GAVIN SCHABEN - Missouri FFA Association - Meats - R-VI FFA Aggie Days

JudgingCard.com Results Events Individual Scorecard

R-VI FFA Aggie Days
Mar 28, 2026
Meats

Overall

ID:	0 - 99 -
Team Name:	Missouri FFA Association
Participant Name:	GAVIN SCHABEN
Individual Rank:	41
Individual Total Score:	322
Team Rank:	15
Team Total Score:	322
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2431	1243

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

Placing Class 2

Part	Contestant	Judge
2	4312	3124

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

Placing Class 3

Part	Contestant	Judge
3	4312	1432

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

Placing Class 4

Part	Contestant	Judge
4	3421	2431

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

Placing Class 5

Placing Class 6

Placing Sum

164

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Prime	Quality: High Choice
2	Quality: High Choice	Quality: Low Prime
3	Quality: Low Choice	Quality: High Select
4	Quality: Average Choice	Quality: Average Choice
5	Quality: Low 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	2.1	4.5
2	2.2	3.8
3	2.3	2.7
4	1.7	3.3
5	2.4	3.0

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	02	08

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: C - Chuck Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
2	Species: Lamb Primal: G - Plate Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
3	Species: Lamb Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
4	Species: Lamb Primal: E - Ham or Leg Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
5	Species: Lamb Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
7	Species: Lamb Primal: D - Flank Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
8	Species: Beef Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 11 - Roasts - Center Loin Roast
9	Species: Lamb Primal: G - Plate Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 39 - Roasts - Top Round Roast
10	Species: Lamb Primal: K - Side (Belly) Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop

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: Lamb Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
12	Species: Lamb Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
13	Species: Lamb Primal: G - Plate Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
14	Species: Lamb Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
15	Species: Lamb Primal: G - Plate Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (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: Lamb Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
17	Species: Lamb Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
18	Species: Lamb Primal: D - Flank Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
19	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
20	Species: Lamb Primal: E - Ham or Leg Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top 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: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 65 - Chops - Arm Chop
22	Species: Pork Primal: G - Plate Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
23	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
24	Species: Lamb Primal: C - Chuck Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
25	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop

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: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
27	Species: Lamb Primal: E - Ham or Leg Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 88 - Various - Shank
28	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)
29	Species: Lamb Primal: G - Plate Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
30	Species: Pork Primal: E - Ham or Leg Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	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 31-35

Part	Contestant	Judge
31	Species: Lamb Primal: G - Plate Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
32	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
33	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
34	Species: Lamb Primal: G - Plate Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
35	Species: Lamb Primal: E - Ham or Leg Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 31 - Roasts - Sirloin Half

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: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
37	Species: Lamb Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
38	Species: Beef Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style
39	Species: Beef Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
40	Species: Beef Primal: E - Ham or Leg Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style

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: Monday, April 13, 2026