LAYTON REDMANN - Flasher - Meats Evaluation - North Dakota FFA State CDEs

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North Dakota FFA State CDEs
Jun 02, 2025
Meats Evaluation

Overall

ID:	127 - -
Team Name:	Flasher
Participant Name:	LAYTON REDMANN
Individual Rank:	95
Individual Total Score:	294
Team Rank:	9
Team Total Score:	1465
View e-Scansheet

Definition

Responses

Score

Pork Carcass

Part	Contestant	Judge
1	3412	2341

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

Beef Carcass

Part	Contestant	Judge
2	3412	1234

Placing 2 - Cut A	4
Placing 2 - Cut B	5
Placing 2 - Cut C	3

Pork Loins

Part	Contestant	Judge
3	2314	2134

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

Beef Ribs

Part	Contestant	Judge
4	2143	2413

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

Pork Chops

Part	Contestant	Judge
5	3412	2413

Placing 5 - Cut A	2
Placing 5 - Cut B	7
Placing 5 - Cut C	3

Porterhouse Steaks

Part	Contestant	Judge
7	1234	1324

Placing 6 - Cut A	3
Placing 6 - Cut B	5
Placing 6 - Cut C	2

Placing Sum

196

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1	Quality: Average Choice	Quality: High Select
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	3.2	4.7
2	4.3	3.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	07	08

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: K - Side (Belly) Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: E - Ham or Leg Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
3	Species: Lamb Primal: J - Shoulder Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
4	Species: Pork Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
5	Species: Beef Primal: J - Shoulder Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: J - Shoulder Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
7	Species: Beef Primal: C - Chuck Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
8	Species: Pork Primal: K - Side (Belly) Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
9	Species: Beef Primal: K - Side (Belly) Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
10	Species: Lamb Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
12	Species: Beef Primal: I - Round Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
13	Species: Beef Primal: J - Shoulder Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
14	Species: Beef Primal: I - Round Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
15	Species: Pork Primal: I - Round Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: J - Shoulder Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
17	Species: Beef Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
18	Species: Beef Primal: J - Shoulder Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
19	Species: Beef Primal: J - Shoulder Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
20	Species: Beef Primal: J - Shoulder Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: J - Shoulder Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
22	Species: Pork Primal: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
23	Species: Beef Primal: A - Breast Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
24	Species: Lamb Primal: J - Shoulder Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
25	Species: Pork Primal: B - Brisket Retail: 93 - Smoked/Cured - Loin Chop	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Primal: D - Flank Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
27	Species: Pork Primal: B - Brisket Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
28	Species: Beef Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
29	Species: Lamb Primal: D - Flank Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
30	Species: Beef Primal: I - Round Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
32	Species: Beef Primal: C - Chuck Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
33	Species: Beef Primal: D - Flank Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
34	Species: Beef Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
35	Species: Beef Primal: I - Round Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Beef Primal: E - Ham or Leg Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
37	Species: Beef Primal: C - Chuck Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
38	Species: Beef Primal: M - Variety Meats Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
39	Species: Beef Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
40	Species: Beef Primal: M - Variety Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

Team Activity - Placing

Part	Contestant	Judge
1		2431

Team Activity - Placing Cut A	3
Team Activity - Placing Cut B	7
Team Activity - Placing Cut C	4

Team Activity Total

AWS100: Sunday, June 15, 2025