WILSON RADATZ - WHITEHALL - 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:	273 - 4 -
Team Name:	WHITEHALL
Participant Name:	WILSON RADATZ
Individual Rank:	38
Individual Total Score:	458
Team Rank:	14
Team Total Score:	1629
View e-Scansheet

Definition

Responses

Score

Placing Class 1- Beef Carcass

Part	Contestant	Judge
1	1342	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	3142	3241

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

Placing Class 3- Hams

Part	Contestant	Judge
3	2143	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	3421	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	3214	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	1342	1342

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

Placing Sum

268

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep	Keep
7	Cull	Cull
8	Cull	Cull
9	Keep	Keep
10	Keep	Keep
11	Cull	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: High Choice	Quality: Low Prime
2	Quality: Average Choice	Quality: High Select
3	Quality: High Choice	Quality: Average Prime
4	Quality: Low Prime	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	4.2	5.1
2	3.4	2.3
3	2.6	4.1
4	3.3	2.9

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: J - Shoulder Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
2	Species: Beef Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
3	Species: Beef Retail: 71 - Chops - Rib Chop 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	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
5	Species: Beef Primal: H - Rib or Rack Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry 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: Beef Primal: C - Chuck	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
7		Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
8		Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
9	Species: Pork Primal: K - Side (Belly) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
10	Species: Pork Retail: 80 - Variety - Tongue 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: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat
12	Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
13		Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
14	Species: Beef Retail: 34 - Roasts - Tenderloin (Whole)	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
15	Species: Lamb Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak	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: M - Variety Meats Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
17		Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
18		Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
19		Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
20		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	2341	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