STEFEN JOLLY - Perryville - Meats Evaluation - Arkansas State CDEs

JudgingCard.com Results Events Individual Scorecard

Arkansas State CDEs
Apr 03, 2025
Meats Evaluation

Overall

ID:	362 - 4 -
Team Name:	Perryville
Participant Name:	STEFEN JOLLY
Individual Rank:	92
Individual Total Score:	212
Team Rank:	25
Team Total Score:	445
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1243	3241

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

Placing Class 2

Part	Contestant	Judge
2	1324	2143

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

Placing Class 3

Part	Contestant	Judge
3	1342	2314

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

Placing Class 4

Part	Contestant	Judge
4	1423	3214

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

Placing Class 5

Part	Contestant	Judge
5	1432	4213

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

Placing Class 6

Part	Contestant	Judge
7	1234	4321

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

Placing Sum

119

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep
7	Keep
8	Keep
9	Cull
10	Cull
11	Keep
12	Cull
13	Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Prime	Quality: Low Choice
2	Quality: Low Choice	Quality: Low Choice
3	Quality: High Comm.	Quality: High Choice
4	Quality: Average Utility
5	Quality: High Standard
6	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		2.4
2		2.3
3		3.1

Carcass Grading Total

Written Exam

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: M - Variety Meats Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
3	Species: Lamb Primal: L - Spareribs Retail: 39 - Roasts - Top Round Roast Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
4	Species: Beef Primal: J - Shoulder Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
5	Species: Lamb Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	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: Lamb Primal: G - Plate Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
7	Species: Pork Primal: J - Shoulder Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: I - Round Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
9	Species: Pork Primal: D - Flank Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
10	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	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: Lamb Primal: D - Flank Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
12	Species: Beef Primal: H - Rib or Rack Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
13	Species: Beef Primal: J - Shoulder Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
14	Species: Beef Primal: A - Breast Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
15	Species: Pork Primal: M - Variety Meats Retail: 52 - Steaks - Round Steak (Bnls)	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: Beef Primal: J - Shoulder Retail: 24 - Roasts - Ribs (Denver Style)	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
17	Species: Beef Primal: E - Ham or Leg Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
18	Species: Beef Primal: K - Side (Belly) Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
19	Species: Pork Primal: K - Side (Belly) Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: J - Shoulder Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	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: Lamb Primal: G - Plate Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
22	Species: Beef Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
23	Species: Pork Primal: N - Various Meats Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
24	Species: Beef Primal: G - Plate Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
25	Species: Lamb Primal: J - Shoulder Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry or Moist Heat	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: Pork Primal: M - Variety Meats Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
27	Species: Lamb Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
28	Species: Pork Primal: K - Side (Belly) Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
29	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
30	Species: Beef Primal: E - Ham or Leg Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	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: Saturday, June 14, 2025