BRIELLE SANDMEIER - Selby Area FFA - Meat Evaluation - South Dakota FFA State Convention

JudgingCard.com Results Events Individual Scorecard

South Dakota FFA State Convention
Apr 03, 2025
Meat Evaluation

Overall

ID:	106 - 3 -
Team Name:	Selby Area FFA
Participant Name:	BRIELLE SANDMEIER
Individual Rank:	81
Individual Total Score:	296
Team Rank:	8
Team Total Score:	1086
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3421	4321

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

Placing Class 2

Part	Contestant	Judge
2	4321	4312

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

Placing Class 3

Part	Contestant	Judge
3	3241	1423

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

Placing Class 4

Part	Contestant	Judge
4	3412	3142

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

Placing Class 5

Part	Contestant	Judge
5	2143	3421

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

Placing Sum

179

Quality Grading

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

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	3.2	2.4
2	2.5	2.0
3	1.1	3.2
4	1.2	4.7
5	2.1	5.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
2	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
3	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
4	Species: Lamb Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
5	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round 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 6-10

Part	Contestant	Judge
6	Species: Beef Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
7	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
8	Species: Beef Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
9	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
10	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) 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: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
12	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
13	Species: Beef Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
14	Species: Pork Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
15	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: G - Plate Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
17	Species: Lamb Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
19	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
20	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap 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: Pork Primal: F - Loin Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
22	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat
23	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
24	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
25	Species: Beef Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
27	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
28	Species: Lamb Primal: L - Spareribs Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
29	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
30	Species: Pork Primal: L - Spareribs Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack 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 Sum

Team Activity - Questions

Part	Contestant	Judge
1		A
2		D
3		A
4		A
5		B

Team Activity - Questions - Points

Team Activity Total

AWS100: Friday, June 13, 2025