REBEKAH ALL*E - Ash Grove - Meats - Marshfield FFA CDE - MOASK/IRC

JudgingCard.com Results Events Individual Scorecard

Marshfield FFA CDE - MOASK/IRC
Mar 21, 2026
Meats

Overall

ID:	8 - 99 -
Team Name:	Ash Grove
Participant Name:	REBEKAH ALL*E
Individual Rank:	71
Individual Total Score:	342
Team Rank:	18
Team Total Score:	1097
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4213	2134

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

Placing Class 2

Part	Contestant	Judge
2	4213	4132

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

Placing Class 3

Part	Contestant	Judge
3	1324	1342

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

Placing Class 4

Part	Contestant	Judge
4	3241	3241

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

Placing Class 5

Placing Class 6

Placing Sum

169

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	2.4	2.4
2	1.3	4.1
3	3.1	4.4
4	2.6	3.1
5	3.1	2.5
6	4.5

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
2	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
3	Species: Lamb Primal: F - Loin Retail: 83 - Various - Cubed Steak	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
4	Species: Beef Primal: F - Loin Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
5	Species: Pork Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm 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: Pork Primal: E - Ham or Leg Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Pork Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
7	Species: Beef Primal: D - Flank Retail: 82 - Various - Beef for Stew	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
8	Species: Lamb Primal: D - Flank Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast
9	Species: Pork Primal: L - Spareribs Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
10	Species: Lamb Primal: A - Breast Retail: 71 - Chops - Rib Chop	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: E - Ham or Leg Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
12	Species: Lamb Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
13	Species: Beef Primal: I - Round Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
14	Species: Pork Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
15	Species: Pork Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - 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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: M - Variety Meats Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
17	Species: Pork Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
18	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
19	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole)
20	Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style

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: I - Round Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
22	Species: Beef Primal: I - Round Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls)
23	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
24	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop
25	Species: Beef Primal: I - Round Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Pork 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
27	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
28	Species: Beef Primal: L - Spareribs Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
29	Species: Lamb Primal: G - Plate Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style)
30	Species: Beef Primal: C - Chuck Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: C - Chuck Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
32	Species: Beef Primal: M - Variety Meats Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
33	Species: Lamb Primal: L - Spareribs Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
34	Species: Lamb Primal: J - Shoulder Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
35	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice

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: Lamb Primal: L - Spareribs Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
37	Species: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
38	Species: Beef Primal: F - Loin Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
39	Species: Lamb Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
40	Species: Beef Primal: I - Round Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender 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 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