AMBER HOGAN - Stevens Point - Meats - Mid-State Technical College FFA CDEs

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Mid-State Technical College FFA CDEs
Mar 24, 2026
Meats

Overall

ID:	238 - -
Team Name:	Stevens Point
Participant Name:	AMBER HOGAN
Individual Rank:	40
Individual Total Score:	102
Team Rank:	11
Team Total Score:	528
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Lamb

Part	Contestant	Judge
1		1324

Placing 1 - Cut A	3
Placing 1 - Cut B	6
Placing 1 - Cut C	3

Placing Class 2 - Beef

Part	Contestant	Judge
2		3214

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

Placing Class 3 - Pork

Part	Contestant	Judge
3		1324

Placing 3 - Cut A	3
Placing 3 - Cut B	7
Placing 3 - Cut C	2

Placing Class 4 - Retail Cuts

Part	Contestant	Judge
4	3241	2341

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

Placing Sum

Questions on Placing Class 2 (Beef)

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: High Standard	Quality: Low Choice
2	Quality: Average Prime	Quality: Low Select
3	Quality: High Comm.	Quality: High Select
4	Quality: Average Choice	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		4.7
2		3.5
3		3.5
4		2.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
2	Species: Lamb Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
3	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
4	Species: Pork Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
5	Species: Beef Primal: C - Chuck Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	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	1
Meat ID - Points per Retail	1
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
7	Species: Lamb Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
8	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
9	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
10	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls)	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	1
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: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
12	Species: Pork Primal: F - Loin Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
13	Species: Pork Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14	Species: Beef Primal: C - Chuck Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
15	Species: Beef Primal: G - Plate Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	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	1
Meat ID - Points per Retail	1
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: J - Shoulder Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
17	Species: Lamb Primal: L - Spareribs Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
18	Species: Beef Primal: F - Loin Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
19	Species: Beef Primal: D - Flank Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
20	Species: Beef Primal: I - Round Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	1
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: D - Flank Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
22	Species: Beef Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
23	Species: Lamb Primal: K - Side (Belly) Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
24	Species: Beef Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
25	Species: Pork Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	1
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
27	Species: Pork Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
28	Species: Pork Primal: G - Plate Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
29	Species: Beef Primal: C - Chuck Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
30	Species: Lamb Primal: K - Side (Belly) Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	1
Meat ID - Points per Cookery	1

Meat ID 31-35

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	1
Meat ID - Points per Cookery	1

Meat ID 36-40

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	1
Meat ID - Points per Cookery	1

Meat ID Sum

AWS100: Sunday, April 12, 2026