ADELYN C POLL - Box Elder - Meat Evaluation - Northern Utah Invitational

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Northern Utah Invitational
Feb 20, 2025
Meat Evaluation

Overall

ID:	6 - -
Team Name:	Box Elder
Participant Name:	ADELYN C POLL
Individual Rank:	57
Individual Total Score:	19
Team Rank:	13
Team Total Score:	589
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		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		1234

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

Placing Class 4

Part	Contestant	Judge
4		4132

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

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

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		B
2		D
3		A
4		B
5		C
6		D
7		C
8		D
9		D
10		D
11		B
12		C
13		A
14		A
15		B
16		C
17		B
18		B
19		D
20		C
21		A
22		C
23		D
24		A
25		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: A - Breast Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
2	Species: Lamb Primal: C - Chuck Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
3	Species: Pork Primal: B - Brisket Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
4	Species: Lamb Primal: J - Shoulder Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
5	Species: Beef Primal: J - Shoulder Retail: 19 - Roasts - Loin Roast Cookery: Dry or 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: Lamb Primal: D - Flank Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
7	Species: Beef Primal: K - Side (Belly) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
8	Species: Pork Primal: C - Chuck Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
9	Species: Lamb Primal: B - Brisket Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: A - Breast Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or 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: Beef Primal: E - Ham or Leg Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
12	Species: Pork Primal: F - Loin Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Lamb Primal: B - Brisket Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
14	Species: Lamb Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
15	Species: Beef Primal: E - Ham or Leg Retail: 49 - Steaks - Porterhouse Steak 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: Lamb Primal: E - Ham or Leg Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
17	Species: Pork Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
18	Species: Beef Primal: D - Flank Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
19	Species: Pork Primal: H - Rib or Rack Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
20	Species: Lamb Primal: K - Side (Belly) Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	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: Lamb Primal: M - Variety Meats Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
22	Species: Beef Primal: A - Breast Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
23	Species: Pork Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
24	Species: Pork Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
25	Species: Lamb Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	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: Pork Primal: A - Breast Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
27	Species: Lamb Primal: L - Spareribs Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
28	Species: Beef Primal: J - Shoulder Retail: 30 - Roasts - Sirloin Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
29	Species: Pork Primal: G - Plate Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
30	Species: Lamb Primal: D - Flank Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	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

Part	Contestant	Judge
1	3*

Reasons 2

Part	Contestant	Judge
2	*4

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