JAMES BROWER - North Central - 2025 District 1 Meats - Ohio District 1 Invitational

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Ohio District 1 Invitational
Mar 04, 2025
2025 District 1 Meats

Overall

ID:	205 - -
Team Name:	North Central
Participant Name:	JAMES BROWER
Individual Rank:	44
Individual Total Score:	110
Team Rank:	10
Team Total Score:	479
View e-Scansheet

Definition

Responses

Score

Placing Class 1 Beef Carcasses

Part	Contestant	Judge
1		4312

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

Placing Class 2 Pork Carcasses

Part	Contestant	Judge
2		4123

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

Placings Class 3 Ribeye Steaks

Part	Contestant	Judge
3		3124

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

Placing Class 4 Pork Rib Chops

Part	Contestant	Judge
4		1243

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

Placing Class 5 Beef Top Loin Steaks Bnls

Part	Contestant	Judge
5	1423	3241

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

Placing Class 6 Pork Top Loin Chops Bnls.

Part	Contestant	Judge
7	3142	4231

Placing 6 - Cut A	3
Placing 6 - Cut B	3
Placing 6 - Cut C	4

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime
3	Quality: Average Prime

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	02	02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Primal: C - Chuck	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
2	Primal: E - Ham or Leg Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
3	Species: Pork Retail: 71 - Chops - Rib Chop	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
4	Primal: B - Brisket	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
5	Species: Pork Primal: C - Chuck	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 Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
7	Species: Beef Primal: K - Side (Belly)	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
8	Species: Beef Primal: E - Ham or Leg Retail: 21 - Roasts - Petite Tender	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
9	Retail: 33 - Roasts - Square Cut (Whole)	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
10	Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - 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 11-15

Part	Contestant	Judge
11	Species: Pork Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
13	Primal: D - Flank Retail: 28 - Roasts - Short Ribs	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
14	Primal: D - Flank Retail: 37 - Roasts - Top Loin Roast (Bnls)	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
15	Primal: A - Breast Retail: 38 - Roasts - Top Roast (Bnls) Cookery: 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	Primal: B - Brisket Retail: 67 - Chops - Blade Chop (Bnls)	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
17	Primal: A - Breast Retail: 78 - Variety - Liver	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
18	Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
19	Primal: A - Breast Retail: 86 - Various - Hocks	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: A - Breast Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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: B - Brisket Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
22	Species: Pork Primal: B - Brisket Retail: 88 - Various - Shank Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
23	Primal: B - Brisket Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
24	Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat
25	Species: Beef Primal: A - Breast Retail: 89 - Smoked/Cured - Brisket, Corned	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 26-30

Part	Contestant	Judge
26	Species: Beef Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
27	Species: Pork Primal: A - Breast Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
28	Species: Beef Primal: A - Breast Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
29	Species: Pork Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
30	Species: Lamb Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned	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 31-35

Part	Contestant	Judge
31	Primal: B - Brisket Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
32	Species: Pork Primal: A - Breast Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
33	Primal: A - Breast Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
34	Primal: A - Breast Retail: 99 - Smoked/Cured - Sliced Bacon	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
35	Species: Beef Primal: A - Breast Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (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 36-40

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: Saturday, June 14, 2025