KAROL DARNOWSKI - Clark County 4-H - Seniors - Indiana Area 2 Meat Contest

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Area II Meats Contest
Feb 04, 2025
Seniors

Overall

ID:	2000 - -
Team Name:	Clark County 4-H
Participant Name:	KAROL DARNOWSKI
Individual Rank:	7
Individual Total Score:	246
Team Rank:	3
Team Total Score:	654
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3142	3142

Placing Class 2

Part	Contestant	Judge
2	3421	2413

Placing Class 3

Part	Contestant	Judge
3	1234	3124

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

Part	Contestant	Judge
1	1	3
2	2	2
3	3	2
4	1	3
5	1	3
6	4	4

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	E	E
2	A	B
3	C	D
4	B	A
5	B	C
6	C	C
7	D	D
8	A	D
9	A	A
10	D	D
11	A	A
12	A	A
13	C	C
14	A	A
15	B	B
16	C	C
17	B	B
18	D	D
19	C	D
20	A	E

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: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
2	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
3	Species: Beef Primal: A - Breast Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
4	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
5	Species: Pork Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole) 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
7	Species: Beef Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
8	Species: Beef Primal: E - Ham or Leg Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
9	Species: Lamb Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls)	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
10	Species: Beef Primal: N - Various Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: N - Various Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
12	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
13	Species: Lamb Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
14	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
15	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) 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: N - Various Meats Retail: 77 - Variety - Kidney	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
17	Species: Beef Primal: A - Breast Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
18	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
19	Species: Lamb Primal: J - Shoulder Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	Species: Beef Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: D - Flank Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
22	Species: Lamb Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
23	Species: Lamb Primal: H - Rib or Rack Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
24	Species: Beef Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
25	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: A - Breast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
27	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
28	Species: Beef Primal: N - Various Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
29	Retail: 96 - Smoked/Cured - Rump Portion Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
30	Species: Beef Primal: A - Breast Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: A - Breast Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
32	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
33	Species: Beef Primal: N - Various Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
34	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
35	Species: Pork Primal: J - Shoulder Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion 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 36-40

Part	Contestant	Judge
36	Species: Lamb Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
37	Species: Beef Primal: C - Chuck Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
38	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
39	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
40	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks 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 Sum

184

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Sunday, June 15, 2025