JACE JENKINS - Duchesne - Meats Evaluation - Utah FFA State CDEs

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Utah FFA State CDEs
Apr 22, 2025
Meats Evaluation

Overall

ID:	12 - -
Team Name:	Duchesne
Participant Name:	JACE JENKINS
Individual Rank:	99
Individual Total Score:	188
Team Rank:	26
Team Total Score:	738
View e-Scansheet

Definition

Responses

Score

Pig Carcasses

Part	Contestant	Judge
1	4132	3142

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

Beef Carcasses

Part	Contestant	Judge
2	1324	4123

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

Retail Cuts

Part	Contestant	Judge
3	2431	1423

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

Wholesale Cuts

Part	Contestant	Judge
4	4312	1243

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

Placing Sum

130

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: Average Choice
3		Quality: Average Choice
4		Quality: Low Choice
5		Quality: High Select
6		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		2.0
2		4.0
3		4.0
4		3.0
5		3.0
6		3.0

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
2	Species: Lamb Primal: J - Shoulder Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
3	Primal: B - Brisket Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
4	Species: Beef	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
5	Species: Lamb Primal: A - Breast Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: A - Breast Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Lamb Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
8	Species: Pork	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
9	Species: Beef Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: C - Chuck Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style 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 11-15

Part	Contestant	Judge
11	Species: Lamb Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
12	Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
13	Species: Lamb Retail: 92 - Smoked/Cured - Hocks	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
14	Species: Pork Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
15	Species: Beef	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) 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	Primal: G - Plate Retail: 92 - Smoked/Cured - Hocks	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
17	Species: Beef Primal: E - Ham or Leg Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
18	Species: Beef Primal: A - Breast Retail: 28 - Roasts - Short Ribs	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
19	Species: Beef Primal: A - Breast Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: A - Breast Retail: 70 - Chops - Loin Chop	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
22	Species: Pork Primal: B - Brisket Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
23	Primal: C - Chuck	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
24	Species: Beef Primal: D - Flank Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
25	Species: Pork Primal: E - Ham or Leg Retail: 52 - Steaks - Round Steak (Bnls)	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: G - Plate Retail: 06 - Roasts - Blade Roast	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
27	Species: Beef Primal: E - Ham or Leg	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
28	Species: Pork Primal: J - Shoulder Retail: 95 - Smoked/Cured - Rib Chop	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
29	Species: Lamb Primal: G - Plate	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
30	Primal: H - Rib or Rack Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round 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

Part	Contestant	Judge
31	Species: Pork 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

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

AWS100: Friday, June 13, 2025