JAMES MCQUINN - South Harrison - Meats - North Nodaway Northwest District CDE

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North Nodaway Northwest District CDE
Mar 24, 2025
Meats

Overall

ID:	208 - 99 -
Team Name:	South Harrison
Participant Name:	J. M.
Individual Rank:	36
Individual Total Score:	371
Team Rank:	11
Team Total Score:	798
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4312	3412

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

Placing Class 2

Part	Contestant	Judge
2	1432	1423

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

Placing Class 3

Part	Contestant	Judge
3	4213	1423

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

Placing Class 4

Part	Contestant	Judge
4	1324	1342

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

Placing Class 5

Placing Class 6

Placing Sum

183

Questions on Placing Classes

Part	Contestant	Judge
1	3	3
2	2	2
3	2	2
4	3	4
5	2	1
6	4	4
7	1	4
8	3	4
9	3	2
10	2	2

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Choice	Quality: High Standard
2	Quality: High Standard	Quality: Low Select
3	Quality: Average Comm.	Quality: High Select
4	Quality: Low Select	Quality: Average Choice
5	Quality: Low Standard	Quality: High Standard

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	1.8
2	4.6	2.8
3	3.5	4.0
4	4.7	3.0
5	4.7	3.3

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	D	B
2	C	C
3	B	A
4	D	D
5	D	D
6	D	D
7	A	C
8	C	B
9	C	B
10	D	A
11	C	B
12	A	B
13	B	D
14	C	C
15	B	C
16	C	B
17	C	B
18	D	B
19	D	C
20	B	B

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	02	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
2	Species: Pork Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
3	Species: Lamb Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
4	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
5	Species: Pork Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)

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: G - Plate Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
7	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
8	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
9	Species: Beef Primal: G - Plate Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
10	Species: Pork Primal: H - Rib or Rack Retail: 12 - Roasts - Center Rib Roast	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs

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: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
12	Species: Beef Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
13	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
14	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
15	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)

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: I - Round Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
17	Species: Lamb Primal: C - Chuck Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
18	Species: Beef Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
19	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs
20	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice

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: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
22	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
23	Species: Beef Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
24	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
25	Species: Beef Primal: D - Flank Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)

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: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
27	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
28	Species: Beef Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
29	Species: Lamb Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
30	Species: Beef Primal: J - Shoulder Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)

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

Part	Contestant	Judge
31	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue
32	Species: Lamb Primal: H - Rib or Rack Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
33	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
34	Species: Beef Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast
35	Species: Lamb Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop

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

Part	Contestant	Judge
36	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
37	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
38	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
39	Species: Lamb Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
40	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart

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: Sunday, June 15, 2025