JAMESON BIGGINS - Tea Area FFA - Meats - South Dakota Lennox CDE

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South Dakota Lennox CDE
Mar 24, 2025
Meats

Overall

ID:	132 - -
Team Name:	Tea Area FFA
Participant Name:	JAMESON BIGGINS
Individual Rank:	20
Individual Total Score:	255
Team Rank:	4
Team Total Score:	808
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Beef Ribeye Steaks

Part	Contestant	Judge
1	2413	2143

Placing 1 - Cut A	3
Placing 1 - Cut B	3
Placing 1 - Cut C	5

Placing Class 2 - Beef Strip Steaks

Part	Contestant	Judge
2	1432	3142

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

Placing Class 3 - Blade Steak

Part	Contestant	Judge
3	4312	3124

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

Placing Class 4 - Pork Chops

Part	Contestant	Judge
4	1423	2134

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

Placing Sum

147

Questions on Placing Classes

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

Questions - Points per Question

Questions Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		09

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1		A
2		A
3		D
4		B
5		A
6		C
7		D
8		A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
2	Species: Beef Primal: J - Shoulder Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
3	Species: Beef Primal: F - Loin Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
4	Species: Beef Primal: E - Ham or Leg Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
5	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
7	Species: Lamb Primal: E - Ham or Leg Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
8	Species: Pork Primal: K - Side (Belly) Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
9	Species: Beef Primal: I - Round Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: D - Flank Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak 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: Pork Primal: G - Plate 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
12	Species: Beef Primal: G - Plate Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
13	Species: Beef Primal: I - Round Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
15	Species: Lamb Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap 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: G - Plate Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
17	Species: Beef Primal: F - Loin Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
18	Species: Lamb Primal: E - Ham or Leg Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
19	Species: Beef Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
20	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
22	Species: Beef Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
23	Species: Beef Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
24	Species: Lamb Primal: E - Ham or Leg Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
25	Species: Beef Primal: G - Plate Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop 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: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
27	Species: Lamb Primal: E - Ham or Leg Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
28	Species: Beef Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
29	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
30	Species: Beef Primal: J - Shoulder Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast 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 Sum

AWS100: Saturday, August 2, 2025