ATLEY HYDE - SPRINGFIELD - FFA Meat Judging - Wilson County Tennessee State Fair FFA Meats & Poultry

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Wilson County Tennessee State Fair FFA Meats & Poultry
Aug 18, 2025
FFA Meat Judging

Overall

ID:	205 - -
Team Name:	SPRINGFIELD
Participant Name:	ATLEY HYDE
Individual Rank:	68
Individual Total Score:	119
Team Rank:	50
Team Total Score:	143
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1234	3214

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

Placing Class 2

Part	Contestant	Judge
2	1423	4213

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

Placing Class 3

Part	Contestant	Judge
3	1342

Placing Class 4

Part	Contestant	Judge
4	1324

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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: Lamb Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
2	Species: Lamb Primal: F - Loin Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
3	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
4	Species: Pork Primal: I - Round Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
5	Species: Lamb Primal: N - Various Meats Retail: 77 - Variety - Kidney	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney 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: Lamb Primal: J - Shoulder Retail: 49 - Steaks - Porterhouse Steak Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
7	Species: Pork Primal: D - Flank Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
8	Species: Beef Primal: L - Spareribs Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
9	Species: Lamb Primal: M - Variety Meats Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
10	Species: Lamb Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: C - Chuck Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
12	Species: Pork Primal: D - Flank Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
13	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
14	Species: Lamb Primal: N - Various Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
15	Species: Lamb Primal: K - Side (Belly) Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
17	Species: Beef Primal: C - Chuck Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
18	Species: Beef Primal: A - Breast Retail: 18 - Roasts - Leg Roast (Bnls)	Species: Beef Primal: I - Round Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
19	Species: Pork Primal: D - Flank Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
20	Species: Lamb Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
22	Species: Beef Retail: 53 - Steaks - Sirloin Cutlets Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
23	Species: Lamb Primal: I - Round	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
24	Primal: A - Breast Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
25	Species: Beef Primal: G - Plate Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop 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

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: Monday, September 15, 2025