NATE BAUMGARDT - William Henry Harrison Sr FFA - Indiana 4-H & FFA Meats- FFA Senior - Indiana State 4-H/FFA Meats Contest

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Indiana State 4-H/FFA Meats Contest
Feb 15, 2025
Indiana 4-H & FFA Meats- FFA Senior

Overall

ID:	3034 - -
Team Name:	William Henry Harrison Sr FFA
Participant Name:	NATE BAUMGARDT
Individual Rank:	100
Individual Total Score:	357
Team Rank:	29
Team Total Score:	759
View e-Scansheet

Definition

Responses

Score

Pork Loins

Part	Contestant	Judge
1	4321	1243

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

Beef Ribeye Steaks

Part	Contestant	Judge
2	1243	4231

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

Pork Fresh Hams

Part	Contestant	Judge
3	1342	1324

Placing 3 - Cut A	4
Placing 3 - Cut B	2
Placing 3 - Cut C	5

Lamb Loin Chops

Part	Contestant	Judge
4	3421	3241

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

Beef Carcasses

Part	Contestant	Judge
5	3241	3412

Placing 5 - Cut A	3
Placing 5 - Cut B	2
Placing 5 - Cut C	4

Pork Carcasses

Part	Contestant	Judge
7	2143	3412

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

Placing Sum

198

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull - Team

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

Keep/Cull Point Values

1: 8
2: 7
3: 5
4: 17
5: 4
6: 10
7: 15
8: 6

Quality Grading

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

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	4.2	2.2
2		1.3
3	4.3	3.6
4	4.3	2.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	06	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
2	Species: Pork Primal: M - Variety Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
3	Species: Beef Primal: N - Various Meats Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
4	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
5	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
7	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
8	Species: Beef Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
9	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
10	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
12	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
13	Species: Beef Primal: M - Variety Meats Retail: 97 - Smoked/Cured - Shank Portion Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
14	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
15	Species: Beef Primal: L - Spareribs Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: M - Variety Meats Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
17	Species: Beef Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
18	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
19	Species: Beef Primal: D - Flank Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: H - Rib or Rack Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
22	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
23	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
25	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Pork 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: F - Loin Retail: 33 - Roasts - Square Cut (Whole)	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
27	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
28	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
29	Species: Pork Primal: M - Variety Meats Retail: 99 - Smoked/Cured - Sliced Bacon	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
30	Species: Beef Primal: M - Variety Meats Retail: 92 - Smoked/Cured - Hocks 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 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

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

Team Activity - Keep/Cull Points

1: 8
2: 7
3: 5
4: 17
5: 4
6: 10
7: 15
8: 6

Team Activity Total

AWS100: Friday, June 13, 2025