KINLEY MILLER - Carter County - Meat Evaulation - Montana Cowtown CDEs

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Montana Cowtown CDEs
Feb 07, 2025
Meat Evaulation

Overall

ID:	68 - -
Team Name:	Carter County
Participant Name:	KINLEY MILLER
Individual Rank:	34
Individual Total Score:	293
Team Rank:	7
Team Total Score:	1208
View e-Scansheet

Definition

Responses

Score

Bacon

Part	Contestant	Judge
1	4231	4213

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

Loin Chops

Part	Contestant	Judge
2	1432	1342

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

Ribeye

Part	Contestant	Judge
3	2314	2314

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

Porterhouse

Part	Contestant	Judge
4	4132	1432

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

Placing Class 5

Placing Class 6

Placing Sum

189

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Choice	Quality: High Standard
2	Quality: Average Prime	Quality: Average Choice
3	Quality: Average Comm.	Quality: High Comm.
4	Quality: Average Choice	Quality: Average Choice
5	Quality: High Prime	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	1.5	2.6
2	3.7	1.3
3	4.3	4.5
4	5.8	1.9
5	3.5	2.4

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	D	A
2	B	A
3	A	C
4	B	D
5	C	D
6	D	D
7	C	B
8	B	B
9	C	D
10	C	A
11	A	B
12	C	B
13	A	C
14	C	D
15	A	B
16	A	B
17	C	B
18	B	C
19	C	B
20	D	D
21	B	D
22	C	C
23	C	B
24	B	D
25	A	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: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
2	Species: Beef Primal: D - Flank Retail: 21 - Roasts - Petite Tender 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 Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
4	Species: Pork Primal: D - Flank Retail: 97 - Smoked/Cured - Shank Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
5	Species: Pork Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist 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 Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
7	Species: Beef Primal: G - Plate Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
8	Species: Pork Primal: C - Chuck Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
9	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
10	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak	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: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
12	Species: Pork 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
13	Species: Pork Primal: H - Rib or Rack Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14	Species: Lamb Primal: D - Flank Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
15	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	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: Lamb Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
17	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
18	Species: Pork Primal: D - Flank Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
19	Species: Lamb Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
20	Species: Lamb Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	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: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
22	Species: Pork Primal: N - Various Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
23	Species: Pork Primal: M - Variety Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: B - Brisket Retail: 39 - Roasts - Top Round Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
25	Species: Beef Primal: C - Chuck Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	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: Beef Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
27	Species: Beef Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	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: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
29	Species: Lamb Primal: I - Round Retail: 11 - Roasts - Center Loin Roast	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
30	Species: Beef Primal: N - Various Meats Retail: 95 - Smoked/Cured - Rib Chop Cookery: Moist Heat	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