MASIQUE CARLEY - Philip - Meats - South Dakota Lemmon CDE

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South Dakota Lemmon CDE
Mar 10, 2025
Meats

Overall

ID:	51 - 2 -
Team Name:	Philip
Participant Name:	MASIQUE CARLEY
Individual Rank:	14
Individual Total Score:	301
Team Rank:	6
Team Total Score:	889
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4321	3241

Placing 1 - Cut A	3
Placing 1 - Cut B	2
Placing 1 - Cut C	4

Placing Class 2

Part	Contestant	Judge
2	3124	1342

Placing 2 - Cut A	1
Placing 2 - Cut B	4
Placing 2 - Cut C	2

Placing Class 3

Part	Contestant	Judge
3	4312	4231

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

Placing Class 4

Part	Contestant	Judge
4	4132	3421

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

Placing Class 5

Placing Sum

168

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: Low Prime	Quality: High Choice
2	Quality: Low Select	Quality: High Select
3	Quality: Average Choice	Quality: Low Choice
4	Quality: Low Comm.	Quality: High Select
5	Quality: Average Prime	Quality: Low 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	2.6	3.3
2	4.5	2.0
3	3.7	2.7
4	5.4	2.6
5	1.8	1.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
2	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
3	Species: Beef Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
4	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
5	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist 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: J - Shoulder Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Beef Primal: J - Shoulder Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
9	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
12	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
13	Species: Beef Primal: H - Rib or Rack Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
14	Species: Beef Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
15	Species: Beef Primal: I - Round Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
17	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
18	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
19	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
20	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
22	Species: Beef Primal: G - Plate Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
23	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
24	Species: Beef Primal: G - Plate Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
25	Species: Beef Primal: K - Side (Belly) Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
27	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork 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 Sum

AWS100: Saturday, April 26, 2025