COLE BANDEROB - HUNTLEY PROJECT - Meat Science - Montana FFA State Convention

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Montana FFA State Convention
Mar 31, 2026
Meat Science

Overall

ID:	58 - -
Team Name:	HUNTLEY PROJECT
Participant Name:	COLE BANDEROB
Individual Rank:	95
Individual Total Score:	300.1
Team Rank:	27
Team Total Score:	1233.2
View e-Scansheet

Definition

Responses

Score

Center Slices

Part	Contestant	Judge
1	1243	1423

Placing 1 - Cut A	3
Placing 1 - Cut B	3
Placing 1 - Cut C	6

Lamb Chops

Part	Contestant	Judge
2	4312	3142

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

Pork Loins

Part	Contestant	Judge
3	2314	4321

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

Ribeyes

Part	Contestant	Judge
4	3421	3412

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

Placing Class 5

Placing Class 6

Placing Sum

152

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Choice	Quality: Low Choice
2	Quality: High Select	Quality: High Choice
3	Quality: Low Prime	Quality: Low Select
4	Quality: Average Choice	Quality: Average Utility
5	Quality: Average Prime	Quality: Low Prime
6	Quality: Low 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	4.6	2.6
2	2.2	4.1
3	3.7	3.8
4	2.4	3.2
5	4.6	2.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

23.1

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: N - Various Meats Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
2	Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
3	Species: Beef Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
4	Species: Pork Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
5	Species: Beef Primal: E - Ham or Leg Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: 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: Pork Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
7	Species: Pork Primal: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
8	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
9	Species: Pork Primal: H - Rib or Rack Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
10	Species: Pork Primal: I - Round Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry 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: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
12	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Pork Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
14	Species: Lamb Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat
15	Species: Lamb Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
17	Species: Beef Primal: H - Rib or Rack Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Pork Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
19	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
20	Species: Beef Primal: G - Plate Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: K - Side (Belly) Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
22	Species: Pork Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
23	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
24	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
25	Species: Pork Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
27	Species: Beef Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
28	Species: Lamb Primal: L - Spareribs Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
29	Species: Lamb Primal: J - Shoulder Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
30	Species: Pork Primal: G - Plate Retail: 73 - Chops - Sirloin Chop Cookery: Dry 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 31-35

Part	Contestant	Judge
31	Species: Lamb Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
32	Species: Pork Primal: G - Plate Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
33	Species: Lamb Primal: D - Flank Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
34	Species: Beef Primal: N - Various Meats Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
35	Species: Beef Primal: M - Variety Meats Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
37	Species: Beef Primal: M - Variety Meats Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
38	Species: Lamb Primal: J - Shoulder Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
39	Species: Beef Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
40	Species: Pork Primal: K - Side (Belly) Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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 Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Team Problem

Part	Contestant	Judge
1		200

Practicum 2

Practicum 3

AWS100: Monday, April 13, 2026