EASTON GREEN - Childress - Meats - Battle on the Bosque Online CDEs

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Battle on the Bosque Online CDEs
Mar 03, 2025
Meats

Overall

ID:	158 - 1 - 0
Team Name:	Childress
Participant Name:	EASTON GREEN
Individual Rank:	43
Individual Total Score:	45
Team Rank:	13
Team Total Score:	99
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Placing Class 2

Placing Class 3

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork 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
2	Species: Beef Primal: A - Breast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
3	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
4	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
5	Species: Pork Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: E - Ham or Leg Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
7	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
8	Species: Lamb Primal: A - Breast Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
9	Species: Lamb Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
10	Species: Pork Primal: E - Ham or Leg Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast 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: Beef Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
13	Species: Lamb Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
14	Species: Pork Primal: A - Breast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry or Moist Heat
15	Species: Beef Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
17	Species: Lamb Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
18	Species: Pork Primal: E - Ham or Leg Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
19	Species: Beef Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
20	Species: Lamb Primal: A - Breast Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half 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: Lamb Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
22	Species: Pork Primal: E - Ham or Leg Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
23	Species: Pork Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
24	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
25	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: A - Breast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
27	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
28	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
29	Species: Pork Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
30	Species: Beef Primal: E - Ham or Leg 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
32	Species: Lamb Primal: A - Breast Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
33	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
34	Species: Beef Primal: E - Ham or Leg Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
35	Species: Pork Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
37	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
38	Species: Beef Primal: A - Breast Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
39	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
40	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: 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 Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Written Exam #1-5

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