ALEXIS UFFELMAN - BIG HORN - NILE Meats Evaluation FFA SR - 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 SR

Overall

ID:	29 - 11 -
Team Name:	BIG HORN
Participant Name:	ALEXIS UFFELMAN
Individual Rank:	66
Individual Total Score:	257
Team Rank:	15
Team Total Score:	1054
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2134	3214

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

Placing Class 2

Part	Contestant	Judge
2	1234	2143

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

Placing Class 3

Part	Contestant	Judge
3	3421	1243

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

Placing Class 4

Part	Contestant	Judge
4	1234	1423

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

Placing Class 5

Part	Contestant	Judge
5	3241

Placing Class 6

Part	Contestant	Judge
7	2143

Placing Sum

164

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Standard
2	Quality: High Choice	Quality: Low Choice
3	Quality: Low Choice	Quality: High Comm.
4	Quality: High Select	Quality: Average Choice
5	Quality: Low Select	Quality: Average Choice
6	Quality: High 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

Part	Contestant	Judge
1	2.1	2.5
2	1.5	4.0
3	4.8	4.0
4	5.2	3.2
5	3.4	3.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: B - Brisket Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
2	Species: Pork Primal: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat
3	Species: Lamb Primal: J - Shoulder Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat
4	Species: Beef Primal: K - Side (Belly) Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat
5	Species: Pork Primal: H - Rib or Rack Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry 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: Beef Primal: A - Breast Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
7	Species: Pork Primal: D - Flank Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
8	Species: Beef Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
9	Species: Lamb Primal: I - Round Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat
10	Species: Lamb Primal: E - Ham or Leg Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry 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: Beef Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
12	Species: Beef Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
13	Species: Lamb Primal: M - Variety Meats Retail: 88 - Various - Shank Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
14	Species: Beef Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat
15	Species: Lamb Primal: L - Spareribs Retail: 11 - Roasts - Center Loin Roast Cookery: Moist 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: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry Heat
17	Species: Beef Primal: L - Spareribs Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
18	Species: Pork Primal: D - Flank Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat
19	Species: Lamb Primal: C - Chuck Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
20	Species: Beef Primal: E - Ham or Leg Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry 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: Lamb Primal: G - Plate Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat
22	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat
23	Species: Beef Primal: I - Round Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat
24	Species: Lamb Primal: A - Breast Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat
25	Species: Pork Primal: N - Various Meats Retail: 80 - Variety - Tongue 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: D - Flank Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: J - Shoulder Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
27	Species: Beef Primal: C - Chuck Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat
28	Species: Pork Primal: E - Ham or Leg Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat
29	Species: Beef Primal: K - Side (Belly) Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat
30	Species: Lamb Primal: L - Spareribs Retail: 87 - Various - Sausage Link/Pattie 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: Pork Primal: J - Shoulder Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
32	Species: Beef Primal: M - Variety Meats Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat
33	Species: Pork Primal: L - Spareribs Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 69 - Chops - Country Style Ribs Cookery: Moist Heat
34	Species: Pork Primal: K - Side (Belly) Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
35	Species: Lamb Primal: J - Shoulder Retail: 60 - Steaks - Top Loin (Bnls) Steak 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: B - Brisket Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat
37	Species: Pork Primal: E - Ham or Leg Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist Heat
38	Species: Lamb Primal: I - Round
39	Species: Pork Primal: I - Round Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat
40	Species: Beef Primal: B - Brisket Retail: 11 - Roasts - Center Loin 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 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: Thursday, November 12, 2026