FALYN NENNA - Sar Valley - Meat Evaluation - Northern Utah Invitational

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Northern Utah Invitational
Feb 20, 2025
Meat Evaluation

Overall

ID:	2001 - 2 -
Team Name:	Sar Valley
Participant Name:	FALYN NENNA
Individual Rank:	50
Individual Total Score:	175
Team Rank:	17
Team Total Score:	399
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1423	2413

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

Placing Class 2

Part	Contestant	Judge
2		1432

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

Placing Class 3

Part	Contestant	Judge
3	4231	1234

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

Placing Class 4

Part	Contestant	Judge
4	4132	4132

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

Placing Class 5

Placing Class 6

Placing Sum

115

Questions on Placing Classes

Part	Contestant	Judge
1	4	1
2	2	3
3	4	4
4	3	4
5	1	4
6	2

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
2	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
3	Primal: C - Chuck Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
4	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
5	Primal: J - Shoulder Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: H - Rib or Rack Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
7	Species: Beef Primal: I - Round Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
8	Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
9	Species: Lamb Primal: L - Spareribs Retail: 95 - Smoked/Cured - Rib Chop	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: H - Rib or Rack Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
12	Species: Pork Primal: J - Shoulder Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Beef Primal: J - Shoulder Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: D - Flank Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
15	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: D - Flank Retail: 44 - Steaks - Center Slice	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
17	Species: Beef Primal: C - Chuck Retail: 41 - Steaks - Arm Steak	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
18	Species: Pork Primal: L - Spareribs Retail: 25 - Roasts - Rump Portion	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
19	Species: Lamb Primal: H - Rib or Rack Retail: 75 - Chops - Top Loin Chop (Bnls)	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
20	Species: Beef Primal: D - Flank Retail: 52 - Steaks - Round Steak (Bnls)	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak 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: Beef Primal: K - Side (Belly) Retail: 82 - Various - Beef for Stew	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
22	Species: Beef Primal: N - Various Meats Retail: 81 - Variety - Tripe	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
23	Species: Lamb Primal: F - Loin Retail: 69 - Chops - Country Style Ribs	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
24	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
25	Species: Lamb Primal: F - Loin	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: C - Chuck Retail: 70 - Chops - Loin Chop	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
27	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
28	Species: Beef Primal: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
29	Species: Lamb Primal: G - Plate Retail: 56 - Steaks - Tenderloin Steak	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
30	Species: Beef Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender 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 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, August 2, 2025