GEMMAA WENNBERG - LAKEWOOD JR SR - 2026 Meats Evaluation CDE Day 2 - Washington FFA State Convention

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Washington FFA State Convention
May 14, 2026
2026 Meats Evaluation CDE Day 2

Grading

Meat ID

New View

Overall

Placing

Questions

Team Activity

Test/Formulation

ID:	100 - -
Team Name:	LAKEWOOD JR SR
Participant Name:	GEMMAA WENNBERG
Individual Rank:	94
Individual Total Score:	371
Team Rank:	18
Team Total Score:	1695
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2413	4312

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

Placing Class 2

Part	Contestant	Judge
2	1432	3241

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

Placing Class 3

Part	Contestant	Judge
3	4321	2341

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

Placing Class 4

Part	Contestant	Judge
4	3241	4213

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

Placing Class 5

Part	Contestant	Judge
5	1324	1243

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

Placing Class 6

Part	Contestant	Judge
7	3142	4213

Placing 6 - Cut A	3
Placing 6 - Cut B	2
Placing 6 - Cut C	5

Placing Sum

190

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Standard	Quality: High Choice
2	Quality: Average Prime	Quality: High Choice
3	Quality: High Select	Quality: Average Choice
4	Quality: Low Choice	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	2.7	1.6
2	3.3	2.5
3	3.5	1.9
4	2.2	2.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	03	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: E - Ham or Leg Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
2	Species: Beef Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
3	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
4	Species: Beef Primal: I - Round Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
5	Species: Beef Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) 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: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
8	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
9	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
10	Species: Beef Primal: J - Shoulder Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
12	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
13	Species: Lamb Primal: F - Loin Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Beef Primal: C - Chuck Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
15	Species: Beef Primal: I - Round Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast 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: F - Loin Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
17	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
18	Species: Pork Primal: H - Rib or Rack Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
19	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
20	Species: Lamb Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
22	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
23	Species: Pork Primal: F - Loin 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
24	Species: Beef Primal: I - Round Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
25	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
27	Species: Beef Primal: G - Plate Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
28	Species: Lamb Primal: D - Flank Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
29	Species: Pork Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
30	Species: Beef Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast 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 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

Part	Contestant	Judge
1		2143

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

Team Activity - Questions

Part	Contestant	Judge
8		Omit

Team Activity - Questions - Points

Team Activity - Keep/Cull

Part	Contestant	Judge
1		Cull
2		Cull
3		Keep
4		Cull
5		Keep
6		Keep
7		Cull
8		Keep

Team Activity - Keep/Cull Points

1: 6
2: 1
3: 13
4: 7
5: 15
6: 12
7: 2
8: 10

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Saturday, June 20, 2026