ILA PFEIFFER - Steelville - Meats - Missouri Area 14 CDEs

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Missouri Area 14 CDEs
Mar 17, 2026
Meats

Overall

ID:	263 - 99 -
Team Name:	Steelville
Participant Name:	ILA PFEIFFER
Individual Rank:	46
Individual Total Score:	210
Team Rank:	10
Team Total Score:	908
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1423	3124

Placing 1 - Cut A	2
Placing 1 - Cut B	3
Placing 1 - Cut C	6

Placing Class 2

Part	Contestant	Judge
2	3142	1243

Placing 2 - Cut A	4
Placing 2 - Cut B	6
Placing 2 - Cut C	2

Placing Class 3

Part	Contestant	Judge
3	2143	1432

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

Placing Class 4

Part	Contestant	Judge
4	3421	4231

Placing 4 - Cut A	2
Placing 4 - Cut B	1
Placing 4 - Cut C	3

Placing Class 5

Part	Contestant	Judge
5	2314

Placing Class 6

Placing Sum

130

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	4.7	3.6
2	3.4	3.1
3	2.6	3.3
4	5.5	1.2
5	4.8	1.5

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	B	D
2	C	C
3	D	D
4	C	C
5	B	A
6	D	A
7	C	B
8	B	B
9	A	D
10	D	D
11	A	D
12	B	B
13	C	A
14	B	A
15	C	B
16	B	C
17	A	B
18	C	D
19	B	C
20	C	A

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		02

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	D	A
2	C	C
3	B	D
4	D	A
5	A	C
6	D	C
7	C	B
8	A	A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: D - Flank Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
2	Species: Beef Primal: C - Chuck Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
3	Species: Lamb Primal: I - Round Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
4	Species: Pork Primal: E - Ham or Leg Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5	Species: Pork Primal: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak

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: Beef Primal: D - Flank Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
7	Species: Lamb Primal: E - Ham or Leg Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
8	Species: Lamb Primal: C - Chuck Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
9	Species: Lamb Primal: A - Breast Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast
10	Species: Beef Primal: I - Round Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver

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: Lamb Primal: K - Side (Belly) Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast
12	Species: Beef Primal: E - Ham or Leg Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
13	Species: Beef Primal: D - Flank Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
14	Species: Lamb Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
15	Species: Beef Primal: N - Various Meats Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)

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: Pork Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver
17	Species: Lamb Primal: D - Flank Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
18	Species: Beef Primal: D - Flank Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
19	Species: Lamb Primal: E - Ham or Leg Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
20	Species: Beef Primal: D - Flank Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast

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: Beef Primal: C - Chuck Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
22	Species: Lamb Primal: J - Shoulder Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue
23	Species: Pork Primal: D - Flank Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
24	Species: Beef Primal: C - Chuck Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
25	Species: Beef Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast

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 Primal: N - Various Meats Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
27	Species: Lamb Primal: J - Shoulder Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
28	Species: Pork Primal: K - Side (Belly) Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
29	Species: Lamb Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
30	Species: Pork Primal: G - Plate Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop

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: G - Plate Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
32	Species: Beef Primal: E - Ham or Leg Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
33	Species: Lamb Primal: L - Spareribs Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls)
34	Species: Beef Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)
35	Species: Pork Primal: C - Chuck Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs

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: Pork Primal: B - Brisket Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
37	Species: Lamb Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
38	Species: Lamb Primal: D - Flank Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
39	Species: Pork Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
40	Species: Beef Primal: C - Chuck Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak

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

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Sunday, April 12, 2026