KALEB PARMELEE - Ripon - Meats - Northeast Wisconsin Virtual CDE Invitational

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Northeast Wisconsin Virtual CDE Invitational
Jan 21, 2025
Meats

Overall

ID:	215 - -
Team Name:	Ripon
Participant Name:	KALEB PARMELEE
Individual Rank:	100
Individual Total Score:	158
Team Rank:	19
Team Total Score:	571
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4231	4213

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

Placing Class 2

Part	Contestant	Judge
2	2341	3214

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

Placing Class 3

Part	Contestant	Judge
3	3142	4312

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

Placing Class 4

Part	Contestant	Judge
4	1324

Placing Class 5

Part	Contestant	Judge
5	2143

Placing Class 6

Part	Contestant	Judge
7	3412

Placing Sum

125

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
7	Cull
9	Keep
11	Keep
12	Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Prime
2	Quality: High Utility
3	Quality: Low Choice
4	Quality: Low Comm.
5	Quality: Average Choice
6	Quality: High Standard

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	1.9
2	2.8
3	3.7
4	5.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
2	C
3	D
4	A
5	B
7	E
8	C

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: E - Ham or Leg Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
2	Species: Pork	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
3	Species: Lamb Primal: B - Brisket Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
4	Species: Pork Primal: K - Side (Belly) Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
5	Species: Beef Primal: I - Round Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: K - Side (Belly) Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
7	Species: Lamb Primal: A - Breast Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
8	Species: Pork Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
9	Species: Beef Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
10	Species: Pork Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: K - Side (Belly) Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
12	Species: Pork Primal: G - Plate Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat
13	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14	Species: Pork Primal: I - Round Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
15	Species: Lamb Primal: F - Loin Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
17	Species: Beef Primal: H - Rib or Rack Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
18	Species: Pork Primal: M - Variety Meats Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
19	Species: Lamb Primal: E - Ham or Leg Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
20	Species: Pork Primal: L - Spareribs Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin 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: Beef Primal: B - Brisket Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: E - Ham or Leg Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
23	Species: Lamb Primal: I - Round Retail: 85 - Various - Ground Pork Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
24	Species: Pork Primal: K - Side (Belly) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
25	Species: Beef Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole) 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

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

Part	Contestant	Judge
1	22

Reasons 2

Part	Contestant	Judge
2	42

Reasons 3

Part	Contestant	Judge
1	52

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Saturday, August 2, 2025