EMMETT COLLINS - Hardin County Junior 1 - 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:	1007 - 2 - 0
Team Name:	Hardin County Junior 1
Participant Name:	EMMETT COLLINS
Individual Rank:	42
Individual Total Score:	213
Team Rank:	2
Team Total Score:	1181
View e-Scansheet

Definition

Responses

Score

Class 1 - Beef Carcass

Part	Contestant	Judge
1	4123	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	1234	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	1342	1234

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

Class 5 - Bacon

Part	Contestant	Judge
5	1342	4213

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

Class 6 - Blade Chop

Part	Contestant	Judge
7	1243	4213

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

Placing Sum

183

Questions

Part	Contestant	Judge
1	A	C
2	C	D
3	D	A
4	A	C
5	C	A
6	A	D
7	B	B
8	C	D
9	D	B
10	A	C
11	A	A
12	B	D
13	D	C
14	C	D
15	B	D
16	B	C
17	C	A
18	A	D
19	C	A
20	A	D
21	A	C
22	B	A
23	D	B
24	B	B
25	D	D
26		C
27	D	B
28	A	D
29	C	D
30	D	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
2	Species: Lamb Primal: J - Shoulder Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
3	Species: Beef Primal: G - Plate Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
4	Species: Beef Primal: K - Side (Belly) Retail: 05 - Roasts - Back Ribs Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
5	Species: Pork Primal: N - Various Meats Retail: 01 - Roasts - American Style Cookery: Dry or 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: Lamb Primal: M - Variety Meats Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
7	Species: Beef Primal: M - Variety Meats Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8	Species: Pork Primal: K - Side (Belly) Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
9	Species: Pork Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10	Species: Lamb Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist 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	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: C - Chuck Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
12	Species: Beef Primal: F - Loin Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
13	Species: Pork Primal: M - Variety Meats Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
14	Species: Beef Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
15	Species: Pork Primal: E - Ham or Leg Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) 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: Beef Primal: C - Chuck Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
17	Species: Beef Primal: A - Breast Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
18	Species: Pork Primal: C - Chuck	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
19		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	Retail: 04 - Roasts - Arm Roast (Bnls)	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
22		Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
23		Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
24		Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
25		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		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