COLE BASS - Smithton - Meats - Marshall FFA Alumni Contest Day

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Marshall FFA Alumni Contest Day
Mar 11, 2025
Meats

Overall

ID:	339 - 99 -
Team Name:	Smithton
Participant Name:	COLE BASS
Individual Rank:	62
Individual Total Score:	292
Team Rank:	14
Team Total Score:	906
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3142	1234

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

Placing Class 2

Part	Contestant	Judge
2	1423	4132

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

Placing Class 3

Part	Contestant	Judge
3	1243	4123

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

Placing Class 4

Part	Contestant	Judge
4	1432	3412

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

Placing Class 5

Placing Class 6

Placing Sum

155

Questions on Placing Classes

Part	Contestant	Judge
1	2	1
2	2	4
3	1	3
4	4	4
5	3	1
6	4	2
7	3	3
8	1	1
9		4
10	3	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	4.3	2.5
2	2.7	3.0
3	2.5	4.0
4	3.5	2.3
5	4.1	2.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
2	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
3	Species: Pork Primal: A - Breast Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop
4	Species: Beef Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
5	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue 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: J - Shoulder Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
7	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
8	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
9	Species: Beef Primal: C - Chuck Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
10	Species: Lamb Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry 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: Pork Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
12	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
13	Species: Lamb Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
14	Species: Beef Primal: K - Side (Belly) Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop
15	Species: Lamb Primal: D - Flank Retail: 60 - Steaks - Top Loin (Bnls) Steak 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: C - Chuck	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
17	Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
18	Species: Pork Primal: L - Spareribs Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
19	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
20	Species: Pork Primal: K - Side (Belly) Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) 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: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
22	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
23	Species: Lamb Primal: I - Round Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
24	Species: Pork Primal: I - Round Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
25	Species: Lamb Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry 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: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
27	Species: Pork Primal: E - Ham or Leg Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
28	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)
29	Species: Pork Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
30	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail 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: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe
32	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
33	Species: Lamb Primal: B - Brisket Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
34		Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
35	Species: Beef Primal: C - Chuck Retail: 25 - Roasts - Rump Portion Cookery: Dry 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: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
37	Species: Pork Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
38	Species: Lamb Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
39	Species: Beef Primal: C - Chuck Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
40	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist 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

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: Friday, June 13, 2025