KENNETT REYES ZUNIGA - Garretson - Meats - South Dakota Tri-Valley FFA CDEs

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South Dakota Tri-Valley FFA CDEs
Mar 23, 2026
Meats

Overall

ID:	28 - 1 -
Team Name:	Garretson
Participant Name:	KENNETT REYES ZUNIGA
Individual Rank:	71
Individual Total Score:	333
Team Rank:	19
Team Total Score:	1030
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Pork Loins

Part	Contestant	Judge
1	1342	1342

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

Placing Class 2 - Hams

Part	Contestant	Judge
2	3142	4123

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

Placing Class 3 - Ribeye Steaks

Part	Contestant	Judge
3	1423	3421

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

Placing Class 4 - Pork Rib Chops

Part	Contestant	Judge
4	3124	4312

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

Placing Class 5-Strip Steaks

Part	Contestant	Judge
5	2314	1324

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

Placing Sum

175

Questions on Placing Classes

Part	Contestant	Judge
1	2	1
2	3	2
3	1	2
4	4	3
5	3	1

Questions - Points per Question

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		02

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1		D
2		C
3		D
4		B
5		C

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
3	Species: Pork Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
4	Species: Beef Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
5	Species: Beef Primal: A - Breast Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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: Lamb Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
8	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
9	Species: Pork Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
10	Species: Lamb Primal: H - Rib or Rack Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak 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: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
12	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
13	Species: Beef Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
15	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style)	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
17	Species: Pork Primal: D - Flank Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
18	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
19	Species: Pork Primal: G - Plate Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue 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: Lamb Primal: D - Flank Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
22	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
23	Species: Lamb Primal: G - Plate Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
24	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
25	Species: Lamb Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork 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: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
27	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
28	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
29	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
30	Species: Pork Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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 Sum

AWS100: Monday, April 13, 2026