Madison Lopez - Gentry - Meat Evaluation - Logan County Arkansas FFA Field Day

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Logan County Arkansas FFA Field Day
Feb 27, 2025
Meat Evaluation

Overall

ID:	93 - -
Team Name:	Gentry
Participant Name:	Madison Lopez
Individual Rank:	44
Individual Total Score:	264
Team Rank:	9
Team Total Score:	1187
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4132	4132

Placing 1 - Cut A	3
Placing 1 - Cut B	4
Placing 1 - Cut C	4

Placing Class 2

Part	Contestant	Judge
2	3214	3214

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

Placing Class 3

Part	Contestant	Judge
3	2314	2314

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

Placing Class 4

Part	Contestant	Judge
4	2341	2341

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

Placing Class 5

Placing Class 6

Placing Sum

200

Questions on Placing Classes

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	01	03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
2		Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
3		Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
4		Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
5		Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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: Pork Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7		Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
8		Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
9	Primal: L - Spareribs	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
10		Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12		Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
13		Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
14	Primal: B - Brisket	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
15		Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak 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: 47 - Steaks - Flank Steak	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
17		Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
18		Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
20		Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: K - Side (Belly) Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
22		Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
23		Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
24	Primal: L - Spareribs	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
25		Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs 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: Lamb Primal: D - Flank Retail: 32 - Roasts - Spareribs	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
27		Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
28		Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
29		Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
30		Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets 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

Part	Contestant	Judge
31	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
32		Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
33		Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
34	Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
35		Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: M - Variety Meats Retail: 81 - Variety - Tripe	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
37		Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
38		Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
39	Primal: L - Spareribs	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
40		Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak 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 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