LOGAN BLAHA - - Meats Judging - Junior - South Dakota 4-H Clover Classic Event

JudgingCard.com Results Events Individual Scorecard

SD 4H Clover Classic - Meats - Junior
Contest by Dr. Chris Bakker
Tabulated by Dr. Philip Urso

Overall

ID:	2000 - -
Team Name:
Participant Name:	LOGAN BLAHA
Individual Rank:	11
Individual Total Score:	123
Team Rank:	1
Team Total Score:	404
View e-Scansheet

Definition

Responses

Score

Class 1 Fresh Hams

Part	Contestant	Judge
1		1324

Placing 1 - Cut A	4
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Class 2 Lamb Double Chops

Part	Contestant	Judge
2		3214

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

Class 3 Smoked Center Cut Ham Slices

Part	Contestant	Judge
3		4123

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

Class 4 Pork Loins

Part	Contestant	Judge
4		3142

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

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
7	Keep

Quality Grading

Part	Contestant	Judge
3	Quality: Low Standard

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

Carcass Grading Total

Written Exam

Part	Contestant	Judge
5	C
14	B
21	A

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
2	A
5	C

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
3	Species: Pork Primal: H - Rib or Rack Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
4	Species: Lamb Primal: I - Round Retail: 86 - Various - Hocks Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
5	Species: Beef Primal: A - Breast Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: B - Brisket Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
7	Species: Pork Primal: C - Chuck Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
8	Species: Lamb Primal: H - Rib or Rack Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
9	Species: Lamb Primal: I - Round Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10	Species: Lamb Primal: E - Ham or Leg Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: D - Flank Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
12	Species: Lamb Primal: B - Brisket Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
13	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: I - Round Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat	Species: Beef Primal: L - Spareribs Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
15	Species: Lamb Primal: A - Breast Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
17	Species: Pork Primal: D - Flank Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
18	Species: Pork Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
19	Species: Beef Primal: K - Side (Belly) Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
20	Species: Lamb Primal: H - Rib or Rack Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: D - Flank Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
22	Species: Lamb Primal: L - Spareribs Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
23	Species: Lamb Primal: L - Spareribs Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
24	Species: Pork Primal: E - Ham or Leg Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
25	Species: Lamb Primal: E - Ham or Leg Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27	Species: Beef Primal: F - Loin Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
28	Species: Pork Primal: A - Breast Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
29	Species: Lamb Primal: D - Flank Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
30	Species: Lamb Primal: J - Shoulder Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Primal: C - Chuck
32	Cookery: Dry or Moist Heat
33	Cookery: Moist Heat
34	Cookery: Dry Heat
35	Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Cookery: Moist Heat
40	Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
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: Saturday, June 20, 2026