AMANDA MOSBY - ROY - 2025 Meats Evaluation - Montana FFA State Convention

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Montana FFA State Convention
Apr 01, 2025
2025 Meats Evaluation

Overall

ID:	96 - -
Team Name:	ROY
Participant Name:	AMANDA MOSBY
Individual Rank:	80
Individual Total Score:	321.5
Team Rank:	17
Team Total Score:	1519.4
View e-Scansheet

Definition

Responses

Score

Bacon

Part	Contestant	Judge
1	3412	4312

Placing 1 - Cut A	2
Placing 1 - Cut B	7
Placing 1 - Cut C	3

Lamb Chops

Part	Contestant	Judge
2	4213	1234

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

Eye Steaks

Part	Contestant	Judge
3	3142	3142

Placing 3 - Cut A	2
Placing 3 - Cut B	6
Placing 3 - Cut C	4

Pork Chops

Part	Contestant	Judge
4	1423	4123

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

Placing Class 5

Placing Class 6

Placing Sum

178

Questions on Bacon & Pork Chops

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	4.3	2.8
2	2.6	3.0
3	1.5	3.2
4	5.4	4.4
5	4.5	3.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

49.5

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: B - Brisket Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
2	Species: Beef Primal: B - Brisket Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
3	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
4	Species: Pork Primal: D - Flank Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
5	Species: Beef Primal: E - Ham or Leg Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
8	Species: Beef Primal: K - Side (Belly) Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
9	Species: Beef Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
10	Species: Pork Primal: B - Brisket Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed 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: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
12	Species: Beef Primal: D - Flank Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
13	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
14	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
15	Species: Beef Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: I - Round Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
17	Species: Beef Primal: K - Side (Belly) Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
18	Species: Beef Primal: J - Shoulder Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
19	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: H - Rib or Rack Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
22	Species: Pork Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
23	Species: Lamb Primal: M - Variety Meats Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
24	Species: Lamb Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
25	Species: Lamb Primal: C - Chuck Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney 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: Pork Primal: E - Ham or Leg Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
27	Species: Beef Primal: B - Brisket Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
28	Species: Pork Primal: K - Side (Belly) Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
29	Species: Pork Primal: G - Plate Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
30	Species: Beef Primal: D - Flank Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak 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

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 - Placing Cut A

400

Team Activity - Questions

Team Activity - Questions - Points

400

Team Activity - Keep/Cull

Team Activity Total

Team Problem

Part	Contestant	Judge
1		400

Practicum 2

Practicum 3

AWS100: Friday, June 13, 2025