ADDISON WHALEY - Soroco - Meats Evaluation and Technology - Colorado State CDEs

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Colorado State CDEs
Apr 28, 2025
Meats Evaluation and Technology

Overall

ID:	47 - -
Team Name:	Soroco
Participant Name:	ADDISON WHALEY
Individual Rank:	53
Individual Total Score:	380
Team Rank:	28
Team Total Score:	795
View e-Scansheet

Definition

Responses

Score

Pork Carcass

Part	Contestant	Judge
1	2134	4132

Placing 1 - Cut A	3
Placing 1 - Cut B	5
Placing 1 - Cut C	2

Fresh Hams

Part	Contestant	Judge
2	2314	2314

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

Porterhouse Steaks

Part	Contestant	Judge
3	3124	3142

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

Beef Ribeye Steaks

Part	Contestant	Judge
4	2143	2134

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

Pork Loins

Part	Contestant	Judge
5	2134	1234

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

Placing Sum

211

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	2.8	3.3
2	3.7	3.7
3	5.5	4.3
4	2.8	3.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	05	05

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
2	Species: Beef Primal: D - Flank Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
3	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
4	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
5	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston 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 Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
7	Species: Beef Primal: G - Plate Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
9	Species: Beef Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
10	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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: I - Round Retail: 43 - Steaks - Bottom Round Steak	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
12	Species: Lamb Primal: J - Shoulder Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
13	Species: Lamb Primal: J - Shoulder Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
14	Species: Lamb Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
15	Species: Beef Primal: I - Round Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) 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: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
17	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
18	Species: Lamb Primal: C - Chuck Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
19	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin 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: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
22	Species: Lamb Primal: J - Shoulder Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
24	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
25	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
27	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
28	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
29	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
30	Species: Beef Primal: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast 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 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

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Saturday, August 2, 2025