LILLIAN OSTER - Lisbon - Meats Evaluation - North Dakota FFA State CDEs

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North Dakota FFA State CDEs
Jun 01, 2026
Meats Evaluation

Overall

ID:	75 - -
Team Name:	Lisbon
Participant Name:	LILLIAN OSTER
Individual Rank:	59
Individual Total Score:	457
Team Rank:	22
Team Total Score:	875
View e-Scansheet

Definition

Responses

Score

Pork Carcasses

Part	Contestant	Judge
1	2341	2341

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

Hams

Part	Contestant	Judge
2	2431	3421

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

T-Bones

Part	Contestant	Judge
3	1243	4123

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

Beef Carcasses

Part	Contestant	Judge
4	3412	1423

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

Short Loins

Part	Contestant	Judge
5	1324	3124

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

Pork Loins

Part	Contestant	Judge
7	4312	4321

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

Placing Sum

242

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: Low Choice	Quality: Low Choice
2	Quality: High Choice	Quality: High Choice
3	Quality: Average Prime	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	3.7	4.4
2	4.1	5.5
3	4.0	5.9
4	4.3	2.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	01	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
2	Species: Beef Primal: B - Brisket Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
3	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
4	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
5	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist 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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
7	Species: Beef Primal: J - Shoulder Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
8	Species: Lamb Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
9	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
10	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry 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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: A - Breast Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
12	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
13	Species: Lamb Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
15	Species: Lamb Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
17	Species: Pork Primal: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Beef Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
19	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
20	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
22	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
23	Species: Beef Primal: J - Shoulder Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
24	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
25	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
27	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
28	Species: Pork Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
29	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
30	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Species: Pork Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
32	Species: Pork Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
33	Species: Beef Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
34	Species: Lamb Primal: D - Flank Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
35	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Pork Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
37	Species: Pork Primal: I - Round Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
38	Species: Pork Primal: I - Round Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
39	Species: Beef Primal: D - Flank Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
40	Species: Beef Primal: E - Ham or Leg Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

Team Activity

Part	Contestant	Judge
1		4213

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

AWS100: Saturday, June 20, 2026