DAYT*N BOOTO - Elkton - Meats Evaluation and Technology - South Dakota Bridgewater

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South Dakota Bridgewater – Emery CDE
Mar 03, 2025
Meats Evaluation and Technology

Overall

ID:	24 - 3 -
Team Name:	Elkton
Participant Name:	DAYT*N BOOTO
Individual Rank:	69
Individual Total Score:	195
Team Rank:	16
Team Total Score:	719
View e-Scansheet

Definition

Responses

Score

Placing Class #1 (Blade Steaks)

Part	Contestant	Judge
1	2341	1342

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

Placing Class #2 (Pork Chops

Part	Contestant	Judge
2	3412	1342

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

Placing Class #3 (Beef Ribeye Steaks)

Part	Contestant	Judge
3	2143	2413

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

Placing Class #4 (Lamb Chops)

Part	Contestant	Judge
4	2143	4321

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

Placing Class #5 (Beef Strip Steaks)

Part	Contestant	Judge
5	1342	4321

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

Placing Class Total Score

154

Questions (Placing Class #3 Beef Ribeye Steaks)

Part	Contestant	Judge
1	3	4
2	4	1
3	1	4
4	2	3
5	2	2
6	1
7	3

Questions - Points per Question

Questions Total

General Exam Total Score

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: F - Loin Retail: 23 - Roasts - Rib Roast (Frenched)	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
2	Species: Lamb Primal: A - Breast Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
3	Species: Beef Primal: D - Flank Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
4	Species: Lamb Primal: B - Brisket Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
5	Species: Pork Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
7	Species: Beef Primal: C - Chuck Retail: 32 - Roasts - Spareribs	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
8	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
9	Species: Pork Primal: D - Flank Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
10	Species: Lamb Primal: J - Shoulder Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 11-15

Part	Contestant	Judge
11	Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
12	Species: Beef Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
13	Species: Lamb Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
14	Species: Pork Primal: L - Spareribs Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
15	Species: Pork Primal: B - Brisket Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
17	Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
18	Species: Lamb Primal: J - Shoulder Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
19	Species: Beef Primal: I - Round Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
20	Species: Pork Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak 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: Lamb Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
22	Species: Pork Primal: K - Side (Belly) Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
23	Species: Pork Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
24	Species: Lamb Primal: B - Brisket Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
25	Species: Pork Primal: A - Breast Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin 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: K - Side (Belly) Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
27	Species: Lamb Primal: B - Brisket Retail: 84 - Various - Ground Beef	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
28	Species: Pork Primal: B - Brisket Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
29	Species: Lamb Primal: D - Flank Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
30	Species: Lamb Primal: D - Flank Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	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 Total Score

AWS100: Saturday, June 14, 2025