AYASHA ARRIAZOLA - McCrory - Meats - Beebe FFA/ASU Cream of the Crop Classic CDE

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Beebe FFA/ASU Cream of the Crop Classic CDE
Mar 20, 2026
Meats

Overall

ID:	164 - 5 -
Team Name:	McCrory
Participant Name:	AYASHA ARRIAZOLA
Individual Rank:	42
Individual Total Score:	131
Team Rank:	7
Team Total Score:	748
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1324	4312

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

Placing Class 2

Part	Contestant	Judge
2	2134	1432

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

Placing Class 3

Part	Contestant	Judge
3	3241	1423

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Average Choice
2		Quality: Low Choice
3		Quality: High Select
4		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	3.2	2.5
2	4.8	2.9
3	5.4	3.6
4	1.1	2.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	01

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: K - Side (Belly) Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
3	Species: Beef Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
4	Species: Lamb Primal: L - Spareribs Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
5	Species: Beef Primal: N - Various Meats Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: D - Flank Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Species: Pork Primal: K - Side (Belly) Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
9	Species: Lamb Primal: C - Chuck Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
10	Species: Beef Primal: H - Rib or Rack Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or 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: I - Round Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
12	Species: Lamb Primal: J - Shoulder Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
13	Species: Beef Primal: G - Plate Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
14	Species: Pork Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
15	Species: Lamb Primal: A - Breast Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: J - Shoulder Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
17	Species: Lamb Primal: F - Loin Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
18	Species: Beef Primal: M - Variety Meats Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
19	Species: Pork Primal: C - Chuck Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
20	Species: Lamb Primal: A - Breast Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
22	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
23	Species: Beef Primal: I - Round Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
24	Species: Lamb Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 88 - Various - Shank Cookery: Moist Heat
25	Species: Pork Primal: J - Shoulder Retail: 53 - Steaks - Sirloin Cutlets 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: H - Rib or Rack Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
27	Species: Pork Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
28	Species: Lamb Primal: A - Breast Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
29	Primal: F - Loin Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
30	Species: Lamb Primal: J - Shoulder Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or 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

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: Monday, April 13, 2026