KAITLYNN MURPHY - North Callaway - Meats - Columbia FFA MOASKs

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Columbia FFA MOASKs
Mar 08, 2025
Meats

Overall

ID:	244 - 99 -
Team Name:	North Callaway
Participant Name:	KAITLYNN MURPHY
Individual Rank:	26
Individual Total Score:	449
Team Rank:	15
Team Total Score:	914
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3241	2341

Placing 1 - Cut A	5
Placing 1 - Cut B	3
Placing 1 - Cut C	7

Placing Class 2

Part	Contestant	Judge
2	4231	4231

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

Placing Class 3

Part	Contestant	Judge
3	1432	1423

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

Placing Class 4

Part	Contestant	Judge
4	3421	3421

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

Placing Class 5

Placing Class 6

Placing Sum

190

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	3.2	2.9
2	2.8	2.8
3	3.1	3.0
4	3.8	3.4
5	2.6	2.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	09	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
2	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
3	Species: Beef Primal: F - Loin Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
4	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
5	Species: Lamb Primal: H - Rib or Rack Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs

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: F - Loin Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
7	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
8	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
9	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
10	Species: Beef Primal: H - Rib or Rack Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak

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	Primal: F - Loin	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
12	Species: Lamb Primal: H - Rib or Rack Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
13	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
14	Species: Beef Primal: F - Loin Retail: 73 - Chops - Sirloin Chop	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
15	Primal: E - Ham or Leg Retail: 48 - Steaks - Mock Tender Steak	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic

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: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
17	Species: Lamb Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
18	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
19	Species: Beef Primal: G - Plate Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
20	Species: Pork Primal: K - Side (Belly) Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)

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: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half
22	Species: Beef Primal: I - Round Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
23	Species: Lamb Primal: C - Chuck Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
24	Species: Lamb Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
25	Species: Beef Primal: B - Brisket Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast

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: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
27	Species: Pork Primal: I - Round Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
28	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
29	Species: Lamb Primal: K - Side (Belly) Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
30	Species: Beef Primal: F - Loin Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak

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: J - Shoulder Retail: 79 - Variety - Oxtail	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
32	Primal: E - Ham or Leg Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
33	Species: Lamb Primal: J - Shoulder Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
34	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
35	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak

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: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
37	Species: Pork Primal: J - Shoulder Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
38	Species: Lamb Primal: M - Variety Meats Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
39	Species: Beef Primal: H - Rib or Rack Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
40	Species: Pork Primal: L - Spareribs Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie

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: Sunday, June 15, 2025