DAKOTA WELLS - Smithton - Meats - Tipton Aggie Days

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Tipton Aggie Days
Mar 28, 2025
Meats

Overall

ID:	339 - 99 -
Team Name:	Smithton
Participant Name:	DAKOTA WELLS
Individual Rank:	79
Individual Total Score:	283
Team Rank:	21
Team Total Score:	921
View e-Scansheet

Definition

Responses

Score

LOIN CHOPS

Part	Contestant	Judge
1	3241	2341

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

RIB CHOP

Part	Contestant	Judge
2	4123	1324

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

T BONES

Part	Contestant	Judge
3	3142	3124

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

TOP LOIN STEAKS

Part	Contestant	Judge
4	2341	1324

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

Placing Class 5

Placing Class 6

Placing Sum

157

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	4.8	1.6
2	3.7	2.9
3	2.6	2.3
4	3.8	3.4
5	4.7	3.9

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	02	02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	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)
2	Species: Pork Primal: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
3	Species: Beef Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
4	Species: Beef Primal: C - Chuck Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)
5	Species: Beef Primal: K - Side (Belly) Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
7	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
8	Species: Beef Primal: I - Round Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
9	Species: Beef Primal: I - Round Retail: 65 - Chops - Arm Chop	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
10	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
12	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
13	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
14	Species: Beef Primal: A - Breast Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
15	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
17	Species: Pork Primal: C - Chuck Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
18	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
19	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
20	Species: Beef Primal: H - Rib or Rack Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak 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	0

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: I - Round Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
22	Species: Pork Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
23	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
24	Species: Beef Primal: K - Side (Belly) Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
25	Species: Pork Primal: M - Variety Meats Retail: 79 - Variety - Oxtail	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
27	Primal: D - Flank Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
28	Species: Pork Primal: I - Round Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
29	Species: Beef Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
30	Species: Pork Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style)

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 31-35

Part	Contestant	Judge
31	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
32	Species: Pork Primal: I - Round Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
33	Species: Pork Primal: G - Plate Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
34	Species: Beef Primal: B - Brisket Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
35	Species: Beef Primal: G - Plate Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork 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	0

Meat ID 36-40

Part	Contestant	Judge
36	Species: Pork Primal: A - Breast Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
37	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
38	Species: Pork Primal: G - Plate Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
39	Species: Beef Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
40	Species: Beef Primal: L - Spareribs Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	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	0

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, August 2, 2025