RYKER PETERSON - SHIELDS VALLEY - Fergus Faceoff Meats 2025 - Fergus Face-Off

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Fergus Face-Off
Oct 07, 2025
Fergus Faceoff Meats 2025

Overall

ID:	17 - 99 -
Team Name:	SHIELDS VALLEY
Participant Name:	RYKER PETERSON
Individual Rank:	42
Individual Total Score:	225
Team Rank:	7
Team Total Score:	731
View e-Scansheet

Definition

Responses

Score

Bacon

Part	Contestant	Judge
1	4123	2413

Placing 1 - Cut A	4
Placing 1 - Cut B	5
Placing 1 - Cut C	2

Top Loin Steaks

Part	Contestant	Judge
2	1234	4312

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

Rib Chops

Part	Contestant	Judge
3	2413	3124

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

Link Sausage

Part	Contestant	Judge
4	1423	1432

Placing 4 - Cut A	6
Placing 4 - Cut B	4
Placing 4 - Cut C	2

Placing Class 5

Placing Class 6

Placing Sum

133

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Average Prime
2		Quality: High Standard
3		Quality: Low Comm.
4		Quality: Average Choice
5		Quality: Low 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	3.4	4.4
2	2.5	3.0
3	4.8	2.6
4	3.3	3.4
5	1.6	2.3

Carcass Grading Total

Written Exam

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

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: F - Loin Retail: 46 - Steaks - Eye Round Steak	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
2	Species: Beef Primal: N - Various Meats Retail: 80 - Variety - Tongue	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
3	Species: Lamb Primal: F - Loin	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
4	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style)	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
5	Species: Lamb Primal: E - Ham or Leg Retail: 04 - Roasts - Arm Roast (Bnls)	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: F - Loin	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Pork Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
8	Species: Pork Primal: D - Flank Retail: 68 - Chops - Butterflied Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
9	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
10	Species: Pork Primal: A - Breast Retail: 97 - Smoked/Cured - Shank Portion	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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 41 - Steaks - Arm Steak	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
13	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
14	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
15	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
17	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
18	Species: Pork Primal: E - Ham or Leg Retail: 30 - Roasts - Sirloin Roast	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
19	Species: Lamb Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
20	Species: Beef Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Lamb Primal: J - Shoulder 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 21-25

Part	Contestant	Judge
21	Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched)	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
22	Species: Pork Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
23	Species: Beef Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
24	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
25	Species: Beef Primal: D - Flank Retail: 97 - Smoked/Cured - Shank Portion	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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: H - Rib or Rack	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
27	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
28	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
29	Species: Beef Primal: G - Plate	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
30	Species: Beef Primal: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 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: Tuesday, November 4, 2025