TREVYN HASSX G - Harrisburg - Meats - South Dakota Lennox CDE

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South Dakota Lennox CDE
Mar 24, 2025
Meats

Overall

ID:	77 - -
Team Name:	Harrisburg
Participant Name:	TREVYN HASSX G
Individual Rank:	29
Individual Total Score:	228
Team Rank:	5
Team Total Score:	781
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Beef Ribeye Steaks

Part	Contestant	Judge
1	2431	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	3421	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	3412	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	4312	2134

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

Placing Sum

137

Questions on Placing Classes

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

Questions - Points per Question

Questions Total

Written Exam

Part	Contestant	Judge
1	C	D
2	A	B
3	B	B
4	B	B
5	C	B
6	D	D
7	C	D
8	B	B
9	C	C
10	A	B
11	D	C
12	A	B
13	D	C
14	C	B
15	B	B
16	C	A
17	C	A
18	B	D
19	A	A
20	C	C
21	D	A
22	B	C
23	C	B
24	A	A
25	D	C
26	B	A
27	C	A
28	B	C
29	D	C
30	D	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: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
2	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
3	Species: Beef Primal: B - Brisket Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
4	Species: Beef Primal: B - Brisket Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
5	Species: Beef Primal: D - Flank Retail: 44 - Steaks - Center Slice 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: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
7	Species: Beef Primal: D - Flank Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
8	Species: Pork Primal: H - Rib or Rack Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
9	Species: Beef Primal: D - Flank Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: B - Brisket 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: Beef Primal: D - Flank Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
12	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
13	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist 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 Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
15	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank 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: B - Brisket Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
17	Species: Beef Primal: D - Flank Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
18	Species: Beef Primal: D - Flank Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
19	Species: Lamb Primal: H - Rib or Rack Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
20	Species: Beef Primal: D - Flank Retail: 42 - Steaks - Blade Steak 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 or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
22	Species: Beef Primal: H - Rib or Rack 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: B - Brisket Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: D - Flank Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
25	Species: Beef Primal: D - Flank Retail: 02 - Roasts - Arm Picnic 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: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
27	Species: Pork Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
28	Species: Beef Primal: D - Flank Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
29	Species: Beef Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
30	Species: Beef Primal: D - Flank Retail: 49 - Steaks - Porterhouse Steak 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