HANNAH KEISER - Keytesville - Meats - North Shelby Alumni Invitational Contest

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North Shelby Alumni Invitational Contest
Mar 26, 2025
Meats

Overall

ID:	110 - 99 -
Team Name:	Keytesville
Participant Name:	HANNAH KEISER
Individual Rank:	83
Individual Total Score:	314
Team Rank:	25
Team Total Score:	926
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2143	2143

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

Placing Class 2

Part	Contestant	Judge
2	1234	2143

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

Placing Class 3

Part	Contestant	Judge
3	1423	4231

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

Placing Class 4

Part	Contestant	Judge
4	4123	1423

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

Placing Class 5

Placing Class 6

Placing Sum

161

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Quality Grading - Maturity	B
Quality Grading - Maturity	C
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	5.0	5.9
2	4.3	4.4
3	1.2	3.5
4	2.7	3.0
5	3.5	3.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
2	Species: Pork Primal: J - Shoulder Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
3	Species: Beef Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
4	Species: Beef Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
5	Species: Pork Primal: L - Spareribs Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls)
7	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
8	Species: Beef Primal: D - Flank Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
9	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
10	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
12	Species: Beef Primal: G - Plate Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
13	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
14	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
15	Species: Lamb Primal: A - Breast Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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 16-20

Part	Contestant	Judge
16	Species: Beef Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
17	Species: Beef Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
18	Primal: I - Round Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
19	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
20	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: G - Plate Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
22	Species: Pork Primal: D - Flank Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
23	Species: Beef Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
24	Species: Lamb Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
25	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
27	Species: Pork Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
28	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
29	Species: Beef Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
30	Species: Lamb Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender

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: I - Round Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
32	Species: Lamb Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
33	Species: Beef Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
34	Species: Lamb Primal: A - Breast Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
35	Species: Beef Primal: D - Flank Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off 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: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
37	Species: Lamb Primal: K - Side (Belly) Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
38	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
39	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
40	Species: Lamb Primal: G - Plate Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin

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