JAYKOB GREEN - Van-Far - Meats - R-6 FFA Aggie Days

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R-6 FFA Aggie Days
Mar 29, 2025
Meats

Overall

ID:	224 - 99 -
Team Name:	Van-Far
Participant Name:	JAYKOB GREEN
Individual Rank:	27
Individual Total Score:	230
Team Rank:	9
Team Total Score:	484
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4213	2314

Placing 1 - Cut A	5
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Placing Class 2

Part	Contestant	Judge
2	4132	2143

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

Placing Class 3

Part	Contestant	Judge
3	2341	4213

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

Placing Class 4

Part	Contestant	Judge
4	4123	4321

Placing 4 - Cut A	3
Placing 4 - Cut B	5
Placing 4 - Cut C	2

Placing Class 5

Placing Class 6

Placing Sum

136

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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

Yield Grading

Part	Contestant	Judge
1		4.2
2		3.0
3		2.4
4		2.6
5		3.5

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	07	08

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: M - Variety Meats Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
2	Species: Beef Primal: I - Round Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
3	Species: Pork Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
4	Species: Pork Primal: E - Ham or Leg Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
5	Species: Beef Primal: A - Breast Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: G - Plate Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
7	Species: Pork Primal: F - Loin Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
8	Species: Beef Primal: E - Ham or Leg Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
9	Species: Beef Primal: D - Flank Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
10	Species: Pork Primal: C - Chuck Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top 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 11-15

Part	Contestant	Judge
11	Primal: B - Brisket Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
12	Species: Beef Primal: A - Breast Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
13	Species: Beef Primal: H - Rib or Rack Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
14	Species: Pork Primal: I - Round Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
15	Species: Pork Primal: J - Shoulder Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic

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: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
17	Species: Pork Primal: E - Ham or Leg Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
18	Species: Pork Primal: F - Loin Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
19	Species: Beef Primal: G - Plate Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
20	Species: Beef Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)

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: Lamb Primal: D - Flank Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney
22	Species: Lamb Primal: C - Chuck Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
23	Species: Pork Primal: F - Loin Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
24	Species: Beef Primal: B - Brisket Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
25	Species: Lamb Primal: L - Spareribs Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
27	Species: Lamb Primal: K - Side (Belly) Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
28	Species: Beef Primal: D - Flank Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
29	Species: Pork Primal: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
30	Species: Pork Primal: L - Spareribs Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 73 - Chops - Sirloin 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: Lamb Primal: A - Breast Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
32	Species: Lamb Primal: N - Various Meats Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
33	Species: Beef Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
34	Species: Pork Primal: J - Shoulder Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
35	Species: Beef Primal: L - Spareribs Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm 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: Pork Primal: J - Shoulder Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
37	Species: Pork Primal: N - Various Meats Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
38	Species: Lamb Primal: A - Breast Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
39	Species: Beef Primal: C - Chuck Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
40	Species: Beef Primal: E - Ham or Leg Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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 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, April 26, 2025