KARI BAILEY - Churchill B - Meats Evaluation - Nevada FFA State Convention

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Nevada FFA State Convention
Mar 23, 2025
Meats Evaluation

Overall

ID:	105 - 1 - 0
Team Name:	Churchill B
Participant Name:	KARI BAILEY
Individual Rank:	22
Individual Total Score:	450
Team Rank:	7
Team Total Score:	1708
View e-Scansheet

Definition

Responses

Score

Placing Class 1- Beef Carcasses

Part	Contestant	Judge
1	1234	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	2314	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	3124	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	4123	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	4321	3421

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

Placing Sum

238

Questions on Placing Classes

Part	Contestant	Judge
1	4	4
2	2	2
3	2	2
4	4	1
5	2	1
6	1	4
7	1	1
8	3	4
9	2	3
10	2	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: High Standard	Quality: Low Select
2	Quality: Average Choice	Quality: High Choice
3	Quality: High Select	Quality: Low Choice
4	Quality: Low 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	2.4	2.3
2	3.5	2.9
3	3.9	2.8
4	4.5	2.8

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	A
2	C	A
3	B	B
4	A	A
5	D	D
6	C	C
7	B	B
8	B	D
9	C	D
10	C	C
11	B	B
12	C	D
13	A	B
14	A	D
15	D	D
16	D	A
17	C	C
18	B	A
19	A	C
20	B	B
21	B	B
22	C	D
23	A	C
24	A	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: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
3	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
4	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
5	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist 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: Beef Primal: J - Shoulder Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
7	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
8	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
10	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast 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: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Species: Beef Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic 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: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
15	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: 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: Beef Primal: L - Spareribs	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
17	Species: Beef Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
18	Species: Beef Primal: E - Ham or Leg Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
19	Species: Beef Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
20	Species: Beef Primal: F - Loin Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: 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: Beef Primal: J - Shoulder Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
22	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
23	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast 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: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
25	Species: Beef Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry or 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: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27	Species: Beef Primal: B - Brisket	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
28	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
29	Species: Lamb Primal: A - Breast Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
30	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin 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: J - Shoulder
32	Species: Pork

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

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, June 14, 2025