SAMUEL OAKLEY - Holyoke - 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:	30 - -
Team Name:	Holyoke
Participant Name:	SAMUEL OAKLEY
Individual Rank:	31
Individual Total Score:	314
Team Rank:	11
Team Total Score:	925
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4231	4123

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

Placing Class 2

Part	Contestant	Judge
2	1324	3412

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

Placing Class 3

Part	Contestant	Judge
3	1423	2143

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

Placing Class 4

Part	Contestant	Judge
4	3214	1432

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

Placing Class 5

Placing Class 6

Placing Sum

155

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Select	Quality: High Select
2	Quality: High Select	Quality: High Select
3	Quality: Average Choice	Quality: Low Choice
4	Quality: Low Prime	Quality: Average Choice
5	Quality: Average Prime	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	3.0	1.9
2	1.0	1.3
3	2.3	2.2
4	1.8	2.2
5	2.5	1.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	03	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
2	Species: Beef Primal: B - Brisket Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
3	Species: Pork Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
4	Species: Beef Primal: A - Breast Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
5	Species: Beef Primal: D - Flank Retail: 59 - Steaks - Top Loin Steak 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: G - Plate Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
7	Species: Pork Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
8	Species: Lamb Primal: F - Loin	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
9	Species: Beef Primal: I - Round Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
10	Species: Beef Primal: D - Flank Retail: 74 - Chops - Top Loin Chop 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: B - Brisket Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
12	Species: Lamb Primal: E - Ham or Leg Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
13	Species: Beef Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
14	Species: Beef Primal: C - Chuck Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
15	Species: Pork Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: 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: Pork Primal: K - Side (Belly) Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
17	Species: Beef Primal: B - Brisket	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
18	Species: Beef Primal: B - Brisket	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
19	Species: Beef Primal: B - Brisket Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
20	Species: Beef	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: A - Breast Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: H - Rib or Rack	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
23	Species: Pork Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
24	Species: Pork Primal: H - Rib or Rack	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
25	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist 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: F - Loin	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
27	Species: Pork Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
28	Species: Beef Primal: B - Brisket Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
29	Species: Beef Primal: F - Loin Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
30	Species: Beef Primal: B - Brisket Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist 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	Species: Beef Primal: J - Shoulder

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

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