LEEAM GATHRIGHT - North Callaway - Meats - Eldon FFA MOASK CDEs

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Eldon FFA MOASK CDEs
Feb 22, 2025
Meats

Overall

ID:	244 - 99 -
Team Name:	North Callaway
Participant Name:	LEEAM GATHRIGHT
Individual Rank:	71
Individual Total Score:	282
Team Rank:	16
Team Total Score:	990
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2341	1342

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

Placing Class 2

Part	Contestant	Judge
2	3142	2143

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

Placing Class 3

Part	Contestant	Judge
3	2341	2314

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

Placing Class 4

Part	Contestant	Judge
4	1243	3421

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

Placing Class 5

Placing Class 6

Placing Sum

108

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Choice	Quality: Low Choice
2	Quality: Low Select	Quality: Low Select
3	Quality: Low Select	Quality: High Standard
4	Quality: High Standard	Quality: High Standard
5	Quality: Low Comm.	Quality: Low Comm.

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	B
Quality Grading - Maturity	C

Yield Grading

Part	Contestant	Judge
1	3.3	3.4
2	3.0	3.1
3	2.7	2.7
4	1.7	2.7
5	2.3	2.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: I - Round Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
2	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
3	Species: Beef Primal: B - Brisket Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
4	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half
5	Species: Lamb Primal: G - Plate Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop

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: E - Ham or Leg Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style
7	Species: Lamb Primal: I - Round Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
8	Species: Pork Primal: E - Ham or Leg Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
9	Species: Lamb Primal: E - Ham or Leg Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
10	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)

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: G - Plate Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
12	Species: Beef Primal: G - Plate Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
13	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
14	Species: Beef Primal: G - Plate Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
15	Species: Beef Primal: G - Plate Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak

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: G - Plate Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
17	Species: Lamb Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
18	Species: Lamb Primal: J - Shoulder Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
19	Species: Lamb Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
20	Species: Pork Primal: H - Rib or Rack Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast

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: J - Shoulder Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
22	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
23	Species: Beef Primal: G - Plate Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
24	Species: Pork Primal: D - Flank Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
25	Species: Lamb Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)

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: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
27	Species: Lamb Primal: E - Ham or Leg Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
28	Species: Lamb Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
29	Species: Lamb Primal: D - Flank Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
30	Species: Beef Primal: D - Flank Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop

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

Part	Contestant	Judge
31	Species: Beef Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
32	Species: Lamb Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
33	Species: Lamb Primal: A - Breast Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
34	Species: Pork Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
35	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs

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

Part	Contestant	Judge
36	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
37	Species: Lamb Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
38	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
39	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
40	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart

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: Friday, June 13, 2025