BRACYN HASTIG - BAKER - Meat Evaulation - Montana Cowtown CDEs

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Montana Cowtown CDEs
Feb 07, 2025
Meat Evaulation

Overall

ID:	4 - -
Team Name:	BAKER
Participant Name:	BRACYN HASTIG
Individual Rank:	40
Individual Total Score:	274
Team Rank:	6
Team Total Score:	1326
View e-Scansheet

Definition

Responses

Score

Bacon

Part	Contestant	Judge
1	4213	4213

Placing 1 - Cut A	2
Placing 1 - Cut B	4
Placing 1 - Cut C	5

Loin Chops

Part	Contestant	Judge
2	1342	1342

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

Ribeye

Part	Contestant	Judge
3	3214	2314

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

Porterhouse

Part	Contestant	Judge
4	1432	1432

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

Placing Class 5

Placing Class 6

Placing Sum

197

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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		1.3
3		4.5
4		1.9
5		2.4

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	D	A
2	C	A
3	A	C
4	A	D
5	B	D
6	D	D
7	C	B
8	C	B
9	A	D
10	C	A
11	B	B
12	B	B
13	D	C
14	B	D
15	B	B
16	A	B
17	B	B
18	A	C
19	C	B
20	D	D
21	B	D
22	C	C
23	B	B
24	D	D
25	D	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: Beef Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
2	Species: Lamb Primal: N - Various 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: 80 - Variety - Tongue	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
4	Species: Pork Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
5	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
7		Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
8		Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
9		Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
10		Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone 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 11-15

Part	Contestant	Judge
11		Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
12		Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
13		Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14		Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
15		Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail 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 16-20

Part	Contestant	Judge
16		Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
17		Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
18		Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
19		Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
20		Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed 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 21-25

Part	Contestant	Judge
21		Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
22		Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
23		Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
24		Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
25		Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
27		Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
28		Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
29		Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
30		Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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 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: Saturday, June 14, 2025