CARLYV VALNES - Selby Area FFA - Meat Evaluation - South Dakota Lemmon CDE

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South Dakota Lemmon CDE
Mar 30, 2026
Meat Evaluation

Overall

ID:	106 - 3 -
Team Name:	Selby Area FFA
Participant Name:	CARLYV VALNES
Individual Rank:	13
Individual Total Score:	249
Team Rank:	3
Team Total Score:	892
View e-Scansheet

Definition

Responses

Score

Rib Chops

Part	Contestant	Judge
1	2431	3412

Placing 1 - Cut A	4
Placing 1 - Cut B	3
Placing 1 - Cut C	5

Lamb Rib Chops

Part	Contestant	Judge
2	2134	2413

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

T Bone

Part	Contestant	Judge
3	3241	2341

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

Bone-IN Rib Eye

Part	Contestant	Judge
4	4213	4123

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

Placing Sum

158

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1		Quality: High Choice
2		Quality: High Choice
3		Quality: High Choice
4		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		3.1
2		3.7
3		3.2
4		3.5

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: K - Side (Belly) Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
2	Species: Beef Primal: K - Side (Belly) Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
3	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
4	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
5	Species: Lamb Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) 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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
7	Species: Beef Primal: L - Spareribs Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
8	Species: Pork Primal: G - Plate Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
9	Species: Lamb Primal: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
10	Species: Pork Primal: K - Side (Belly) Retail: 68 - Chops - Butterflied Chop (Bnls) 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
12	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Beef Primal: J - Shoulder Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
14	Species: Pork Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
15	Species: Beef Primal: K - Side (Belly) Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast 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: Beef Primal: B - Brisket Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
17	Species: Beef Primal: K - Side (Belly) Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Beef Primal: I - Round Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
19	Species: Beef Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
20	Species: Beef Primal: K - Side (Belly) Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: K - Side (Belly) Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
22	Species: Beef Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
23	Species: Pork Primal: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
24	Species: Pork Primal: K - Side (Belly) Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
25	Species: Pork Primal: K - Side (Belly) Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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: I - Round Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
27	Species: Beef Primal: I - Round Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
28	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
29	Species: Pork Primal: K - Side (Belly) Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
30	Species: Lamb Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets 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 Sum

AWS100: Sunday, April 12, 2026