RYAN SMITH - Koshkonong - Meats - Missouri Area 13 CDEs

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Missouri Area 13 CDEs
Mar 19, 2025
Meats

Overall

ID:	170 - 99 -
Team Name:	Koshkonong
Participant Name:	RYAN SMITH
Individual Rank:	31
Individual Total Score:	195
Team Rank:	7
Team Total Score:	766
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1432	1432

Placing 1 - Cut A	4
Placing 1 - Cut B	3
Placing 1 - Cut C	5

Placing Class 2

Part	Contestant	Judge
2	1423	3214

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

Placing Class 3

Part	Contestant	Judge
3	3241	2413

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

Placing Class 4

Part	Contestant	Judge
4	3142	3214

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

Placing Class 5

Placing Class 6

Part	Contestant	Judge
7	3142

Placing Sum

127

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	5.9	3.3
2	5.7	2.3
3	2.3	3.7
4	4.9	1.8
5	4.4	3.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: E - Ham or Leg Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 03 - Roasts - Arm Roast
2	Species: Beef Primal: L - Spareribs Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 32 - Roasts - Spareribs
3	Species: Pork Primal: K - Side (Belly) Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
4	Species: Pork Primal: I - Round Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
5	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion

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: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
7	Species: Beef Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style)
8	Species: Beef Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
9	Species: Beef Primal: E - Ham or Leg Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
10	Species: Beef Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: G - Plate Retail: 28 - Roasts - Short 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: Pork Primal: B - Brisket Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
12	Species: Pork Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
13	Species: Lamb Primal: E - Ham or Leg Retail: 88 - Various - Shank Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
14	Species: Pork Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
15	Species: Pork Primal: J - Shoulder Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (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: Pork Primal: F - Loin Retail: 97 - Smoked/Cured - Shank Portion Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
17	Species: Pork Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
18	Species: Pork Primal: B - Brisket Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 48 - Steaks - Mock Tender Steak
19	Species: Lamb Primal: C - Chuck Retail: 86 - Various - Hocks Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
20	Species: Lamb Primal: C - Chuck Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney

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: D - Flank Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney
22	Species: Pork Primal: A - Breast Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
23	Species: Beef Primal: A - Breast Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
24	Species: Beef Primal: E - Ham or Leg Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
25	Species: Beef Primal: D - Flank Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue

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: B - Brisket Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
27	Species: Beef Primal: L - Spareribs Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
28	Species: Pork Primal: L - Spareribs Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
29	Species: Beef Primal: B - Brisket Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
30	Species: Beef Primal: I - Round Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: M - Variety Meats Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
32	Species: Beef Primal: M - Variety Meats Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
33	Species: Beef Primal: C - Chuck Retail: 02 - Roasts - Arm Picnic Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
34	Species: Pork Primal: J - Shoulder Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
35	Species: Beef Primal: M - Variety Meats Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak

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: B - Brisket Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
37	Species: Beef Primal: M - Variety Meats Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
38	Species: Beef Primal: D - Flank Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)
39	Species: Beef Primal: D - Flank Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
40	Species: Beef Primal: K - Side (Belly) Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast

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