HENR JONES - FORSYTH - NILE Meats Evaluation FFA JR - The NILE 4-H/FFA Judging Contests

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The NILE 4-H/FFA Judging Contests
Oct 12, 2026
NILE Meats Evaluation FFA JR

Overall

ID:	60 - 99 -
Team Name:	FORSYTH
Participant Name:	HENR JONES
Individual Rank:	56
Individual Total Score:	201
Team Rank:	9
Team Total Score:	999
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2143	3214

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

Placing Class 2

Part	Contestant	Judge
2	4312	2143

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

Placing Class 3

Part	Contestant	Judge
3	4123	1243

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

Placing Class 4

Part	Contestant	Judge
4	2134	1423

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

Placing Class 5

Placing Class 6

Placing Sum

138

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep
7	Cull
8	Keep
9	Cull
10	Keep
11	Keep
12	Cull
13	Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Standard
2		Quality: Low Choice
3		Quality: High Comm.
4		Quality: Average 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	4.5	2.5
2		4.0
3	2.4	4.0
4	1.7	3.2
5	5.1	3.6
6	2.3

Carcass Grading Total

Written Exam

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: J - Shoulder Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat
3	Primal: I - Round Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat
4	Species: Beef Primal: L - Spareribs Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat
5	Species: Lamb Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: J - Shoulder Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
7	Species: Beef Primal: M - Variety Meats Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
8	Species: Beef Primal: L - Spareribs Retail: 59 - Steaks - Top Loin Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
9	Species: Pork Primal: C - Chuck Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat
10	Species: Lamb Primal: G - Plate Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak 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: Lamb Primal: G - Plate Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
12	Species: Beef Primal: D - Flank Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
13	Species: Pork Primal: G - Plate	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
14	Species: Pork Primal: N - Various Meats Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat
15	Species: Lamb Primal: B - Brisket Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: J - Shoulder Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry Heat
17	Species: Beef Primal: G - Plate Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
18	Species: Lamb Primal: C - Chuck Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat
19	Species: Lamb Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
20	Species: Beef Primal: C - Chuck Retail: 72 - Chops - Rib Chop (Frenched) Cookery: 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: Beef Primal: L - Spareribs Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat
22	Species: Pork Primal: L - Spareribs Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat
23	Species: Lamb Primal: A - Breast Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat
24	Species: Pork Primal: N - Various Meats Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat
25	Species: Beef Primal: N - Various Meats Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 23 - Roasts - Rib Roast (Frenched) 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: Pork Primal: A - Breast Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: J - Shoulder Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
27	Species: Beef Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat
28	Species: Pork Primal: J - Shoulder Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat
29	Species: Beef Primal: N - Various Meats Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat
30	Species: Lamb Primal: A - Breast Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak 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

Part	Contestant	Judge
31	Species: Lamb Primal: N - Various Meats Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
32	Species: Beef Primal: L - Spareribs Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat
33	Species: Pork Primal: G - Plate Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 69 - Chops - Country Style Ribs Cookery: Moist Heat
34	Species: Lamb Primal: G - Plate Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
35	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin 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 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: Friday, November 13, 2026