BROOKLYN POE - Eastbrook Individual - FFA Senior Meat Judging - Tri-County Meats Judging and MQ&P Invitational

JudgingCard.com Results Events Individual Scorecard

Tri-County Meats Judging and MQ&P Invitational
Feb 01, 2025
FFA Senior Meat Judging

Overall

ID:	1002 - -
Team Name:	Eastbrook Individual
Participant Name:	BROOKLYN POE
Individual Rank:	4
Individual Total Score:	457
Team Rank:	4
Team Total Score:	497
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Bacon

Part	Contestant	Judge
1	1342	4132

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

Placing Class 2 - T-Bone/Porterhouse Steaks

Part	Contestant	Judge
2	2341	2341

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

Placing Class 3 - Lamb Loin Chops

Part	Contestant	Judge
3	2314	2341

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

Placing Class 4 - Pork Chops

Part	Contestant	Judge
4	1423	2341

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

Placing Class 5 - Beef Carcass

Part	Contestant	Judge
5	1423	4123

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

Placing Class 6

Placing Sum

214

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Cull
7	Keep
8	Keep
9	Keep
10	Cull
12	Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: High Utility
2	Quality: High Standard	Quality: High Select
3	Quality: High Comm.	Quality: Low Select
4	Quality: Low Select	Quality: High Comm.

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	2.6	2.1
2	2.5	2.4
3	3.7	3.9
4	2.1	1.5
5	3.0	3.2
6	4.3	4.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	10

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	D	A
2	C	C
3	D	D
4	B	D
5	D	A
6	B	B

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
2	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
3	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
4	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
5	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
7	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
8	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
9	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
10	Species: Beef Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Species: Pork Primal: K - Side (Belly) Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
13	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
14	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
15	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs 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: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
17	Species: Pork Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
18	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
19	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
20	Species: Pork Primal: E - Ham or Leg 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

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: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
22	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
24	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
25	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
27	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
28	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
29	Species: Pork Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
30	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) 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 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

130

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Part	Contestant	Judge
1	Cull	Cull
2	Keep	Cull
3	Keep	Keep
4	Keep	Keep
5	Cull	Cull
6	Keep	Keep
7	Cull	Cull
8	Cull	Keep

Team Activity - Keep/Cull Points

1: 00
2: 00
3: 15
4: 15
5: 00
6: 10
7: 00
8: 10

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Sunday, June 15, 2025