ABIGAIL COLEMAN - Broadway FFA Team C - Senior FFA - Virginia Meat Evaluation

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Virginia Meat Evaluation
Mar 01, 2025
Senior FFA

Judging and Questions

Overall

Quiz and ID

ID:	2019 - 1 -
Team Name:	Broadway FFA Team C
Participant Name:	ABIGAIL COLEMAN
Individual Rank:	25
Individual Total Score:	482
Team Rank:	12
Team Total Score:	916
View e-Scansheet

Definition

Responses

Score

Beef Porterhouse Steaks

Part	Contestant	Judge
1	1243	1243

Placing 1 - Cut A	3
Placing 1 - Cut B	5
Placing 1 - Cut C	2

Beef Ribeye Steaks

Part	Contestant	Judge
2	2413	2431

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

Lamb Loin Chops

Part	Contestant	Judge
3	1423	1423

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

Pork Carcasses

Part	Contestant	Judge
4	2431	2413

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

Pork Whole Hams

Part	Contestant	Judge
5	3421	4312

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

Pork Whole Loins

Part	Contestant	Judge
7	1432	1342

Placing 6 - Cut A	4
Placing 6 - Cut B	2
Placing 6 - Cut C	4

Placing Sum

284

Porterhouse Steaks (1-5) Pork Whole Hams (6-10)

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

Questions - Points per Question

Quality Grading

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

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

Part	Contestant	Judge
1	4.3	4.4
2	5.0	5.1
3	2.4	2.5
4	1.3	1.2
5	2.4	2.5
6	3.2	3.2

Carcass Grading Total

Senior Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
2	Species: Beef Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
3	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
4	Species: Beef Primal: G - Plate Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
5	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast 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: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
7	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
8	Species: Pork Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
9	Species: Lamb Primal: J - Shoulder Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
10	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
12	Species: Lamb Primal: H - Rib or Rack Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
13	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
15	Species: Lamb Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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: B - Brisket Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
17	Species: Lamb Primal: A - Breast Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
18	Species: Pork Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Species: Lamb Primal: F - Loin Retail: 02 - Roasts - Arm Picnic Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
20	Species: Beef Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: E - Ham or Leg Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
22	Species: Lamb Primal: K - Side (Belly) Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
23	Species: Lamb Primal: K - Side (Belly) Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
24	Species: Lamb Primal: J - Shoulder Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
25	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
27	Species: Beef Primal: C - Chuck Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
28	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
29	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
30	Species: Pork	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart 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 Sum

Order Fulfillment

Team Activity - Questions - Points

Team Activity Total

AWS100: Saturday, June 14, 2025