WYATT MOBLEY - Ash Grove - Meats - Southwest Missouri District CDEs and LDEs

JudgingCard.com Results Events Individual Scorecard

Southwest Missouri District CDEs and LDEs
Apr 03, 2025
Meats

Overall

ID:	8 - 99 -
Team Name:	Ash Grove
Participant Name:	WYATT MOBLEY
Individual Rank:	91
Individual Total Score:	276
Team Rank:	23
Team Total Score:	1044
View e-Scansheet

Definition

Responses

Score

Beef Loin Steaks

Part	Contestant	Judge
1	3214	1423

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

Beef Ribeye Steaks

Part	Contestant	Judge
2	2314	2314

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

Hams

Part	Contestant	Judge
3	2341	2314

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

Pork Loins

Part	Contestant	Judge
4	4123	1432

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

Placing Class 5

Placing Class 6

Placing Sum

165

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	C

Yield Grading

Part	Contestant	Judge
1	4.6	3.1
2	5.3	3.2
3	2.6	3.9
4	3.4	5.3
5	1.2	3.4

Carcass Grading Total

Written Exam

Formulation Solution

Formulation Questions

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney
2	Species: Lamb Primal: B - Brisket Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
3	Species: Beef Primal: I - Round Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
4	Species: Pork Primal: H - Rib or Rack Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
5	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: G - Plate Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
7	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
8	Species: Lamb Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
9	Species: Beef Primal: I - Round Retail: 25 - Roasts - Rump Portion Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast
10	Species: Pork Primal: D - Flank Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: C - Chuck Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
12	Species: Beef Primal: B - Brisket Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
13	Species: Lamb Primal: K - Side (Belly) Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
14	Species: Lamb Primal: J - Shoulder Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
15	Species: Beef Primal: J - Shoulder Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast

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: I - Round Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
17	Species: Pork Primal: A - Breast Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
18	Species: Lamb Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
19	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
20	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: J - Shoulder Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls)
22	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe
23	Species: Beef Primal: K - Side (Belly) Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
24	Species: Lamb Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
25	Species: Pork Primal: D - Flank Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: D - Flank Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
27	Species: Pork Primal: E - Ham or Leg Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
28	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
29	Species: Pork Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
30	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney

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: Lamb Primal: D - Flank Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
32	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
33	Species: Beef Primal: L - Spareribs Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
34	Species: Beef Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
35	Species: Pork Primal: I - Round Retail: 53 - Steaks - Sirloin Cutlets Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (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 36-40

Part	Contestant	Judge
36	Species: Lamb Primal: L - Spareribs Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
37	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
38	Species: Lamb Primal: B - Brisket Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
39	Species: Beef Primal: D - Flank Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
40	Species: Lamb Primal: D - Flank Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)

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