CASH HANSON - Harding County FFA - Meats Evaluation - South Dakota Sturgis CDE

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South Dakota Sturgis CDE
Mar 25, 2026
Meats Evaluation

Overall

ID:	105 - 3 -
Team Name:	Harding County FFA
Participant Name:	CASH HANSON
Individual Rank:	14
Individual Total Score:	284
Team Rank:	3
Team Total Score:	40
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2143	2431

Placing 1 - Cut A	3
Placing 1 - Cut B	2
Placing 1 - Cut C	5

Placing Class 2

Part	Contestant	Judge
2	4321	4213

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

Placing Class 3

Part	Contestant	Judge
3	4213	1243

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

Placing Class 4

Part	Contestant	Judge
4	1234	2143

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

Placing Sum

161

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: Low Prime	Quality: Low Choice
2	Quality: Low Select	Quality: High Choice
3	Quality: Average Choice	Quality: Average Choice
4	Quality: High Comm.	Quality: Average 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	2.5	5.2
2	4.2	1.6
3	1.2	3.8
4	3.8	3.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
2	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
3	Species: Pork Primal: E - Ham or Leg Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
4	Species: Beef Primal: J - Shoulder Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
5	Species: Lamb Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
7	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
8	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
9	Species: Lamb Primal: G - Plate Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
10	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: A - Breast Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
12	Species: Lamb Primal: G - Plate Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
13	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
14	Species: Lamb Primal: K - Side (Belly) Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
15	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) 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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
17	Species: Beef Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
18	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
19	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
20	Species: Beef Primal: J - Shoulder 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

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: Pork Primal: C - Chuck Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
22	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
23	Species: Beef Primal: A - Breast Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
24	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
25	Species: Lamb Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: K - Side (Belly) Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
27	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
28	Species: Beef Primal: K - Side (Belly) Retail: 96 - Smoked/Cured - Rump Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
29	Species: Beef Primal: K - Side (Belly) Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
30	Species: Lamb Primal: F - Loin 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

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: Sunday, April 12, 2026