JACKSON MAR IN - Stockton 2 - Section 1 - Illinois Meats Series Eickman's

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Illinois Meats Series Eickman's
Feb 08, 2025
Section 1

Grading

Identification

Overall

Placings

Questions

ID:	1380 - -
Team Name:	Stockton 2
Participant Name:	JACKSON MAR IN
Individual Rank:	20
Individual Total Score:	245
Team Rank:	5
Team Total Score:	773
View e-Scansheet

Definition

Responses

Score

Beef Ribs

Part	Contestant	Judge
1	2341	3142

Placing 1 - Cut A	5
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Pork Carcass

Part	Contestant	Judge
2	4321	3214

Placing 2 - Cut A	4
Placing 2 - Cut B	3
Placing 2 - Cut C	6

Pork Fresh Hams

Part	Contestant	Judge
3	1342	1423

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

Beef Carcasses

Part	Contestant	Judge
4	1243	3142

Placing 4 - Cut A	5
Placing 4 - Cut B	4
Placing 4 - Cut C	3

Placing Class 5

Placing Class 6

Placing Sum

117

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 7
2: 9
3: 1
4: 5
5: 3
6: 18
7: 0
8: 16

Quality Grading

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

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	1.0	2.5
2	5.8	3.5
3	2.3	2.2
4	4.9	2.6
5	3.4	2.6
6	1.2	1.7

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	C	C
2	C	B
3	D	A
4	A	D
5	A	C
6	C	C
7	D	D
8	B	B
9	C	A
10	B	D
11	B	D
12	A	C
13		C
14	E	B
15	C	A
16	D	A
17	B	A
18	B	D
19	A	C
20	C	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: Pork Primal: D - Flank Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
2	Species: Beef Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
3	Species: Pork Primal: I - Round Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
4	Species: Beef Primal: M - Variety Meats Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
5	Species: Pork Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
7	Species: Beef Primal: E - Ham or Leg Retail: 83 - Various - Cubed Steak	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
8	Species: Beef Primal: K - Side (Belly) Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
9	Species: Beef Primal: G - Plate Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
10	Species: Beef Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: A - Breast Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
12	Species: Lamb Retail: 69 - Chops - Country Style Ribs Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
13	Species: Pork Primal: H - Rib or Rack Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
14	Species: Pork Primal: C - Chuck Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs
15	Species: Beef Primal: C - Chuck Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Primal: F - Loin Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston
17	Species: Pork Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
18	Species: Pork Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
19	Species: Lamb Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
20	Species: Beef Retail: 99 - Smoked/Cured - Sliced Bacon	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: A - Breast Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
22	Species: Beef Primal: N - Various Meats Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
23	Species: Pork Primal: J - Shoulder Retail: 86 - Various - Hocks	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion
24	Species: Beef Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
25	Species: Lamb Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Primal: C - Chuck Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
27	Species: Beef Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
28	Species: Lamb Primal: C - Chuck Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
29	Species: Beef Primal: F - Loin Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
30	Species: Pork Primal: A - Breast Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
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	1
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	1
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

AWS100: Monday, June 16, 2025