KIRBY DOYLE - Montgomery County Junior - Junior - Iowa 4-H State Meat Judging Contest

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Iowa 4-H State Meat Judging Contest
Nov 07, 2026
Junior

Meat ID

Overall

Placing

Questions

ID:	1009 - 3 -
Team Name:	Montgomery County Junior
Participant Name:	KIRBY DOYLE
Individual Rank:	41
Individual Total Score:	254
Team Rank:	4
Team Total Score:	1093
View e-Scansheet

Definition

Responses

Score

Class 1 - Beef Carcass

Part	Contestant	Judge
1	3421	3421

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

Class 2 - Pork Center Cut Loins

Part	Contestant	Judge
2	1243	3412

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

Class 3 - Ribeye Steaks

Part	Contestant	Judge
3	1243	2431

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

Class 4 - Ham

Part	Contestant	Judge
4	3241	1234

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

Class 5 - Bacon

Part	Contestant	Judge
5	4321	4213

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

Class 6 - Blade Chop

Part	Contestant	Judge
7	4123	4213

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

Placing Sum

215

Questions

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

Written Exam - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
2	Species: Pork Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
3	Species: Lamb Primal: C - Chuck Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
4	Species: Lamb Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
5	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat

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

Meat ID 6-10

Part	Contestant	Judge
6		Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
7		Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8		Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
9		Species: Beef Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10		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	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11		Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
12		Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
13		Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
14		Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
15	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: J - Shoulder Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat

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

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
17	Species: Beef Primal: D - Flank Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
18	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
19	Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
20		Species: Lamb 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	2
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
22	Species: Lamb Primal: G - Plate Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
23	Species: Lamb Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
25	Species: Beef Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat

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

Meat ID 26-30

Part	Contestant	Judge
26	Primal: C - Chuck	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
27		Species: Lamb Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
28		Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
29		Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
30		Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat

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

Meat ID Sum

AWS100: Thursday, November 12, 2026