KAINE KENDALL - BAKER - NILE Jr. FFA Meats Evaluation - The NILE 4-H/FFA Judging Contests

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The NILE 4-H/FFA Judging Contests
Oct 13, 2025
NILE Jr. FFA Meats Evaluation

Overall

ID:	4 - 2 -
Team Name:	BAKER
Participant Name:	KAINE KENDALL
Individual Rank:	24
Individual Total Score:	83
Team Rank:	2
Team Total Score:	641
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4321	1243

Placing Class 2

Part	Contestant	Judge
2	4321	4321

Placing Class 3

Part	Contestant	Judge
3	1324	1432

Placing Class 4

Part	Contestant	Judge
4	2431	4231

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Choice
2		Quality: High Standard
3		Quality: Low Comm.
4		Quality: High Utility

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	3.9	3.1
2	2.5	2.2
3	1.1	1.7
4	4.5	2.7

Carcass Grading Total

Written Exam

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

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: L - Spareribs Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
2	Primal: C - Chuck Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat
3	Species: Pork Primal: C - Chuck Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
4	Species: Pork Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
5	Species: Beef Primal: E - Ham or Leg Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) 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: Lamb Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat
7	Species: Pork Primal: J - Shoulder Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
8	Species: Beef Primal: J - Shoulder Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat
9	Species: Lamb Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat
10	Species: Lamb Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks 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: Pork Primal: C - Chuck Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat
12	Species: Lamb Primal: L - Spareribs Retail: 87 - Various - Sausage Link/Pattie	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
13	Species: Beef Primal: N - Various Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
14	Species: Pork Primal: M - Variety Meats Retail: 86 - Various - Hocks Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat
15	Species: Lamb Primal: H - Rib or Rack Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin 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: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: J - Shoulder Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
17	Species: Lamb Primal: J - Shoulder Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
18	Species: Beef Primal: E - Ham or Leg Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat
19	Species: Lamb Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
20	Species: Lamb Primal: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) 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: Beef Primal: B - Brisket Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Moist Heat
22	Species: Pork Primal: D - Flank Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
23	Species: Beef Primal: H - Rib or Rack Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
24	Species: Beef Primal: M - Variety Meats Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry Heat
25	Species: Pork Primal: C - Chuck Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank 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: K - Side (Belly) Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat
27	Species: Lamb Primal: K - Side (Belly) Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat
28	Species: Beef Primal: B - Brisket Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat
29	Species: Lamb Primal: M - Variety Meats Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
30	Species: Pork Primal: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 85 - Various - Ground Pork 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

Part	Contestant	Judge
31	Retail: 23 - Roasts - Rib Roast (Frenched)	Retail: 17 - Roasts - Fresh Side
32	Retail: 12 - Roasts - Center Rib Roast	Retail: 12 - Roasts - Center Rib Roast
33	Retail: 23 - Roasts - Rib Roast (Frenched)	Retail: 26 - Roasts - Seven (7) Bone Roast
34	Retail: 13 - Roasts - Eye Roast (Bnls)	Retail: 14 - Roasts - Eye Round Roast
35	Retail: 27 - Roasts - Shank Portion	Retail: 28 - Roasts - Short Ribs

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

Part	Contestant	Judge
36	Retail: 19 - Roasts - Loin Roast	Retail: 27 - Roasts - Shank Portion
37	Retail: 26 - Roasts - Seven (7) Bone Roast	Retail: 21 - Roasts - Petite Tender
38	Retail: 29 - Roasts - Shoulder Roast (Bnls)	Retail: 32 - Roasts - Spareribs
39	Retail: 10 - Roasts - Brisket, Whole (Bnls)	Retail: 10 - Roasts - Brisket, Whole (Bnls)
40	Retail: 33 - Roasts - Square Cut (Whole)	Retail: 29 - Roasts - Shoulder Roast (Bnls)

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

Part	Contestant	Judge
1		3142

Team Activity - Placing Cut A	5
Team Activity - Placing Cut B	5
Team Activity - Placing Cut C	5

Team Activity - Questions

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

Team Activity - Questions - Points

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Tuesday, November 4, 2025