BRYCE SHUPRYT - Sun Prairie West FFA - Q Meats SC26 - Wisconsin South Central CDEs

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Wisconsin South Central CDEs
Mar 19, 2026
Q Meats SC26

Overall

ID:	311 - 0 -
Team Name:	Sun Prairie West FFA
Participant Name:	BRYCE SHUPRYT
Individual Rank:	24
Individual Total Score:	74
Team Rank:	3
Team Total Score:	315
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	B	C
4	B	B
5	D	B
6	A	B
7	C	A
8	A	A
9	A	C
10	A	A
11	B	B
12	A	A
13	B	B
14	A	A
15	D	D
16	A	B
17	C	B
18	B	B
19	D	A
20	B	A
21	C	C
22	C	B
23	C	B
24	B	B
25	B	B
26	D	C
27	B	B
28	E	B
29	B	B
30	C	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: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
2	Species: Pork Primal: G - Plate Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
3	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
4	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
5	Species: Beef Primal: M - Variety Meats Retail: 88 - Various - Shank Cookery: Moist Heat	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 Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
7	Species: Pork Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
8	Species: Pork Primal: F - Loin Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
9	Species: Pork Primal: D - Flank Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
10	Species: Pork Primal: D - Flank Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	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: Beef Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
12	Species: Pork Primal: G - Plate Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
13	Species: Pork Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
14	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
15	Species: Pork Primal: G - Plate Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	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: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
17	Species: Beef Primal: G - Plate Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
18	Species: Pork Primal: I - Round Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
19	Species: Beef Primal: B - Brisket Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
20	Species: Lamb Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	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: H - Rib or Rack Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 86 - Various - Hocks Cookery: Moist Heat
22	Species: Beef Primal: A - Breast Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
23	Species: Beef Primal: G - Plate Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
24	Species: Beef Primal: K - Side (Belly) Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
25	Species: Lamb Primal: A - Breast Cookery: Dry or Moist Heat	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: Beef Primal: B - Brisket Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 88 - Various - Shank Cookery: Moist Heat
27	Species: Lamb Primal: N - Various Meats Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
28	Species: Pork Primal: E - Ham or Leg Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	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

AWS100: Sunday, April 12, 2026