KAYDENSE FUNK - New Raymer - 2026 Meats Contest - Morgan County Meats and Food Science Contest

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Morgan County Meats and Food Science Contest
Mar 23, 2026
2026 Meats Contest

Overall

ID:	46 - -
Team Name:	New Raymer
Participant Name:	KAYDENSE FUNK
Individual Rank:	49
Individual Total Score:	240
Team Rank:	7
Team Total Score:	918
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2341	2314

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

Placing Class 2

Part	Contestant	Judge
2	3214	4312

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

Placing Class 3

Part	Contestant	Judge
3	3142	4213

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

Placing Class 4

Part	Contestant	Judge
4	1324	1423

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

Placing Class 5

Placing Class 6

Placing Sum

137

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	2.7
2	5.9	1.9
3	3.5	1.8
4	2.3	2.1
5	1.8	4.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	10	03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 02 - Roasts - Arm Picnic Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
3	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
4	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
5	Species: Beef Primal: G - Plate Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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: Pork Primal: E - Ham or Leg Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
7	Species: Pork Primal: K - Side (Belly) Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
8	Species: Beef	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
9	Species: Pork Primal: E - Ham or Leg	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
10		Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
12	Species: Beef	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
13	Species: Pork	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
14	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
15	Species: Beef Primal: B - Brisket	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
17	Species: Pork Primal: A - Breast	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
18	Species: Beef Primal: F - Loin	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
19	Species: Pork Primal: D - Flank Retail: 81 - Variety - Tripe	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
20	Species: Pork Retail: 98 - Smoked/Cured - Slab Bacon	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
22	Species: Pork Primal: K - Side (Belly) Retail: 33 - Roasts - Square Cut (Whole)	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
24	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
25	Species: Beef Primal: I - Round Retail: 23 - Roasts - Rib Roast (Frenched)	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: L - Spareribs Retail: 32 - Roasts - Spareribs	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
27	Species: Pork Primal: G - Plate Retail: 77 - Variety - Kidney	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
28	Species: Pork Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
29	Species: Beef Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
30	Species: Pork Primal: I - Round Retail: 30 - Roasts - Sirloin Roast	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast 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

Part	Contestant	Judge
31	Species: Lamb Primal: D - Flank	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
32	Species: Beef Primal: H - Rib or Rack	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
33	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
34	Species: Lamb Primal: K - Side (Belly) Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
35	Species: Lamb Primal: N - Various Meats	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: I - Round Retail: 21 - Roasts - Petite Tender	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
37	Species: Pork Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
38	Species: Beef Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
39	Species: Beef Primal: B - Brisket Retail: 56 - Steaks - Tenderloin Steak	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
40	Species: Pork Primal: E - Ham or Leg Retail: 15 - Roasts - Flat Half (Bnls)	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib 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 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

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