KAIDEN WILLIAMS - Lincoln - Meats Evaluation - Arkansas State CDEs

JudgingCard.com Results Events Individual Scorecard

Arkansas State CDEs
Apr 03, 2025
Meats Evaluation

Overall

ID:	148 - 2 -
Team Name:	Lincoln
Participant Name:	KAIDEN WILLIAMS
Individual Rank:	63
Individual Total Score:	343
Team Rank:	14
Team Total Score:	1325
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4132	3241

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

Placing Class 2

Part	Contestant	Judge
2	1234	2143

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

Placing Class 3

Part	Contestant	Judge
3	3421	2314

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

Placing Class 4

Part	Contestant	Judge
4	3421	3214

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

Placing Class 5

Part	Contestant	Judge
5	4123	4213

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

Placing Class 6

Part	Contestant	Judge
7	3421	4321

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

Placing Sum

230

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: Low Choice
3		Quality: High 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		2.4
2		2.3
3		3.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Retail: 22 - Roasts - Rib Roast	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
2	Species: Beef Primal: F - Loin	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
3	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
4	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
5	Species: Pork Primal: F - Loin Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast 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: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
7	Species: Beef Primal: F - Loin Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: F - Loin	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
9	Species: Beef Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole)	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
10	Species: Pork Primal: F - Loin	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: 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: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
12	Primal: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
13	Species: Beef Retail: 71 - Chops - Rib Chop	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
14	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
15	Species: Pork Primal: F - Loin Retail: 44 - Steaks - Center Slice	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop 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: Pork Primal: N - Various Meats	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
17	Species: Pork Primal: G - Plate	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
18	Retail: 90 - Smoked/Cured - Center Slice	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
19	Species: Pork Retail: 85 - Various - Ground Pork	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: N - Various Meats Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Lamb Primal: J - Shoulder 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 21-25

Part	Contestant	Judge
21	Species: Pork Retail: 21 - Roasts - Petite Tender	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
22	Species: Beef	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
23	Primal: I - Round Retail: 15 - Roasts - Flat Half (Bnls)	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
24	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
25	Species: Pork Primal: L - Spareribs Retail: 71 - Chops - Rib Chop	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop 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: M - Variety Meats Retail: 76 - Variety - Heart	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
27	Species: Beef Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
28	Species: Beef Retail: 31 - Roasts - Sirloin Half	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
29	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
30	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: 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 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 - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Friday, June 13, 2025