WAYNE POSBRIG - PULASKI - WI State Meats 2025 - Wisconsin FFA State CDEs - Day 2

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Wisconsin FFA State CDEs - Day 2
Apr 25, 2025
WI State Meats 2025

Overall

ID:	204 - 4 -
Team Name:	PULASKI
Participant Name:	WAYNE POSBRIG
Individual Rank:	70
Individual Total Score:	346
Team Rank:	11
Team Total Score:	1753
View e-Scansheet

Definition

Responses

Score

Placing Class 1- Beef Carcass

Part	Contestant	Judge
1	3241	3142

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

Placing Class 2-Pork Carcass

Part	Contestant	Judge
2	3241	3241

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

Placing Class 3- Hams

Part	Contestant	Judge
3	4321	2143

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

Placing Class 4-T-Bone retail

Part	Contestant	Judge
4	2431	2431

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

Placing Class 5-Pork Rib Chop retail

Part	Contestant	Judge
5	2134	3214

Placing 5 - Cut A	3
Placing 5 - Cut B	7
Placing 5 - Cut C	4

Placing Class 6-Lamb Loin Chop retail

Part	Contestant	Judge
7	4123	1342

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

Placing Sum

210

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 09
2: 05
3: 04
4: 11
5: 15
6: 15
7: 04
8: 07

Quality Grading

Part	Contestant	Judge
1		Quality: Low Prime
2		Quality: High Select
3		Quality: Average Prime
4		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	3.4	5.1
2	4.7	2.3
3	2.4	4.1
4	1.7	2.9

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	10	05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: K - Side (Belly) Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
2	Species: Beef Primal: L - Spareribs 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
3	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
4	Species: Beef 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
5	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) 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: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
7	Species: Pork Primal: I - Round Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
8	Species: Pork Primal: I - Round Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
9	Species: Lamb Primal: I - Round Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
10	Species: Beef Primal: M - Variety Meats Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue 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: I - Round Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat
12	Species: Lamb Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
13	Species: Beef Primal: G - Plate Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
14	Species: Lamb Primal: E - Ham or Leg Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
15	Species: Pork Primal: C - Chuck Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Lamb 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: Pork Primal: H - Rib or Rack Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
17	Species: Pork Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
18	Species: Pork Primal: I - Round Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
19	Species: Beef Primal: K - Side (Belly) Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
20	Species: Pork Primal: D - Flank Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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

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

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

Processed Bacon Placing

Part	Contestant	Judge
1	3241	4231

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

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Sunday, August 3, 2025