BRENTON WELKER - MISSION VALLEY - 2025 Western District Meats - Montana Western District CDEs

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Montana Western District CDEs
Jan 30, 2025
2025 Western District Meats

Overall

ID:	48 - 99 -
Team Name:	MISSION VALLEY
Participant Name:	BRENTON WELKER
Individual Rank:	46
Individual Total Score:	228
Team Rank:	6
Team Total Score:	1135
View e-Scansheet

Definition

Responses

Score

Lamb Blade Chop

Part	Contestant	Judge
1	1342	4321

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

Pork Blade Chop

Part	Contestant	Judge
2	3412	1342

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

Short Loin Beef Steak

Part	Contestant	Judge
3	1423	2143

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

Smoked German Sausage

Part	Contestant	Judge
4	2431	3124

Placing 4 - Cut A	2
Placing 4 - Cut B	4
Placing 4 - Cut C	7

Placing Class 5

Placing Class 6

Placing Sum

128

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	2.5	2.7
2	1.0	3.5
3	4.6	2.8
4	3.0	4.1

Carcass Grading Total

Written Exam

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

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: A - Breast Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
2	Species: Beef Primal: D - Flank Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
3	Species: Beef Primal: K - Side (Belly) Retail: 12 - Roasts - Center Rib Roast	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
4	Species: Pork Primal: A - Breast Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
5	Species: Pork Primal: E - Ham or Leg Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: C - Chuck Retail: 47 - Steaks - Flank Steak
7	Species: Beef Primal: F - Loin Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
8	Species: Beef Primal: M - Variety Meats Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
9	Species: Pork Primal: G - Plate Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
10	Species: Beef Primal: L - Spareribs Retail: 91 - Smoked/Cured - Ham (Bnls)	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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
12	Species: Beef Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
13	Species: Lamb Primal: K - Side (Belly) Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
14	Species: Beef Primal: K - Side (Belly) Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
15	Species: Lamb Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half 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: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
17	Species: Pork Primal: F - Loin Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Lamb Primal: B - Brisket Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
18	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
19	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
20	Species: Pork Primal: D - Flank Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: E - Ham or Leg Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
22	Species: Lamb Primal: K - Side (Belly) Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
23	Species: Pork Primal: E - Ham or Leg Retail: 47 - Steaks - Flank Steak	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
24	Species: Pork Primal: M - Variety Meats Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
25	Species: Beef Primal: F - Loin Retail: 83 - Various - Cubed Steak	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	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: E - Ham or Leg Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
27	Species: Beef Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
28	Species: Lamb Primal: E - Ham or Leg Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
29	Species: Beef Primal: E - Ham or Leg Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
30	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist 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 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: Friday, June 13, 2025