JACKSON BLAYLOCK - - FFA MEAT - King of the Hill Meats Judging

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King of the Hill Meats Judging
Apr 08, 2025
FFA MEAT

Overall

ID:	907 - 4 -
Team Name:
Participant Name:	JACKSON BLAYLOCK
Individual Rank:	23
Individual Total Score:	343
Team Rank:	15
Team Total Score:	343
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2431	3124

Placing 1 - Cut A	4
Placing 1 - Cut B	2
Placing 1 - Cut C	5

Placing Class 2

Part	Contestant	Judge
2	1423	2341

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

Placing Class 3

Part	Contestant	Judge
3	3124	3124

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

Placing Class 4

Part	Contestant	Judge
4	3412	3142

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

Placing Class 5

Part	Contestant	Judge
5	2143	2134

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

Placing Class 6

Part	Contestant	Judge
7	3214	2341

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

Placing Sum

237

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Choice	Quality: Average Choice
2	Quality: Low Select	Quality: High Choice
3	Quality: High Select	Quality: Average Choice
4	Quality: Low Standard	Quality: Low Select
5	Quality: High Select	Quality: High Choice
6	Quality: High Select	Quality: Average 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	3.3	2.0
2	2.5	2.3
3	2.2	4.2
4	3.0	2.6
5	2.5	3.4
6	2.5	3.2

Carcass Grading Total

Written Exam

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: Beef Primal: I - Round Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
2	Species: Lamb Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
3	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
4	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
5	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
8	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat
9	Species: Pork Primal: I - Round Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Beef Primal: L - Spareribs Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
10	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs 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: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
12	Species: Pork Primal: K - Side (Belly) Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
13	Species: Lamb Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
14	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: L - Spareribs Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat
15	Species: Lamb Primal: E - Ham or Leg Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 33 - Roasts - Square Cut (Whole) 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
17	Species: Pork Primal: I - Round Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
18	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
19	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
20	Species: Pork Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion 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: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
22	Species: Lamb Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
23	Species: Lamb Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
24	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
25	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
27	Species: Beef Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
28	Species: Pork Primal: I - Round Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
29	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
30	Species: Beef Primal: F - Loin Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: F - Loin Retail: 07 - Roasts - Blade Boston Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
32	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
33	Species: Lamb Primal: F - Loin Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
34	Species: Beef Primal: F - Loin Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
35	Species: Beef Primal: F - Loin Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin 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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: F - Loin Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
37	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: L - Spareribs Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
38	Species: Lamb Primal: L - Spareribs Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Lamb Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
39	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
40	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry 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 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