JACOB SCHUENKE - DELAVAN DARIEN - Meats - Mid-State Technical College FFA CDEs

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Mid-State Technical College FFA CDEs
Mar 18, 2025
Meats

Overall

ID:	72 - -
Team Name:	DELAVAN DARIEN
Participant Name:	JACOB SCHUENKE
Individual Rank:	17
Individual Total Score:	226
Team Rank:	3
Team Total Score:	753
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Lamb

Part	Contestant	Judge
1	4312	3421

Placing 1 - Cut A	4
Placing 1 - Cut B	5
Placing 1 - Cut C	2

Placing Class 2 - Beef

Part	Contestant	Judge
2	1432	3241

Placing 2 - Cut A	6
Placing 2 - Cut B	5
Placing 2 - Cut C	3

Placing Class 3 - Pork

Part	Contestant	Judge
3	4213	4213

Placing 3 - Cut A	3
Placing 3 - Cut B	7
Placing 3 - Cut C	2

Placing Class 4 - Retail Cuts

Part	Contestant	Judge
4	2341	2143

Placing 4 - Cut A	3
Placing 4 - Cut B	2
Placing 4 - Cut C	6

Placing Class 5

Placing Class 6

Placing Sum

137

Questions on Placing Class 2 (Beef)

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: Low Choice
2		Quality: High Select
3		Quality: High Select
4		Quality: Low 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		1.6
2		2.9
3		1.3
4		2.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

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 or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
2	Species: Beef Primal: H - Rib or Rack	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
3	Species: Beef Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
4	Species: Pork Primal: K - Side (Belly)	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
5	Species: Pork Primal: H - Rib or Rack Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets 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: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
7		Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
8	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
9	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
10	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: N - Various Meats Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
12	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
13	Species: Beef Retail: 27 - Roasts - Shank Portion	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
14	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
15	Species: Beef Retail: 27 - Roasts - Shank Portion	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: F - Loin Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
17		Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
18	Species: Pork Primal: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
19	Species: Lamb Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
20	Species: Lamb Primal: H - Rib or Rack Retail: 15 - Roasts - Flat Half (Bnls)	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart 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: Pork Primal: E - Ham or Leg Retail: 94 - Smoked/Cured - Picnic (Whole)	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: J - Shoulder	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
23	Species: Beef Primal: J - Shoulder	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
24	Species: Beef	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
25	Species: Pork Primal: C - Chuck Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) 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 26-30

Part	Contestant	Judge
26	Species: Pork Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat
27	Species: Pork Primal: J - Shoulder Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
28	Species: Pork Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
29	Species: Pork Primal: E - Ham or Leg Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat
30	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Saturday, April 26, 2025