ALEX NEWMAN - Dora - Meats - Missouri South Central District CDEs

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Missouri South Central District CDEs
Mar 31, 2026
Meats

Overall

ID:	252 - 99 -
Team Name:	Dora
Participant Name:	ALEX NEWMAN
Individual Rank:	54
Individual Total Score:	213
Team Rank:	15
Team Total Score:	665
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4312	4123

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

Placing Class 2

Part	Contestant	Judge
2	2314	1324

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

Placing Class 3

Part	Contestant	Judge
3	1234	2314

Placing 3 - Cut A	2
Placing 3 - Cut B	6
Placing 3 - Cut C	4

Placing Class 4

Part	Contestant	Judge
4	3142	4321

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

Placing Class 5

Placing Class 6

Placing Sum

151

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Average Prime
2		Quality: Average Choice
3		Quality: High Standard
4		Quality: High Choice
5		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	1.5	4.3
2	2.4	2.8
3	3.3	2.3
4	4.2	2.8
5	5.1	3.1

Carcass Grading Total

Written Exam

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: A - Breast Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast
2	Species: Pork Primal: B - Brisket Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
3	Species: Lamb Primal: C - Chuck Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
4	Species: Lamb Primal: H - Rib or Rack Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)
5	Species: Beef Primal: D - Flank 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank
7	Species: Beef Primal: A - Breast Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
8	Species: Beef Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
9	Species: Beef Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
10	Species: Beef Primal: J - Shoulder Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
12	Species: Beef Primal: J - Shoulder Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
13	Species: Beef Primal: A - Breast Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)
14	Species: Pork Primal: I - Round Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
15	Species: Pork Primal: D - Flank Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm 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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: F - Loin Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs
17	Species: Beef Primal: G - Plate Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
18	Species: Beef Primal: C - Chuck Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
19	Species: Beef Primal: D - Flank Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
20	Species: Beef Primal: C - Chuck Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: J - Shoulder Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
22	Species: Beef Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast
23	Species: Beef Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
24	Species: Beef Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
25	Species: Beef Primal: N - Various Meats Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: B - Brisket Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
27	Species: Beef Primal: E - Ham or Leg Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
28	Species: Beef Primal: D - Flank Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
29	Species: Beef Primal: B - Brisket Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style
30	Species: Beef Primal: K - Side (Belly) Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off 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 31-35

Part	Contestant	Judge
31	Species: Pork Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
32	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
33	Species: Beef Primal: D - Flank Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
34	Species: Beef Primal: A - Breast Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
35	Species: Beef Primal: J - Shoulder Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: K - Side (Belly) Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
37	Species: Beef Primal: J - Shoulder Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
38	Species: Beef Primal: A - Breast Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style
39	Species: Beef Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
40	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon

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