KYLEIGH CLAFLIN - SOUTHERN DOOR - Meats - Mid-State Technical College FFA CDEs

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

Overall

ID:	43 - -
Team Name:	SOUTHERN DOOR
Participant Name:	KYLEIGH CLAFLIN
Individual Rank:	13
Individual Total Score:	251
Team Rank:	4
Team Total Score:	712
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Lamb

Part	Contestant	Judge
1	1324	3421

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

Placing Class 2 - Beef

Part	Contestant	Judge
2	3241	3241

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

Placing Class 3 - Pork

Part	Contestant	Judge
3	3142	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	2413	2143

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

Placing Class 5

Placing Class 6

Placing Sum

133

Questions on Placing Class 2 (Beef)

Part	Contestant	Judge
1		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: Average Choice	Quality: High Select
3	Quality: Average Choice	Quality: High Select
4	Quality: High Choice	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	3.5	1.6
2	2.3	2.9
3	2.4	1.3
4	4.7	2.8

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	C	D
2	B	D
3	B	D
4	D	D
5	A	D
6	A	B
7	C	A
8	D	A
9	B	C
10	C	C
11	A	A
12	B	A
13	B	A
14	B	B
15	A	A
16	D	C
17	A	A
18	B	A
19		C
20	C	C
21	A	D
22	B	D
23	C	B
24	A	D
25	D	D
26	B	B
27	C	C
28	D	D
29	B	D
30	B	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: D - Flank Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
3	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
4	Species: Pork Primal: N - Various Meats Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
5	Species: Pork Primal: F - Loin 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: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
7	Species: Pork Primal: C - Chuck Retail: 30 - Roasts - Sirloin Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
8	Species: Beef Primal: K - Side (Belly) Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	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 Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
10	Species: Beef Primal: B - Brisket Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	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: D - Flank Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
12	Species: Pork Primal: N - Various Meats 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: Pork Primal: I - Round Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	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 Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
15	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat	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: D - Flank Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
17	Species: Lamb Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
18	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
19	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
20	Species: Pork 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

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: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
23	Species: Pork Primal: B - Brisket Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
24	Species: Beef Primal: A - Breast Retail: 04 - Roasts - Arm Roast (Bnls)	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
25	Species: Pork Primal: A - Breast Retail: 11 - Roasts - Center Loin Roast Cookery: Moist 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: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat
27	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
28	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry 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: 90 - Smoked/Cured - Center Slice	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 or Moist 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, June 14, 2025