BRYER WEST - Marmaduke - Meats - Beebe FFA/ASU Cream of the Crop Classic CDE

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Beebe FFA/ASU Cream of the Crop Classic CDE
Mar 20, 2025
Meats

Overall

ID:	239 - 4 -
Team Name:	Marmaduke
Participant Name:	BRYER WEST
Individual Rank:	60
Individual Total Score:	130
Team Rank:	11
Team Total Score:	615
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2134	2431

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

Placing Class 2

Part	Contestant	Judge
2	4132	3124

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

Placing Class 3

Part	Contestant	Judge
3	4132	3214

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		01

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1		C
2		C
3		C
4		A
5		B

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: A - Breast Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
2	Species: Beef Primal: B - Brisket Retail: 95 - Smoked/Cured - Rib Chop	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
3	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
4	Species: Pork Primal: A - Breast Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
5	Species: Lamb Primal: C - Chuck Retail: 92 - Smoked/Cured - Hocks 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: A - Breast Retail: 29 - Roasts - Shoulder Roast (Bnls)	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
7	Species: Beef Primal: A - Breast Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
8	Species: Lamb Primal: C - Chuck Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
9	Species: Beef Primal: A - Breast Retail: 97 - Smoked/Cured - Shank Portion Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
10	Species: Pork Primal: C - Chuck Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak 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: Beef Primal: A - Breast Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
12	Species: Beef Primal: A - Breast Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
13	Species: Pork Primal: C - Chuck Retail: 97 - Smoked/Cured - Shank Portion Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
14	Species: Lamb Primal: A - Breast Retail: 97 - Smoked/Cured - Shank Portion	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
15	Species: Pork Primal: B - Brisket Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: N - Various Meats Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
17	Species: Lamb Primal: L - Spareribs Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
18	Species: Beef Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
19	Species: Pork Primal: J - Shoulder Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
20	Species: Beef Primal: G - Plate Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: J - Shoulder Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
22	Species: Pork Primal: M - Variety Meats Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
23	Species: Pork Primal: C - Chuck Retail: 85 - Various - Ground Pork Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
24	Species: Lamb Primal: D - Flank Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
25	Species: Beef Primal: A - Breast Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak 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 Primal: D - Flank Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
27	Species: Beef Primal: A - Breast Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
28	Species: Lamb Primal: D - Flank

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: Monday, June 16, 2025