JASMIE PATTERSON - Sheridan - Meat Evaluation & Technology - Arkansas State CDEs

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Arkansas State CDEs
Apr 02, 2026
Meat Evaluation & Technology

Overall

ID:	225 - 3 -
Team Name:	Sheridan
Participant Name:	JASMIE PATTERSON
Individual Rank:	80
Individual Total Score:	228
Team Rank:	20
Team Total Score:	940
View e-Scansheet

Definition

Responses

Score

Pork CX

Part	Contestant	Judge
1	4312	4321

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

Hams

Part	Contestant	Judge
2	2314	2143

Placing 2 - Cut A	5
Placing 2 - Cut B	2
Placing 2 - Cut C	4

Pork Loins

Part	Contestant	Judge
3	2143	3214

Placing 3 - Cut A	7
Placing 3 - Cut B	2
Placing 3 - Cut C	2

Top Sirloin Steaks

Part	Contestant	Judge
4	3421	1243

Placing 4 - Cut A	2
Placing 4 - Cut B	5
Placing 4 - Cut C	2

T-bone steaks

Part	Contestant	Judge
5	4213	3142

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

Ribeye Steaks

Part	Contestant	Judge
7	3124	4213

Placing 6 - Cut A	5
Placing 6 - Cut B	4
Placing 6 - Cut C	3

Placing Sum

161

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: High Choice
3		Quality: Low Choice
4		Quality: High 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	3.7	2.8
2	1.5	3.3
3	4.1	2.4
4	2.7	2.3

Carcass Grading Total

Written Exam

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

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	D	A
4	B	D
5	C	D
6	C	C
7	A	D
8	E	A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
3	Species: Lamb Primal: K - Side (Belly) Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
4	Species: Pork Primal: J - Shoulder Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
5	Species: Pork Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7	Species: Pork Primal: J - Shoulder Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
8	Species: Beef Primal: A - Breast Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
9	Species: Beef Primal: H - Rib or Rack Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
10	Species: Pork Primal: L - Spareribs Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop 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: C - Chuck Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
13	Species: Beef Primal: I - Round Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
14	Species: Lamb Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
15	Species: Pork Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: D - Flank Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
17	Species: Lamb Primal: A - Breast Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
18	Species: Pork Primal: B - Brisket Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
19	Species: Pork Primal: B - Brisket Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
20	Species: Lamb Primal: C - Chuck Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off 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: Pork Primal: F - Loin Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
22	Species: Lamb Primal: B - Brisket Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
23	Species: Lamb Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
24	Species: Beef Primal: E - Ham or Leg Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
25	Species: Lamb Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
27	Species: Lamb Primal: J - Shoulder Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
28	Species: Beef Primal: J - Shoulder Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
29	Species: Pork Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
30	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast 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 31-35

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

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