JACE HOLIK - Miles - Meats - Water Valley FFA CDE Invitational

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Water Valley FFA CDE Invitational
Apr 03, 2025
Meats

Overall

ID:	539 - -
Team Name:	Miles
Participant Name:	JACE HOLIK
Individual Rank:	99
Individual Total Score:	294
Team Rank:	21
Team Total Score:	1454
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2413	3412

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

Placing Class 2

Part	Contestant	Judge
2	4123	1324

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

Placing Class 3

Part	Contestant	Judge
3	3412	2134

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

Placing Class 4

Part	Contestant	Judge
4	1234	4312

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

Placing Class 5

Part	Contestant	Judge
5	2143	3241

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

Placing Class 6

Part	Contestant	Judge
7	2413	1243

Placing 6 - Cut A	3
Placing 6 - Cut B	7
Placing 6 - Cut C	4

Placing Sum

141

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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		5.3
2		2.3
3		3.3
4		5.5
5		3.2
6		2.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: D - Flank Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
2	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 Cookery: Dry Heat
3	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
4	Species: Beef Primal: C - Chuck Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
5	Species: Beef Primal: K - Side (Belly) Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
7	Species: Lamb Primal: H - Rib or Rack Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
8	Species: Beef Primal: K - Side (Belly) Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
9	Species: Beef Primal: C - Chuck Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
10	Species: Beef Primal: K - Side (Belly) Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast 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: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
12	Species: Lamb Primal: L - Spareribs Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
13	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
14	Species: Beef Primal: K - Side (Belly) Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
15	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork 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: Lamb Primal: D - Flank Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
17	Species: Beef Primal: K - Side (Belly) Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
18	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
19	Species: Pork Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: C - Chuck Retail: 63 - Steaks - Top Sirloin Cap Off 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: F - Loin Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
22	Species: Lamb Primal: C - Chuck Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
23	Species: Beef Primal: F - Loin Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
24	Species: Lamb Primal: D - Flank Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
25	Species: Lamb Primal: K - Side (Belly) Retail: 42 - Steaks - Blade Steak Cookery: Dry or 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: D - Flank Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
27	Species: Pork Primal: K - Side (Belly) Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
28	Species: Lamb Primal: H - Rib or Rack Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
29	Species: Pork Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
30	Species: Lamb Primal: D - Flank Retail: 22 - Roasts - Rib Roast 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: K - Side (Belly) Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
32	Species: Lamb Primal: D - Flank Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
33	Species: Beef Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
34	Species: Lamb Primal: F - Loin Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
35	Species: Beef Primal: K - Side (Belly) Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
37	Species: Pork Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
38	Species: Lamb Primal: H - Rib or Rack Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
39	Species: Beef Primal: K - Side (Belly) Retail: 30 - Roasts - Sirloin Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
40	Species: Pork Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon 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 Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Friday, June 13, 2025