KENNEDY BORLAND - Ballard - Meats - Adrian FFA MOASK

JudgingCard.com Results Events Individual Scorecard

Adrian FFA MOASK
Mar 23, 2026
Meats

Overall

ID:	342 - 99 -
Team Name:	Ballard
Participant Name:	KENNEDY BORLAND
Individual Rank:	38
Individual Total Score:	417
Team Rank:	10
Team Total Score:	1239
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1324	4132

Placing 1 - Cut A	5
Placing 1 - Cut B	2
Placing 1 - Cut C	4

Placing Class 2

Part	Contestant	Judge
2	1243	1243

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

Placing Class 3

Part	Contestant	Judge
3	3124	3214

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

Placing Class 4

Part	Contestant	Judge
4	2431	3421

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

Placing Class 5

Placing Class 6

Placing Sum

165

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Part	Contestant	Judge
1	4.6	3.6
2	2.3	3.3
3	1.8	2.0
4	3.4	2.6
5	3.0	2.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	09	09

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
2	Species: Beef Primal: F - Loin Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
3	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
4	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
5	Species: Beef Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
7	Species: Beef Primal: K - Side (Belly) Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
8	Species: Beef Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
9	Species: Beef Primal: I - Round Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
10	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks

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: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
12	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
13	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)
14	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
15	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie

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: I - Round Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
17	Species: Beef Primal: C - Chuck Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
18	Species: Lamb Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
19	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
20	Species: Beef Primal: I - Round Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast
22	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
23	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
24	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
25	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
27	Species: Beef Primal: I - Round Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
28	Species: Beef Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
29	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
30	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
32	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
33	Species: Beef Primal: F - Loin Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
34	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
35	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
37	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
38	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe
39	Species: Beef Primal: G - Plate Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs
40	Species: Beef Primal: K - Side (Belly) Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver 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 Sum

113

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