CARRIE PAULSON - West Field - Meats Evaluation - Utah FFA State CDEs

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Utah FFA State CDEs
Apr 22, 2025
Meats Evaluation

Overall

ID:	112 - -
Team Name:	West Field
Participant Name:	CARRIE PAULSON
Individual Rank:	72
Individual Total Score:	268
Team Rank:	21
Team Total Score:	1051
View e-Scansheet

Definition

Responses

Score

Pig Carcasses

Part	Contestant	Judge
1	2314	3142

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

Beef Carcasses

Part	Contestant	Judge
2	1342	4123

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

Retail Cuts

Part	Contestant	Judge
3	1423	1423

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

Wholesale Cuts

Part	Contestant	Judge
4	2413	1243

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

Placing Sum

159

Questions on Placing Classes

Part	Contestant	Judge
1	4	4
2	2	2
3	1	3
4	3	2
5	4	3
6	2	3
7	3	4
8	1	1
9	4	4
10	2	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	5.4	2.0
2	4.6	4.0
3	3.5	4.0
4	3.5	3.0
5	3.8	3.0
6	4.2	3.0

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	E
2	D	C
3	B	A
4	A	B
5	B	E
6	A	B
7	C	C
8	E	B
9	A	C
10	D	C
11	D	B
12	B	C
13	A	B
14	C	C
15	C	A
16	A	A
17	D	D
18	D	D
19	C	C
20	A	D
21	B	A
22	C	C
23	D	B
24	C	D
25	D	A
26	B	C
27	A	D
28	A	A
29	D	D
30	B	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: Lamb Primal: A - Breast Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
2	Species: Pork Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
3	Species: Lamb Primal: A - Breast Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
4	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
5	Species: Pork Primal: K - Side (Belly) Retail: 14 - Roasts - Eye Round Roast 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Beef Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
8	Species: Lamb Primal: C - Chuck Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
9	Species: Beef Primal: G - Plate Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Pork Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Dry 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: Beef Primal: J - Shoulder Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
12	Species: Pork Primal: D - Flank Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
13	Species: Lamb Primal: E - Ham or Leg Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
14	Species: Lamb Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
15	Species: Beef Primal: H - Rib or Rack Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	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	Species: Beef Primal: C - Chuck Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
17	Species: Beef Primal: J - Shoulder Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
18	Species: Beef Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
19	Species: Beef Primal: D - Flank Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: D - Flank Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	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: Pork Primal: K - Side (Belly) Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
22	Species: Lamb Primal: J - Shoulder Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
23	Species: Beef Primal: M - Variety Meats Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
24	Species: Pork Primal: L - Spareribs Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
25	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	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: Pork Primal: K - Side (Belly) Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
27	Species: Beef Primal: E - Ham or Leg Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
28	Species: Beef Primal: H - Rib or Rack Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
29	Species: Beef Primal: L - Spareribs Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
30	Species: Pork Primal: E - Ham or Leg Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist 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

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: Monday, June 16, 2025