ELLIE BLACK - Pickens County CTC - South Carolina Meats Evaluation CDE - South Carolina Poultry & Meat CDEs

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South Carolina Poultry & Meat CDEs
Apr 26, 2025
South Carolina Meats Evaluation CDE

Overall

ID:	44 - -
Team Name:	Pickens County CTC
Participant Name:	ELLIE BLACK
Individual Rank:	30
Individual Total Score:	218
Team Rank:	7
Team Total Score:	821
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3241	3124

Placing 1 - Cut A	2
Placing 1 - Cut B	4
Placing 1 - Cut C	3

Placing Class 2

Part	Contestant	Judge
2	2341	1234

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

Placing Class 3

Part	Contestant	Judge
3	1342	2314

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

Placing Class 4

Part	Contestant	Judge
4	4213	4123

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

Placing Class 5

Placing Class 6

Placing Sum

141

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime	Quality: High Prime
2	Quality: Average Choice	Quality: High Choice
3	Quality: High Select
4	Quality: Low Standard
5	Quality: High Comm.
6	Quality: High Utility

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	4.4	2.4
2	5.8	4.7

Carcass Grading Total

Written Exam

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

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: 23 - Roasts - Rib Roast (Frenched)	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
2	Species: Lamb Primal: F - Loin Retail: 88 - Various - Shank	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
3	Species: Pork Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
4	Species: Beef Primal: F - Loin Retail: 31 - Roasts - Sirloin Half	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5	Species: Beef Primal: I - Round	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: J - Shoulder	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
7	Species: Lamb Primal: F - Loin	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
8	Species: Lamb Primal: E - Ham or Leg	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
9	Species: Beef Primal: H - Rib or Rack	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
10	Species: Beef Retail: 22 - Roasts - Rib Roast	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
12	Species: Beef Primal: N - Various Meats Retail: 85 - Various - Ground Pork	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
13	Species: Pork Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
14	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
15	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
17	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
18	Species: Lamb Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
19	Species: Pork Primal: K - Side (Belly) Retail: 65 - Chops - Arm Chop	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
20	Species: Beef Primal: D - Flank Retail: 44 - Steaks - Center Slice	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID 21-25

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID 26-30

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID 31-35

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID 36-40

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
Meat ID - Points per Cookery	0

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Team Activity - Anatomy

Part	Contestant	Judge
1		50

Practicum 2

Practicum 3

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