HANNAH MONTALVO - Churchill B - Meats Evaluation - Nevada FFA State Convention

JudgingCard.com Results Events Individual Scorecard

Nevada FFA State Convention
Mar 23, 2025
Meats Evaluation

Overall

ID:	105 - 4 - 0
Team Name:	Churchill B
Participant Name:	HANNAH MONTALVO
Individual Rank:	32
Individual Total Score:	396
Team Rank:	7
Team Total Score:	1708
View e-Scansheet

Definition

Responses

Score

Placing Class 1- Beef Carcasses

Part	Contestant	Judge
1	4321	2431

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

Placing Class 2- Beef Retail Porterhouses

Part	Contestant	Judge
2	3421	3214

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

Placing Class 3- Beef Retail Steaks

Part	Contestant	Judge
3	4312	2413

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

Placing Class 4- Pork Carcasses

Part	Contestant	Judge
4	3214	1432

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

Placing Class 5- Pork Retail Loin Chops

Part	Contestant	Judge
5	1243	2413

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

Placing Class 6- Lamb Retail Loin Chops

Part	Contestant	Judge
7	3421	3421

Placing 6 - Cut A	2
Placing 6 - Cut B	4
Placing 6 - Cut C	1

Placing Sum

237

Questions on Placing Classes

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

Questions - Points per Question

Team Activity: Keep/Cull

Part	Contestant	Judge
6		Keep
7		Cull
8		Keep
9		Cull
10		Keep
11		Cull
12		Keep
13		Cull

Keep/Cull Point Values

1: 12
2: 02
3: 13
4: 03
5: 15
6: 03
7: 10
8: 04

Quality Grading

Part	Contestant	Judge
1	Quality: Low Standard	Quality: Low Select
2	Quality: Low Select	Quality: High Choice
3	Quality: Low Choice	Quality: Low Choice
4	Quality: High Choice	Quality: Average 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	4.2	2.3
2	3.4	2.9
3	4.4	2.8
4	2.3	2.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: L - Spareribs Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: N - Various Meats Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
3	Species: Lamb Primal: I - Round Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
4	Species: Beef Primal: D - Flank Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
5	Species: Lamb Primal: E - Ham or Leg Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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: Lamb Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
7	Species: Lamb Primal: D - Flank Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
8	Species: Lamb Primal: I - Round Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9	Species: Beef Primal: E - Ham or Leg Retail: 69 - Chops - Country Style Ribs Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
10	Species: Lamb Primal: G - Plate Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: E - Ham or Leg Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Species: Lamb Primal: K - Side (Belly) Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
13	Species: Beef Primal: M - Variety Meats Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Lamb Primal: L - Spareribs Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
15	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic 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: Lamb Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
17	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
18	Species: Lamb Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
19	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
20	Species: Beef Primal: L - Spareribs Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
22	Species: Beef Primal: D - Flank Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
23	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
25	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: K - Side (Belly) Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27	Species: Lamb Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
28	Species: Lamb Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
29	Species: Lamb Primal: H - Rib or Rack Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
30	Species: Beef Primal: H - Rib or Rack Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: C - Chuck Cookery: Moist Heat
32	Species: Pork Primal: C - Chuck Cookery: Moist Heat
33	Species: Beef Primal: D - Flank
34	Species: Lamb Primal: J - Shoulder Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat
35	Primal: E - Ham or Leg Retail: 76 - Variety - Heart

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	Primal: J - Shoulder Retail: 88 - Various - Shank Cookery: Dry or Moist Heat
37	Primal: C - Chuck Cookery: Dry Heat
38	Primal: H - Rib or Rack Retail: 99 - Smoked/Cured - Sliced Bacon
39	Species: Lamb Primal: J - Shoulder Cookery: Dry or Moist Heat
40	Species: Beef Retail: 86 - Various - Hocks 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 Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Part	Contestant	Judge
1		4231

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

Team Activity - Questions

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

Team Activity - Questions - Points

Team Activity Total

AWS100: Saturday, August 2, 2025