LAQAWN MOORE - RIPON - Q Meats SC26 - Wisconsin South Central CDEs

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Wisconsin South Central CDEs
Mar 19, 2026
Q Meats SC26

Overall

ID:	215 - 0 -
Team Name:	RIPON
Participant Name:	LAQAWN MOORE
Individual Rank:	29
Individual Total Score:	44
Team Rank:	8
Team Total Score:	186
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Placing Class 2

Placing Class 3

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

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: Lamb Primal: L - Spareribs	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
2	Species: Lamb	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
3	Species: Pork Primal: K - Side (Belly)	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
4	Species: Beef Primal: B - Brisket	Species: Pork Primal: K - Side (Belly) Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
5	Species: Lamb Primal: K - Side (Belly) Retail: 77 - Variety - Kidney	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak 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 6-10

Part	Contestant	Judge
6	Species: Beef Retail: 60 - Steaks - Top Loin (Bnls) Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
7	Species: Pork Retail: 89 - Smoked/Cured - Brisket, Corned	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
8	Species: Lamb Retail: 47 - Steaks - Flank Steak	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
9	Primal: I - Round	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
10	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: G - Plate Retail: 86 - Various - Hocks	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
12	Species: Beef Primal: H - Rib or Rack	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
13	Species: Beef Primal: C - Chuck Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
14	Species: Pork Primal: G - Plate Retail: 65 - Chops - Arm Chop	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
15	Species: Lamb Primal: A - Breast Retail: 13 - Roasts - Eye Roast (Bnls)	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop 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: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
17	Species: Pork Primal: D - Flank Retail: 47 - Steaks - Flank Steak	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
18	Species: Beef Primal: B - Brisket	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
19	Species: Lamb Retail: 13 - Roasts - Eye Roast (Bnls)	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
20	Species: Lamb Primal: I - Round Retail: 79 - Variety - Oxtail	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop 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: Pork Primal: C - Chuck	Species: Pork Primal: E - Ham or Leg Retail: 86 - Various - Hocks Cookery: Moist Heat
22	Species: Beef Primal: B - Brisket Retail: 03 - Roasts - Arm Roast	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
23	Species: Beef Primal: J - Shoulder Retail: 70 - Chops - Loin Chop	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
24	Species: Beef Primal: A - Breast	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
25	Primal: G - Plate Retail: 43 - Steaks - Bottom Round Steak	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) 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: Lamb Primal: F - Loin Retail: 13 - Roasts - Eye Roast (Bnls)	Species: Beef Primal: I - Round Retail: 88 - Various - Shank Cookery: Moist Heat
27	Species: Lamb Primal: G - Plate Retail: 79 - Variety - Oxtail	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
28	Species: Pork Primal: E - Ham or Leg Retail: 05 - Roasts - Back Ribs	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) 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 31-35

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

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

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