WESLEY JOHNSON - New Raymer - 25 Morgan County Meats - Morgan County Meats Contest

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Morgan County Meats Contest
Mar 31, 2025
25 Morgan County Meats

Overall

ID:	46.01 - 1 -
Team Name:	New Raymer
Participant Name:	WESLEY JOHNSON
Individual Rank:	60
Individual Total Score:	207
Team Rank:	14
Team Total Score:	690
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1234	4123

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

Placing Class 2

Part	Contestant	Judge
2	3142	3412

Placing 2 - Cut A	2
Placing 2 - Cut B	2
Placing 2 - Cut C	6

Placing Class 3

Part	Contestant	Judge
3		2143

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

Placing Class 4

Part	Contestant	Judge
4	1324	1432

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

Placing Class 5

Part	Contestant	Judge
5	4312

Placing Class 6

Part	Contestant	Judge
7	1342

Placing Sum

128

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime	Quality: High Select
2		Quality: High Select
3		Quality: Low Choice
4	Quality: Low Select	Quality: Average Choice
5	Quality: Average Comm.	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		1.9
2		1.3
3		2.2
4		2.2
5		1.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	01	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
2	Species: Beef Primal: G - Plate Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
3	Species: Pork Primal: K - Side (Belly) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
4	Species: Beef Primal: A - Breast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
5	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat

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: M - Variety Meats Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
7	Species: Lamb Primal: A - Breast Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
8	Species: Pork Primal: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
9	Species: Beef Primal: K - Side (Belly) Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
10	Species: Pork Primal: A - Breast Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat

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: F - Loin Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
12	Species: Pork Primal: J - Shoulder Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
13	Species: Pork Primal: L - Spareribs Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
14	Species: Beef Primal: N - Various Meats Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
15	Species: Beef Primal: G - Plate Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat

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: Lamb Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
17	Species: Beef Primal: F - Loin Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
18	Species: Pork Primal: B - Brisket Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
19	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
20	Species: Lamb Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat

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: K - Side (Belly) Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: G - Plate Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
23	Species: Pork Primal: E - Ham or Leg Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
24	Species: Lamb Primal: B - Brisket Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
25	Species: Beef Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat

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: A - Breast Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
27	Species: Beef Primal: E - Ham or Leg Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
28	Species: Lamb Primal: C - Chuck Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
29	Species: Lamb Primal: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
30	Species: Beef Primal: G - Plate Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat

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	Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
32	Primal: G - Plate Retail: 97 - Smoked/Cured - Shank Portion
33	Primal: F - Loin Retail: 29 - Roasts - Shoulder Roast (Bnls)
34	Primal: D - Flank
35	Primal: C - Chuck Retail: 96 - Smoked/Cured - Rump 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 36-40

Part	Contestant	Judge
36	Primal: E - Ham or Leg
37	Primal: J - Shoulder Retail: 84 - Various - Ground Beef
38	Primal: N - Various Meats
39	Primal: A - Breast Retail: 26 - Roasts - Seven (7) Bone Roast
40	Primal: D - Flank Retail: 09 - Roasts - Bottom Round Rump 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 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: Friday, June 13, 2025