EMILY RICE - Seneca - 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:	268 - -
Team Name:	Seneca
Participant Name:	EMILY RICE
Individual Rank:	24
Individual Total Score:	250
Team Rank:	5
Team Total Score:	856
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4321	3124

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

Placing Class 2

Part	Contestant	Judge
2	1423	1234

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

Placing Class 3

Part	Contestant	Judge
3	2314	2314

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

Placing Class 4

Part	Contestant	Judge
4	4123	4123

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

Placing Class 5

Placing Class 6

Placing Sum

170

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: High Prime
2	Quality: High Choice	Quality: High 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	3.5	2.4
2	3.7	4.7

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	B	B
2	B	A
3	C	C
4	D	C
5	B	B
6	C	B
7	A	B
8	A	C
9	A	A
10	D	B
11	B	B
12	A	D
13	C	C
14	D	D
15	B	B
16	B	D
17	D	A
18	C	C
19	D	A
20	D	B
21	A	D
22	A	B
23	D	B
24	C	D
25		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: N - Various Meats Retail: 83 - Various - Cubed Steak
2		Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
3		Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
4		Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5	Species: Lamb	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: D - Flank Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
7	Species: Beef Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
8	Species: Pork Primal: K - Side (Belly) Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
9	Species: Lamb Primal: G - Plate Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
10		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: 90 - Smoked/Cured - Center Slice
12		Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
13		Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
14	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
15	Species: Beef Primal: C - Chuck	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: I - Round Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
17		Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
18	Species: Pork Primal: E - Ham or Leg Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
19	Species: Beef Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
20	Species: Beef Primal: A - Breast Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	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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