KARSEN ASBURY - 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:	KARSEN ASBURY
Individual Rank:	94
Individual Total Score:	178
Team Rank:	21
Team Total Score:	921
View e-Scansheet

Definition

Responses

Score

LOIN CHOPS

Part	Contestant	Judge
1		2341

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

RIB CHOP

Part	Contestant	Judge
2	2314	1324

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

T BONES

Part	Contestant	Judge
3		3124

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

TOP LOIN STEAKS

Part	Contestant	Judge
4		1324

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

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep
7	Cull
8	Cull
9	Keep
10	Keep
11	Cull
12	Keep
13	Cull

Quality Grading

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

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	4.6	1.6
2	4.7	2.9
3	3.6	2.3
4	4.7	3.4
5	3.6	3.9
6	4.7

Carcass Grading Total

Written Exam

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 96 - Smoked/Cured - Rump Portion Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
2	Species: Pork Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
3	Species: Beef Primal: H - Rib or Rack Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
4	Species: Pork Primal: D - Flank Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)
5	Species: Beef Primal: D - Flank Retail: 90 - Smoked/Cured - Center Slice Cookery: 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: Pork Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
7	Species: Beef Primal: H - Rib or Rack Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
8	Species: Pork Primal: C - Chuck Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
9	Species: Pork Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	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: Pork Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
14	Species: Beef Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
15	Species: Beef Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: 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: Beef Primal: G - Plate Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
17	Species: Pork Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
18	Species: Pork Primal: C - Chuck Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
19	Species: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
20	Species: Beef Primal: C - Chuck Retail: 44 - Steaks - Center Slice 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: Pork Primal: C - Chuck Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
22	Species: Beef Primal: D - Flank Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
23	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
24	Species: Beef Primal: C - Chuck Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
25	Species: Pork Primal: K - Side (Belly) Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry or Moist Heat	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 Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
27	Species: Beef Primal: C - Chuck Retail: 25 - Roasts - Rump Portion Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
28	Species: Beef Primal: C - Chuck Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
29	Species: Beef Primal: C - Chuck Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
30	Species: Beef Primal: H - Rib or Rack 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: C - Chuck Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
32	Species: Beef Primal: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
33	Species: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
34	Species: Pork Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
35	Species: Pork Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak 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: C - Chuck Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
37	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
38	Species: Pork Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
39	Species: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
40	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry 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