BRODY MCGINNESS - West Nodaway - Meats - Missouri Northwest District CDEs

JudgingCard.com Results Events Individual Scorecard

Missouri Northwest District CDEs
Apr 01, 2025
Meats

Overall

ID:	325 - 99 -
Team Name:	West Nodaway
Participant Name:	B. M.
Individual Rank:	90
Individual Total Score:	300
Team Rank:	22
Team Total Score:	1076
View e-Scansheet

Definition

Responses

Score

Pork Loins

Part	Contestant	Judge
1	1243	1243

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

Beef Ribs

Part	Contestant	Judge
2	2413	2134

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

Boston Butts

Part	Contestant	Judge
3	2143	1243

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

Beef Short Loins

Part	Contestant	Judge
4	4213	4213

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

Placing Class 5

Placing Class 6

Placing Sum

188

Beef Short Loins

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Comm.	Quality: Average Choice
2	Quality: High Utility	Quality: Low Choice
3	Quality: High Utility	Quality: Average Choice
4	Quality: Low Comm.	Quality: High Select
5	Quality: High Standard	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	3.5	2.0
2	3.7	2.3
3	3.7	2.8
4	3.6	2.5
5	2.6	2.1

Carcass Grading Total

Written Exam

Formulation Solution

Formulation Questions

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: D - Flank Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
2	Species: Lamb Primal: C - Chuck Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast
3	Species: Pork Primal: K - Side (Belly) Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
4	Species: Beef Primal: D - Flank Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
5	Species: Beef Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork

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: Lamb Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls)
7	Species: Lamb Primal: E - Ham or Leg Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
8	Species: Lamb Primal: K - Side (Belly) Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
9	Species: Pork Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
10	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin 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	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
12	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
13	Species: Beef Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
14	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
15	Species: Beef Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue

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: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
17	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender
18	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
19	Species: Pork Primal: A - Breast Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
20	Species: Lamb Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
22	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
23	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
24	Species: Lamb Primal: L - Spareribs Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
25	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)
27	Species: Beef Primal: C - Chuck Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
28	Species: Lamb Primal: D - Flank Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
29	Species: Beef Primal: B - Brisket Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)
30	Species: Lamb Primal: G - Plate Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
32	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls)
33	Species: Pork Primal: K - Side (Belly) Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
34	Species: Lamb Primal: A - Breast Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
35	Species: Beef Primal: L - Spareribs Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

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: I - Round Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
37	Species: Beef Primal: D - Flank Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
38	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
39	Species: Beef Primal: J - Shoulder Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
40	Species: Pork Primal: M - Variety Meats Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon

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: Monday, April 28, 2025