New Mexico Carrizozo CDEs
Feb 15, 2025
Meats- Carrizozo 25
Overall

ID: 1139 - -
Team Name:
Participant Name:
JESSE DECHANT
Individual Rank: 50
Individual Total Score: 228
Team Rank: 12
Team Total Score: 771
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
123414132
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C5
15
Placing Class 2
PartContestantJudge
221343412
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C1
19
Placing Class 3
PartContestantJudge
312341234
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C4
50
Placing Class 4
PartContestantJudge
434122143
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
11
Placing Class 5
 
Placing Class 6
 
Placing Sum
95
Questions on Placing Classes
PartContestantJudge
114
243
323
432
544
624
741
813
923
1033
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6CullCull
7KeepCull
8KeepKeep
9KeepCull
10KeepKeep
11CullKeep
12CullKeep
13CullCull
Keep/Cull Point Values1: 2
2: 0
3: 18
4: 5
5: 8
6: 11
7: 13
8: 3
31
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
PartContestantJudge
1EA
2BB
3AA
4AB
5CC
6CE
7AA
8BC
9DD
10CC
11BC
12BD
13AA
14BA
15CD
16CC
17AA
18BB
19DD
20BB
21AC
22CC
23DA
24CD
25AC
Written Exam - Points per Question2
26
Formulation Solution
PartContestantJudge
1 04
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1CB
2AD
3BA
4BC
5DB
6CB
7CB
8AD
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
2Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
3Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
4Species: Beef
Primal: D - Flank
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
5Species: Beef
Primal: D - Flank
Retail: 46 - Steaks - Eye Round Steak
Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat
Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
7Species: 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
8Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
9Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
10Species: Pork
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat
Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
13Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
14Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat
Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
15Species: Beef
Primal: C - Chuck
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat
Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: K - Side (Belly)
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat
Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
17Species: Beef
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat
Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
18Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
19Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat
Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
20Species: Beef
Primal: C - Chuck
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat
Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: H - Rib or Rack
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
22Species: Pork
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
23Species: Pork
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
24Species: Beef
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
25Species: Beef
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: D - Flank
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
27Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat
Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
28Species: Pork
Primal: D - Flank
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
29Species: Lamb
Primal: M - Variety Meats
Cookery: Dry Heat
Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
30Species: Lamb
Primal: D - Flank
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
66
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