GAGE NIDA - CHEYENNE - MEATS - OPSU Interscholastics

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OPSU Interscholastics
Nov 09, 2026
MEATS

Overall

ID:	74 - 4 - 0
Team Name:	CHEYENNE
Participant Name:	GAGE NIDA
Individual Rank:	54
Individual Total Score:	150
Team Rank:	11
Team Total Score:	869
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		4312

Placing 1 - Cut A	4
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Placing Class 2

Part	Contestant	Judge
2		3124

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

Placing Class 3

Part	Contestant	Judge
3		1234

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

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: Beef Primal: L - Spareribs Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
2	Species: Beef Primal: L - Spareribs Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat
3	Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
4	Species: Beef Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
5	Species: Beef Primal: B - Brisket Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Species: Beef Primal: C - Chuck Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8	Species: Lamb Primal: A - Breast Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
9	Species: Beef Primal: D - Flank Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
10	Species: Pork	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: N - Various Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
12		Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
13	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
14	Species: Pork Primal: J - Shoulder Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
15	Species: Beef Primal: B - Brisket Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16		Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
17		Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
18		Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
19		Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
20		Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
22	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
23		Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
24		Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
25		Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
27		Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
28		Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
29		Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
30	Species: Lamb Primal: A - Breast Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 31-35

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 36-40

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
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

AWS100: Thursday, November 12, 2026