CERENITY HJORTH - Augusta - 2025 KMON FFA Meats - Montana KMON FFA/4-H Judging Contests

JudgingCard.com Results Events Individual Scorecard

Montana KMON FFA/4-H Judging Contests
Jan 15, 2025
2025 KMON FFA Meats

Overall

ID:	2 - -
Team Name:	Augusta
Participant Name:	CERENITY HJORTH
Individual Rank:	30
Individual Total Score:	281
Team Rank:	7
Team Total Score:	1162
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2431	2314

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

Placing Class 2

Part	Contestant	Judge
2	4132	2341

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

Placing Class 3

Part	Contestant	Judge
3	1432	3412

Placing 3 - Cut A	2
Placing 3 - Cut B	4
Placing 3 - Cut C	6

Placing Class 4

Part	Contestant	Judge
4	2143	4213

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

Placing Class 5

Placing Class 6

Placing Sum

148

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Comm.
2		Quality: High Choice
3		Quality: High Select
4		Quality: Low Choice
5		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	4.7	2.1
2	3.6	3.5
3	4.3	1.6
4	5.9	3.0
5	4.8	4.2

Carcass Grading Total

Written Exam

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

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: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
2	Species: Beef Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
3	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
4	Species: Beef Primal: B - Brisket Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
5	Species: Lamb Primal: E - Ham or Leg Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank 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: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
7	Species: Beef Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
8	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
9	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
10	Species: Pork Primal: K - Side (Belly) Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	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	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
12	Species: Beef Primal: K - Side (Belly) Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
13	Species: Pork Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
14	Species: Pork Primal: A - Breast Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
15	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
17	Species: Beef Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
18	Species: Beef Primal: E - Ham or Leg Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
19	Species: Beef Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
20	Species: Lamb Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	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	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
22	Species: Lamb Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
23	Species: Lamb Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat
24	Species: Beef Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
25	Species: Pork Primal: I - Round Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
27	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
28	Species: Beef Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
29	Species: Pork Primal: J - Shoulder Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
30	Species: Beef Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	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

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: Sunday, June 15, 2025