2	3421	4312

Placing 2 - Cut A	2
Placing 2 - Cut B	2
Placing 2 - Cut C	2

Placing Class 3

Part	Contestant	Judge
3	4213	2341

Placing 3 - Cut A	3
Placing 3 - Cut B	2
Placing 3 - Cut C	3

Placing Class 4

Part	Contestant	Judge
4	2431	1243

Placing 4 - Cut A	3
Placing 4 - Cut B	4
Placing 4 - Cut C	3

Placing Class 5

Part	Contestant	Judge
5		4213

Placing 5 - Cut A	3
Placing 5 - Cut B	4
Placing 5 - Cut C	2

Placing Class 6

Placing Sum

144

Questions on Placing Classes

Part	Contestant	Judge
1	3	3
2	4	1
3	2	3
4	4	1
5	4	1
6	3	1
7	2	4
8	4	4
9	4	4
10	1	3

Questions - Points per Question

Keep/Cull - Team Activity - Scored here

Part	Contestant	Judge
6		Cull
7		Cull
8		Keep
9		Cull
10		Keep
11		Cull
12		Keep
13		Keep

Keep/Cull Point Values

1: 03
2: 05
3: 09
4: 05
5: 11
6: 07
7: 12
8: 18

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: High Choice
2	Quality: High Choice	Quality: Average Choice
3	Quality: Low Select	Quality: High Select
4	Quality: Low Prime	Quality: Low Choice

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	2.8	2.9
2	3.7	2.8
3		1.6
4	4.2	3.0

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	A
2	C	C
3	A	A
4	C	C
5	D	C
6	A	B
7	B	C
8	A	B
9	B	C
10	C	D
11	D	B
12	C	A
13	D	C
14	D	D
15	B	C
16	B	B
17	C	D
18	C	C
19	D	C
20	C	B
21	C	C
22	D	D
23	A	A
24	D	B
25	C	B
26	B	C
27	C	D
28	B	C
29	D	D
30	A	B

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: D - Flank Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat
2	Species: Pork Primal: J - Shoulder Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
3	Species: Beef Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
4	Species: Beef Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
5	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: J - Shoulder Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
8	Species: Lamb Primal: E - Ham or Leg Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
9	Species: Beef Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
10	Species: Beef Primal: K - Side (Belly) Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: K - Side (Belly) Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
12	Species: Pork Primal: K - Side (Belly) Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
13	Species: Lamb Primal: G - Plate Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
14	Species: Beef Primal: D - Flank Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
15	Species: Beef Primal: I - Round Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: K - Side (Belly) Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
17	Species: Beef Primal: M - Variety Meats Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
18	Species: Pork Primal: K - Side (Belly) Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
19	Species: Lamb Primal: J - Shoulder Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
20	Species: Pork Primal: B - Brisket Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: E - Ham or Leg Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
22	Species: Beef Primal: D - Flank Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
23	Species: Lamb Primal: D - Flank Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
24	Species: Beef Primal: D - Flank Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
25	Species: Beef Primal: N - Various Meats Retail: 06 - Roasts - Blade Roast	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
27	Species: Lamb Primal: D - Flank Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
28	Species: Beef Primal: K - Side (Belly) Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
29	Species: Pork Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
30	Species: Beef Primal: K - Side (Belly) Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Species: Pork Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
32	Species: Beef Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
33	Species: Beef Primal: L - Spareribs Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
34	Species: Beef Primal: J - Shoulder Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
35	Species: Beef Primal: M - Variety Meats Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Beef Primal: E - Ham or Leg Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
37	Species: Beef Primal: K - Side (Belly) Retail: 77 - Variety - Kidney Cookery: Dry Heat
38	Species: Beef Primal: D - Flank Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
39	Species: Beef Primal: L - Spareribs Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
40	Species: Beef Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

Team Activity - K/C Total

Meat Formulation

Part	Contestant	Judge
2		45

Reasons 3

Reasons Total

Team Activity - Questions- Bones & Muscles

Team Activity - Questions - Points

Team Activity - Keep/Cull - Not scored here

Part	Contestant	Judge
1		Cull
2		Cull
3		Keep
4		Cull
5		Keep
6		Cull
7		Keep
8		Keep

Team Activity - Keep/Cull Points

1: 03
2: 05
3: 09
4: 05
5: 11
6: 07
7: 12
8: 18

Team Activity Total

AWS100: Monday, April 13, 2026