***** ****I*** - Otterville - Meats - Marshall FFA Alumni Contest Day

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Marshall FFA Alumni Contest Day
Mar 11, 2025
Meats

Overall

ID:	316 - 0 - 0
Team Name:	Otterville
Participant Name:	*** I*
Individual Rank:	99
Individual Total Score:	63
Team Rank:	21
Team Total Score:	134
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		1234

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

Placing Class 2

Part	Contestant	Judge
2		4132

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

Placing Class 3

Part	Contestant	Judge
3		4123

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

Placing Class 4

Part	Contestant	Judge
4		3412

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

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Average Choice
2		Quality: High Choice
3		Quality: Average Choice
4		Quality: Low Comm.
5		Quality: High 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	3.4	2.5
2	5.7	3.0
3	2.2	4.0
4	1.6	2.3
5	3.9	2.4
6	4.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: C - Chuck Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
2	Species: Pork Primal: L - Spareribs Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
3	Species: Lamb Primal: B - Brisket Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop
4	Species: Beef Primal: C - Chuck Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
5	Species: Lamb Primal: L - Spareribs Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue

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: G - Plate Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
7	Species: Lamb Primal: C - Chuck Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
8	Species: Pork Primal: I - Round Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
9	Species: Pork Primal: K - Side (Belly) Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
10	Species: Lamb Primal: I - Round Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop

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: Lamb Primal: C - Chuck Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
12	Species: Lamb Primal: G - Plate Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
13	Species: Pork Primal: F - Loin Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
14	Species: Lamb Primal: M - Variety Meats Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop
15	Species: Beef Primal: N - Various Meats Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop

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: K - Side (Belly) Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
17	Species: Beef Primal: N - Various Meats Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
18	Species: Beef Primal: D - Flank Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
19	Species: Beef Primal: C - Chuck Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
20	Species: Pork Primal: E - Ham or Leg Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop

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: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
22	Species: Beef Primal: B - Brisket Retail: 49 - Steaks - Porterhouse Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
23	Species: Lamb Primal: M - Variety Meats Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
24	Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
25	Species: Lamb Primal: G - Plate Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: M - Variety Meats Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
27	Species: Lamb Primal: C - Chuck Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
28	Species: Beef Primal: G - Plate Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)
29	Species: Beef Primal: M - Variety Meats Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
30	Species: Lamb Primal: M - Variety Meats Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop

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: Lamb Primal: J - Shoulder Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe
32	Species: Beef Primal: J - Shoulder Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
33	Species: Lamb Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
34	Species: Lamb Primal: G - Plate Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
35	Species: Lamb Primal: J - Shoulder Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin 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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
37	Species: Lamb Primal: L - Spareribs Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
38	Species: Lamb Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
39	Species: Lamb Primal: I - Round Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
40	Species: Beef Primal: M - Variety Meats Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm 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 Sum

Reasons 1

Part	Contestant	Judge
1	4*

Reasons 2

Part	Contestant	Judge
2	28

Reasons 3

Part	Contestant	Judge
1	13

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