JERSEY WURTZ - Clifton-Clyde - NCD Meats - Greenhand - Kansas North Central District Meats Evaluation

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Kansas North Central District Meats Evaluation
Nov 10, 2026
NCD Meats - Greenhand

Overall

ID:	30 - 2 -
Team Name:	Clifton-Clyde
Participant Name:	JERSEY WURTZ
Individual Rank:	69
Individual Total Score:	21
Team Rank:	14
Team Total Score:	131
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		1342

Placing 1 - Cut A	2
Placing 1 - Cut B	5
Placing 1 - Cut C	3

Placing Class 2

Part	Contestant	Judge
2		2143

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

Placing Class 3

Part	Contestant	Judge
3		2134

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

Placing Class 4

Part	Contestant	Judge
4		4132

Placing 4 - Cut A	5
Placing 4 - Cut B	3
Placing 4 - Cut C	2

Placing Class 5

Part	Contestant	Judge
5		3214

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

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Average Choice
2		Quality: Low Choice
3		Quality: Low Choice
4		Quality: High Select

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		4.9
2		3.5
3		3.3
4		4.0

Carcass Grading Total

Written Exam

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: D - Flank Retail: 39 - Roasts - Top Round Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
3	Species: Lamb Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
4	Species: Beef Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
5	Species: Lamb Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast 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 6-10

Part	Contestant	Judge
6	Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
7	Species: Lamb Primal: C - Chuck Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
8	Species: Pork Primal: M - Variety Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
9	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
10	Species: Pork Primal: M - Variety Meats Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: D - Flank Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
12	Species: Lamb Primal: K - Side (Belly) Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
13	Species: Lamb Primal: D - Flank Retail: 32 - Roasts - Spareribs	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
15	Species: Pork Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse 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: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
17		Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
18		Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
19		Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
20		Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 21-25

Part	Contestant	Judge
21		Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
22		Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
23		Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24		Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
25		Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (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 26-30

Part	Contestant	Judge
26		Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
27		Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
28		Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
29		Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
30		Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
32		Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
33		Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) 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 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: Thursday, November 12, 2026