DR*A LA* - MILES CITY - 2025 Ag Expo Meats Jr - Montana FFA Ag Expo Sponsored by John Deere Dealers

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Montana FFA Ag Expo Sponsored by John Deere Dealers
Nov 13, 2025
2025 Ag Expo Meats Jr

Overall

ID:	41 - 99 - 0
Team Name:	MILES CITY
Participant Name:	DRA LA
Individual Rank:	44
Individual Total Score:	184
Team Rank:	3
Team Total Score:	1354
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1324	3421

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

Placing Class 2

Part	Contestant	Judge
2	3241	4312

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

Placing Class 3

Part	Contestant	Judge
3	2134	4321

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

Placing Class 4

Part	Contestant	Judge
4	2431	3142

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

Placing Class 5

Part	Contestant	Judge
5	1324

Placing Class 6

Part	Contestant	Judge
7	4312

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Select
2		Quality: Low Prime
3		Quality: High Utility
4		Quality: Low Comm.

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	3.6	2.8
2	4.6	3.0
3	5.6	3.2
4	5.5	4.4

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	D	B
2	D	D
3	D	D
4	B	C
5	A	A
6	C	C
7	B	A
8	A	C
9	C	A
10	B	A
11	A	A
12	B	B
13	A	A
14	C	A
15	B	D
16	C	B
17	A	C
18	C	C
19	B	B
20	D	B
21	C	C
22	A	A
23	B	B
24	A	A
25	B	A
26	A	A
27	A	B
28	A	C
29	A	A
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: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
2	Species: Beef Primal: C - Chuck Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
3	Species: Pork Primal: E - Ham or Leg Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
4	Species: Pork Primal: D - Flank Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat
5	Species: Beef Primal: N - Various Meats Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: D - Flank Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
7		Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
8	Species: Lamb Primal: A - Breast Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
9	Species: Pork Primal: A - Breast Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
10	Species: Beef Primal: B - Brisket Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (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: C - Chuck Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
13	Species: Beef Primal: K - Side (Belly) Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
14	Species: Pork Primal: L - Spareribs Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
15	Species: Beef Primal: M - Variety Meats Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 73 - Chops - Sirloin 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: A - Breast Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
17	Species: Lamb Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
18	Species: Pork Primal: E - Ham or Leg Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
19	Species: Lamb Primal: G - Plate Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
20	Species: Beef Primal: D - Flank Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: A - Breast Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: B - Brisket Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
23	Species: Lamb Primal: B - Brisket Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: J - Shoulder Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
25	Species: Pork Primal: A - Breast Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half 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: Pork Primal: A - Breast Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27	Species: Beef Primal: D - Flank Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
28	Species: Beef Primal: A - Breast Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
29	Species: Lamb Primal: C - Chuck Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
30	Species: Pork Primal: E - Ham or Leg Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver 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 31-35

Part	Contestant	Judge
31	Species: Lamb Primal: N - Various Meats Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
32	Species: Beef Primal: A - Breast Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
33	Species: Pork Primal: G - Plate Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
34	Species: Lamb Primal: B - Brisket Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
35	Species: Beef Primal: D - Flank Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe 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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
37	Species: Beef Primal: C - Chuck Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
38	Species: Pork Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
39	Species: Lamb Primal: I - Round Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
40	Species: Beef Primal: G - Plate Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast 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 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: Thursday, December 18, 2025