JAKOB FISCHER - Rapid City Stevens - Meats - South Dakota Newell CDE

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South Dakota Newell CDE
Mar 12, 2025
Meats

Overall

ID:	54 - 3 -
Team Name:	Rapid City Stevens
Participant Name:	JAKOB FISCHER
Individual Rank:	7
Individual Total Score:	304
Team Rank:	1
Team Total Score:	1047
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1243	1342

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

Placing Class 2

Part	Contestant	Judge
2	4123	2134

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

Placing Class 3

Part	Contestant	Judge
3	1324	3124

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

Placing Class 4

Part	Contestant	Judge
4	2314	2314

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

Placing Class 5

Placing Sum

162

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: High Comm.	Quality: Low Choice
2	Quality: High Standard	Quality: Low Choice
3	Quality: Average Choice	Quality: Low Choice
4	Quality: High Select	Quality: Low Select

Quality Grading - Maturity

Yield Grading

Part	Contestant	Judge
1	3.7	1.6
2		2.8
3	2.4	2.5
4	2.9	1.0

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
2	Species: Lamb Primal: D - Flank Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
3	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
4	Species: Beef Primal: A - Breast Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
5	Species: Pork Primal: G - Plate Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
7	Species: Lamb Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
8	Species: Lamb Primal: F - Loin Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
9	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
10	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
12	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) Cookery: Dry Heat
13	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
14	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Lamb Primal: F - Loin Retail: 52 - Steaks - Round Steak (Bnls) 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: F - Loin Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
17	Species: Beef Primal: I - Round Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
18	Species: Lamb Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
19	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 Cookery: Dry Heat
20	Species: Beef Primal: F - Loin Retail: 44 - Steaks - Center Slice Cookery: Dry 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
22	Species: Beef Primal: D - Flank Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
24	Species: Lamb Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
25	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast 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 26-29

Part	Contestant	Judge
26	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
27	Species: Lamb Primal: D - Flank Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
28	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
29	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
30	Species: Beef Primal: L - Spareribs Retail: 55 - Steaks - T-Bone Steak Cookery: Dry 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 Sum

AWS100: Saturday, June 14, 2025