OLI RILEY - GUTHRIE - Meats - OPSU Interscholastics

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OPSU Interscholastics
Nov 10, 2025
Meats

Overall

ID:	155 - 55 -
Team Name:	GUTHRIE
Participant Name:	OLI RILEY
Individual Rank:	37
Individual Total Score:	183
Team Rank:	9
Team Total Score:	776
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4123	3421

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

Placing Class 2

Part	Contestant	Judge
2	1342	4321

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

Placing Class 3

Part	Contestant	Judge
3	3142	2413

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

Placing Class 4

Part	Contestant	Judge
4	2134	2431

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

Placing Class 5

Placing Class 6

Placing Sum

108

Questions on Placing Classes

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

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

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: I - Round Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
2	Species: Pork Primal: E - Ham or Leg Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
3	Species: Lamb Primal: J - Shoulder Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
4	Species: Beef Primal: M - Variety Meats Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
5	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Species: Beef Primal: D - Flank Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
8	Species: Lamb Primal: A - Breast Retail: 76 - Variety - Heart	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
9	Species: Pork Primal: L - Spareribs Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
10	Species: Beef Primal: J - Shoulder Retail: 25 - Roasts - Rump Portion	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: L - Spareribs Retail: 32 - Roasts - Spareribs	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 61 - Steaks - Top Round Steak	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
13	Species: Lamb Primal: C - Chuck Retail: 60 - Steaks - Top Loin (Bnls) Steak	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
14	Species: Pork Primal: K - Side (Belly)	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
15	Species: Beef Primal: I - Round Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop 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: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
17	Species: Beef Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
18	Species: Lamb Primal: M - Variety Meats Retail: 67 - Chops - Blade Chop (Bnls)	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
19	Species: Beef Primal: B - Brisket Retail: 11 - Roasts - Center Loin Roast	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
20	Species: Lamb Primal: F - Loin Retail: 86 - Various - Hocks	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	Species: Pork Primal: B - Brisket 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
22	Species: Lamb Primal: D - Flank Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
23	Species: Beef Primal: L - Spareribs Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
24	Species: Beef Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
25	Species: Pork Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak	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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: K - Side (Belly) Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
27	Species: Beef Primal: I - Round Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
28	Species: Beef Primal: L - Spareribs Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
29	Species: Pork Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
30	Species: Lamb Primal: D - Flank Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On 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 31-35

Part	Contestant	Judge
31	Species: Beef
32	Species: Pork
33	Species: Pork
34	Species: Beef

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
38	Cookery: Dry Heat
39	Species: Lamb

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: Friday, December 19, 2025