ZAC MUELL ER - Salmon - 2025 Idaho FFA State Meat Evaluation - Idaho State CDE

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Idaho State CDE
Jun 03, 2025
2025 Idaho FFA State Meat Evaluation

Overall

ID:	91 - 7 -
Team Name:	Salmon
Participant Name:	ZAC MUELL ER
Individual Rank:	89
Individual Total Score:	296
Team Rank:	21
Team Total Score:	1044
View e-Scansheet

Definition

Responses

Score

Lamb Carcass

Part	Contestant	Judge
1	2314	4321

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

Beef Retail

Part	Contestant	Judge
2	2143	2143

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

Pork Retail

Part	Contestant	Judge
3	2413	2413

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

Pork Carcass

Part	Contestant	Judge
4	3412	1342

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

Beef Carcass

Part	Contestant	Judge
5	1342	1234

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

Placing Class 6

Placing Sum

208

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime	Quality: Average Choice
2	Quality: High Choice	Quality: Low Choice
3	Quality: Low Prime	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	3.8	4.0
2	3.4	3.1
3	2.1	3.5

Carcass Grading Total

Written Exam

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: B - Brisket Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
2	Species: Lamb Primal: F - Loin Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
3	Species: Pork Primal: E - Ham or Leg Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
4	Species: Lamb Primal: G - Plate Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
5	Species: Pork Primal: J - Shoulder Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
Meat ID - Points per Cookery	0

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: J - Shoulder Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
7	Species: Pork Primal: K - Side (Belly) Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
8	Species: Lamb Primal: I - Round Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
9	Species: Pork Primal: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
10	Species: Beef Primal: B - Brisket Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls)

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
Meat ID - Points per Cookery	0

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: C - Chuck Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
12	Species: Pork Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
13	Species: Lamb Primal: L - Spareribs Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
14	Species: Lamb Primal: C - Chuck Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
15	Species: Beef Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
Meat ID - Points per Cookery	0

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: I - Round Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
17	Species: Beef Primal: J - Shoulder Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half
18	Species: Beef Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
19	Species: Pork Primal: A - Breast Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
20	Species: Beef Primal: C - Chuck Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
Meat ID - Points per Cookery	0

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: H - Rib or Rack Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
22	Species: Beef Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
23	Species: Pork Primal: I - Round Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
24	Species: Beef Primal: B - Brisket Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
25	Species: Beef Primal: E - Ham or Leg Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
Meat ID - Points per Cookery	0

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: K - Side (Belly) Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
27	Species: Lamb Primal: I - Round Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic
28	Species: Lamb Primal: N - Various Meats Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
29	Species: Pork Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
30	Species: Lamb Primal: A - Breast Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
Meat ID - Points per Cookery	0

Meat ID 31-35

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
Meat ID - Points per Cookery	0

Meat ID 36-40

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	5
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

Practicum 1

Practicum 2

Practicum 3

AWS100: Tuesday, November 4, 2025