KYLIE ROSMOLEN - Savannah - Meats - North Shelby Alumni Invitational Contest

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North Shelby Alumni Invitational Contest
Mar 25, 2026
Meats

Overall

ID:	199 - 99 -
Team Name:	Savannah
Participant Name:	KYLIE ROSMOLEN
Individual Rank:	63
Individual Total Score:	387
Team Rank:	26
Team Total Score:	895
View e-Scansheet

Definition

Responses

Score

T-Bones

Part	Contestant	Judge
1	1243	4123

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

Center Slices

Part	Contestant	Judge
2	1423	4132

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

Pork Blade Steak

Part	Contestant	Judge
3	1342	1324

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

Placing Class 4

Part	Contestant	Judge
4	4213	4123

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

Placing Class 5

Placing Class 6

Placing Sum

186

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	C

Yield Grading

Part	Contestant	Judge
1	3.7	2.9
2	3.7	3.6
3	3.7	5.2
4	3.7	3.1
5	3.7	3.4
6	3.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	02	02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
2	Species: Pork Primal: L - Spareribs Retail: 66 - Chops - Blade Chop	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
3	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
4	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
5	Species: Lamb Primal: I - Round Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender 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: Pork Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion
7	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue
8	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
9	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
10	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast

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: L - Spareribs Retail: 65 - Chops - Arm Chop	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
12	Species: Lamb Primal: I - Round Retail: 66 - Chops - Blade Chop	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
13	Species: Pork Primal: L - Spareribs Retail: 70 - Chops - Loin Chop	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
14	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
15	Species: Pork Primal: L - Spareribs Retail: 18 - Roasts - Leg Roast (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: F - Loin Retail: 90 - Smoked/Cured - Center Slice	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
17	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast
18	Species: Lamb Primal: L - Spareribs Retail: 32 - Roasts - Spareribs	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
19	Species: Beef Primal: C - Chuck Retail: 51 - Steaks - Round Steak	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
20	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Beef Primal: F - Loin 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
22	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
23	Species: Beef Primal: C - Chuck	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)
24	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
25	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney

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: 17 - Roasts - Fresh Side	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
27	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
28	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak	Species: Beef Primal: C - Chuck
29	Species: Beef Primal: I - Round Retail: 80 - Variety - Tongue	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
30	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

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: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)
32	Species: Beef Primal: C - Chuck Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
33	Species: Beef Primal: C - Chuck Retail: 17 - Roasts - Fresh Side	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
34	Species: Pork Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
35	Species: Pork Primal: I - Round Retail: 22 - Roasts - Rib Roast	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
37	Species: Beef Primal: C - Chuck Retail: 49 - Steaks - Porterhouse Steak	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
38	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)
39	Species: Beef Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls)	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
40	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion

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

AWS100: Sunday, April 12, 2026