OWEN**A* TERKILDSENGP - Philip - Meat Evaluation - South Dakota Lyman CDE

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South Dakota Lyman CDE
Mar 25, 2026
Meat Evaluation

Overall

ID:	51 - 3 -
Team Name:	Philip
Participant Name:	OWEN*A TERKILDSENGP
Individual Rank:	19
Individual Total Score:	217
Team Rank:	3
Team Total Score:	908
View e-Scansheet

Definition

Responses

Score

Blade Steaks

Part	Contestant	Judge
1	3214	4213

Placing 1 - Cut A	3
Placing 1 - Cut B	3
Placing 1 - Cut C	4

Loin Chops

Part	Contestant	Judge
2	1432	4231

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

Bone In Ribeye

Part	Contestant	Judge
3	1234	1234

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

Bone In Top Loin Steaks

Part	Contestant	Judge
4	3421	2341

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

Placing Sum

139

Questions on Placing Classes

Part	Contestant	Judge
1	3	1
2	2	2
3	4	3
4	2	4
5	1	1
6	1
7	1

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: High Prime	Quality: High Select
2	Quality: Average Choice	Quality: Average Choice
3		Quality: Average Choice
4		Quality: High 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	1.3	3.0
2	2.2	2.6
3	4.5	2.9
4	2.1	2.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: C - Chuck Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
2	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
3	Species: Beef Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
4	Species: Beef Primal: G - Plate Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
5	Species: Pork Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) 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: Beef Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7	Species: Beef Primal: N - Various Meats Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
8	Species: Beef Primal: E - Ham or Leg Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
9	Species: Pork Primal: F - Loin Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
10	Species: Lamb Primal: L - Spareribs Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets 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: B - Brisket Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
12	Species: Beef Primal: A - Breast Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
13	Species: Lamb Primal: G - Plate Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
14	Species: Pork Primal: D - Flank Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Lamb Primal: D - Flank Retail: 42 - Steaks - Blade Steak 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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: A - Breast Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
17	Species: Beef Primal: M - Variety Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
18	Species: Lamb Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
20	Species: Pork Primal: E - Ham or Leg Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop 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: C - Chuck Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
22	Species: Beef Primal: A - Breast Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
23	Species: Pork Primal: K - Side (Belly) Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
24	Species: Lamb Primal: G - Plate Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
25	Species: Beef Primal: L - Spareribs Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: C - Chuck Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
27	Species: Lamb Primal: J - Shoulder Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
28	Species: Pork Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
29	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
30	Species: Lamb Primal: J - Shoulder Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	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 31-35

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

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