MAGDALEN RAMIREZ - Nile Valley - Meats Evaluation - Nevada FFA State Convention

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Nevada FFA State Convention
Mar 23, 2025
Meats Evaluation

Overall

ID:	8 - 4 - 0
Team Name:	Nile Valley
Participant Name:	MAGDALEN RAMIREZ
Individual Rank:	50
Individual Total Score:	27
Team Rank:	12
Team Total Score:	1039
View e-Scansheet

Definition

Responses

Score

Placing Class 1- Beef Carcasses

Part	Contestant	Judge
1		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		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		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		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		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

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

Placing Sum

Questions on Placing Classes

Part	Contestant	Judge
1		4
2		2
3		2
4		1
5		1
6		4
7		1
8		4
9		3
10		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 Select
2		Quality: High Choice
3		Quality: Low Choice
4		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		2.3
2		2.9
3		2.8
4		2.8

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	A
2	C	A
3	A	B
4	D	A
5	A	D
6	A	C
7	B	B
8	C	D
9	D	D
10	C	C
11	C	B
12	B	D
13	A	B
14	C	D
15	A	D
16	B	A
17	D	C
18	C	A
19	B	C
20	D	B
21	D	B
22	B	D
23	D	C
24	A	A
25	A	D
26	B	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: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
2		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: Dry or Moist Heat
4		Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
5		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: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
7		Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
8		Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9		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

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
12		Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
13		Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14		Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
15		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: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
17		Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
18		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: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
20		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: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
22		Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
23		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
25		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: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27		Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
28		Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
29		Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
30		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

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: Tuesday, November 4, 2025